Million Dollar Cream Cheese Pound Cake

The Million Dollar Cream Cheese Pound Cake is a rich, buttery, and ultra-moist dessert that has been a favorite in Southern kitchens for generations. This cake gets its luxurious texture from the combination of butter and cream cheese, creating a perfectly dense yet tender crumb. Whether served plain, dusted with powdered sugar, or accompanied by fresh berries and whipped cream, this cake is guaranteed to impress. It’s perfect for holidays, family gatherings, or even as a comforting everyday treat.

This recipe is a true showstopper, with a velvety texture and an irresistible balance of sweetness and creaminess. If you’re looking for a classic dessert that’s simple yet indulgent, the Million Dollar Cream Cheese Pound Cake is the perfect choice.

Ingredients:

Cake Ingredients:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup whole milk (or heavy cream)

Optional Toppings:

• Powdered sugar for dusting
• Fresh berries (strawberries, raspberries, blueberries)
• Whipped cream
• Caramel or chocolate drizzle

Preparation:

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a tube pan, ensuring every crevice is covered to prevent sticking.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, use an electric mixer to beat the butter and cream cheese together until light and fluffy, about 3-4 minutes. This step is essential for creating a silky and rich texture in your cake.

Step 3: Add Sugar and Eggs

Gradually add the sugar to the butter-cream cheese mixture, beating well after each addition. Continue mixing until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition until well incorporated.

Step 4: Incorporate Vanilla and Dry Ingredients

Mix in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.

Step 5: Pour Batter into the Pan

Carefully pour the batter into the prepared Bundt or tube pan. Smooth out the top using a spatula to ensure even baking.

Step 6: Bake the Cake

Place the pan in the preheated oven and bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 75-minute mark.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar or top with fresh berries and whipped cream before serving.

Variations

• Lemon Cream Cheese Pound Cake – Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice to the batter for a citrusy twist.
• Chocolate Marble Pound Cake – Swirl in 1/2 cup of melted chocolate or cocoa powder mixed with a small portion of the batter before baking.
• Almond Cream Cheese Pound Cake – Substitute almond extract for vanilla and add 1/2 cup of slivered almonds to the batter.
• Brown Sugar Pound Cake – Replace 1 cup of granulated sugar with 1 cup of brown sugar for a deeper, caramelized flavor.

Cooking Notes

• Make sure butter, cream cheese, and eggs are at room temperature before starting for a smooth and even batter.
• Do not overmix the batter after adding flour, as it can make the cake dense and tough.
• Always use full-fat cream cheese for the best texture and flavor.
• Bake the cake on the middle rack to ensure even baking.
• If the cake is browning too quickly, tent it loosely with aluminum foil after 60 minutes of baking.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Top with strawberries and homemade whipped cream for a fresh and elegant presentation.
• Drizzle with caramel or chocolate sauce for an extra indulgent treat.
• Enjoy with a cup of hot coffee or tea for a cozy dessert experience.
• Toast leftover slices and spread with butter or jam for a delicious breakfast treat.

Tips

• Grease your Bundt pan well! This prevents the cake from sticking and breaking when unmolding.
• Use cake flour instead of all-purpose flour for an even softer crumb.
• Sift the dry ingredients to ensure a light and airy texture.
• Do not open the oven door while baking, especially in the first 60 minutes.
• Allow the cake to cool completely before slicing for the best results.

Prep Time: 15 minutes

Cooking Time: 80-90 minutes

Total Time: 1 hour 45 minutes – 2 hours

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: 6g
• Sodium: 250mg
• Total Fat: 24g
• Carbohydrates: 55g
• Sugars: 40g

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

FAQs

Q: Can I freeze this cake?

A: Yes! Wrap slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Q: Why did my pound cake crack on top?

A: Pound cakes often crack due to the dense batter. This is normal and part of the traditional look!

Q: Can I use a different pan?

A: Yes, you can use a loaf pan (bake for ~60-70 minutes) or mini loaf pans (bake for ~40-50 minutes).

Q: How do I make it extra moist?

A: Ensure the butter and cream cheese are fully creamed before adding eggs, and don’t overbake.

Q: Can I reduce the sugar?

A: Yes, but it may slightly alter the texture. Try reducing by 1/2 cup for a less sweet cake.

Conclusion

The Million Dollar Cream Cheese Pound Cake is a tried-and-true classic that is as indulgent as its name suggests. With a velvety texture, rich buttery flavor, and just the right amount of sweetness, it’s a perfect dessert for any occasion. Whether you enjoy it plain, dressed up with berries and cream, or paired with a cup of coffee, this cake is bound to become a family favorite.

Try this recipe today, and experience the luxurious taste of a true Southern masterpiece!

Print