If you’re searching for a cake that feels like a warm hug on a plate, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. This classic pound cake gets an irresistible twist with buttermilk’s subtle tang and a luscious cream cheese glaze that drapes the cake in creamy sweetness. The result is a moist, tender cake with a golden crust and a depth of flavor that makes it perfect for any occasion, whether it’s an afternoon tea, a special dessert, or just because you really deserve something truly delicious.
Ingredients You’ll Need
Don’t be intimidated by a long ingredient list—each one here plays a vital role in making this cake both flavorful and moist. From the richness of unsalted butter to the tang of buttermilk, these simple pantry staples come together to create magic.
- Unsalted Butter (1 cup): Softened for easy creaming, brings moisture and rich flavor without added salt.
- Sugar (2 cups): Sweetens the batter and helps create a tender crumb with that perfect crust.
- Large Eggs (4): Adds structure and richness, making sure the cake rises beautifully.
- Vanilla Extract (2 tsp): Infuses a warm, fragrant essence that is simply irresistible.
- All-Purpose Flour (3 cups): The base of the cake, providing the perfect texture and density.
- Baking Powder (1 tsp): Helps the cake rise while staying light and tender.
- Buttermilk (1 cup): Adds moistness and a subtle tang to balance the sweetness perfectly.
- Salt (1/2 tsp): Enhances all the flavors and balances the sweetness.
- Cream Cheese (8 oz): Softened for the glaze, brings a silky tang that complements the cake wonderfully.
- Powdered Sugar (1 1/2 cups): Sweetens the glaze with a smooth texture that melts beautifully over the cake.
- Vanilla Extract (1 tsp for glaze): Gives the glaze an extra depth of flavor.
- Milk (2-4 tbsp): Adjusts the glaze to the perfect consistency for drizzling.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure the cake releases smoothly after baking. Taking these little prep steps seriously really pays off!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter with the sugar until the mixture is light and fluffy. This process traps air that helps create a tender crumb and gives the cake a lovely rise. Patience here leads to a fluffier, more delicious result.
Step 3: Add Eggs and Vanilla Extract
Add the eggs one at a time, making sure each is fully incorporated before adding the next. This careful blending prevents curdling and ensures even texture. Stir in your vanilla extract for that classic, comforting aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening is evenly distributed, avoiding any unwanted clumps or uneven rising.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry mix to the wet ingredients, alternating with the buttermilk—start and end with the dry ingredients. Mixing gently until just combined prevents overworking the batter, which could make the cake dense rather than tender.
Step 6: Pour Batter and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula so it bakes evenly. Place in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—golden, slightly domed, and smelling heavenly.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes; this helps it settle and makes it easier to remove. Then transfer it to a wire rack to cool completely before glazing. Patience pays off here because the glaze sticks best to a cool cake.
Step 8: Make and Drizzle the Cream Cheese Glaze
Beat the softened cream cheese with powdered sugar and vanilla extract until silky smooth. Add milk one tablespoon at a time until your glaze is drippable but still thick enough to hold on the cake. Drizzle generously over the cooled cake—this final touch elevates your pound cake to total showstopper status.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Top your cake with fresh berries like blueberries or sliced strawberries for a pop of color and fresh flavor that pairs beautifully with the creamy glaze. A light dusting of powdered sugar or a sprinkle of chopped nuts also adds texture and visual appeal.
Side Dishes
This cake is a perfect partner to a simple cup of hot tea or coffee, but if you’re feeling indulgent, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that feels both comforting and decadent.
Creative Ways to Present
Try slicing the pound cake into thick slabs and serving it layered with fresh fruits and whipped cream as a trifle. Alternatively, cut into cubes and skewer with berries for an elegant cake pop presentation that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap your vanilla buttermilk pound cake tightly with plastic wrap or store in an airtight container; it stays moist and delicious at room temperature for up to three days. This makes it a great make-ahead dessert for busy days.
Freezing
You can freeze the pound cake either whole (wrapped well) or in slices. Separate layers with parchment to avoid sticking. Frozen cake keeps well for up to two months. Just thaw in the fridge overnight for a fresh-baked taste anytime.
Reheating
To enjoy the cake fresh out of the oven feeling, warm slices in the microwave for 10-15 seconds or pop them in a preheated oven at 300°F for a few minutes. This revives the soft crumb and makes the glaze even more luscious.
FAQs
Can I substitute regular milk for buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This mimics the acidity that contributes to the cake’s tender crumb and flavor.
What if I don’t have cream cheese for the glaze?
You can make a simple vanilla glaze by mixing powdered sugar, vanilla extract, and milk. While it won’t be as rich, it still adds a sweet finishing touch that complements the cake nicely.
Can I make this recipe into cupcakes?
Absolutely! Fill cupcake liners about two-thirds full and bake at 325°F for 20-25 minutes. Keep an eye on them so they don’t overbake—a toothpick test works here too!
How long will the cake stay fresh?
When stored properly, the cake stays moist and fresh for about 3 days at room temperature, and up to a week if refrigerated. Always keep it wrapped well to prevent drying out.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Keep in mind texture might vary slightly, but it should still be wonderfully tender.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe truly delivers on flavor, texture, and comfort. It’s one of those recipes you’ll want to keep close—it’s perfect for celebrations, gifting, or simply brightening up an ordinary day. I encourage you to give it a try and watch how quickly this beloved cake becomes a new favorite in your kitchen and heart.
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (serves 8)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender cake infused with rich vanilla flavor and a touch of tangy buttermilk. Topped with a luscious cream cheese glaze, it makes for a perfect dessert or afternoon treat that is both comforting and elegant.
Ingredients
Cake
- 1 cup Unsalted Butter, softened
- 2 cups Sugar
- 4 large Eggs
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 cup Buttermilk
- 1/2 tsp Salt
Cream Cheese Glaze
- 8 oz Cream Cheese, softened
- 1 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2–4 tbsp Milk (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar using a hand or stand mixer until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, starting and ending with the dry mixture. Mix until just combined to avoid overmixing, which can toughen the cake.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before glazing.
- Make Glaze: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency for drizzling.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cake evenly. Slice and serve your delicious vanilla buttermilk pound cake with a rich cream cheese topping!
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth blending.
- Do not overmix the batter to keep the cake light and tender.
- Use full-fat buttermilk for best flavor and texture, or substitute with milk and lemon juice/vinegar if unavailable.
- The glaze consistency can be adjusted with more or less milk based on preference.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
