If you love classic cakes with a modern twist, you’re in for a treat with this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. Moist, dense, and infused with fragrant vanilla, this cake is the ultimate comfort bake, finished off with a tangy cream cheese glaze that makes every slice extra special. Whether you’re looking to impress guests or just want a nostalgic sweet to go with your afternoon coffee, this recipe guarantees smiles all around.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of kitchen staples transform into something truly magical in this recipe. Each ingredient plays an important role, from adding moisture and richness, to creating that irresistible golden crust and delicate vanilla fragrance.

Unsalted butter (1 cup, softened): Brings creamy richness and a tender crumb to the pound cake.
Granulated sugar (2 cups): Sweetens the cake but also helps achieve a beautiful, soft texture.
Eggs (4 large, room temperature): Add structure and moisture, creating that classic pound cake density.
Vanilla extract (1 tablespoon): Infuses the cake and glaze with cozy, aromatic flavor.
All-purpose flour (3 cups): The backbone of the cake’s structure, giving it substance and a perfect crumb.
Baking soda (1/2 teaspoon): Provides gentle lift for a soft yet dense texture.
Salt (1/2 teaspoon): Balances sweetness and intensifies all the other flavors.
Buttermilk (1 cup, room temperature): Adds signature tang and moisture that keeps every bite tender.
Cream cheese (4 ounces, softened): Forms the creamy, slightly tangy base for the glaze.
Powdered sugar (1 cup): Sweetens and thickens the glaze, creating a silky finish.
Milk (2–3 tablespoons): Loosens the glaze to your perfect drizzling consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan—you want every beautiful swirl to release without sticking! Let your butter, eggs, and buttermilk come to room temperature, which makes for easy blending and a finer crumb.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This critical step incorporates air and sets the foundation for an even, tender cake.

Step 3: Add Eggs and Vanilla

Continue by adding the eggs one at a time, mixing well between each addition. Stir in the vanilla extract; your batter should be creamy and beautifully fragrant at this stage.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening and salt evenly, ensuring every bite of cake is perfectly balanced.

Step 5: Build the Batter

Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk. Begin and end with flour, and mix gently, stopping as soon as everything is just combined. Overmixing can make the cake tough, so be gentle!

Step 6: Bake the Cake

Spoon the thick, velvety batter evenly into your prepared bundt pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean and the cake is golden with a proud, domed top. Cool in the pan for 15 minutes, then turn out onto a wire rack and let cool completely.

Step 7: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the powdered sugar, 2 tablespoons of milk, and vanilla extract, blending until creamy and pourable. For a thinner drizzle, add an extra splash of milk. Once the cake is fully cooled, lavishly drizzle the glaze over the top and let it cascade down the sides for a luscious finish.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

This cake is a showstopper on its own, but you can take it up a notch with a sprinkle of fresh berries, toasted chopped pecans, or a delicate dusting of powdered sugar right before serving. Even a few bright mint leaves add a pop of color and freshness that sets off the glaze beautifully.

Side Dishes

Pair your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert. On the lighter side, a salad of macerated strawberries or a fruit compote makes a lovely complement to the cake’s rich crumb.

Creative Ways to Present

If you’re hosting, slice the cake and arrange each piece on plates with an extra drizzle of glaze and a few berries for that bakery-style touch. For brunch, cut the cake into small cubes for an easy, sweet addition to a dessert charcuterie board. Or wrap individual slices with parchment and ribbon for a wonderful homemade gift.

Make Ahead and Storage

Storing Leftovers

Once glazed, cover the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. The cake’s moisture just gets better as it sits, making it a fantastic make-ahead option.

Freezing

To freeze, wrap unglazed slices or the entire cake in a double layer of plastic wrap plus a layer of foil. Store for up to 2 months. Thaw at room temperature, then add fresh glaze before serving for the best flavor and texture.

Reheating

If you like warm cake, microwave individual slices for 10 to 15 seconds to gently revive their soft, buttery texture. Make sure to add the cream cheese glaze after reheating for the most decadent experience!

FAQs

Can I make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze without a bundt pan?

Absolutely! You can use two loaf pans or even convert it into a sheet cake. Just keep an eye on the baking time, as it may vary a bit depending on the pan shape and depth.

Does this cake freeze well with the glaze on?

For best results, freeze the cake before adding the cream cheese glaze. The glaze can become a bit runny after thawing; adding it fresh ensures a silky finish and perfect texture.

Why is my pound cake dense or gummy?

Dense or gummy pound cake is usually the result of overmixing or using cold ingredients. Mix just until combined and always use room temperature butter, eggs, and buttermilk for the softest crumb.

Can I use low-fat buttermilk or a substitute?

Full-fat buttermilk gives the best flavor and texture, but you can substitute by stirring 1 tablespoon lemon juice or vinegar into 1 cup of whole milk, letting it sit for 5 minutes. The result isn’t quite as rich, but works in a pinch!

How long will the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze stay fresh?

Stored properly, this cake will stay moist and delicious at room temperature for up to three days. For longer storage, refrigerate or freeze as needed—just remember to bring it to room temperature for the flavors and texture to shine.

Final Thoughts

I hope you’re as smitten with this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze as I am! It’s a timeless dessert with that little something extra that keeps you coming back for another slice. Whether served for a special occasion or just because, this cake is sure to make any moment feel a bit sweeter—give it a try and let your kitchen smell like pure joy.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a decadent Cream Cheese Glaze. This classic dessert is perfect for any occasion and will leave you craving for more.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (room temperature)

For the Cream Cheese Glaze:

4 ounces cream cheese (softened)
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 325°F (165°C) and prepare a 10-inch bundt pan by greasing and flouring it.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Add this mixture to the butter mixture in three additions, alternating with the buttermilk.
Bake the Cake: Pour the batter into the bundt pan and bake for 60–70 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze: Beat the softened cream cheese until smooth, then add the powdered sugar, milk, and vanilla extract. Mix until creamy and pourable.
Glaze the Cake: Drizzle the cream cheese glaze over the cooled cake before serving.

Notes

Adjust milk in the glaze for desired consistency.
Flavors meld together if the cake is made a day in advance.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American