Hamdi Saidani This Ina Garten Vanilla Cream Cheese Pound Cake is a simple yet luxurious pound cake made with unsalted butter, cream cheese, granulated sugar, extra-large eggs, pure vanilla extract, vanilla bean seeds, sifted cake flour, and a pinch of kosher salt. This pound cake takes only 30 minutes to prepare and about 60 to 70 minutes to bake.
This moist vanilla pound cake is perfect for breakfast paired with a cup of coffee or as an afternoon treat with a scoop of vanilla ice cream. It’s a recipe from Ina Garten’s Barefoot Contessa cookbook, “Cooking for Jeffrey,”.
Ina Garten Vanilla Pound Cake Ingredients
- 1 tbsp Pure vanilla extract
- Seeds from 1 vanilla bean
- 8 oz Cream cheese (room temperature)
- Baking spray with flour (for greasing)
- 3 tbsp Demerara or Turbinado sugar
- 3 sticks Unsalted butter (room temperature)
- 2 1/2 cups Granulated sugar
- 6 extra-large eggs (room temperature)
- 3 cups Cake flour (sifted)
- 1 tsp Kosher salt
How To Make Ina Garten Vanilla Cream Cheese Pound Cake
- Prep the Oven and Pans: Preheat your oven to 325°F (163°C). Spray two loaf pans with baking spray and sprinkle Demerara sugar inside, making sure it’s evenly distributed.
- Cream the Base: In a mixer, blend together the butter, cream cheese, and granulated sugar on medium speed for about 3 minutes until it’s light and creamy.
- Add Eggs and Vanilla: Lower the mixer speed and add the eggs one by one. After each egg, scrape the bowl. Add in the vanilla extract and vanilla bean seeds.
- Mix Dry Ingredients: In a separate bowl, mix the sifted cake flour and salt. Slowly add this to your creamy mixture while the mixer is on low speed. Make sure to scrape the sides of the bowl.
- Bake the Cake: Divide the batter evenly between the two loaf pans and smooth the tops. Place them in the center of the oven and bake for 60-70 minutes. Check with a toothpick; if it comes out clean, the cakes are done. Let them cool in the pans for 30 minutes before transferring them to a cooling rack.
Serving Suggestions:
- You can serve a slice of this pound cake with melted vanilla ice cream and fresh raspberries.
- Alternatively, drizzle Honey Vanilla Crème Fraîche and garnish with a sprig of mint.
How To Store Vanilla Cream Cheese Pound Cake
To keep your Vanilla Cream Cheese Pound Cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days.
If you want to extend its shelf life, you can also freeze the cake. Simply wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To enjoy, thaw it at room temperature before serving.
Why Does My Cream Cheese Pound Cake Fall?
If your Cream Cheese Pound Cake sinks in the middle, don’t worry, it’s a common issue. This can happen if you mix the batter too much if your oven’s temperature is off, or if you keep opening the oven door.
How to Fix It After Baking:
- Slice and Serve: Cut the sunken part off and serve the good parts. You can slice it into cubes and use it for a trifle dessert.
- Make a Filling: Use the sunken middle as a space for a tasty filling. Think whipped cream, fresh fruits, or even a scoop of ice cream.
- Turn It Into Cake Pops: Crumble the cake, mix it with frosting, and roll it into balls. Dip these in melted chocolate for homemade cake pops.
- Pudding or Parfait: Layer the crumbled cake with pudding or yogurt and fruits to make a delicious parfait.
- Grill It: Believe it or not, grilling the slices can give them a nice texture and hide minor imperfections.
Try More Cake Recipes:
- Ina Garten Fig Ricotta Cake
- Ina Garten American Flag Cake
- Ina Garten Lemon Angel Food Cake
- Ina Garten German Chocolate Cake
Ina Garten Vanilla Cream Cheese Pound Cake
Description
This Ina Garten Vanilla Cream Cheese Pound Cake is a simple yet luxurious pound cake made with unsalted butter, cream cheese, granulated sugar, extra-large eggs, pure vanilla extract, vanilla bean seeds, sifted cake flour, and a pinch of kosher salt. This pound cake takes only 30 minutes to prepare and about 60 to 70 minutes to bake.
This moist vanilla pound cake is perfect for breakfast paired with a cup of coffee or as an afternoon treat with a scoop of vanilla ice cream. It’s a recipe from Ina Garten’s Barefoot Contessa cookbook, “Cooking for Jeffrey,”.
Ina Garten Vanilla Cream Cheese Pound Cake Ingredients
How To Make Ina Garten Vanilla Cream Cheese Pound Cake
- Preheat your oven to 325°F (163°C). Spray two loaf pans with baking spray and sprinkle Demerara sugar inside, making sure it’s evenly distributed.
- In a mixer, blend together the butter, cream cheese, and granulated sugar on medium speed for about 3 minutes until it’s light and creamy.
- Lower the mixer speed and add the eggs one by one. After each egg, scrape the bowl. Add in the vanilla extract and vanilla bean seeds.
- In a separate bowl, mix the sifted cake flour and salt. Slowly add this to your creamy mixture while the mixer is on low speed. Make sure to scrape the sides of the bowl.
- Divide the batter evenly between the two loaf pans and smooth the tops. Place them in the center of the oven and bake for 60-70 minutes. Check with a toothpick; if it comes out clean, the cakes are done. Let them cool in the pans for 30 minutes before transferring them to a cooling rack.
