If you adore classic desserts filled with nostalgic warmth and irresistible flavor, then this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is about to become your new best friend in the kitchen. Imagine a moist, tender pound cake infused with the subtle tang of buttermilk and the comforting aroma of vanilla, all topped with a luxuriously smooth cream cheese glaze that adds the perfect hint of sweetness and creaminess. This cake isn’t just a treat; it’s a celebration of simple ingredients coming together to create pure magic. Whether you’re sharing it at a family gathering or enjoying a quiet moment with a cup of tea, this is the kind of dessert that truly delights every bite.
Ingredients You’ll Need
Getting the perfect cake starts with using just the right ingredients. Each element in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe plays a crucial role in building layers of flavor, texture, and that vibrant golden color you crave. Let’s dive into these essentials!
- All-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- Baking soda: A little leavening power to keep the cake light and airy.
- Salt: Enhances the sweetness and balances flavors perfectly.
- Unsalted butter: Adds richness and moisture for that melt-in-your-mouth texture.
- Vegetable oil: Locks in moisture, keeping the cake delightfully soft.
- Granulated sugar: Sweetens and helps achieve a beautifully golden crust.
- Large eggs: Bind everything together while adding richness and structure.
- Vanilla extract: Infuses the batter with its signature warm and aromatic flavor.
- Buttermilk: Introduces a subtle tang and tender crumb that’s uniquely inviting.
- Cream cheese: For the glaze, offering a creamy, tangy counterpoint that elevates the cake.
- Powdered sugar: Sweetens the glaze while giving it a silky smooth texture.
- Milk: Adjusts the glaze consistency for drizzle-perfect perfection.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 325°F (165°C), and don’t forget to grease and flour a 10-cup bundt or tube pan thoroughly. This step ensures your cake comes out flawless with that perfect golden exterior. Next, whisk together the flour, baking soda, and salt in a medium bowl. Mixing these dry ingredients first helps distribute the leavening agents evenly so your cake can rise beautifully.
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light, fluffy, and a bit pale—about 3 to 4 minutes. This process introduces air, which is essential for that tender crumb and moist texture that make this pound cake truly special.
Step 3: Add Eggs and Vanilla
One by one, add the eggs, beating well after each addition to keep the mixture smooth and luscious. Then, stir in the vanilla extract, which will infuse an unmistakable warmth that envelopes each bite of your cake in pure comfort.
Step 4: Combine Dry Ingredients and Buttermilk
Now it’s time to bring everything together. Add the flour mixture to the wet ingredients in three stages, alternating with the buttermilk. Always start and end with the dry ingredients. Mix gently until just combined — over-mixing here would toughen the crumb, and we don’t want that.
Step 5: Bake to Perfection
Pour your smooth batter into the prepared pan, gently smoothing out the top for an even rise. Slide it into the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This waiting time sets the cake’s structure beautifully.
Step 6: Create the Cream Cheese Glaze
While your cake cools, whip up the glaze by beating softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined. Then slowly stir in milk, one tablespoon at a time, until the glaze is thick but pourable. This glaze is the crowning glory, complementing the cake’s buttery richness with tangy sweetness.
Step 7: Glaze and Serve
Drizzle the cream cheese glaze generously over the cooled cake, letting it cascade down the sides in beautiful ribbons. Allow it to set for a few minutes before slicing so each piece looks as delicious as it tastes.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Elevate your presentation by sprinkling fresh berries on top or adding a few edible flower petals to enhance color and freshness. A light dusting of powdered sugar also adds a delicate touch that makes this cake feel extra special and inviting.
Side Dishes
Pair your slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream to amp up the indulgence factor. Fresh fruit on the side like sliced strawberries or a citrus compote adds brightness that balances the cake’s richness beautifully.
Creative Ways to Present
Turn this cake into a stunning dessert centerpiece by serving it on a decorative cake stand, surrounded by seasonal fruits and sprigs of mint. Alternatively, slice it into petite squares and serve with tea or coffee for an elegant afternoon treat that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
You can keep your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe fresh at room temperature for up to 2–3 days by placing it in an airtight container. If your kitchen is warm, storing the cake in the refrigerator is recommended to preserve the glaze and prevent spoilage, maintaining freshness for up to 5 days.
Freezing
This cake freezes wonderfully! Wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
While this pound cake is great served cold, if you prefer a mild warmth, pop a slice in the microwave for 10–15 seconds or warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This will soften the glaze slightly and release those amazing vanilla aromas anew.
FAQs
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes. This mimics the tang and acidity that buttermilk brings, essential for the cake’s tender crumb.
Is it necessary to use both butter and oil?
Using both butter and oil provides the perfect balance of flavor and moisture. Butter adds richness and flavor while oil keeps the cake incredibly moist and tender. Leaving out either will change the texture and overall taste.
Can I add mix-ins like chocolate chips or berries?
Absolutely! Folding in 1/2 cup of white chocolate chips or fresh berries before baking adds delightful bursts of flavor and texture, enhancing the cake’s appeal without compromising its classic profile.
What pan size is best for this recipe?
A 10-cup bundt pan or tube pan is ideal for this recipe, as it allows the batter to bake evenly and develop that beautiful golden crust. Using a different size may affect baking time and texture.
How thick should I make the cream cheese glaze?
The glaze should be thick enough to slowly drizzle down the sides of the cake without running off completely. Adding milk gradually helps you achieve this perfect texture, so take your time to reach that silky, luscious consistency.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is a true treasure for any dessert lover. It beautifully combines humble ingredients into a cake that’s rich, tender, and simply irresistible. Whether you’re baking for a special occasion or just because, I promise this recipe will bring a smile to your face and warm your heart. Give it a try—you might just find your new favorite cake!
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich and moist classic American dessert, featuring a tender crumb enhanced with creamy buttermilk and a luscious cream cheese glaze. Perfect for any occasion, it’s baked to golden perfection in a bundt pan and topped with a smooth, sweet glaze that adds a delightful finish.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk (room temperature)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or tube pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside to incorporate flavors evenly.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, which takes about 3–4 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for added flavor.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Start and finish with the flour mixture and mix just until combined to avoid overworking the batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth, then add the powdered sugar and vanilla extract. Beat until well combined, adding milk a little at a time until the glaze reaches a thick but pourable consistency.
- Glaze and Serve: Drizzle the cream cheese glaze evenly over the cooled pound cake. Slice and serve to enjoy this moist, flavorful dessert.
Notes
- For added flavor and texture, fold in 1/2 cup white chocolate chips or fresh berries into the batter before baking.
- The cake keeps well at room temperature for 2–3 days, or it can be refrigerated for up to 5 days for longer freshness.
