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 🙂

Pound Cake recipes ---> Mile High Sour Cream Pound Cake, Dark Chocolate Mile High Pound Cake, Pina Colada Pound Cake, Pineapple Pound Cake, German Chocolate Pound Cake, Sour Cream Cream Cheese Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Honey Bun Pound Cake, Butter Vanilla Pound Cake, Cinnamon Roll Pound Cake, Blueberry Lemon Bundt Cake

Ingredients needed to make the Pound cake: 

• All Purpose Flour
• Granulated Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Cream cheese - room temperature
• Baking Powder
• Salt
• Vanilla Extract
• Almond extract (Feel free to use your favorite extracts)

Ingredients needed for the frosting:

• Cream cheese - room temperature
• Unsalted Butter - room temperature
• Powdered sugar
• Vanilla extract
• Sugar Pearls (Optional - I located them at the grocery store)

(Note: The full ingredient list is provided in the recipe card below.)

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 well after each addition 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 non-stick 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.

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

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– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  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: