SUPER Moist Pound Cake!

PLEASE tell me you see that pretty cake up there! I get so TIRED of dry pound cakes! Omg. The cake looks SO good and pound cake like…then you take that first bite and you’re INSTANTLY transported to the Sahara Desert GASPING for something to wash this sand cake down! Is that just me? Oh. Well, consider yourselves lucky!

Moist, Classic (Cream Cheese) Pound Cake

Yes, I Use Cream Cheese…

I know… it should be titled a cream cheese pound cake, but I just can’t bring myself to do it! However, I know someone is going to read this and get on their soapbox to let me know the correct way to identify this cake. So, for those people whose feathers I’ve unintentionally ruffled… this is a SUPER moist cream cheese pound cake! 🙂

Y’all Ready For This!??

Yay! Lets gooooo!!! For this pound cake, there are a few things you need to remember.

1. • ALWAYS ALWAYS ALWAYS use an oven thermometer. They’re cheap. They’re annoying… but they will save you so much time and energy in the long run by not ruining your cakes due to baking issues.

1. • Your ingredients MATTER! Be sure you use quality ingredients. There are certain cream cheese brands that will BOTCH up the consistency of your cake. I personally enjoy Philadelphia Cream Cheese for my pound cakes.

1. • Room Temperature! Eggs? Room temperature. Cream cheese? Room temperature. All that butter? Room temperature. Buttermilk? …you got it! Room temperature! Leave the daggum ingredients out on the counter. Let them come to room temperature. (or take my shortcut… blog post here. 🙂 )

• • Know thy pan! Look at the color of your pan. Is it light? dark? This ALONE will have an effect on how LONG you should bake your cake & how it will look when you take it out of the pan. I like using a light faced, TUBE pan for this cake!

Print Pin

Moist, Classic (Cream Cheese) Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

This is a guaranteed SHOW STOPPER! Anybody can make this cake! It's super simple!

Equipment

• Bowls
• Mixer (Stand or Hand)
• Pan for Baking I love a tube pan for this recipe!
• Measuring spoons and cups
• Sifter

Ingredients

• 3 cups cake flour (I love Swans Down! )
• ½ tsp baking powder
• ¼ tsp salt
• 2 cups unsalted butter (4 sticks)
• 8 ounces cream cheese (I use Philadelphia Cream Cheese )
• 3 cups white granulated sugar
• 6 large eggs
• 1 TBS Vanilla Extract (Make your own! tastes better... 🙂 )
• ¼ tsp butter vanilla flavoring (I use WATKINS butter vanilla flavoring)
• ¼ cup buttermilk
• Baker's Joy (optional) (Don't want your cake to stick, now do we?)

Instructions 

• Preheat your oven to 325℉ / 163℃
• Grab your sifter and cake flour - sift your 3 cups cake flour into a bowl
• Add baking powder, salt, and whisk together
• Set dry ingredients aside.
• In a new, clean bowl add butter, cream cheese and sugar
• Cream with mixer until ingredients are well combined, light and pale. (about 5 minutes)
• Add eggs one at a time - mixing after each egg
• Add vanilla extract and butter vanilla flavoring and mix well
• Alternate flour and buttermilk - mixing LIGHTLY after each ingredient - *start with dry ingredients, end with dry ingredients*
• In a clean cake pan, spray Baker's Joy or any cake release mixture to entire pan (my grandfather used shortening and flour!)
• Fill cake pan with batter. Plop pan on counter to release any air bubbles!
• Bake in the oven for 1 hour and check for doneness. Check every 10 minutes until your desired color or until toothpick comes out fairly clean. * DO NOT OVERBAKE. *
• Let sit in pan for 5 minutes and invert to its resting place.
• DO NOT EAT until completely cooled!! ...it gets better with time!

Video

Course: Dessert

Cuisine: American

Keyword: cake, cake for beginners, cream cheese pound cake, easy cake recipes, easy desserts, moist cake, moist pound cake, pound cake, pound cake recipe