Paula Deen’s Cream Cheese Pound Cake Recipe: Ultra-Rich Southern Indulgence

There’s a reason Southern bakers swear by this classic cream cheese pound cake. It delivers that signature dense, moist crumb with a tender golden crust that defines the perfect pound cake.

This recipe relies on simple ingredients but demands precision—room temperature cream cheese and butter blend seamlessly for a smooth batter. The slow bake at 325°F ensures even cooking without dry edges.

What emerges is a cake that’s rich without being heavy, with a velvety texture that holds up beautifully for days. The cream cheese adds just enough tang to balance the sweetness.

Serve it plain, dusted with powdered sugar, or with fresh berries for an effortless dessert that always impresses.

Ingredients for Paula Deen Cream Cheese Pound Cake

Classic Southern ingredients create this dense, moist cake with signature golden crust.

The butter and cream cheese must be room temperature—Land O’Lakes and Philadelphia brands are reliable. Use a full-fat cream cheese for that signature tang and rich texture. For flour, King Arthur or Gold Medal all-purpose work perfectly. Don’t skimp on the vanilla; McCormick pure extract is a solid choice for consistent quality.

No almond extract? Skip it—the vanilla carries plenty of flavor. Substitute cake flour if you want a slightly lighter crumb (use 1-to-1 ratio). Out of powdered sugar? Granulated sugar pulsed in a blender works in a pinch. For a citrus twist, add 1 tbsp lemon zest to the batter. The eggs must be large and fresh for optimal structure.

Store the cake wrapped in plastic at room temperature for up to 5 days. For longer storage, freeze sliced portions in airtight containers for 3 months. Bring to room temperature before serving for the best texture and flavor.

Step-by-Step Instructions for Cream Cheese Pound Cake

Here’s the method. Straightforward, tested, works every time.

Step 1: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the 1.5 cups unsalted butter and 8 oz cream cheese together on medium speed until completely smooth and fluffy—about 2-3 minutes. This step ensures no cream cheese lumps remain in your batter.

Gradually add the 2.75 cups granulated sugar and continue beating for another 5-7 minutes until the mixture is light, pale, and ribbon-like. You’ll see the texture change dramatically as air incorporates, creating the perfect base for a tender crumb.

Step 2: Incorporate Eggs and Flavorings

Add the 6 whole large eggs one at a time, beating well after each addition—about 30 seconds per egg. This slow incorporation prevents the batter from curdling and ensures even distribution. Scrape the bowl occasionally to maintain consistency.

Stir in the 2 tsp vanilla extract and 0.5 tsp almond extract until just combined. The almond extract adds depth to the vanilla, giving this cake its signature Southern richness. Don’t overmix at this stage.

Step 3: Combine Dry Ingredients with Wet

In a separate bowl, whisk together the 3 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. This ensures the leavening agent is evenly distributed throughout the dry mixture.

Gradually add the dry ingredients to the wet mixture, about 1 cup at a time, mixing on low speed just until each addition is incorporated. Stop mixing as soon as the last streaks of flour disappear—overworking the batter will make your cake dense.

Step 4: Bake to Golden Perfection

Pour the batter into a greased and floured 10-12 cup Bundt pan. Smooth the top with a spatula, then give the pan a gentle tap on the counter to remove any air bubbles. This prevents large pockets from forming during baking.

Bake in a preheated 325°F oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness starting at 1 hour 15 minutes—ovens vary, and you want to avoid overbaking.

Step 5: Cool and Serve

Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely. This resting period allows the cake to set and prevents it from breaking apart when you remove it from the pan.

Once cooled, dust with 0.25 cup powdered sugar if desired. Serve slices with 2 cups fresh berries for a simple, elegant presentation. The cake will keep at room temperature for up to 5 days when stored in an airtight container.

Essential Equipment for This Dish

Stand Mixer

A stand mixer is non-negotiable for this recipe—I use my KitchenAid 5-Quart with the paddle attachment. The long mixing time for creaming butter, cream cheese, and sugar requires the power and stability a stand mixer provides. Hand mixers can work in a pinch, but you’ll tire quickly. 💪

Bundt Pan

Invest in a quality 10-12 cup Bundt pan with a non-stick coating. I recommend Nordic Ware—it’s durable and distributes heat evenly. Grease every nook and cranny with baking spray or butter, then dust with flour to prevent sticking.

Mixing Bowls

Use a large mixing bowl for your wet ingredients—this batter expands as it incorporates air. A 4-quart stainless steel bowl gives you plenty of room. For dry ingredients, a 2-quart bowl works perfectly for whisking flour, baking powder, and salt together.

Cooling Rack

A wire cooling rack is essential for even air circulation around the cake. I place mine over a sheet pan to catch any drips. Let the cake cool completely before dusting with powdered sugar—this prevents melting and ensures a clean presentation.

Measuring Tools

Precision matters with pound cake, so use dry measuring cups for flour and liquid measuring cups for wet ingredients. I keep a set of OXO Good Grips measuring cups and spoons in my baking drawer. A kitchen scale can also help for consistent results.

Rubber Spatula

A high-heat silicone spatula helps scrape down the bowl and fold ingredients without scratching your mixer bowl. I love the GIR brand—it’s flexible and heat-resistant. Use it to smooth the batter in the pan before baking for an even surface.

Frequently Asked Questions