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Decadent Cream Cheese Pound Cake

Course: Dessert
Cuisine: American
Author: Hip Foodie Mom


  • 1 1/2 cups butter or margarine softened
  • 1 8-ounce package cream cheese, softened (we used whipped cream cheese and it worked just fine)
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour; sifted
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract yes, tablespoon


  • Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over mix); gradually add sugar, beating well.
  • Add eggs, 1 at a time, beating until combined. (You can crack the eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.)
  • Sift 3 cups of flour.
  • Combine flour and salt; gradually add to butter mixture (I added a cup at a time), beating at low speed just until blended after each addition.
  • Stir in vanilla. Mix.
  • Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in center comes out clean. (YES, it's 300 degrees for 1 hour and 40 minutes. That is not a typo!)
  • Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.