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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I made this pound cake today, and it turned out AWESOME! I followed recipe to the T,.. OTHER THAN starting with a cold oven. I have a gas stove, so I baked it at 325 for about 1 hr and 10 minutes. I then made a Brown Butter Glaze to drizzle over it…Moist and not to dense. THANKS FOR SHARING..I PRAY US ALL THROUGH THE COVID-19!! #OneLove
I noticed you mentioned 2 loaf pans can be used instead, however it doesn’t mention if the baking time varies from that of the tube pan. Is it the same?
Hey Irene, I shorten the cooking time just a bit, maybe 5 minutes when I use loaf pans. My oven runs a bit hot so you might have to start watching the cake at about the 10 minute LESS mark. I hope this makes sense. Keep me posted!
XO,
~Donya
In regards to using 2 loaf pans rather than a fluted or tube pan, do you bake both loaf pans st the same time? Does the temperature need adjusting?
Hey Kelly. Yes, you can use 2 loaf pans and cook them at the same time. I turn the pans about half way through baking just to make sure they are cooking evenly. I do not adjust the temp. Just watch the timing, maybe shorten it a bit depending on how your oven cooks. Hope this helps! Let me know.
XO,
~Donya
Just an FYI for any diabetics……DH is a diabetic so I used Splenda vs white sugar and Brown Sugar Splenda vs brown sugar….and this cake came out fantastic! Great crust on it, firm texture but not too firm…..just like a regular, really good pound cake. I am making it again right this moment as we had company and ate the entire first cake!
Thank you Cindie! You are the best and I really appreciate your input. You have put a smile on my face with your sweet comments.
XO,
~Donya
Did you use the same measurements on the Splenda as the regular sugar?
Hey Linda!
This idea of Cindie’s is absolutely amazing! If you use the same amount of Splenda sugar and Brown Sugar Splenda as the recipe instructs for regular white and brown sugar, it should come out great! I hope this is helpful, have a great day!
~Donya
Should this be kept refrigerated after it is made? Just made it and can’t wait to try it! Looks so yummy!
Sorry for the delay, Sarah. I hope you like the cake. I do not keep mine in the fridge, just on the counter. Hope this helps!
XO,
~Donya
Made this cake. Wonderful! Whole family wants a repeat. I did add 1/2 extra sugar and 1 t. Baking Powder. Marvelous crust on top. Next time I plan on lemon extract. Thanks so much for this winner!
I am so glad you all enjoyed it Carol! You are so welcome and I’m honored that you’ve made one of my recipes. Let’s keep on cooking together, friend!
XO,
~Donya
can I make this batter in my stand mixer? If so which attachment…the whisk or paddle?
Hey there! I use my paddle attachment with my stand mixer. Hope this helps.
XO,
~Donya
Can this cake be frozen?
Hey there Susan!
That’s a great question, and the answer is yes! Pound Cake freezes beautifully, what you’ll want to do is either tightly wrap the whole cake with plastic wrap then in aluminum foil and freeze or slice individual pieces of the cake, wrap in plastic wrap, then foil and freeze. To serve it just thaw it out and then warm it up. I hope you enjoy this recipe, let me know how it works out! Thank you for your support!
~Donya
Hello. Could I sub the buttermilk with heavy whipping cream or is that too weird? Thanks!
Well…..you can try it but I’m not so sure that’s going to work. The texture is definitely going to be off. Let me know how things turn out.
~Donya
Made this today. Delicious.
Thank you for sharing Sandra! I am so glad you made the cake and enjoyed it. It’s one of our favorites.
XO,
~Donya
If using salted butter, should I omit the salt?
Yes, I would. I always use unsalted butter just so that I control how much salt goes in. Good luck! Let me know how it turns out.
~Donya
I just made this cake and it turned out terrific! My husband loved it and I took some to a friend and she thought it was wonderful.
I made it in a 10 cup bundt pan and had so much batter that I also make a couple cup cakes. I didn’t have any buttermilk and used regular milk with a couple tablespoons of lemon juice and let it sit about 15 minutes before making the cake. In addition to to 1/2 teaspoon of baking soda, I added 1/2 teaspoon of baking powder. I made a maple glaze to put on the cake when cool. I definitely will be making this cake again. Delicious!
Oh my goodness, Bonnie! You’ve made my day. I love that you just did “your own thing” and made the changes you needed and wanted. That’s what makes cooking fun. Thank you so much for sharing.
I hope you sign up to get my new newsletter and posts via email. I’ve got lots of good stuff on the way.
XO,
~Donya