Mile High Cream Cheese Pound Cake

This delicious Mile High Cream Cheese Pound Cake has cream cheese baked right into the batter and is covered in tender cream cheese frosting and decorated with sugar pearls.

Cream Cheese Pound Cake is just one of those nostalgic recipes. Of course pound cake itself is nostalgic, but this recipe is a favorite in most households. This cake was frosted with cream cheese frosting, but it is delicious on its own, especially when you give it at least two days for those flavors to set in. If you know, you know 🙂

Recommended tools and equipment:

• Mile High Bundt Pan (A 18 cup 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

Steps to make the Pound Cake:

Preheat your oven to 325 degrees. Using a hand or stand mixer, began to blend the butter and cream cheese together. Slowly add in the sugar. Mix on medium speed until creamy yet fluffy (approximately five minutes).

Add the almond and vanilla extracts. Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.

Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, on low speed, until combined.

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.

Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.

Allow the cake to continue to cool completely before adding the frosting.

Steps to make the Pound Cake frosting:

Using a hand or stand mixer, cream the butter, cream cheese and extracts together. Slowly add in the powdered sugar until combined. Then decorate your cake with the frosting as desired. If using the pearls, apply them after applying the frosting.

Pound Cake Tips

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined.

⇢  Don't overmix your batter-  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions:

How do I store the pound cake?

Store the cake in an airtight container for up to five days. The cake can also be frozen for up to three months.

How many people will this cake serve?

The cake will serve 20+ people depending on the size of the slices that are cut.

More Pound Cake recipes made with Cream Cheese

Want to bake this cake regular style? Try my regular Cream Cheese Pound Cake recipe.

Peach Cobbler Cream Cheese Pound Cake - juicy peaches, a cobbler base, and a luscious glaze for a Southern dessert favorite.

Sour Cream + Cream Cheese = Sour Cream Cream Cheese Pound Cake, a delicious flavor combination!