Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a southern classic reimagined for pure comfort and delight. Each bite delivers a perfect balance of buttery crumb, vanilla warmth, and just the right amount of tang from buttermilk. The fluffy, moist cake is crowned with a dreamy cream cheese glaze that soaks into all those golden crevices. Whether you’re sharing it for a celebration or sneaking a slice for yourself with coffee, this is the kind of bake that makes you feel right at home from the very first forkful.

this Recipe

Ingredients You’ll Need

All you need are a handful of baking staples to create this irresistible treat. Each ingredient plays a role—whether it’s adding moisture, richness, or that signature vanilla aroma. Don’t skip or substitute; these are the essentials that give this pound cake its classic taste and soft, tender crumb!

• All-purpose flour: The foundation of your cake, giving it enough structure to stay dense yet tender.
• Baking soda: Just a touch, this ensures the cake lifts beautifully without compromising the classic pound cake texture.
• Salt: Don’t underestimate it; salt brings all the other flavors into sharp, delicious focus.
• Unsalted butter (softened): Butter adds richness and that melt-in-your-mouth quality everyone loves in a pound cake.
• Vegetable oil: This secret ingredient keeps the crumb extra moist from first bite to last.
• Granulated sugar: Sweetens the entire cake and encourages that beautiful golden crust.
• Large eggs: Five eggs might sound like a lot, but they add essential structure and extra moisture.
• Vanilla extract: The soul of this cake; choose pure vanilla for maximum flavor and aroma.
• Buttermilk: Delivers just a little tang and helps keep the crumb beautifully soft and tender.
• Cream cheese (softened): For the glaze, it adds creamy tang that’s heavenly over the cake.
• Powdered sugar: Sweetens and thickens the glaze, making it perfect for pouring or drizzling.
• Milk: Loosens up the glaze to that perfect pourable consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Generously grease and flour your 10-inch bundt pan; getting into every nook guarantees your beautiful Vanilla Buttermilk Pound Cake with Cream Cheese Glaze comes out perfectly intact and golden.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the raising agent is evenly distributed so your cake rises evenly, no matter its shape.

Step 3: Cream Butter, Oil, and Sugar

In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together for about 3–4 minutes, until the mixture looks light and fluffy. Creaming incorporates air, which gives pound cake its famously plush texture.

Step 4: Add Eggs and Vanilla

Next, add the eggs one by one, beating well after each addition so the batter stays silky. Then, stir in the vanilla extract—breathe in that aroma! It’s the heart of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Step 5: Combine Wet and Dry Ingredients

Now, alternate adding the dry ingredients with the buttermilk to your batter, starting and ending with the flour mixture. Be gentle—overmixing is the enemy of a tender loaf. Mix just until combined.

Step 6: Bake

Pour the batter into your prepared pan, smoothing the top. Slide it into the preheated oven and bake for 70–80 minutes. You’ll know it’s done when a toothpick comes out clean from the center, and your kitchen smells like pure vanilla bliss.

Step 7: Cool the Cake

Let your cake cool in the pan for 15 minutes. Carefully turn it out onto a wire rack to cool completely—patience pays off! A warm cake could melt your glaze in all the wrong ways.

Step 8: Make the Cream Cheese Glaze

Beat the softened cream cheese until silky smooth, then add powdered sugar and vanilla extract. Slowly whisk in milk a tablespoon at a time, until your glaze is smooth and pourable but not thin. This luscious topping will take your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze from delicious to unforgettable.

Step 9: Glaze and Serve

Once your cake is completely cool, drizzle that gorgeous glaze all over the top. Let it set for a few minutes, then slice and enjoy the most decadent, comforting slice you can imagine.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

This cake is stunning on its own, but a few thoughtful garnishes can make it shine even brighter. Try a sprinkle of lemon zest, a handful of fresh berries, or a dusting of extra powdered sugar right before serving for a pop of color and zing.

Side Dishes

A generous slice pairs beautifully with a scoop of vanilla or berry ice cream. Or keep it classic and offer a bowl of lightly sweetened whipped cream on the side to complement the tangy cream cheese glaze. Fresh fruit, like strawberries or blueberries, adds a refreshing contrast.

Creative Ways to Present

For special occasions, arrange slices of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in a spiral on a platter and tuck in edible flowers or mint leaves between pieces. For a brunch spread, serve the cake in thick wedges on a tiered cake stand alongside tea and coffee, or use mini bundt pans for individual servings iced with the same irresistible glaze.

Make Ahead and Storage

Storing Leftovers

This cake keeps like a dream! Store leftover Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in an airtight container at room temperature for up to 3 days—if it lasts that long. The glaze helps keep the cake moist, but if your kitchen is warm, pop it in the fridge instead.

Freezing

If you want to save some for later, you can freeze the cake (unglazed) for up to 2 months. Wrap slices or the whole cake tightly in plastic wrap and then foil. Thaw overnight in the fridge, and glaze just before serving for best results.

Reheating

For a fresh-out-of-the-oven feel, zap individual slices in the microwave for 10–20 seconds, or warm them in a low oven wrapped in foil. If reheating after freezing, only glaze once the cake is fully thawed and at room temperature.

FAQs

Can I use cake flour instead of all-purpose flour?

Using cake flour will yield a slightly lighter crumb, but all-purpose flour gives the signature density and richness of traditional pound cake. Save the cake flour for lighter bakes and stick to all-purpose here for best results.

Why should the ingredients be at room temperature?

Room temperature ingredients blend together more easily, ensure a smoother batter, and help the cake rise more evenly. Cold eggs or butter can lead to a dense, uneven crumb, so give everything time to warm up before you start.

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

Absolutely! The cake stays moist for several days and actually tastes even better the next day as the flavors meld. Just wait to glaze until you’re ready to serve for the prettiest presentation.

What if I don’t have a bundt pan?

No problem. You can bake this pound cake in two standard loaf pans. Just start checking for doneness at around 50-55 minutes, as loaves usually bake faster than a bundt cake.

How do I prevent the cake from sticking to the pan?

The secret is in the prep! Thoroughly grease and flour every inch of your bundt pan, paying special attention to the details if your pan has ridges. Allowing the cake to cool for 15 minutes before inverting also helps it release flawlessly.

Final Thoughts

If you’re looking for a show-stopping yet comforting dessert, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the perfect choice. With its effortlessly impressive presentation and unforgettable flavor, it’s sure to become a new favorite in your baking rotation. Don’t wait for a special occasion—treat yourself and your loved ones to a slice today!

Print