Welcome, fellow dessert lovers, to a recipe that promises pure indulgence and a slice of heaven: the Million Dollar Cream Cheese Pound Cake! If you're searching for a cake that's rich, buttery, incredibly moist, and utterly unforgettable, your quest ends here. This classic southern dessert gets its 'million dollar' status from its luxurious texture and flavor, often attributed to the generous use of butter, sugar, eggs, and, of course, the secret ingredient that elevates it to perfection: cream cheese.
Pound cakes have a fascinating history, traditionally made with a pound each of butter, sugar, eggs, and flour, dating back to the 18th century. Learn more about the origins of pound cake on Wikipedia. Our version takes that timeless tradition and adds the magic of cream cheese, resulting in a cake with an irresistibly tender crumb and a delightful tang that balances the sweetness. Whether you're baking for a special occasion or simply craving a comforting treat, this recipe is guaranteed to impress.
Why You'll Love This Million Dollar Pound Cake
This isn't just any pound cake; it's *the* pound cake you'll keep coming back to. Here's why:
- Unrivaled Moisture: The cream cheese isn't just for flavor; it's a game-changer for moisture, keeping the cake tender for days.
- Rich & Buttery Flavor: With ample butter and vanilla, every bite is a celebration of classic, comforting flavors.
- Perfectly Dense Crumb: It's substantial yet melts in your mouth, a hallmark of a truly great pound cake.
- Versatile: Delicious on its own, or fantastic with fresh berries, whipped cream, or a simple glaze.
- Surprisingly Easy: Don't let the 'million dollar' name intimidate you; this recipe is straightforward and achievable for bakers of all levels.
Key Ingredients for Success
To achieve pound cake perfection, the quality and temperature of your ingredients truly matter.
Room Temperature is Your Best Friend
Ensure your butter, cream cheese, and eggs are at room temperature. This is crucial for creating a smooth, emulsified batter that holds air, leading to a light yet dense cake. Cold ingredients won't combine properly, resulting in a lumpy batter and a denser, less appealing texture.
Quality Matters
- Butter: Use good quality unsalted butter. It's a primary flavor component, so choose wisely.
- Cream Cheese: Full-fat cream cheese is non-negotiable for the best flavor and moisture.
- Flour: All-purpose flour works beautifully here. Sifting it helps ensure a light texture.
- Vanilla Extract: Don't skimp! A good quality vanilla extract (or even vanilla bean paste) will make a noticeable difference.
Tips for the Perfect Pound Cake
- Don't Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, leading to a tough cake.
- Grease Your Pan Thoroughly: A well-greased and floured Bundt pan is essential for easy release. You can also use a baking spray with flour.
- Bake Low and Slow: Pound cakes bake best at a moderate temperature for a longer time, allowing the center to cook through without over-browning the outside.
- Cool in the Pan: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack. This allows it to set and makes it easier to remove.
Ready to bake a cake that will earn you rave reviews? Gather your ingredients and let's make this incredible Million Dollar Cream Cheese Pound Cake!
FAQs
What makes this a 'Million Dollar' Pound Cake?
The 'Million Dollar' moniker refers to the incredibly rich flavor and luxurious texture of this pound cake. It's often attributed to the generous amounts of butter, sugar, eggs, and especially cream cheese, which contribute to its dense, moist, and unforgettable crumb.
Can I make this Cream Cheese Pound Cake ahead of time?
Absolutely! Pound cakes are excellent make-ahead desserts. You can bake it a day or two in advance and store it at room temperature, tightly wrapped. For longer storage, it freezes beautifully for up to 3 months. Just thaw it in the refrigerator overnight before serving.
What's the secret to a perfectly moist pound cake?
Several factors contribute to a moist pound cake. Using room temperature ingredients ensures they emulsify properly, creating a smoother batter. Not overmixing the batter once the flour is added is crucial to prevent a tough cake. The addition of cream cheese in this recipe also significantly boosts moisture and tenderness.
How should I store leftover pound cake?
Store leftover Million Dollar Cream Cheese Pound Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Always ensure it's well-wrapped to prevent drying out.
Million Dollar Cream Cheese Pound Cake
- Total Time: 1 hour 45 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
A rich, buttery, and incredibly moist pound cake enhanced with cream cheese for an irresistibly tender crumb, a true classic dessert.
Ingredients
1 cup (2 sticks) unsalted butter, softened
8 oz (1 block) full-fat cream cheese, softened
3 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. Make sure every crevice is coated.
Step 2: In a large mixing bowl, cream together the softened butter and cream cheese with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until well combined and fluffy, another 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated. Beat in the vanilla extract.
Step 5: In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; overmixing will result in a dry, tough cake.
Step 7: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8: Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
Step 9: Remove the cake from the oven and let it cool in the Bundt pan for 10-15 minutes on a wire rack. This allows the cake to set and makes it easier to invert.
Step 10: Carefully invert the cake onto the wire rack to cool completely. Once cooled, slice and serve plain, with a dusting of powdered sugar, or with fresh fruit.
Notes
For an extra touch, you can drizzle a simple glaze over the cooled cake (powdered sugar, milk, and a touch of vanilla). Ensure all ingredients are at room temperature for the best results!
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
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