When it comes to dessert, there’s nothing quite like a classic pound cake. Its rich, buttery flavor and tender crumb make it a timeless favorite for any occasion. Add the tangy sweetness of a cream cheese glaze on top, and you’ve got a cake that will leave everyone asking for seconds. Today, we’re diving into the recipe for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze, a dessert that combines the best of both worlds: soft, melt-in-your-mouth cake with a creamy, sweet glaze.

This vanilla buttermilk pound cake is ideal for any celebration, whether it’s a birthday, a holiday, or simply a Sunday afternoon treat. With just the right balance of vanilla sweetness and buttermilk richness, it’s sure to become a go-to favorite in your baking repertoire. Let’s explore everything you need to know about making this delicious cake from scratch.

Why Choose Vanilla Buttermilk Pound Cake?

Pound cakes have long been a beloved dessert in many households. They are versatile, rich, and surprisingly easy to make. What sets this Vanilla Buttermilk Pound Cake apart is its incredible flavor and texture. The buttermilk adds a unique tenderness to the cake, giving it a soft crumb that stays moist even after a few days. Meanwhile, the vanilla extract enhances the cake’s sweetness, while the cream cheese glaze adds an extra layer of richness that elevates the entire dessert.

This recipe is a perfect balance of sweetness, tang, and fluffiness. The buttermilk adds a subtle acidity, which helps balance the sweetness of the sugar and butter. The cream cheese glaze on top gives the cake a velvety finish, making each bite a delightful experience. It’s the ideal dessert for any occasion.

Ingredients for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

To get started, let’s go over the ingredients you’ll need to create this delicious Vanilla Buttermilk Pound Cake. You likely already have many of these items in your pantry, making this cake an easy recipe to whip up any time you crave something indulgent.

For the Cake:

3 cups (375 g) all-purpose flour – The foundation of the pound cake, providing structure and a fine texture.
1/2 teaspoon baking soda – A small amount of baking soda ensures the cake rises perfectly and achieves a light crumb.
1/4 teaspoon salt – A touch of salt to balance the sweetness and enhance the overall flavor.
1 cup (225 g) unsalted butter, softened – Butter provides the rich, moist texture you expect from a pound cake.
2 1/2 cups (500 g) granulated sugar – This gives the cake its sweetness and helps contribute to its tender texture.
4 large eggs – Eggs help bind the ingredients together, providing structure and moisture.
1 tablespoon vanilla extract – Vanilla is the backbone of this cake’s flavor, adding a warm, aromatic sweetness.
1 cup (240 ml) buttermilk – Buttermilk adds moisture and tang, resulting in a cake that is incredibly tender and moist.

For the Cream Cheese Glaze:

4 oz (115 g) cream cheese, softened – The base for the glaze, cream cheese adds a tangy flavor that pairs perfectly with the sweetness of the cake.
1 cup (120 g) powdered sugar – Powdered sugar creates the smooth texture of the glaze while sweetening it to just the right level.
2–3 tablespoons milk – Adjust the amount of milk to achieve your desired glaze consistency.
1/2 teaspoon vanilla extract – Vanilla extract in the glaze ties the flavor together, complementing the cake.

Now that we have everything we need, let’s get into the step-by-step instructions to create this beautiful Vanilla Buttermilk Pound Cake with a cream cheese glaze that will wow your family and friends.

Step-by-Step Instructions for Vanilla Buttermilk Pound Cake

1. Prepare the Cake Batter

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, ensuring that it’s well-coated so the cake can easily come out after baking. The bundt pan will help the cake cook evenly, giving it a gorgeous shape. You can also use a traditional loaf pan, but a bundt pan offers a more striking presentation.

2. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later. These dry ingredients need to be well-combined to ensure the baking soda and salt are evenly distributed throughout the batter.

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial because it creates air pockets in the batter, leading to a light and airy pound cake. Beat the butter and sugar for about 3-5 minutes, or until the mixture is noticeably pale and fluffy.

4. Add the Eggs

Next, add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. This ensures that each egg is fully incorporated into the batter. After adding the eggs, stir in the vanilla extract. The vanilla will infuse the batter with its signature sweetness, adding depth to the flavor of the cake.

