If you’re looking for a rich, moist, and flavorful dessert that’s both simple and elegant, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is an absolute must-try. With its buttery vanilla base, the buttermilk gives this classic cake a slight tang and ultra-moist crumb that melts in your mouth. Topped with a silky cream cheese glaze, every bite is a perfect balance of sweetness and richness. Whether you’re hosting a brunch, holiday gathering, or just want a comforting dessert with your afternoon coffee, this pound cake is a show-stopping centerpiece that delivers every time.
Equipment You’ll Need
🍴 10-inch bundt or tube cake pan
🌀 Electric hand mixer or stand mixer
🥣 Mixing bowls
🧈 Silicone spatula
📏 Measuring cups and spoons
🧁 Wire cooling rack
🔪 Sifter (optional, for powdered sugar)
Ingredients You’ll Need
🍰 For the Vanilla Buttermilk Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, room temperature
🧁 For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (adjust for desired thickness)
How to Make Vanilla Buttermilk Pound Cake
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking. In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside. In another large bowl, cream together softened butter, oil, and sugar until light and fluffy—about 3–5 minutes using an electric mixer. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix. Pour the batter evenly into your prepared pan and tap it gently on the counter to remove air bubbles. Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
How to Make the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until thick and creamy. Add vanilla extract and 2 tablespoons of milk or cream. Mix until smooth and pourable. Add more milk a teaspoon at a time if needed. Once the cake is completely cool, drizzle the glaze generously over the top, letting it drip beautifully down the sides.
Tips for the Best Pound Cake
🧈 Use room-temperature ingredients—they combine more smoothly for a perfect batter.
🥣 Do not overmix once the flour is added—this keeps your cake tender.
🕒 Bake low and slow at 325°F for an even rise and golden crust.
🍋 For extra flavor, try adding a touch of lemon or almond extract to the batter.
⏳ Let the cake cool fully before glazing so the glaze sets perfectly instead of melting.
Why You’ll Love This Pound Cake
💛 Classic and timeless – This pound cake is rich, buttery, and moist.
🎂 Versatile – Dress it up for special occasions or serve it plain with coffee.
🍶 Buttermilk magic – Adds that soft crumb and slightly tangy depth.
🧁 Glazed to perfection – The cream cheese glaze is the ultimate finishing touch.
🏡 Perfect for sharing – Makes a stunning presentation for potlucks and parties.
The Science Behind Its Unique Texture
The structure of a pound cake depends heavily on the fat-to-flour ratio. Butter and oil provide richness and moistness, while eggs give the cake structure and tenderness. Buttermilk plays a crucial role—it reacts with baking soda to create a light rise and tender crumb while adding subtle tang. Creaming the butter and sugar properly also incorporates air, giving the cake a fluffy texture that holds together beautifully when sliced.
The Magic of Vanilla and Cream Cheese Together
There’s something undeniably comforting about the combination of pure vanilla and cream cheese. The deep, mellow notes of real vanilla extract shine through in this cake, enhanced by the creamy, slightly tangy glaze. It’s a pairing that feels luxurious without being overly sweet, making this dessert sophisticated enough for entertaining but cozy enough for a quiet night in. It’s this harmony of flavors that gives the cake its “magic”—it tastes like something from a high-end bakery, but you made it in your own kitchen.
FAQs About Vanilla Buttermilk Pound Cake
Can I make this cake ahead of time?
Yes! It actually tastes even better the next day. Wrap tightly and store at room temp for 2–3 days or refrigerate for up to 5.
What if I don’t have buttermilk?
You can make a quick substitute: mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
Can I freeze the cake?
Absolutely. Freeze the cooled, unglazed cake wrapped in plastic and foil for up to 3 months. Glaze after thawing.
Is the glaze optional?
Yes, but highly recommended! It adds sweetness and elegance. You can also try a simple lemon glaze for a citrus twist.
Conclusion
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is everything you want in a homemade dessert—soft, moist, flavorful, and just the right amount of sweet. From its rich vanilla aroma to the creamy glaze that drips down each slice, this cake turns any gathering into a celebration. It’s a tried-and-true classic that never fails to impress and always leaves people asking for seconds. So go ahead—bake it, glaze it, slice it, and share it. You’re about to become everyone’s favorite baker. 🎂💛🍰
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
This moist and rich vanilla buttermilk pound cake is soft, buttery, and perfectly sweet, topped with a creamy tangy cream cheese glaze. It’s a timeless dessert that pairs beautifully with coffee or fresh berries.
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 –3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
✔ Preheat & Prepare
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
✔ Cream the Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
✔ Add Eggs & Vanilla
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
✔ Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
✔ Alternate with Buttermilk
- Add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Begin and end with flour mixture. Mix until just combined—do not overmix.
✔ Bake the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
✔ Make the Glaze
- In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until silky and pourable.
✔ Glaze & Serve
- Drizzle glaze over the cooled cake. Let it set for 15 minutes before slicing.
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✅ Make sure all your ingredients are at room temperature for the smoothest batter.
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✅ You can substitute sour cream for buttermilk if needed.
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✅ Add a touch of lemon zest to the glaze for a bright twist.
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✅ Store covered at room temperature for up to 3 days or refrigerate for 5 days.
