Cream Cheese Pound Cake

Hi all, today I share an easy to make cake, it may be simple to look at but the taste is rich and decadent.

I spent my day with a couple of my close friends, catching up on life, talked about what lessons God has been teaching us, had plenty of laughs and spend some time before we departed in prayer. We decided to each bring something to share. I got the job of bringing something sweet to have with our cuppas (australian way of saying a cup with your brew of choice) as we chat. As I had to also ensure that whatever I made stayed intact through my travel in the car, I opted for something that will be easy to transport. Safe to say, this transported well and was a sure hit with my friends.

The addition of cream cheese in this recipe is the game changer, making it decadent, rich and yes, I am going to use the word, Moist. Not all cakes need frosting to take it to the next level, this one stands on it own. Every thing else is pretty much standard when it comes to ingredients that would go in a cake. It is important to ensure the cream cheese and butter are room temperature, so they are soft enough to whip together.

Let’s get to the recipe


Cream Cheese – 250gms, room temp

Butter – 300gms. softened

Sugar – 3 cups

Eggs – 6

Plain Flour – 3 cups

Vanilla essence – 2 tsp

Baking powder – 3 tsp

Salt – 1 tsp


  1. Coat a Bundt pan, or cake tin of choice with some butter and dust flour on the buttered surface.
  2. Pre-heat oven to 160 deg C.
  3. Ensure that the cream cheese and butter are room temperature and softened.
  4. Beat these two together until smooth and incorporated.
  5. Once done, add the sugar in gradually and beat until light and fluffy.
  6. Add the eggs in one at a time while beating together.
  7. Mix in the vanilla, add in the flour, baking powder and salt.
  8. Bake until golden brown, for 60-75 mins at 160 deg C, till the center of the cake is completely done. While baking if the surface is getting brown too quickly, tent with Aluminium foil.
  9. Allow to rest for a while, before taking it out of the Bundt pan.


44 thoughts on “Cream Cheese Pound Cake

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  1. Hello Manu! I just logged in after 3 days and I see this 😭. This looks scrumptious! You are so blessed and now I’m super hungry and it’s 11pm here. LOL. Wow! I bet your family loves your cooking and baking! I need to bookmark this and try this soon…maybe over the weekend!

    Liked by 3 people

    1. Thank you so much Heather. I must say my with hubby and son, a way to their heart is through their belly so food is a big thing for them. I love cooking for them 😊

      Liked by 3 people

    1. Thank you so much Georgetta. I have personally never used gluten free flour, but I think that you can do it as long as the gluten free flour has a stabiliser in them like Xantham gum which will provide structure to the cake which is otherwise lost without gluten.

      Liked by 1 person

  2. Manu, the cake looks great! I prefer cakes without sweet frosting. I should have baked one while my company was here. A moist bundt cake – Yum! Thanks for sharing! 💖💐🌺

    Liked by 1 person

  3. “and yes, I am going to use the word, Moist.” 🤣😂🤣😂🤣 That made me laugh.

    I’m drooling! I want to come to your house for dinner and desert! 💙

    Liked by 1 person

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