Cold Oven Cream Cheese Pound Cake
Introduction
Close your eyes and imagine the first slice: a golden crust that gives way to a dense, tender crumb, the air warmed by a rich, buttery aroma threaded with vanilla—or almond if you dare—and a subtle tang from the cream cheese that lingers on the tongue. This Cold Oven Cream Cheese Pound Cake is comfort baked into a loaf: moist yet structured, decadently smooth, and perfect for savoring slowly with a hot cup of coffee. It’s the kind of recipe that invites conversation around the table, sparks warm memories of afternoons with grandparents, and becomes the go-to when you want to bring something reliably crowd-pleasing to a potluck.
Baking this cake on a slow, cold start amplifies its signature tight crumb and keeps the exterior from over-browning—small technique, big payoff. If you enjoy adaptations, try adding a tart lemon layer for brightness; I love referencing a complementary lemon cream cheese cake filling when I want to brighten the profile: lemon cream cheese cake filling.
At a Glance
- Prep Time: 20 minutes (plus time to bring ingredients to room temperature)
- Cook Time: 1 hour 30 minutes (start checking at 1 hour 15 minutes)
- Total Time: ~1 hour 50 minutes (active time 20–30 minutes)
- Servings: 12 slices (depending on slice thickness)
- Difficulty Level: Easy–Intermediate (basic creaming method; attention to temperature and mixing)
Nutrition Highlights
Estimated nutrition per serving (1 of 12 slices). Values are approximate and calculated from standard ingredient profiles using USDA FoodData Central and cross-referenced with general guidance from Mayo Clinic for portion context.
- Calories: ~615 kcal
- Protein: ~7.6 g
- Carbohydrates: ~74 g
- Fat: ~32 g
- Saturated Fat: ~19–20 g
- Sodium: variable (depends on added salt; approx. 150–250 mg)
- Fiber: ~1.5 g
Notes: - These values are estimates based on the recipe’s full-ingredient quantities and typical ingredient nutrient profiles (cream cheese, butter, sugar, eggs, all-purpose flour). For precise tracking, use your specific brands and weigh ingredients; see USDA FoodData Central for ingredient specifics and Mayo Clinic for dietary guidance on saturated fat and portion sizing.
Why You’ll Love It
- Irresistible texture and flavor contrast: The cream cheese and butter create a silky, slightly tangy cake that’s denser than a sponge but softer than most traditional pound cakes—a luxurious mouthfeel.
- Crowd-pleasing simplicity: No delicate folding or tempering required. The method is forgiving, and the cake holds up well for gifting and transport.
- Versatile: Serve it plain, glazed, or dressed up with fruit or whipped cream—the base is a reliable canvas.
- Great for gatherings and seasons: Perfect for cozy weekend breakfasts, holiday dessert tables, bridal showers, or an elegant afternoon tea.
How to Make Cold Oven Cream Cheese Pound Cake
Ingredients
- 8 ounces (226 g) cream cheese, room temperature
- 1½ cups (340 g) butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour, sifted
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract or almond extract (live on the edge and try the almond)
Optional ingredients and substitutions
- For a lighter tang: use 6 oz cream cheese + 2 oz sour cream.
- For a dairy-free version: substitute vegan cream cheese and vegan butter (note: texture will vary).
- For gluten-free: use a 1:1 gluten-free flour blend and reduce mix time slightly.
- Add-ins: 1 cup finely chopped nuts, 1 cup chocolate chips, or 2 teaspoons citrus zest.
Method & Process
- Prepare pans: Grease and flour a large tube/bundt pan well (or two large loaf pans). Set aside.
- (Cold oven note) I usually start this cake in a cold oven. However, you can preheat to 325°F (163°C) if you prefer a conventional start.
- Cream: In a large bowl, cream the room-temperature butter and cream cheese together until smooth, making sure all cream cheese lumps are gone.
- Add sugar: Gradually add the sugar and beat until the mixture is light and fluffy. Ensure the gritty texture from sugar is gone.
- Sift dry ingredients: Sift flour and salt together; set aside.
- Add eggs and flour: Add the flour alternately with the eggs to the creamed sugar mixture—start with flour, then add eggs in small batches, repeating until incorporated. Do not overmix.
- Flavor: Beat in the vanilla or almond extract.
- Bake: Pour batter into the prepared pan(s). If starting cold, place in an oven set to 325°F and bake for about 1 hour 30 minutes, beginning to check at 1 hour 15 minutes.
- Check doneness: Insert a long skewer, thin knife, or wooden pick into the center—when it comes out clean or with a few moist crumbs (not raw batter), the cake is done.
- Cool and release: Let the cake cool for 10–15 minutes in the pan, then invert onto a wire rack to finish cooling.
Practical tips
- Bring ingredients to room temperature: This ensures better emulsification and a smoother batter.
- Avoid overmixing after adding flour: Overworking the batter can tighten the crumb.
- Use an oven thermometer: Many ovens run hot or cool; accurate temp improves consistency.
