Luscious, rich, moist cream cheese bundt pound cake looks as good as it tastes when baked in a pretty bundt cake pan. Pair it with strawberries and cream and you have an irresistible craveable dessert.
One of my favorite recipes for pound cake is a cream cheese pound cake recipe from Epicurious that starts baking in a cold oven. The crumb is moist and tender just like you’d expect from a pound cake, but the cake develops a sugary crust on the outside as it bakes.
This cake was one of the first cakes I blogged about and it was in need of updated pictures. When I bought a huge container of strawberries at Costco this week, my husband decided it was the perfect time bake the cake and update that post with new pictures.
Since I first posted the cake, I purchased half size bundt cake pans
. They’re the perfect size cake. We can eat one little bundt cake now, and freeze the other cake for later.
Do you still call it strawberry shortcake even when you’re eating it with pound cake? I know I usually do. 🙂
Here’s the half size cream cheese pound cake recipe. For the full size recipe, visit the original post.
Cream Cheese Bundt Pound Cakes
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 1 8- ounce package cream cheese room temperature
- 3 cups sugar*
- 1 teaspoon salt
- 6 large eggs room temperature
- 4 teaspoons vanilla extract
- 3 cups sifted all purpose flour
Instructions
- Butter and flour (I like to use non-stick cooking spray with flour) two 6-cup Bundt pans.
- In large mixing bowl, beat butter and cream cheese on medium speed until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Divide batter evenly between two pans.
- Place pans in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake and additional 10 – 15 minutes until tester inserted near center comes out clean.
- Cool cake in pan on rack 10 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)
Jr
Hi, Barbara. The link to the full size recipe appears to be broken, as it keeps taking me to the mini Bundt pan recipe/instructions. I would really like to try the original post for the full size Bundt pan, as that is all that I have. Could you be so kind as to fix the link, please? Thank you!
Luisa Carvalho
Can this cake be made in a regular 9″ cake pan?
If yes how long to bake?
Will make one or two 9″ cakes?
Thank you very much….
Luisa
Lynn Kleifgen
I am at 4200 feet. What is your altitude? Did you make any other adjustments? Oven Temp??
Thanks
Barbara Schieving
Hi Lynne, I’m at 4400 feet and have found with dense moist cakes, I don’t have to make too many changes. On this recipe I only changed the sugar. This is a guide I like to use http://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html
Jess @ whatjessicabakednext
These bundt cakes look super amazing, perfectly moist and buttery! I love the fact you serve the slice of cake with fresh strawberries and cream- my favourites! 🙂
Aimee @ Simple Bites
I think I’ll send this along to my hubby for my Mother’s Day breakfast. 😉 Gorgeous!
leslie
I sooooo desperately need to update some photos! This cake sounds perfect Barbara!
Jany@HomeSweetSunshine
That cream cheese bundt pound cake looks amazing! It would be perfect for Easter.
Maria
Perfect dessert for spring!
Carol at Wild Goose Tea
Luscious, rich, moist? Girl, you know how to sell a recipe. However once I read it, OMG it is VERY rich and it couldn’t help but be most and luscious. Using that as the cake in strawberry shortcake? Oh my. Oh my.
Barbara
At what altitude did you have to adjust the sugar for ……. I am about 35 feet above sea level.
Thanks
Barbara Schieving
Hi Barbara – here’s a link to the guide I like to use http://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html. You should start making changes if you are above 3,000 feet, so most of your baked goods will be just a little bit better if you make a few adjustments.
Barbara
THANKS for the high altitude information Barbara ………. that is very helpful!
My Inner Chick
LUSH.
Moist.
Perfect for Easter, Barbara.
btw, I just used my cookie scoop again.
How did I EVER live w / out that?
Thank youuuuuuuuuuuu. xx
Barbara Schieving
Thanks! I don’t know how anyone makes cookies without a scoop 🙂
Medeja
Such perfectly soft bundt cake with cream cheese 🙂 I have tried similar bundt cake and really love it 🙂
Jennifer House
Would the bake times be the same for the larger sized pans? This looks delicious and would be perfect for a party I will be going to next week!
Barbara Schieving
Thanks Jennifer! No, the bake time is longer for a 12 cup bundt pan. For the full size recipe, visit the original post. https://www.barbarabakes.com/2009/03/cream-cheese-pound-cake/ Enjoy!
Jennifer House
Thank you! I actually just saw the link for the original recipe 🙂 I have these in the oven right now…can’t wait!
Maureen | Orgasmic Chef
You’re teasing me with that Costco talk. The new Costco opens up north of Brisbane in a couple of months. I will be first in line. 🙂 It’s only an hour drive. (the things Americans do)
I love this cake, Barbara. With its texture, crunchy crust and ‘oomph’, it’s going to be a delight to put it on my table. Alas, without Costco strawberries.
Nancy A.
This cake looks so good and I was just looking for a cake recipe to make for a neighbor! I think they will like this one!!
Rosa
This cake looks delicious! A wonderful spring treat.
Cheers,
Rosa
Anna @ Crunchy Creamy Sweet
These cakes are gorgeous!
Katrina @ Warm Vanilla Sugar
I love pound cakes like this! So yummy!