Cream Cheese Pound Cake Bundt
Bundt cake has slowly but surely become one of my favorite desserts to make. The kinds of cakes that are sturdy enough to hold the shape of a bundt are usually easy to execute, like this Cream Cheese Pound Cake. You’re not going to be making a fussy delicate cake in a bundt pan. It’s just not going to happen.
And the result of this minimal effort is a beautifully curvy and round cake that always impresses. Add a drizzle of frosting and you’re good to go.
Oh and another thing about bundts, nine times out of ten, they taste better the next day. So they’re the perfect dessert for making ahead of time instead of running around during the day when you’re having people over, trying to do too many things at once.
That also makes them perfect to bring along to potlucks or dinner at a friends house. I haven’t tried shipping a bundt before, but I’d be inclined to guess that they travel well through the postal system as well. Hmm… That gives me an idea for Mother’s Day which is coming right around the corner…
My mom and Hubby’s mom might just be getting this bundt in their mailbox for Mother’s Day. Shh – it’s our little secret…
Speaking of this bundt, it’s a keeper. The cream cheese in the batter makes it rich and thick. And vanilla beans are just plain awesome. They’re added to the frosting for a maximum impact on the visual appeal and the taste.
I served this bundt cake when we had friends over for dinner. I made it a couple days in advance and forgot about dessert that day while I was taking care of other things. There were obviously leftovers, which I froze. Hubby and I enjoyed those frozen pieces over the next couple of weeks.
One Year Ago: Rustic Walnut Tart with Bourbon Whipped Cream and Banana Nutella Muffins
Two Years Ago: French Toast Bread Pudding and a Giveaway and Coconut Layer Cake Filled with Lemon Curd
Three Years Ago: Make Ahead Breakfast Burritos and White Cupcakes with Vanilla Buttercream
Four Years Ago: Sugar Cookie Bars and Goat Cheese and Sundried Tomato Appetizers
Five Years Ago: Summer Sqaush
Cream Cheese Pound Cake
Yield: Serves 12-15
Ingredients:
For the Cake
1 1/2 cups butter (3 sticks)- softened
1 (8 ounce) package cream cheese- softened
2 1/2 cups white sugar
1 Tbsp vanilla
1 tsp almond extract (optional)
6 eggs at room temperature
3 cups cake flour - sifted
For the Glaze
1 vanilla bean split open
3 Tbsp of whole milk
1- 1 1/2 cups powdered sugar
Directions:
For the Cake
Preheat oven to 325 F. Use butter to generously grease a 10-inch bundt cake pan.
Cream together the butter, cream cheese, and sugar for about 5 minutes or until very light and fluffy.
Stir in the extracts.
Crack all eggs into a bowl and remove any shells if needed.
With the mixer on low speed, add the flour and the eggs alternately, beginning and ending with the flour, adding one egg at a time and small portions of flour. Do not over-mix.
Pour batter into the prepared pan.
Bake at 325 F for 70-75 minutes or until a toothpick inserted in the center comes out clean.
For the glaze
Pour the milk into a glass measuring cup and scrape the vanilla bean in.
Let it steep for an hour or overnight to really make the milk mixture have a strong vanilla flavor. (If you start the glaze it when the cake goes into the oven, it will be ready as it's cooling.)
Add the powdered sugar and whisk with a fork until thick and well- mixed.
Drizzle over the cooled cake.
Recipe seen on The Baker Chick, originally from All Recipes and Southern Living Magazine
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a beautiful bundt cake!
beantownbaker — April 24th, 2013 @ 1:47 pm
Thanks 🙂
I definitely don’t make bundt cakes enough given those attributes 🙂 this looks absolutely wonderful and I can imagine so many ways to change it up!
beantownbaker — April 24th, 2013 @ 1:49 pm
Oh yea, you could definitely add some spices (i’m thinking cardamom or cinnamon), some extracts or oils, citrus zest, fresh fruit… You could really adapt this recipe however you want.