5. Alternate Dry Ingredients and Buttermilk

Now it’s time to add the dry ingredients and buttermilk to the batter. Start by adding one-third of the dry ingredients to the butter and sugar mixture. Mix gently, and then add half of the buttermilk. Continue alternating between the dry ingredients and buttermilk until both are fully incorporated into the batter. Be sure to start and end with the dry ingredients. This technique ensures that the batter remains smooth and lump-free.

6. Pour the Batter into the Pan

Once your batter is smooth and well-combined, pour it into the prepared bundt pan. Use a spatula to evenly spread the batter across the pan. Gently tap the pan on the counter to remove any air bubbles, which will help the cake bake evenly.

7. Bake the Cake

Place the pan in the preheated oven and bake for 75-80 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top is browning too quickly, you can tent the cake with foil to prevent it from burning. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Cream Cheese Glaze

While the cake is cooling, it’s time to make the cream cheese glaze. This creamy topping will add a luscious sweetness that perfectly complements the rich pound cake.

1. Beat the Cream Cheese and Powdered Sugar

In a mixing bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy. The cream cheese should be soft enough to mix easily, so be sure to take it out of the refrigerator beforehand.

2. Add Milk and Vanilla

Next, add milk to the mixture, one tablespoon at a time, until you reach your desired consistency. The glaze should be pourable but thick enough to cling to the cake. Stir in the vanilla extract, which will enhance the glaze’s flavor and match the cake’s vanilla base.

3. Drizzle the Glaze Over the Cake

Once the cake has cooled completely, drizzle the cream cheese glaze over the top. You can either pour it all at once or gently drizzle it in a criss-cross pattern to create a beautiful design. Let the glaze set for about 10 minutes before serving the cake to allow it to firm up slightly.

How to Serve Vanilla Buttermilk Pound Cake

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a fantastic dessert that can be served on its own or paired with a variety of accompaniments. Serve it with a scoop of vanilla ice cream or fresh fruit for a more indulgent treat. You can also serve it with a cup of coffee or tea for a cozy dessert experience.

If you’re hosting a gathering, this pound cake makes a perfect centerpiece, and the cream cheese glaze adds a touch of elegance. Slice the cake into thick, generous portions and watch as it disappears!

Storage Tips for Vanilla Buttermilk Pound Cake

To keep your Vanilla Buttermilk Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have leftovers, you can also store the cake in the fridge for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh in the freezer for up to 3 months.

Can I Freeze the Glaze?

Yes, you can freeze the cream cheese glaze as well. Just store it in an airtight container in the freezer, and when you’re ready to use it, thaw it in the fridge overnight. You may need to mix it again to regain its smooth consistency.

Why You’ll Love This Vanilla Buttermilk Pound Cake

The Vanilla Buttermilk Pound Cake is an elegant yet simple dessert that will delight anyone who tastes it. The buttermilk makes the cake moist and tender, while the vanilla adds a familiar, comforting flavor. Topped with a rich and tangy cream cheese glaze, this cake is a crowd-pleaser that’s perfect for any celebration.

More Related Recipes You Might Enjoy

If you loved the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze, here are some other irresistible treats you won’t want to miss:

Chocolate Marshmallow Swirl Cookies – These soft, chewy cookies are a perfect blend of rich chocolate and gooey marshmallows in every bite.
Hot Fudge Brownie Bread – A decadent fusion of gooey brownies and moist bread, topped with a rich hot fudge sauce that’s pure indulgence.
Chocolate Peanut Butter Dream Bars – Layers of creamy peanut butter, rich chocolate, and a crumbly crust come together in these irresistible bars.

Frequently Asked Questions (FAQs)

Does a cake with cream cheese glaze need to be refrigerated?

While a cake with cream cheese glaze doesn’t necessarily need to be refrigerated right away, it is best to store it in the fridge to maintain freshness for longer periods. The cream cheese glaze can spoil if left out at room temperature for extended periods, especially in warmer conditions. If you’re serving the cake within a day or two, storing it at room temperature is fine, but for longer storage, refrigeration is recommended.

Why does my cream cheese pound cake fall?

