Classic, beautiful and over the top delicious is what this Brown Sugar and Cream Cheese Pound Cake is all about. This show-stopping dessert is surprisingly easy to make and will wow, friends, family, and party guests any time it’s served!
During those days when it was a little hard to see through the fog, I found a way to help make the day seem a little brighter…cake! I’ve always enjoyed experimenting with different recipes for pound cake and this one has proven to be a winner.
The inspiration for this recipe came from one of my favorite cookbooks, Mastering the Art of Southern Cooking. I changed it just a tad with a bit more brown sugar and vanilla. Those small changes were just what this cake needed!
What You Need To Make This Cake
- Cream Cheese
- Unsalted Butter
- Brown Sugar
- All-purpose Flour
- Baking Soda
More Great Pound Cake Recipes
- Orange Pound Cake
- Lemon Pound Cake
- Chocolate Chip Pound Cake
- Eggnog Pound Cake
- Classic Southern Pound Cake
- Pumpkin Cinnamon Pound Cake
Classic, beautiful and over the top delicious is what this Brown Sugar and Cream Cheese Pound Cake is all about. This show-stopping dessert is surprisingly easy to make and will wow, friends, family, and party guests any time it's served!
- 1 8- ounce package cream cheese – softened
- ½ cup unsalted butter – softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar – packed
- 5 large eggs – room temperature
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
- Preheat oven to 325 degrees.
- Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
- Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well about, 1minute after each egg.
- Sift together flour, baking soda and salt.
- Combine buttermilk and vanilla in a small measuring cup and stir.
- Alternate adding flour and milk to butter/egg batter – starting and stopping with flour.
- Pour batter into buttered, floured tube or bundt pan.
- Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
- Let cool for 15 minutes then gently remove from pan.
This cake had a wonderful texture and flavor. But it came out too sweet for my taste–and I have a pretty big sweet tooth. I will make it again but will cut the amount of white sugar by at least half. I am also thinking of browning the butter.
Great cake but the total time in the recipe is wrong.
Be sure to use a large bundt pan as this makes a lot of batter. Put your pan on a parchment lined cookie sheet larger than the bundt pan in the oven as it really rises. It’s a dense cake that took 1 hr15min++ to bake. I just kept testing it until it was done (an extra 15m) as it’s very dense.
There are no storage instructions so I left it covered after it cooled on the counter (that took awhile) , then refrigerated it due to the cream cheese.
Yummy with a nice crust. Thanks Donya!
Ovens cook differently. I’ve made this cake dozens of times and never had a problem with the recipe time as written. Thanks for sharing your outcome and for the great rating.
Ms. Donya……. Everyone loves this cake. Thank you so much for sharing ❤️.
Thanks for your kind comment and the terrific rating!
This was deeeeliciousss! I love all types of poundcakes. I had a small issue, maybe you can tell me what I could have done. The cake did not round up as it finished cooking. It is flat, oh but it did have tasty slightly edges! Why was flat? Also, how can I get a thicker “crust-like” around the entire cake. There is a lovely, elderly woman in Boston who makes about 100 cakes at the holidays. She has an awesome slightly thicker “crust-like” but not crust, coated about the entire cake. I want that ‘coating’ around this cake. I was hoping you asked to upload a picture of our final results. I was ready to post a crumb filled dish.
Thanks for sharing for your gifts.
Made this for Thanksgiving this year. Added a brown sugar glaze. It was really good. Family & friends enjoyed it
Awesome! It’s one of my favorites.
Can you use self rising flour.
Hey there Mary!
Thank you so much for your interest in this recipe, I think you’re really going to like it! I use all purpose flour in all of my pound cakes because I’ve found it gives a better texture to the cake. I recommend using all purpose flour, but you can use self rising flour if you need, I’ve done it a couple times in a pinch. It will change the texture of the pound cake but not the flavor, so it’s really up to you. I hope this helps, let me know how everything turns out! Happy Easter!