So I was just thinking I needed an easy bundt cake dessert to take along with a freezer meal I’m making for a new mom friend, and lo and behold, you post this. You just saved me an hour of searching through recipes (though now what will I do at work). I’m also excited to use the vanilla beans I bought and then never put in the vodka to make extract (hopefully they’re still usable).
I do have a question in all my rambling. You said to grease the bundt cake pan with butter, and I usually have the Pam for Baking on-hand. Do you think that butter works better in a bundt pan than the spray? Occasionally I have a heavier cake like this stick to the pan, and I’m wondering if it’s because I didn’t grease with butter.
beantownbaker — April 24th, 2013 @ 1:52 pm
I’m sure your vanilla beans would still be usable, although I do recommend making that vanilla extract some time. It’s definitely worth the (minimal) effort.
I have made bundts using both butter or Pam for Baking. Using Pam is definitely easier, especially with all the curves in the bundt pan. Although 9 times out of 10, I use butter and spread it with my hands. It’s kind of fun. For this bundt, I used butter and it popped right out. Let me know how it goes if you use Pam.
The the look of the frosting on the cake – bundt cakes are my go to when I need to make a cake for the exact reasons you say, nice and easy.
beantownbaker — April 24th, 2013 @ 1:53 pm
The frosting tastes even better than it looks. Man I wish I had a piece of this guy today…
Your cake looks stunning, I love the look of the texture and the vanilla bean glaze. You’re making me sad I don’t have bundt pan!
beantownbaker — April 24th, 2013 @ 1:54 pm
You should definitely get one! A friend of mine gave me my pan almost two years ago for my birthday and I had to make room for it in our tiny Boston kitchen. It was worth the effort. Now that I have a bigger kitchen, space isn’t an issue, but I’m still so glad I have that pan.
I’ve been looking for a bundt cake recipe recently and my husband has been asking for (another) pound cake. THANK YOU!
beantownbaker — April 24th, 2013 @ 1:54 pm
Glad I could help 🙂
Yesterday I found vanilla beans for CHEAP at the grocery store–but they refused to let me buy them because they were expired!! It was the saddest day. This bundt looks amazing. My only tangle with a bundt cake was when I tried to do the Pinterest thing where you put two together to make a pumpkin… frosting disaster. Oh well.
beantownbaker — April 24th, 2013 @ 1:55 pm
WHAT?!? I’ve never heard of that. Oh I’ve seen that where you put two together to make a pumpkin. Never tried it myself though…
I understand your love for bundt cakes! i don’t own one and I’m so envious of all the wonderful looking bundt cakes out there. I pin all the recipes, yet I still haven’t bought myself a pan. That clearly needs to change soon!
beantownbaker — April 25th, 2013 @ 7:48 am
You should definitely get one! I got mine from a friend for my bday almost two years ago and I’m so happy she got it for me 🙂 A lot of people have commented that they don’t have a bundt pan. Maybe I should do a giveaway on here for one…
I love Bundt Cakes too. They are so easy and they end up looking fancy! With cream cheese it I bet it’s perfect!
beantownbaker — April 25th, 2013 @ 7:50 am
Aren’t bundts the best 🙂
Your bundt looks wonderful! I’m so glad you loved this recipe as much as I did! 🙂
beantownbaker — April 25th, 2013 @ 7:50 am
Me too! Thanks for posting it or I might not have found it!
I love bundt cakes 🙂 yours looks beautiful! I’ve got to try this recipe.
I have never made a bundt cake but this post makes me want to go out and by a bundt tin! A lovely and delicious looking cake 🙂
Update: I made this for my new mom friend and it turned out great. I used Pam on the bundt pan and the cake slid right out and was beautifully golden. Granted I sprayed GENEROUSLY, so that may have helped. The vanilla beans were also amazing in the glaze and I can’t wait to use them in more recipes!
beantownbaker — May 2nd, 2013 @ 9:03 am
Glad to hear it worked out for you!
I LOVE bundt cakes! This looks great!