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!
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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
- Sugar
- Brown Sugar
- Eggs
- All-purpose Flour
- Baking Soda
- Salt
- Buttermilk
- Vanilla
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!
Equipment
Ingredients
- 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
Instructions
- 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.
Did you make this?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Just made this and it came out beautifully. Very moist and delicious. Thank you for sharing.
Making this for a second time! Wow! It’s a large cake… and it is delicious!!! I added a brown sugar glaze! Amazing! Thanks so much for sharing!
So glad you stopped by! Hope you enjoy the cake and you’ve got enough to share, right? 🙂
Thanks!
xo,
~Donya
Did you add a glaze to it? Or did you just eat it plain? I'm trying to figure out if the cream cheese flavor comes through…. If it has a strong cream cheese flavor will a simple milk and sugar glaze pair well? Or should I find a cream cheese glaze?
We like it just plain but a glaze would be great if you want some extra sweetness.
XO,
~Donya
I make cream cheese pound cake and notice its 1 cup less of butter in this one. Does the buttermilk make up for that to make it moist? Thanks!
I know this is an old post but I just came across it on Pinterest today and was wondering something. All the pound cakes I have made,mostly sour cream or butter ones have had at least 4 to 5 total cups of sugar, yours' only had 2 & 1/2 total sugar. what is the final sweetness factor on a scale of low,to medium to lots? I like mine a little sweet and was wondering if the sugar amount was one of the things you tweaked in this recipe from the original in the book? Thanks if you ever see this and answer.
Thanks – great question. I do not like my cake too sweet, so yes, I tweaked it a bit. Feel free to add my if you like.
Enjoy,
~Donya
Can I use cake flour instead of four?
I never used cake flour. You can give it a try, just the texture might be a little different.
Thanks,
~Donya
You can make your own buttermilk with milk and k emon juice. Just google it 🙂
DOES IT HAVE TO BE PUT IN A PRE-HEATED OVEN AND NOT A COLD OVEN, I ALWAYS USE A COLD OVEN AND MY POUND CAKES TURN OUT GREAT.
Grandma told me that if you are using the oven for one hour or more no need to preheat. It has always worked for me!
I don't have any buttermilk am I able to use regular milk instead?
You can make buttermilk by combining one Tablespoon vinegar or lemon juice, and enough milk to make one cup.
I’ve often substituted plain yogurt, and it always works.
Hey Cher!
That is a great idea! Yogurt would be a great substitute in a pound cake because it will keep the cake similarly moist. I’m so glad you’ve been enjoying this recipe, and thank you for sharing this idea! Have a great day!
~Donya
I don't have buttermilk am I able to use regular milk?
Quick question. Does it matter if the buttermilk has fat in it? I have whole buttermilk on hand, not cultured. Can I still follow the rest of the recipe?
Good question! Yes, you can certainly use what you have, just make sure to shake the container really well as there may have been some settling. Please let me know how it turns out!Thanks, xo,~Donya
Which side is up for this pound cake
Pictured is the top of the cake.
Enjoy!
~Donya