If you’re searching for a cake that’s as comforting as grandma’s kitchen and yet decadent enough for celebration, let me introduce you to the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This classic Bundt is everything you love in a pound cake: supremely moist, flecked with fragrant vanilla, and crowned with a luscious, tangy-sweet cream cheese glaze. Whether you’re hosting afternoon tea or simply craving a nostalgic dessert, this recipe strikes the perfect balance between everyday enjoyment and utter indulgence. The best part? You’re just a few simple ingredients away from creating a showstopper that will never last long on the cake stand.
Ingredients You’ll Need
The foundation of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a handful of familiar ingredients that work their magic together. Each one plays a starring role—bringing tenderness, rich flavor, and an irresistible golden crumb to your cake. Here’s how they all come together to create something extraordinary.
- Unsalted butter (1 cup, softened): The buttery base of our cake offers richness and ensures a tender crumb—don’t rush creaming this!
- Granulated sugar (2 cups): Provides sweetness and assists in aerating the butter for a soft, fluffy cake.
- Large eggs (4): Bind the batter together and add structure, helping the cake rise beautifully.
- Vanilla extract (1 tablespoon): No cutting corners here: generous vanilla creates the cake’s signature aroma and flavor.
- All-purpose flour (3 cups): The bulk of the batter, giving body while keeping the crumb delicate.
- Baking soda (1/2 teaspoon): Assures the perfect rise by reacting with tangy buttermilk.
- Salt (1/2 teaspoon): Essential for balancing sweetness and allowing every other flavor to shine.
- Buttermilk (1 cup): Adds a distinct tang and extreme tenderness—don’t substitute if you want authentic pound cake texture!
- Cream cheese (4 ounces, softened): For the glaze, it creates a dreamy, tangy-sweet finish that makes this cake unforgettable.
- Unsalted butter (1 tablespoon, softened): Adds silkiness and depth to the glaze—just a touch, but it matters!
- Powdered sugar (1 cup): Sweetens and thickens the glaze to the perfect drizzle-able consistency.
- Vanilla extract (1/2 teaspoon): Gives the cream cheese glaze a tempting vanilla note to echo the cake.
- Milk (2–3 tablespoons): Adjusts the glaze’s consistency so it’s just pourable—add a little at a time!
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease a 10-cup Bundt pan thoroughly, making sure every nook and cranny is coated. This foolproof step ensures that your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze releases without a hitch and has those glorious cake ridges intact.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until pale, light, and fluffy—this will take about 3 to 4 minutes. This stage isn’t just about combining ingredients; it’s how you create a tender, melt-in-your-mouth crumb, so don’t cut corners here!
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Blend in a generous tablespoon of vanilla extract, which infuses the cake with that irresistible aroma and sets the stage for the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze flavor profile.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This even distribution guarantees you won’t have pockets of bitterness or uneven rising—every bite will be perfect.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture for best results. Stir gently after each addition and stop when everything is just combined; overmixing can toughen your pound cake.
Step 6: Bake
Pour the batter evenly into your prepared Bundt pan and smooth the top. Bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the kitchen smells heavenly! Let the cake cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely.
Step 7: Make the Cream Cheese Glaze
Beat the softened cream cheese and butter together until smooth, then add powdered sugar and vanilla. Gradually mix in the milk, a splash at a time, until the glaze is just pourable. The goal is a silky, dreamy texture to complement the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
Step 8: Glaze the Cake
Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, letting it artfully cascade down the sides. Allow the glaze to set before slicing for neat, bakery-worthy pieces every time.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Garnishes
For a simple yet elegant finish, sprinkle the cake with a handful of fresh berries—raspberries, strawberries, or blueberries are always welcome—or a delicate dusting of powdered sugar. Edible flowers or a few curls of white chocolate can elevate the whole presentation and deepen the visual appeal of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
Side Dishes
This cake pairs exquisitely with lightly sweetened whipped cream or a scoop of your favorite vanilla or lemon ice cream. For a tangier twist, offer a bowl of macerated fruit on the side—think sliced peaches or glazed cherries—to complement the creamy glaze and buttery crumb.
Creative Ways to Present
Turn each slice into a dessert showpiece by plating it with extra cream cheese glaze, a drizzle of berry puree, or a few marinated cherries. For special occasions, serve mini slices alongside espresso shots or tea for a charming café-style experience. The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is as versatile as your imagination allows!
Make Ahead and Storage
Storing Leftovers
To keep your cake as fresh as the day it was baked, store slices in an airtight container at room temperature for up to three days. If your kitchen runs warm or you want to prolong freshness, refrigerate for up to a week—the moist crumb and luscious glaze hold up beautifully.
Freezing
You can absolutely freeze Vanilla Buttermilk Pound Cake with Cream Cheese Glaze! Simply wrap unglazed cake slices tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature and glaze just before serving for that bakery-fresh experience.
Reheating
If you prefer your pound cake slightly warm, gently reheat slices in the microwave for 15–20 seconds. This revives the butteriness and makes the glaze extra soft and inviting without compromising texture.
FAQs
Can I use low-fat buttermilk or milk instead?
Full-fat buttermilk is best for classic texture and richness. If you’re in a pinch, you can use low-fat buttermilk, but avoid regular milk—you’ll lose the signature flavor and moistness that makes this cake unforgettable.
What’s the secret to getting the cake out of the Bundt pan cleanly?
A thorough greasing is your golden ticket! Make sure every crevice is coated with butter or nonstick spray, then dust with flour, tapping out the excess. Also, letting the cake cool for 10–15 minutes helps it release without sticking or breaking.
Can I make the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze ahead of time?
Absolutely! In fact, this cake’s flavors deepen beautifully after a day or so. Bake the cake, let it cool, and keep it well wrapped until ready to glaze and serve. The cream cheese glaze can also be made a day ahead and refrigerated.
How do I prevent the glaze from running off the cake?
Drizzle the glaze only when the cake is completely cooled—if it’s even slightly warm, the glaze will melt and run off. Mix the glaze until just pourable (not thin), and drizzle in stages for thicker, more dramatic drips.
What if I don’t have a Bundt pan?
No problem! You can bake this recipe in two standard loaf pans or a tube pan. Keep an eye on the baking time since smaller or differently shaped pans may finish faster.
Final Thoughts
If you love desserts that warm the heart and spark smiles, you owe it to yourself to bake this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. It’s the kind of recipe you’ll want to make again and again for friends, family, and all your sweetest moments. Go on—bake it, glaze it, slice it, and enjoy every unforgettable bite!
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze that adds a perfect balance of sweetness. This classic southern cake is a true delight for any occasion.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 1 tablespoon unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan thoroughly.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for 55–65 minutes until a toothpick inserted into the center comes out clean. Let cool before removing from pan.
- Make the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk gradually until desired consistency. Drizzle over the cooled cake.
Notes
- Make sure all ingredients are at room temperature for best results.
- This cake stores well covered at room temperature for 2–3 days or refrigerated for up to a week.
- Let the glaze set before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
