Why is my cream cheese pound cake recipe heavy and dense?

A heavy or dense cake usually results from under-creaming the butter and sugar or using ingredients that were too cold. Ensure you beat the butter, cream cheese, and sugar for at least 5 minutes to incorporate enough air.

Can I use a regular cake pan for this cream cheese pound cake recipe?

This recipe makes a large amount of batter designed for a 10-inch tube or Bundt pan. If you use regular cake pans, you will need at least two 9-inch pans and must adjust the baking time significantly (usually 30-40 minutes).

How do I store the leftovers of this cream cheese pound cake recipe?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. This cake also freezes exceptionally well for up to 3 months when wrapped tightly.

Do I have to use cake flour for the cream cheese pound cake recipe?

While all-purpose flour works perfectly for a traditional dense crumb, you can use cake flour if you prefer a slightly lighter, finer texture. Simply substitute 1:1 by weight.

cream cheese pound cake recipe: 1 Secret for the Most Velvety Crumb

Description

A rich, dense, and incredibly moist cream cheese pound cake recipe with a velvety crumb and a perfect golden crust.

Ingredients

Scale

1.5 cups (3 sticks) unsalted butter, room temperature
1 package (8 oz) full-fat cream cheese, room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)

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Instructions

Step 1: Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch tube pan or Bundt pan.
Step 2: In a large bowl or stand mixer, cream together the room temperature butter and cream cheese until smooth and well combined.
Step 3: Gradually add the granulated sugar and beat on medium-high speed for 5-7 minutes until the mixture is light, fluffy, and pale in color.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
Step 5: Stir in the vanilla extract and almond extract (if using).
Step 6: On low speed, gradually add the sifted flour and salt, mixing just until combined. Do not overmix the batter.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for 75 to 90 minutes, or until a long wooden skewer inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

Ensure all cold ingredients are at room temperature to prevent the batter from curdling and to ensure a smooth texture.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485 kcal
Sugar: 32g
Sodium: 290mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 54g
Fiber: 1g
Protein: 6g
Cholesterol: 145mg