If you’re searching for a showstopper dessert that marries classic comfort with sheer indulgence, look no further than this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. Each tender, buttery bite delivers pure vanilla bliss, and the silky cream cheese glaze adds a luscious finishing touch. Whether you serve it for a celebratory gathering or spiff up a casual afternoon coffee, this cake’s moist crumb and nostalgic aroma always draw a crowd. Let’s dive into what makes this dreamy pound cake a must-bake for every home baker!

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

Ingredients You’ll Need

Simple, honest ingredients are the stars here—you likely already have most of them in your pantry or fridge! Each element is carefully chosen: the buttermilk ensures tenderness, real butter and sugar create a golden crumb, and the cream cheese glaze ties everything together with its tangy sweetness.

All-purpose flour: The base of the cake, providing structure and that classic pound cake texture.
Baking soda: Just the right amount for a tender, lofty crumb—don’t skip it!
Salt: Balances all the sweet flavors and brightens up the vanilla.
Unsalted butter (softened): Gives lush richness and ensures the cake’s irresistible buttery flavor.
Granulated sugar: Sweetens the batter and adds that beautiful golden hue and crust.
Large eggs: Bind the ingredients and add moisture for a plush, airy crumb.
Vanilla extract: The true essence of this cake—don’t be shy, measure generously for depth of flavor.
Buttermilk: Makes the pound cake ultra-moist and provides a gentle tang.
Cream cheese (softened): The glaze’s main star, offering a creamy, tangy contrast to the sweet cake.
Powdered sugar: Blends effortlessly into the glaze, creating a silky-smooth finish.
Milk: Thin out the glaze to your pouring preference—start slow and add more if needed.
Vanilla extract (for glaze): A last touch of warm vanilla to echo the cake’s flavor profile.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F (165°C). Generously grease and flour a 10-cup bundt pan, making sure to get every nook and cranny. This step prevents sticking and guarantees that dramatic bundt shape releases beautifully every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside—you’ll be adding it alternately with the buttermilk which helps keep everything well-mixed and lump free.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. This step introduces air for a fine, tender crumb and ensures the cake bakes up golden.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition to ensure perfect blending. Stir in the vanilla extract, letting its cozy aroma fill the room—this is what makes Vanilla Buttermilk Pound Cake with Cream Cheese Glaze so inviting.

Step 5: Alternate Dry Ingredients and Buttermilk

Now alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix gently—overmixing is the enemy of a soft, delicate pound cake. Stop as soon as everything is combined and smooth.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan and use a spatula to smooth the top. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as it bakes! Let the cake cool in the pan for 10 to 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.

Step 7: Make the Cream Cheese Glaze

Beat the softened cream cheese in a bowl until smooth. Add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until the glaze is satiny and pourable; add a tad more milk if needed. Drizzle the glaze over the cooled cake, letting it cascade down the sides for irresistible appeal!

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

The beauty of this cake is its versatility! After drizzling on the cream cheese glaze, try sprinkling fresh berries, a touch of lemon zest, or a scatter of toasted chopped nuts for extra flair. Even a gentle dusting of powdered sugar adds vintage charm.

Side Dishes

This cake shines solo, but you can easily pair it with bowls of lightly sweetened whipped cream, a big scoop of vanilla bean ice cream, or a handful of fresh seasonal fruit, such as strawberries or blueberries. Each side turns a simple dessert plate into an occasion.

Creative Ways to Present

If you’re serving at a party, slice the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and arrange on a pedestal cake stand, or cut into dainty mini-bites for a dessert bar. You can even serve slices with a shot of espresso or a mug of hot cocoa for a cozy finish.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly wrapped at room temperature for up to two days, or in the refrigerator for up to four days. The glaze helps keep the crumb moist and locks in flavor, so every bite tastes freshly baked.

Freezing

For longer storage, wrap the unglazed cake (or individual slices) in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature before adding glaze so it drapes perfectly over each slice.

Reheating

If you prefer your pound cake slightly warm, microwave individual slices for about 10 seconds. This perk brings out the vanilla notes and softens the cream cheese glaze—simply delicious with a splash of morning coffee!

FAQs

Can I make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze ahead of time?

Absolutely! This cake is actually even better the next day, allowing the flavors to deepen. Simply wrap it well once completely cooled, and store at room temperature or refrigerate until you’re ready to glaze and serve.

Is it necessary to use buttermilk?

Buttermilk is key for a tender, flavorful crumb with just the right hint of tang. If you don’t have buttermilk, you can substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup whole milk—let it sit for 5 minutes before using.

Can I bake this recipe as cupcakes or a loaf?

Definitely! For cupcakes, reduce the bake time to about 20 to 25 minutes and be sure to check with a toothpick for doneness. For a loaf, bake at the same temperature but start checking around the 50-minute mark.

How do I ensure the cake comes out of the bundt pan cleanly?

Take time to thoroughly grease and flour every crevice of the pan before pouring in the batter. Nonstick baking spray can help too. After baking, let the cake rest for 10 to 15 minutes before turning it out onto a rack—patience pays off!

Can I add extra flavors to the cake?

Of course! Try adding 1/2 teaspoon of almond extract, or a little lemon or orange zest to brighten everything up. Mini chocolate chips or a swirl of berry compote also create fun variations on Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Final Thoughts

This recipe is a true celebration of simple pleasures, and sharing a slice of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will win hearts at any table. I hope you give it a try soon—there’s nothing quite like baking from scratch and watching everyone reach for seconds!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich, moist goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. Perfect for any occasion, this Southern-inspired dessert is sure to please your taste buds.

Ingredients

Scale

For the Cake:

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

For the 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 oven and prepare the pan: Preheat oven to 325°F (165°C) and grease/flour a 10-cup bundt pan. Whisk together flour, baking soda, and salt in a bowl.
Mix cake batter: Cream butter and sugar, add eggs one at a time, mix in vanilla. Alternate adding dry ingredients/buttermilk. Pour batter into pan.
Bake the cake: Bake for 65–75 minutes until a toothpick comes out clean. Cool in pan, then on a wire rack.
Prepare the glaze: Beat cream cheese until smooth, add powdered sugar, vanilla, and milk. Whisk until smooth and pourable. Drizzle over cooled cake.

Notes

For extra flavor, consider adding almond extract or lemon zest.
This cake can be stored wrapped tightly at room temperature or refrigerated for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American