• 3 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter softened to room temperature
  • 8 ounces full-fat cream cheese softened to room temperature
  • 2 ½ cups granulated sugar
  • 6 large eggs at room temperature 
  • 2 teaspoons vanilla extract
  • Whipped cream (optional)
  • Fresh berries (optional)


  1. Preheat oven to 325 degrees. Generously grease or spray with nonstick baking spray a 12-cup bundt pan.
  2. Using a handheld electric mixer or a stand mixer with the paddle attachment on high speed beat the butter until smooth and creamy. Add the cream cheese and continue beating on high speed until smooth and combined. Scrape down the bowl and beaters several times to keep the mixture lump free.
  3. Add the granulated sugar and beat on high speed for 3-5 minutes or until light and fluffy. Reduce the speed to low and add the eggs 1 at a time, mixing until combined before you add the next one. Add the vanilla extract and mix until combined.
  4. Add the dry ingredients that you set aside in a couple of intervals mixing on low speed just until combined. Scrape down the bowl and beaters as needed but do not overmix the batter.
  5. Pour the batter into the prepared pan. Gently level the top with a rubber spatula. Bake for 75-90 minutes or until a toothpick inserted in the top comes out clean. If the cake is browning too quickly, cover the pan loosely with aluminum foil.
  6. Let the cake cool in the pan for 15 minutes, then carefully invert the cake onto a serving platter. Fully cool before dusting with powdered sugar. If desired, top with fresh whipped cream and berries.


  • Grease the bundt pan well with butter or shortening, and then flour. Or spray with a nonstick baking spray like Bakers Joy.
  • Plan ahead and soften the butter and cream cheese to room temperature, as it will be much easier to get it smooth and creamy.
  • Bring the eggs to room temperature.
  • Beat the butter, cream cheese, and sugar on high for several minutes until light and fluffy.
  • For this recipe, I do recommend cake flour. The lower protein content in cake flour makes it more suitable for soft, tender baked goods.
  • Add the flour mixture on low and mix only until combined. It is important not to overmix at this time.
  • Cover the cake loosely with aluminum foil if it is browning too much.
  • Allow the cake to cool in the pan for about 15 minutes before carefully inverting it.
  • Fully cool the cake before dusting it with powdered sugar.
  • Store the cake covered at room temperature for 3-4 days. The cream cheese is baked in, so there is no need to refrigerate it. In fact, refrigeration drys out pound cakes.

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