Pioneer Woman Cream Cheese Pound Cake Recipe

This Pioneer Woman Cream Cheese Pound Cake is a moist and rich recipe, which is made with cream cheese and sour cream. It’s the ultimate comfort food recipe, ready in about 5 hours.

Pioneer Woman Cream Cheese Pound Cake Ingredients

A rich, decadent blend for the perfect dense and tender pound cake.

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 and 1/2 cups (500g) granulated sugar
• 1/3 cup (80g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 6 large eggs, at room temperature
• 3 cups (354g) cake flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• Optional for serving: homemade whipped cream & fresh berries

How To Make Pioneer Woman Cream Cheese Pound Cake

A step-by-step guide to baking the perfect, classic pound cake.

1. Prep the Oven and Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-12 cup Bundt pan, making sure to get into all the crevices.
2. Cream Butter and Cheeses: In a large bowl with a mixer, beat the softened butter on high speed until creamy, about 2 minutes. Add the softened cream cheese and beat on high until completely smooth.
3. Add Sugar and Wet Ingredients: Scrape down the bowl, then add the sugar and beat on high speed for 1 minute. Add the sour cream and vanilla, beating on high until the mixture is creamy and well-combined.
4. Incorporate Eggs: Reduce the mixer speed to low and add the eggs one at a time, allowing each one to fully incorporate before adding the next. Be careful not to overmix this stage.
5. Add Dry Ingredients: Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until the flour is combined. Give the batter a final stir with a spatula to ensure no lumps remain at the bottom.
6. Bake the Cake: Spoon the thick batter evenly into the prepared Bundt pan. Bake for 75-95 minutes. The key is a slow bake. Loosely tent the cake with foil halfway through to prevent over-browning. The cake is done when a wooden skewer inserted into the center comes out clean.
7. Cool and Serve: Let the cake cool in the pan for 2 hours. This is a crucial step. Afterwards, invert the cake onto a wire rack or serving platter to cool completely before slicing.

Recipe Tips

For a flawless, rich pound cake every single time.

• Why use room temperature ingredients? This is the most important rule for pound cake. Softened butter, cream cheese, room temperature sour cream, and eggs emulsify together to create a smooth, uniform batter. This traps air, which results in a tender, fine crumb and helps the cake rise properly.
• How to properly grease a Bundt pan? To prevent sticking, be meticulous. Use softened butter or nonstick spray and get into every single detail of the pan. Follow up with a dusting of flour, rotating the pan to coat it completely, then tapping out any excess.
• What is the best way to test for doneness? Because of its density, a pound cake needs to be fully cooked. A long wooden skewer or cake tester is better than a toothpick. It should be inserted deep into the center of the cake and come out completely clean.
• Can I use all-purpose flour instead of cake flour? Cake flour is highly recommended as its lower protein content creates a more tender, finer crumb. If you must substitute, for every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.

What To Serve With Cream Cheese Pound Cake

Simple accompaniments for a classic dessert.

This cake is rich and delicious on its own, but it’s even better with:

• A dollop of fresh homemade whipped cream
• A side of mixed fresh berries, like strawberries, raspberries, and blueberries
• A drizzle of caramel or chocolate sauce
• A scoop of vanilla bean ice cream

How To Store Cream Cheese Pound Cake

Keeping your pound cake fresh and moist.

• Room Temperature: Cover the cake tightly and store it at room temperature for up to 2 days.
• Refrigerate: For longer storage, wrap the cake tightly or place it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.

Cream Cheese Pound Cake Nutrition Facts

An estimated guide per serving.

• Calories: 520 kcal
• Carbohydrates: 60 g
• Protein: 7 g
• Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Lemon Blueberry Pound Cake Recipe
• Pioneer Woman Chocolate Cherry Mug Cake Recipe
• Pioneer Woman Chocolate Bundt Cake Recipe