Few things evoke pure comfort like a slice of perfectly baked pound cake. But what if you could take that classic richness and elevate it with a tender crumb, a subtle tang, and a dreamy, creamy frosting? That's precisely what this Vanilla Buttermilk Pound Cake with Cream Cheese Frosting delivers! It's a truly divine dessert that feels both nostalgic and utterly decadent, making it perfect for any gathering or just a special treat for yourself.

This isn't just any pound cake; it's a masterpiece that marries the deep, comforting flavor of vanilla with the exceptional moistness provided by buttermilk and the rich texture of cream cheese, which is incorporated directly into the batter. The result is a cake that is dense yet tender, wonderfully flavorful, and simply melts in your mouth. Crowned with a luxurious cream cheese frosting, it's a dessert that will be remembered long after the last crumb is gone.

Why This Pound Cake is a Must-Bake

• Unmatched Moistness: The combination of buttermilk and cream cheese ensures every bite is incredibly tender and moist.
• Balanced Sweetness: The subtle tang from the buttermilk beautifully cuts through the sweetness, preventing it from being overly rich.
• Classic Vanilla Flavor: A generous amount of vanilla provides that timeless, comforting taste everyone loves.
• Stunning Centerpiece: Whether baked in a bundt pan or loaf pans, its elegant appearance makes it a showstopper.
• Versatile Appeal: Ideal for celebrations, holiday desserts, or simply a luxurious afternoon treat with coffee or tea.

Key Ingredients for Your Delightful Cake

Getting your ingredients ready at room temperature is crucial for the best results – it helps everything blend smoothly for a perfect batter. You'll find the full list of measurements in the recipe card below, but here’s a peek at what you’ll need to create this amazing cake.

For the Buttermilk Pound Cake:

• Unsalted butter, softened
• Cream cheese, softened
• Granulated sugar
• Large eggs
• Vanilla extract (choose a high-quality one!)
• Almond extract (optional, for an extra layer of flavor)
• All-purpose flour
• Baking powder & baking soda
• Salt
• Buttermilk

For the Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Milk (for adjusting consistency)

For precise measurements and nutritional information, please refer to the complete recipe card.

Baking Your Perfect Pound Cake: Step-by-Step Guide

Making this pound cake is a rewarding experience. Follow these steps for a beautifully moist and tender cake every time. Don't rush; savor the process!

Crafting the Cake Batter:

1. Step 1: Preheat your oven to 325°F (160°C). Prepare your 10-inch bundt pan (or two 9-inch loaf pans) by thoroughly greasing and flouring it. This ensures easy release.
2. Step 2: In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter and cream cheese until the mixture is light and fluffy, about 3-4 minutes.
3. Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until it’s well combined and noticeably fluffy.
4. Step 4: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Afterward, stir in the vanilla extract and the optional almond extract.
5. Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are thoroughly combined.
6. Step 6: Begin to gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until everything is combined, being careful not to overmix, as this can lead to a tough cake.
7. Step 7: Pour the prepared batter evenly into your greased and floured pan(s), smoothing the top with a spatula for an even bake.
8. Step 8: Bake in the preheated oven. For a bundt pan, bake for 60-70 minutes. For loaf pans, bake for 50-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Step 9: Allow the pound cake to cool in its pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Ensure it is fully cool before frosting.

Whipping Up the Cream Cheese Frosting:

This cream cheese frosting is the perfect complement to the pound cake – tangy, sweet, and incredibly smooth!

1. Step 1: In a medium mixing bowl, beat together the softened cream cheese and softened unsalted butter until the mixture is smooth and creamy with no lumps.
2. Step 2: Gradually add the powdered sugar, one cup at a time, mixing until it’s fully incorporated and the frosting is smooth. Stir in the vanilla extract.
3. Step 3: If the frosting appears too thick, add milk one tablespoon at a time, mixing after each addition, until you achieve your desired spreadable consistency.
4. Step 4: Once your pound cake has cooled completely, evenly spread the luscious cream cheese frosting over the top. For a bundt cake, a beautiful drizzle often suffices.

