Mile High Cream Cheese Pound Cake recipe
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.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Large Eggs - room temperature
- 12 oz Cream cheese - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 2 teaspoon Almond extract
- Frosting Ingredients:
- 8 oz. Cream cheese - room temperature
- ½ c Unsalted Butter - room temperature
- 2 c Powdered sugar
- 2 teaspoon Vanilla extract
- Sugar Pearls - Optional
Instructions
- Pound Cake Instructions:
- 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 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.
- Frosting Instructions:
- Using a hand or stand mixer, cream the butter, cream cheese and extracts together. Slowly add in the powdered sugar until combined.
- Decorate your cake with the frosting as desired. If using the pearls, apply them after applying the frosting.