- If the top browns too quickly: tent loosely with foil after 45–60 minutes.
Best Pairings
- Classic: A cup of black coffee or English breakfast tea to cut the richness.
- With fruit: Serve warm slices with macerated berries (strawberries, raspberries) or a simple berry compote.
- Decadent: Add a light cream cheese glaze, drizzle with lemon icing, or pile on softly whipped cream.
- For brunch: Pair with smoked salmon, soft cheeses, and fresh fruit for a more savory-sweet spread.
- Presentation tip: Dust with powdered sugar or serve with thin lemon slices and mint sprigs for a pretty finish.
How to Store
- Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days (keep away from direct heat/humidity).
- Refrigeration: Store in an airtight container for up to 5–7 days—refrigeration helps when you’ve glazed or topped it.
- Freezer: Wrap slices tightly in plastic and foil, or place whole loaf in a heavy-duty freezer bag; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Insider Secrets
- The cold-oven technique: Starting in a cold oven extends the cake’s rising time and creates a finer, more even crumb with less doming—careful timing avoids a raw center.
- Beat for the right texture: Cream until light but not overly aerated; you want a dense, velvety structure, not a cake full of large air pockets.
- Pan prep is crucial: A well-greased and floured pan ensures clean release—use a thin layer of shortening under the butter for extra insurance.
- Use the right knife: To slice without crumbling, use a serrated knife and a gentle sawing motion.
Creative Twists
- Citrus Almond Pound Cake: Replace vanilla with almond extract and fold in 1 tablespoon grated orange zest. Top with an orange glaze.
- Brown Butter & Pecan: Brown the butter (cool to room temp) before creaming for a nutty depth, and fold in 1 cup toasted pecans.
- Lemon-Glazed Berry Bundt: After cooling, pour a lemon glaze and top with fresh berries for a festive finish.
- For inspiration toward plant-based or fruit-forward alternatives, try an approach similar to this blueberry coconut vegan cheesecake—it’s a great launch point for vegan or fruit-enhanced versions (note: vegan swaps change texture and baking times).
Frequently Asked Questions
Q: Can I halve the recipe for a smaller pan?
A: Yes. Use half the ingredients and bake in a smaller loaf pan; start checking doneness around 50–60 minutes.
Q: Why is my cake gritty after creaming sugar?
A: Continue beating until the mixture is light and fluffy and graininess is gone—room-temperature butter and cream cheese help the sugar dissolve into the fat.
Q: How do I fix a cake that’s wet in the center?
A: Return to the oven and tent with foil; bake in 5–10 minute increments and re-check. An oven thermometer can help ensure correct temperature.
Q: Can I add citrus zest or nuts?
A: Absolutely—fold them in gently after the batter is mixed to avoid overworking.
Q: Is there a healthier version?
A: You can experiment with reduced butter and sugar, or use part whole-wheat flour, but expect changes in texture and density. For fully different nutrition, consider smaller slices.
Conclusion
This Cold Oven Cream Cheese Pound Cake is the kind of recipe that rewards patience with a tender, rich slice every time—perfect for slowing breakfast moments, holiday tables, or thoughtful gifts. If you’re curious about other classic takes and want to compare techniques, see this well-loved version from Hummingbird Thyme for a different cold-oven approach: Hummingbird Thyme’s Cold Oven Cream Cheese Pound Cake. For a regional perspective and variations rooted in Southern tradition, the Southern Food & Fun recipe offers useful tips and history: Southern Cream Cheese Pound Cake Recipe.
Happy baking—slice a piece, take a photo, and share your results with fellow bakers. I’d love to hear how you personalize this one.
Print
Cold Oven Cream Cheese Pound Cake
- Total Time: 110 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, tender pound cake with a rich buttery flavor and a subtle tang from cream cheese, perfect for any gathering.
Ingredients
- 8 ounces (226 g) cream cheese, room temperature
- 1½ cups (340 g) butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour, sifted
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract or almond extract
Instructions
- Prepare pans: Grease and flour a large tube/bundt pan well (or two large loaf pans). Set aside.
- Cream: In a large bowl, cream the room-temperature butter and cream cheese until smooth.
- Add sugar: Gradually add the sugar and beat until light and fluffy.
- Sift dry ingredients: Sift flour and salt together; set aside.
- Add eggs and flour: Alternately add flour and eggs to the creamed mixture until combined. Do not overmix.
- Flavor: Beat in the vanilla or almond extract.
- Bake: Pour batter into prepared pan(s) and place in a cold oven set to 325°F (163°C). Bake for about 1 hour 30 minutes, checking at 1 hour 15 minutes.
- Check doneness: Insert a skewer into the center; it should come out clean or with a few moist crumbs.
- Cool and release: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
Bring all ingredients to room temperature for better emulsification. Avoid overmixing after adding flour.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 615
- Sugar: 45g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1.5g
- Protein: 7.6g
- Cholesterol: 186mg
