This Cream Cheese Whipping Cream Pound Cake is rich, buttery, and incredibly moist with a soft, tender crumb that melts in your mouth. Made from scratch with simple ingredients, it's the kind of cake that has everyone asking for seconds.
There's something so special about a pound cake that's rich, tender, and melts in your mouth - and this Cream Cheese Whipping Cream Pound Cake absolutely delivers. With a velvety texture that comes from both cream cheese and whipping cream, this cake stays moist for days and tastes like pure comfort.
Not only does it make a gorgeous centerpiece for gatherings, but it's also simple enough to whip up on a cozy afternoon when you just want something sweet and satisfying.
Video Tutorial
Why You'll Love This Pound Cake
- ✨ Ultra-moist crumb thanks to the cream cheese, heavy whipping cream and vegetable oil.
- 🍰 Rich, buttery flavor without heaviness
- 🥄 Great texture that stays tender even days later
- Includes a how-to video for visual learners.
Tips for Pound Cake Perfection
- 📏 Room-temperature ingredients mix more smoothly
- 🍽 Don't open the oven too early - it can cause sinking
- 🧈 Let the cake cool fully before glazing or slicing
- 🍓 Serve with fresh berries or a drizzle of glaze for extra flair
Recommended tools and equipment:
- Bundt Pan (this 12 c bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Vanilla Flavor
- Cake Batter Flavor
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Cream Cheese Whipping Cream Pound Cake
Equipment
- 1 12 c Bundt Pan
Ingredients
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter - Room Temperature
- ½ c Heavy Whipping Cream - Room Temperature
- 4 oz Cream Cheese - Room Temperature
- ¼ c Vegetable oil
- 5 Large Eggs - Room Temperature
- 2 tsps Cake Batter flavor (or your favorite flavor)
- 1 teaspoon Vanilla flavor (or your favorite flavor)
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the cream cheese and mix until combined.
- Then add the vegetable oil and mix until combined.
- Add in the cake batter and vanilla flavors.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Slowly mix in the flour, alternating with the heavy whipping cream, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before removing it from the pan.
- Allow to cool and then serve and enjoy!
Video
Notes
Frequently Asked Questions
What kind of bundt pan should I use?
This recipe is designed for a 12 cup bundt pan. The batter can also be split into two loaf pans.
Why use both cream cheese and whipping cream in a pound cake?
The cream cheese adds richness and structure, while the whipping cream adds moisture and tenderness. Together, they create a soft, velvety crumb that stays moist for days without feeling heavy.
Can I use Whipped Cream for this recipe?
No, we are using Heavy Whipping Cream for this recipe. Whipping cream, such as whipped topping, should not be used for this recipe.
Can I use unsalted butter instead of salted butter?
Of course! Salted butter adds a special type of flavor to a pound cake, but you could also use unsalted butter instead.
Can I use a different flavor or extract?
Of course, you can use all of one flavor/extract or your favorite combo!
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs, and the top is set and golden around the edges.
Why did my cake crack on top?
That's completely normal for pound cakes. Cracking happens as the dense batter rises and sets, and it won't affect the final texture.
More Pound Cake Recipes
Whipping Cream Pound Cake: It's sweet, buttery and packed with amazing flavor!
Sour Cream Cream Cheese Pound Cake: Two of the best classic pound cake recipes come together to create this delicious pound cake.
Lemon Sour Cream Pound Cake: Another citrus-forward favorite, this moist cake brings bold lemon flavor and tender crumb to the table.
Find all of my pound cake recipes here
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