If you’re looking for a show-stopping dessert that’s as beautiful as it is delicious, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is about to become your go-to recipe. Imagine a golden, tender crumb with an irresistible hint of vanilla, topped off with the most luscious, tangy cream cheese glaze—you really can’t ask for more in a classic cake. It’s the kind of treat that’s perfect for celebrations or just a special afternoon pick-me-up, and it never lasts long in the kitchen for good reason!

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

Ingredients You’ll Need

The magic of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is all in the quality and balance of the ingredients. Each component brings something special to the table, from softness and structure to sweetness and richness. Gathering everything before you begin makes the process effortless and guarantees the most decadent results.

All-purpose flour: Gives the cake its classic structure, creating a perfectly dense but tender crumb.
Baking soda: Helps the cake rise just enough for that dreamy, soft lift.
Salt: Rounds out the sweetness and enhances every flavor note.
Unsalted butter (softened): Adds exceptional richness and ensures that irresistible buttery flavor shines through.
Vegetable oil: Keeps the crumb moist and tender for days—feel free to swap for more butter if you want a richer cake!
Granulated sugar: Sweetens the cake and contributes to that gorgeous golden crust.
Large eggs: Bind everything together, giving the cake its signature pound cake texture.
Vanilla extract: Infuses both the cake and the glaze with warm, fragrant notes of vanilla.
Buttermilk: Adds tang and moisture, ensuring every slice is plush and never dry.
Cream cheese (softened): The star of the glaze, it provides tang, body, and that signature creamy finish.
Powdered sugar: Brings smooth sweetness to the glaze and gives it that perfect drizzly consistency.
Milk: Thins out the glaze just enough so it pours dreamily over the cooled cake.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep the Pan & Ingredients

Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan generously; this prevents any heartbreaking cake-stick mishaps and ensures an easy release. Gather and measure all your ingredients, letting your butter and cream cheese soften for the smoothest mixing.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, and salt. This little step might seem simple, but it evenly distributes the leavening agent and salt, guaranteeing a consistent, tender crumb throughout your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Step 3: Cream Butter, Oil, and Sugar

In your largest bowl, beat the softened butter, vegetable oil, and sugar until the mixture is light and fluffy—about 3 to 4 minutes. This boosts the cake’s airy texture and gives you that melt-in-your-mouth experience with every bite.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This lets them fully emulsify, making the cake rich but never heavy. Once all eggs are in, pour in the vanilla extract, and mix to give your batter that irresistible scent.

Step 5: Alternate Mixing Dry Ingredients and Buttermilk

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Start and finish with the flour mixture. This gradual approach ensures everything mixes smoothly and avoids overworking the batter, which can toughen the cake.

Step 6: Bake the Cake

Pour the silky batter into your prepared pan, smoothing the top for even baking. Place it in the center of the oven and bake for 75 to 85 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

Step 7: Cool and Invert

Let the cake cool in the pan for 15 minutes—patience pays off here and helps it hold its beautiful shape. Carefully invert onto a wire rack and let it cool completely before glazing, so the cream cheese glaze clings just right.

Step 8: Make and Drizzle the Cream Cheese Glaze

Beat the softened cream cheese until smooth, then add powdered sugar, vanilla extract, and milk, mixing until pourable. Drizzle the glaze generously over your cooled Vanilla Buttermilk Pound Cake with Cream Cheese Glaze, letting it cascade down the sides for that picture-perfect finish.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

This cake is already a showpiece, but a handful of fresh berries, a dusting of powdered sugar, or a sprinkle of finely chopped toasted pecans make for beautiful, tasty finishing touches. A few thin twists of lemon or orange zest can also add a pop of color and hint of citrus that pairs gorgeously with the glaze.

Side Dishes

Pair a generous slice alongside fresh seasonal fruit like strawberries or peaches for a refreshing balance, or serve it with a scoop of vanilla or berry ice cream if you’re leaning into decadence. A dollop of homemade whipped cream never hurts, either!

Creative Ways to Present

Go beyond the classic bundt! Try cutting the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze into cubes for a festive dessert trifle, using it in parfaits layered with berries and cream, or stacking thick slices for a celebratory “cake sandwich” filled with fruit preserves. Individual mini bundt cakes are another charming twist for special occasions or gifting.

Make Ahead and Storage

Storing Leftovers

This cake holds up beautifully, staying moist and flavorful for several days. Store slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, the fridge is a good call—just allow slices to come to room temp for best flavor before serving.

Freezing

If you want to keep your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze on hand for future cravings (or unexpected guests!), freeze the unglazed cake, well-wrapped, for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature and glaze before serving.

Reheating

There’s nothing quite like slightly warm pound cake! Cover a slice loosely with foil and pop it in a 300°F oven for 8 to 10 minutes, or microwave in 10-second bursts—just until the crumb is soft and the glaze is glossy but not melted away.

FAQs

Can I make the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze ahead of time?

Yes! This cake is a fantastic make-ahead dessert. Bake the cake a day or two in advance and store it well-wrapped at room temperature. Hold off on glazing until just before you’re ready to serve for the freshest look and texture.

What if I don’t have buttermilk?

If buttermilk is missing from your fridge, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes—voila, instant tangy substitute that works just as well in your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze!

Can I substitute the bundt pan with another type?

Absolutely! A tube pan works just as well, and you can also use two standard loaf pans—just adjust the baking time and check for doneness with a toothpick starting at 55 minutes.

What’s the secret to a moist pound cake?

The combo of butter, oil, and buttermilk is key. Don’t overmix the batter after adding the flour and buttermilk, and be sure to let the cake rest in its pan after baking to lock in moisture before inverting.

How thick should the cream cheese glaze be?

The glaze should be thick enough to coat the back of a spoon, but still pourable. Add milk a tablespoon at a time until you get a silky consistency that drips slowly down the cake without running off completely.

Final Thoughts

There’s something truly special about sharing a slice (or two!) of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze—whether it’s for a birthday, brunch, or just because. I hope this recipe becomes a beloved staple in your kitchen, sparking smiles with every bite. Don’t wait for an occasion; make this cake and treat yourself and your loved ones soon!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a decadent Cream Cheese Glaze – a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1/2 cup vegetable oil
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for glaze)
3–4 tablespoons milk

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Instructions

Preheat oven and prepare pan: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt or tube pan.
Mix dry ingredients: In a medium bowl, whisk flour, baking soda, and salt; set aside.
Cream butter and sugar: In a large bowl, cream butter, oil, and sugar until fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
Combine wet and dry ingredients: Mix in dry ingredients and buttermilk alternately until smooth.
Bake: Pour batter into pan and bake 75-85 minutes until a toothpick comes out clean.
Cool and glaze: Cool in pan, then invert onto a rack. For glaze, mix cream cheese, powdered sugar, vanilla, and milk until pourable; drizzle over cake.

Notes

For extra richness, substitute more butter for vegetable oil.
This cake can be stored wrapped at room temperature for up to 3 days or frozen without glaze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American