Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that’s as elegant as it is comforting. This moist and buttery cake is infused with the subtle tang of buttermilk and the warm flavor of vanilla, creating a tender crumb that melts in your mouth. Topped with a silky cream cheese glaze, it strikes the perfect balance between sweet and tangy. Whether served at a special celebration or enjoyed as a simple treat with coffee or tea, this cake is sure to impress both family and friends. Plus, it’s easy to make, even for beginner bakers.

Why You’ll Love This Recipe

The combination of buttermilk and vanilla creates a moist, flavorful cake with a tender crumb.

The cream cheese glaze adds a luxurious, slightly tangy sweetness that complements the cake beautifully.

Simple ingredients come together to create a dessert that feels both elegant and homey.

This cake is versatile—it’s perfect for holidays, birthdays, or as a casual treat.

The recipe is easy to follow, even for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups (315g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (227g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, at room temperature

1 tbsp pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

For the Cream Cheese Glaze:

4 oz (113g) cream cheese, softened

1 ½ cups (180g) powdered sugar

2–3 tbsp milk or heavy cream (adjust for consistency)

1 tsp vanilla extract

Directions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or Bundt pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).

Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Cream Cheese Glaze:

Prepare the Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar. Mix in milk or cream a tablespoon at a time to reach a pourable consistency. Stir in the vanilla extract.

Glaze the Cake: Pour the cream cheese glaze over the cooled cake, letting it drip down the sides.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Variations

Citrus Twist: Add a teaspoon of lemon or orange zest to the batter and glaze for a bright, citrusy flavor.

Nutty Addition: Fold in ½ cup of chopped pecans or walnuts for added texture and flavor.

Chocolate Swirl: Swirl melted chocolate or cocoa powder into the batter before baking for a marbled effect.

Berry Topping: Serve the cake with fresh berries for a colorful and refreshing accompaniment.

Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

Storage/Reheating

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

Refrigeration: Keep the cake refrigerated in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the best texture.

Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

Related Recipes:

• Strawberry Cheesecake Filling Pound Cake
• 7 Up Pound Cake
• Italian Lemon Pound Cake

FAQs

How can I ensure my pound cake stays moist?

Using room-temperature ingredients, especially eggs and buttermilk, helps the batter mix evenly, resulting in a moist cake. Avoid overmixing, which can make the cake dense.

Can I use salted butter instead of unsalted butter?

Yes, but reduce the salt in the recipe to ¼ teaspoon to balance the flavors.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I make this cake in advance?

Absolutely! The cake can be baked a day ahead and stored at room temperature. Add the glaze just before serving.

What can I use if I don’t have a Bundt pan?

An 8-inch round cake pan works perfectly. Just be sure to grease and flour it thoroughly for easy release.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert that’s both easy to make and delightfully indulgent. The buttery, tender cake pairs perfectly with the tangy-sweet glaze, making it a standout centerpiece for any occasion. Whether you serve it as is or dress it up with berries or nuts, this cake is sure to impress. Give it a try—I’m sure it will become a favorite in your home too.

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