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Brown Sugar Cream Cheese Pound Cake
An eight-ounce block of cream cheese beaten into the butter is what gives this pound cake its unusually dense, velvety crumb. A full pound of light brown sugar — about 2¼ packed cups — brings a deep caramel sweetness that plain white sugar doesn't achieve. Six eggs go in one at a time, building structure for a loaf that slices cleanly without crumbling. Plan on just under four hours total, including cooling. Serves 16, and the cake stays moist for several days wrapped at room temperature.
Equipment
- Oven
- Stand Mixer
- Cake Pan
Ingredients
- 1½ cups butter, softened
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (16-oz.) pkg. light brown sugar (about 2¼ cups firmly packed)
- ¾ cup granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ¼ tsp. kosher salt
- ¼ cup whole milk
- 2 tsp. vanilla extract
Instructions
- 1Preheat the oven to 325°F and generously coat a 15-cup Bundt pan with baking spray.
- 2Combine the softened butter and cream cheese in a stand mixer fitted with a paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is completely smooth and creamy. Starting with room-temperature dairy ensures a lump-free batter.
- 3Slowly pour in both the light brown sugar and the granulated sugar while continuing to mix on medium speed. Beat for 4 to 6 minutes until the batter looks pale and fluffy. This extended mixing incorporates air for a lighter cake.
- 4Drop the room-temperature eggs into the bowl one at a time. Mix just enough to incorporate each egg before adding the next, being careful not to overwork the batter.
- 5Whisk the all-purpose flour and kosher salt together in a separate medium mixing bowl.
- 6Turn the mixer down to low speed. Add the dry ingredients to the butter mixture in three parts, alternating with the whole milk. Start and finish with the flour mixture, mixing just until the dry streaks disappear.
- 7Fold the vanilla extract into the batter using a rubber spatula. Transfer the finished batter into the prepared Bundt pan and smooth the top into an even layer.
- 8Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake rest for 10 to 15 minutes.
- 9Run a small offset spatula around the edges of the pan to loosen the crust if necessary. Carefully invert the cake onto the wire rack and let it cool completely for about 2 hours before slicing.
Notes
- Storage: Keep the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Tip: Make sure your butter, cream cheese, and eggs are truly at room temperature before starting. Cold ingredients won't emulsify properly, leading to a dense or greasy cake.
Recipe Details
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