If you’re craving a dessert that feels like a warm hug wrapped in sweetness, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s a beautifully moist, tender pound cake with rich vanilla flavor deepened by tangy buttermilk, all topped with a luscious cream cheese glaze that adds just the right amount of tangy sweetness. Whether you’re baking for a special occasion or simply treating yourself, this recipe never fails to bring comfort and joy by the slice.

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

Ingredients You’ll Need

This recipe shines because of its simplicity. Each ingredient plays a crucial role in creating that perfect balance of flavor, texture, and color that makes this pound cake truly unforgettable.

3 cups all-purpose flour: The foundation that gives the cake structure and a soft crumb.
1/2 teaspoon baking soda: Helps the cake rise gently while keeping it tender.
1/2 teaspoon salt: Enhances all the flavors and balances out the sweetness.
1 cup unsalted butter, softened: Adds richness and moisture, contributing to that melt-in-your-mouth texture.
2 1/2 cups granulated sugar: Sweetens and helps create a delicate crust on the cake.
4 large eggs: Bind everything together and give the cake stability and moisture.
1 tablespoon vanilla extract: Brings warm, aromatic flavor that defines this recipe.
1 cup buttermilk: Adds tanginess and tenderness, keeping the cake delightfully moist.
4 oz cream cheese, softened (for glaze): Gives the glaze its creamy tang and smooth finish.
1 cup powdered sugar (for glaze): Sweetens and thickens the glaze to perfection.
1/2 teaspoon vanilla extract (for glaze): Continues the vanilla theme with extra flavor.
2–3 tablespoons milk (for glaze): Adjusts the glaze to a luscious, pourable consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Grease and flour a 10- or 12-cup Bundt pan, ensuring the batter won’t stick and the cake will have a beautiful shape once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mix will be folded into the wet ingredients to provide structure without overworking the batter.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This step is crucial for incorporating air, which helps create a tender crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract—this is where the cake’s signature flavor truly starts to develop.

Step 5: Alternate Flour and Buttermilk

Begin incorporating the dry ingredients and buttermilk alternately into the butter mixture, starting and finishing with the flour mixture. Mix just until combined to avoid a dense cake, maintaining a light and tender texture.

Step 6: Bake Your Cake

Pour the batter evenly into your prepared Bundt pan and smooth the top. Place it in the preheated oven and bake for 60 to 70 minutes. You’ll know the cake is ready when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 7: Make the Cream Cheese Glaze

To create the irresistible cream cheese glaze, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and milk—start with 2 tablespoons and add more as needed until the glaze reaches a creamy, pourable consistency. Drizzle generously over the completely cooled cake for that perfect, glossy finish.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

You can elevate your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe by adding fresh berries, a sprinkle of chopped toasted nuts, or a dusting of cinnamon or cocoa powder. These add beautiful color contrast and a burst of complementary flavors that make each slice a little celebration.

Side Dishes

This pound cake shines beautifully alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a fruity twist, serve with macerated strawberries or a tangy mixed berry compote—the cream cheese glaze pairs wonderfully with bright, juicy fruits.

Creative Ways to Present

Impress your guests by serving slices on decorative plates drizzled with extra glaze, garnished with edible flowers or a sprinkle of powdered sugar. You could also transform this cake into individual parfaits layered with fresh fruit and whipped cream for a stunning dessert presentation that’s both elegant and approachable.

Make Ahead and Storage

Storing Leftovers

Simply wrap the cooled Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It stays moist and flavorful for up to four days, making it a perfect dessert to enjoy beyond the day you bake it.

Freezing

If you want to save some for later, this cake freezes beautifully without the glaze. Wrap the pound cake tightly in plastic wrap and then in foil, or store in a freezer-safe container. When you’re ready, thaw overnight in the refrigerator, then add the glaze fresh for the best texture and flavor.

Reheating

For a just-baked feel, warm your pound cake slices gently in the microwave for 15 to 20 seconds, or pop them in a low oven (about 300°F) for 5 to 10 minutes. Then drizzle or reapply the cream cheese glaze and enjoy the comforting flavors as if freshly made.

FAQs

Can I use a different type of milk instead of buttermilk?

While buttermilk is key to achieving that signature tender crumb and tangy flavor, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using it in the recipe.

Why does the recipe call for baking at a lower temperature?

Baking at 325°F instead of higher heat ensures the pound cake cooks slowly and evenly, preventing the outside from browning too quickly while the inside stays perfectly moist and tender.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that’s designed for 1:1 replacement. Just be sure the blend does not contain xanthan gum, or add a small amount to maintain the cake’s structure.

How thick should the cream cheese glaze be?

The glaze should be thick enough to coat the back of a spoon but still pourable so it can drizzle smoothly over the cake’s surface. Adjust the milk amount to get the perfect consistency.

Is this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe suitable for large gatherings?

Definitely! This recipe yields about 12 servings and can be easily doubled or tripled for bigger groups. Its classic crowd-pleasing flavor makes it ideal for parties, holidays, or any joyful occasion.

Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is one of those keepsakes in your baking repertoire that always delivers warmth and happiness, slice after slice. Its perfect balance of moist tenderness and rich flavor will have you reaching for seconds, so don’t hesitate to bake it soon and share the delicious love with everyone around you!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.3 from 57 reviews

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

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Description

A classic Vanilla Buttermilk Pound Cake with a rich and tangy Cream Cheese Glaze. This moist and tender Bundt cake combines the smooth flavors of vanilla and buttermilk, enhanced by a creamy glaze that perfectly complements each slice. Ideal for dessert or afternoon tea, this recipe produces a moist, fluffy cake with a golden crust.

Ingredients

Scale

For the Pound 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 Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2–3 tablespoons milk (to desired consistency)

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Instructions

Prepare Oven and Pan: Preheat the oven to 325°F (160°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. This step helps incorporate air into the batter for a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
Incorporate Dry Ingredients and Buttermilk: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently and only until combined to avoid overworking the batter and toughening the cake.
Transfer Batter and Bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully turn it out onto a wire rack to cool completely to room temperature before glazing.
Prepare the Cream Cheese Glaze: Beat the cream cheese until smooth using a mixer or whisk. Add powdered sugar, vanilla extract, and milk, mixing until the glaze is creamy and pourable. Adjust milk to reach desired consistency.
Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake, allowing it to flow naturally down the sides for an elegant finish.

Notes

Ensure all ingredients are at room temperature for best texture and easier mixing.
This cake stores well for several days when wrapped tightly and kept at room temperature.
The cake also freezes beautifully without the glaze; add glaze after thawing for best results.
Use a Bundt pan size of 10 to 12 cups to achieve proper cake thickness and baking time.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American