There are several reasons your cream cheese pound cake might fall. One common cause is overmixing the batter, which can incorporate too much air and cause the cake to collapse. Another reason could be underbaking or baking at too high of a temperature. Make sure your oven is preheated to the correct temperature, and always test the cake with a toothpick to check for doneness. Lastly, ensure you’re using the correct measurements and that your ingredients, especially the baking soda and flour, are fresh and properly mixed.

Does buttermilk make cakes moist?

Yes, buttermilk is a fantastic ingredient for making cakes moist. Its acidity helps tenderize the cake’s crumb, creating a soft and moist texture. Additionally, buttermilk adds a slight tanginess that balances the sweetness, enhancing the overall flavor of the cake. In recipes like the Vanilla Buttermilk Pound Cake, buttermilk is a key ingredient for achieving a tender, moist texture.

Does a cream cheese pound cake have to be refrigerated?

A cream cheese pound cake doesn’t need to be refrigerated immediately, but it can benefit from being stored in the fridge, especially if topped with a cream cheese glaze. Refrigeration will help preserve its freshness, particularly if you’re planning to store the cake for a few days. If the cake is left at room temperature for too long, the cream cheese glaze may begin to spoil. However, if you’re planning to serve it within a day or two, storing it in an airtight container at room temperature should be fine.

Conclusion

The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert that brings together the perfect balance of flavors and textures. The rich, buttery pound cake pairs beautifully with the creamy, tangy glaze, making it a showstopper for any occasion. Whether you’re celebrating a special event or simply indulging in a homemade treat, this cake will certainly satisfy your sweet tooth.

By following the simple steps outlined in the recipe, you can easily create this delightful cake that’s both flavorful and moist. With the added touch of the cream cheese glaze, each bite is pure bliss. Don’t forget to try different variations and experiment with other related recipes to elevate your baking game even further. Happy baking, and enjoy every bite of your Vanilla Buttermilk Pound Cake!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Author: Amelia Sullivan
Total Time: 90 minutes (includes cooling)
Yield: 12-16 servings 1x
Diet: Vegetarian

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Description

Indulge in the moist and tender Vanilla Buttermilk Pound Cake topped with a rich, creamy cream cheese glaze. This easy-to-follow recipe results in a delicious cake that’s perfect for any occasion, whether it’s a special celebration or just a casual treat. The buttermilk adds a lovely tang and ensures a soft crumb, while the cream cheese glaze gives it an irresistible finish. Enjoy a slice of pure bliss!

Ingredients

Scale

For the Cake:

3 cups (375 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (225 g) unsalted butter, softened
2 1/2 cups (500 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) buttermilk

For the Cream Cheese Glaze:

4 oz (115 g) cream cheese, softened
1 cup (120 g) powdered sugar
2–3 tablespoons milk (adjust for desired consistency)
1/2 teaspoon vanilla extract

Instructions

Prepare the Cake Batter: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugar: Beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate Dry Ingredients & Buttermilk: Gradually add the dry ingredients and buttermilk to the batter, alternating in batches, beginning and ending with the dry ingredients.
Bake: Pour the batter into the prepared bundt pan. Bake for 75-80 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Cream Cheese Glaze: Beat cream cheese and powdered sugar until smooth. Add milk a tablespoon at a time until the desired consistency is achieved. Stir in vanilla extract.
Glaze the Cake: Once the cake has cooled, drizzle the cream cheese glaze over the top. Let the glaze set before serving.

Notes

Storage: Store the cake at room temperature for up to 3 days in an airtight container. Refrigeration can extend freshness for up to a week, especially with the cream cheese glaze.
For a different flavor: Add a teaspoon of almond extract or lemon zest to the cake batter for a unique twist.
Freezing: You can freeze the cake for up to 3 months. Wrap it well in plastic wrap and foil before freezing.

Prep Time: 15 minutes
Cook Time: 75-80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (based on 12 servings)
Calories: 370 kcal
Sugar: 38g
Sodium: 150mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: Vanilla pound cake, cream cheese glaze, buttermilk cake, easy dessert recipe, homemade pound cake, moist vanilla cake, buttermilk dessert, baked cake recipe, holiday cake recipe, simple cake recipe.