Tips for Pound Cake Perfection

• Room Temperature is King: Softened butter, cream cheese, and eggs are critical for a smooth, emulsified batter and a tender crumb. Plan ahead!
• Do Not Overmix: Overmixing develops gluten, which can result in a dry, dense cake. Mix only until the ingredients are just combined.
• Pan Preparation Matters: Thoroughly greasing and flouring your pan will prevent sticking. For intricate bundt designs, use a baking spray with flour.
• Cool It Down: Patience, baker! Frosting a warm cake will cause the frosting to melt and slide off. Wait until the cake is completely cool.

Serving Suggestions & Variations

This Vanilla Buttermilk Pound Cake is wonderful on its own, but here are a few ideas to make it even more special:

• Fresh Berries: A sprinkle of fresh raspberries, blueberries, or sliced strawberries adds a beautiful pop of color and freshness.
• Lemon Zest: Add the zest of one lemon to the cake batter for a brighter, more citrusy flavor.
• Toasted Nuts: Fold in 1/2 cup of toasted pecans or walnuts for an added crunch and nutty flavor.
• Fruit Compote: Serve a slice with a dollop of homemade berry or peach compote.

Storing Your Cake

Proper storage ensures your beautiful cake stays fresh and delicious:

• Unfrosted: Store in an airtight container at room temperature for up to 3 days.
• Frosted: Due to the cream cheese frosting, store the cake in an airtight container in the refrigerator for up to 1 week. Bring to room temperature for the best texture and flavor before serving.
• Freezing: The unfrosted pound cake freezes exceptionally well! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

The Magic of Buttermilk in Baking

Buttermilk isn't just for biscuits! Its acidic nature reacts with baking soda to create a light, airy texture and a wonderfully tender crumb. It also imparts a subtle tang that balances the sweetness of the cake, enhancing its overall flavor profile. Curious about the science? You can learn more about buttermilk on Wikipedia.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Frosting is more than just a dessert; it's an experience. Its rich vanilla notes, incredible moisture, and the irresistible tang of cream cheese combine to create a cake that will become a cherished recipe in your baking repertoire. So go ahead, whip up this masterpiece and enjoy a slice of pure, unadulterated bliss!

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Vanilla Buttermilk Pound Cake with Cream Cheese Frosting

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• Total Time: 1 hour 25 minutes
• Yield: 12-16 slices 1x
• Diet: Standard

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Description

A divinely moist vanilla buttermilk pound cake generously topped with a luscious, tangy cream cheese frosting, perfect for any occasion.

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Ingredients

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1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
5 large eggs
2 tsp vanilla extract
1/2 tsp almond extract (optional)
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (for consistency)

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Instructions

Step 1: Preheat your oven to 325°F (160°C). Prepare your 10-inch bundt pan (or two 9-inch loaf pans) by thoroughly greasing and flouring it.
Step 2: In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter and cream cheese until the mixture is light and fluffy, about 3-4 minutes.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until it’s well combined and noticeably fluffy.
Step 4: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Afterward, stir in the vanilla extract and the optional almond extract.
Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are thoroughly combined.
Step 6: Begin to gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until everything is combined, being careful not to overmix, as this can lead to a tough cake.
Step 7: Pour the prepared batter evenly into your greased and floured pan(s), smoothing the top with a spatula for an even bake.
Step 8: Bake in the preheated oven. For a bundt pan, bake for 60-70 minutes. For loaf pans, bake for 50-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Allow the pound cake to cool in its pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Ensure it is fully cool before frosting.
Step 10: For the frosting, in a medium mixing bowl, beat together the softened cream cheese and softened unsalted butter until the mixture is smooth and creamy with no lumps.
Step 11: Gradually add the powdered sugar, one cup at a time, mixing until it’s fully incorporated and the frosting is smooth. Stir in the vanilla extract.
Step 12: If the frosting appears too thick, add milk one tablespoon at a time, mixing after each addition, until you achieve your desired spreadable consistency.
Step 13: Once your pound cake has cooled completely, evenly spread the luscious cream cheese frosting over the top.

Notes

For an extra touch of flavor, add 1/2 teaspoon of almond extract to the cake batter. Always ensure all dairy ingredients are at room temperature for a smooth, lump-free batter and frosting.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 45g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg

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