If you’re looking for a show-stopping dessert that’s as comforting as it is elegant, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is your new go-to treat. Imagine a golden, buttery cake that’s perfectly moist thanks to tangy buttermilk, infused with fragrant vanilla, and dressed in a dreamy, luscious cream cheese glaze that drips down every curve. This is the kind of cake you make to celebrate life’s sweet moments, or just to make an ordinary day feel a little more special. Whether you’re serving it for a family gathering or savoring a quiet slice with coffee, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze always brings smiles to the table.
Ingredients You’ll Need
This cake is all about classic ingredients coming together in delicious harmony—nothing fancy, just the essentials, each playing a crucial role in texture, flavor, or that irresistible golden crumb. Here’s what you’ll need to bring Vanilla Buttermilk Pound Cake with Cream Cheese Glaze to life:
- Unsalted butter, softened: Gives the cake its signature richness and tender crumb—don’t rush the creaming step!
- Granulated sugar: Sweetens the cake and helps aerate the batter for a light, fluffy texture.
- Large eggs, room temperature: Bind everything together and add structure while keeping the cake moist.
- Pure vanilla extract: Provides that unmistakable, warm vanilla flavor that shines through every bite.
- All-purpose flour: The backbone of the cake, giving it stability and substance.
- Baking soda: Works with the buttermilk for a gentle rise and tender crumb.
- Salt: Balances sweetness and enhances all the other flavors.
- Buttermilk, room temperature: The secret to moistness and a subtle tang that keeps the cake from being too sweet.
- Cream cheese, softened (for the glaze): Adds creamy tang to the glaze that pairs beautifully with the cake.
- Powdered sugar (for the glaze): Sweetens and thickens the glaze, making it smooth and pourable.
- Milk (for the glaze): Adjusts the consistency of your glaze—add a little at a time for that perfect drizzle.
- Vanilla extract (for the glaze): Echoes the vanilla in the cake for a harmonious finish.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt or tube pan. This step is key for a beautiful release and that golden crust—don’t skimp on the butter and flour, and make sure to get into every nook of your pan.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3–5 minutes. You’re looking for a light, fluffy texture—the more you cream, the airier your cake will be. This is where that melt-in-your-mouth crumb begins!
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition so the batter stays smooth and glossy. Stir in the vanilla extract, letting its sweet aroma fill your kitchen. The eggs provide structure and richness, while the vanilla deepens the flavor profile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution, so you won’t end up with any salty or dense pockets in your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the flour mixture to your wet batter in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently after each addition—just until combined. The alternating keeps everything light and prevents overmixing, so your cake stays moist and tender.
Step 6: Fill the Pan and Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell like pure vanilla heaven!
Step 7: Cool the Cake
Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Cooling slightly in the pan helps set the structure, but don’t leave it too long or it might stick. Allow the cake to cool completely before glazing.
Step 8: Make the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then add the powdered sugar, milk, and vanilla. Continue beating until the glaze is silky and pourable—add a splash more milk if it’s too thick. This creamy glaze is what takes Vanilla Buttermilk Pound Cake with Cream Cheese Glaze from delicious to unforgettable.
Step 9: Glaze and Serve
Drizzle the cream cheese glaze generously over the cooled cake, letting it cascade down the sides. Slice, serve, and watch everyone’s eyes light up!
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Garnishes
For a touch of elegance, garnish your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze with fresh berries, a light dusting of powdered sugar, or even a sprinkle of finely grated lemon zest. These little extras add visual appeal and a pop of flavor that beautifully complements the rich glaze.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a refreshing fruit salad. If you’re feeling fancy, serve alongside a pot of hot coffee or fragrant tea for a complete dessert experience that everyone will love.
Creative Ways to Present
Try slicing the cake and layering it with whipped cream and berries for a quick trifle, or cut into cubes for a fun dessert platter. Individual mini-cakes baked in a muffin tin also make adorable party treats—just don’t forget the cream cheese glaze drizzle on top!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), simply cover the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly with plastic wrap or store it in an airtight container. It will stay fresh and moist at room temperature for up to three days, or in the refrigerator for up to a week.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake (without glaze) tightly in plastic wrap and then in foil. Pop it in the freezer for up to three months. To serve, thaw overnight in the fridge and glaze just before enjoying for the best texture and flavor.
Reheating
To bring out that just-baked flavor, warm slices of pound cake in the microwave for 10–15 seconds. If you’ve frozen your cake, let it come to room temperature before reheating. The warmth makes the glaze even silkier and the crumb incredibly tender.
FAQs
Can I use low-fat cream cheese for the glaze?
Yes, you can substitute low-fat cream cheese in the glaze, but keep in mind the texture will be slightly thinner and the flavor less rich. Full-fat cream cheese delivers the creamiest and most decadent results for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
Why does my pound cake sometimes turn out dense?
Overmixing the batter or using cold ingredients can make your cake dense. Be sure to mix just until combined and let your eggs and buttermilk come to room temperature for the fluffiest result.
Can I add other flavors to the cake?
Absolutely! Try adding 1/2 teaspoon almond extract or a bit of lemon zest to the batter for a twist. These additions play beautifully with the vanilla base and cream cheese glaze.
What can I do if my glaze is too thick or too thin?
If your cream cheese glaze is too thick, add a tiny splash of milk until you reach your desired consistency. If it’s too thin, beat in a bit more powdered sugar to thicken it up. It’s easy to adjust on the fly!
Is it possible to bake this cake in a loaf pan?
Yes, you can divide the batter between two standard loaf pans, but check for doneness a bit earlier, as baking time may be slightly reduced. The key is a toothpick coming out clean from the center.
Final Thoughts
There’s something truly magical about baking (and sharing!) a Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a fast favorite. Give it a try and enjoy a slice of pure homemade comfort!
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and tender dessert perfect for gatherings or special occasions. The classic combination of buttery pound cake with a tangy cream cheese glaze delivers a delightful balance of sweetness and subtle acidity, enhanced by pure vanilla extract. Easy to make and irresistibly delicious, this bundt cake is sure to become a favorite.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
Glaze Ingredients
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This will take about 3 to 5 minutes and is key to a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Then mix in the pure vanilla extract to flavor the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Alternate Adding Dry Mixture and Buttermilk: Add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the completed batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the oven for 60 to 70 minutes, checking doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to let it set. Then invert the cake onto a wire rack and cool completely before glazing.
- Make the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and pourable. If the glaze is too thick, add more milk a teaspoon at a time until desired consistency is reached.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake. Let the glaze set slightly before serving for best presentation and taste.
Notes
- For extra flavor, add 1/2 teaspoon almond extract or a splash of lemon zest to the cake batter.
- This pound cake keeps well at room temperature for up to 3 days, or can be refrigerated for up to 1 week, stored in an airtight container.
- Ensure all ingredients like eggs and buttermilk are at room temperature for best texture.
- Use a toothpick to test doneness; avoid opening the oven door frequently to maintain oven temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
