Here’s a rich and decadent Million Dollar Cream Cheese Pound Cake recipe — buttery, moist, and ultra-creamy 🧁🧈🧀
🧁 Million Dollar Cream Cheese Pound Cake
🧾 Ingredients
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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3 cups sugar
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6 large eggs
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3 cups all-purpose flour
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1 tsp vanilla extract
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½ tsp salt
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Optional: ½ tsp almond extract for extra flavor
🔪 Instructions
1️⃣ Preheat Oven & Prep Pan
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch bundt or tube pan, or line a loaf pan with parchment paper.
2️⃣ Cream Butter, Cream Cheese & Sugar
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In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (~3–5 minutes).
3️⃣ Add Eggs
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Add eggs one at a time, beating well after each.
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Mix in vanilla (and almond extract if using).
4️⃣ Add Dry Ingredients
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In a separate bowl, whisk flour and salt.
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Gradually add flour to the butter mixture, mixing until smooth and fully incorporated.
5️⃣ Bake
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Pour batter into prepared pan.
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Bake 70–80 minutes (or 60–70 for loaf pan), until a toothpick inserted comes out clean.
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If top browns too quickly, tent with foil halfway through baking.
6️⃣ Cool & Serve
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Cool 10–15 minutes in the pan, then invert onto a wire rack.
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Slice and serve plain, or dust with powdered sugar or drizzle with glaze.
🟢 Tips
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Room temperature ingredients make batter smooth and fluffy
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Extra moist cake: don’t overbake; check at the minimum baking time
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Flavor boost: swirl in 2 Tbsp of caramel or chocolate chips before baking
🔁 Variations
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Lemon Cream Cheese Pound Cake: add 2 tsp lemon zest and 2 Tbsp lemon juice
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Chocolate Marble: fold in ½ cup cocoa powder and swirl for a marbled effect
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Mini Bundt Cakes: reduce baking time to 35–40 minutes
If you want, I can make a “super fudgy, melt-in-your-mouth version” of this cream cheese pound cake that’s even richer and ultra-moist without changing the classic flavor.