If you’re searching for a show-stopping dessert that’s equal parts nostalgic and irresistible, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is about to become your new favorite treat. This classic cake is tender, buttery, and fragrant with vanilla, while the tangy buttermilk lends a moist crumb that’s truly unforgettable. A silky cream cheese glaze cascades over each slice, adding just the right amount of sweetness and richness. Whether you’re baking for a celebration, a family gathering, or simply treating yourself, this recipe is one you’ll want to return to again and again.

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

Ingredients You’ll Need

What makes this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze so special is the way simple, pantry-friendly ingredients come together to create something magical. Each element plays a unique role in building the cake’s flavor, texture, and irresistible aroma.

Unsalted butter: The base of any good pound cake, providing richness and a melt-in-your-mouth crumb.
Granulated sugar: Sweetens the cake while creating a fine, delicate texture when creamed with butter.
Large eggs: Add structure and help create that signature pound cake density.
Vanilla extract: Infuses the cake and glaze with pure, classic vanilla flavor.
All-purpose flour: Gives the cake its sturdy, yet tender bite.
Baking soda: Ensures a gentle rise and a soft crumb.
Salt: Balances the sweetness and enhances all the other flavors.
Buttermilk: Brings a subtle tang and helps keep the cake moist for days.
Cream cheese: The key to a luscious, slightly tangy glaze that pairs so well with the cake.
Powdered sugar: Sweetens the glaze and gives it that smooth, pourable texture.
Milk: Adjusts the consistency of the glaze so it drizzles just right.

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 (165°C) and generously greasing and flouring a 10-inch bundt or tube pan. This step is essential for ensuring your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze releases flawlessly, preserving all those beautiful curves and edges.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This process incorporates air, which is key for a tender, melt-in-your-mouth crumb.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for that lovely aroma and depth of flavor that defines this cake.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, preventing any pockets of bitterness or uneven rise.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour mixture. Gently mix until just combined — avoid overmixing to keep the crumb soft and tender.

Step 6: Bake

Pour the batter into your prepared pan, smoothing the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell absolutely heavenly as the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze bakes up golden and fragrant.

Step 7: Cool and Invert

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Let it cool completely before glazing to prevent the glaze from melting right off the cake.

Step 8: Make the Cream Cheese Glaze

In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then mix in milk a tablespoon at a time until the glaze reaches a silky, pourable consistency. Drizzle generously over the cooled cake, letting it cascade down the sides for a picture-perfect finish.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

A simple dusting of powdered sugar, a sprinkle of toasted nuts, or a handful of fresh berries can add color and extra flavor. For a festive touch, try a few edible flowers or citrus zest scattered over the glaze.

Side Dishes

This cake shines alongside fresh fruit salad, a scoop of vanilla bean ice cream, or a dollop of softly whipped cream. A strong cup of coffee or hot tea is the perfect companion for every slice of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Creative Ways to Present

Slice the cake and layer it in parfait glasses with whipped cream and berries for a stunning trifle. Or, cut into cubes and skewer with fruit for a fun dessert platter at parties. You can even serve mini slices on a dessert board for a sweet, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in an airtight container at room temperature for up to 2 days, or in the refrigerator if you’d like it to keep a bit longer. The flavors actually deepen and improve overnight, making it a wonderful make-ahead dessert.

Freezing

If you want to freeze the cake, wrap individual slices or the whole cake (without glaze) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, and add the cream cheese glaze just before serving for the best texture.

Reheating

To enjoy a slightly warm slice, heat it in the microwave for 10–15 seconds. If reheating multiple slices, wrap them loosely in foil and warm in a 300°F oven for 10 minutes. This refreshes the crumb and makes the glaze just a little melty and irresistible.

FAQs

Can I use low-fat buttermilk or milk instead?

Traditional buttermilk provides the best tang and moisture, but low-fat buttermilk will work in a pinch. Regular milk can be used, but you may miss out on some of the cake’s signature flavor and texture.

What if I don’t have a bundt pan?

No bundt pan? No problem! You can bake this cake in two loaf pans or even as a sheet cake. Just keep an eye on the baking time, as it may vary depending on the pan you use.

Can I add flavors like lemon or almond?

Absolutely! A teaspoon of almond extract or some lemon zest stirred into the batter or glaze can take your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in a delicious new direction. Get creative and make it your own.

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

Be sure to thoroughly grease and flour your bundt or tube pan, paying attention to all the nooks and crannies. You can also use a baking spray with flour for extra insurance against sticking.

Is this cake suitable for making ahead for a party?

Yes! In fact, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tastes even better the next day. Make it the day before your event, and glaze it just before serving for maximum freshness and visual appeal.

Final Thoughts

If you’ve never experienced the magic of a homemade Vanilla Buttermilk Pound Cake with Cream Cheese Glaze, now’s the perfect time to give it a try. This cake is a true labor of love that rewards you with every buttery, vanilla-scented bite. Whether you’re baking for old friends or making new memories, you’ll find yourself coming back to this recipe time and time again.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A classic Vanilla Buttermilk Pound Cake with a smooth and tangy Cream Cheese Glaze. This moist, buttery cake is perfect for dessert or special occasions, offering a tender crumb and rich vanilla flavor enhanced by the creamy glaze.

Ingredients

Scale

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 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2–3 tablespoons milk (as needed for consistency)

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Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking and ensure even cooking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to maintain emulsion. Mix in the vanilla extract thoroughly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter, which can make the cake dense.
Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. 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: Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely to room temperature before glazing.
Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix in milk one tablespoon at a time until the glaze reaches a pourable consistency suitable for drizzling.
Glaze the Cake: Drizzle the prepared cream cheese glaze evenly over the cooled cake to add sweetness and a tangy finish.

Notes

This cake tastes even better the next day as the flavors develop fully.
Store covered at room temperature for up to 2 days or refrigerate for longer storage.
For a flavor twist, add lemon zest or almond extract to the batter.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American