Oh yes—Million Dollar Cream Cheese Pound Cake is decadently rich, moist, and buttery with a slight tang from cream cheese. 🍰✨ Here’s a classic recipe:
Million Dollar Cream Cheese Pound Cake
Ingredients (1 loaf):
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 3 cups (360 g) all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Instructions
- Preheat oven: 160°C / 325°F. Grease and flour a 10-inch bundt pan or standard loaf pan.
- Cream butter, cream cheese, and sugar:
- In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy (~3–5 minutes).
- Add eggs:
- Beat in eggs, one at a time, until fully incorporated.
- Add flavorings:
- Stir in vanilla extract and almond extract (if using).
- Add dry ingredients:
- Gradually mix in flour and salt until smooth. Do not overmix.
- Bake:
- Pour batter into prepared pan.
- Bake 90–100 minutes (check at 90 min) until a toothpick inserted comes out clean.
- If the top is browning too fast, cover loosely with foil.
- Cool and serve:
- Let cake cool in the pan for 15–20 minutes, then turn out onto a wire rack. Slice and enjoy!
Pro tips:
- For extra moistness, wrap the cooled cake in plastic wrap overnight before slicing.
- Serve with fresh berries or whipped cream for a decadent presentation.
- This cake freezes well—wrap tightly and store up to 2 months.
I can also give a mini loaf or cupcake version for easier serving and quicker baking. Do you want that version?
