If you’re searching for a showstopper dessert that delivers on both nostalgia and indulgence, you’ll fall head over heels for this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. With a buttery crumb that’s perfectly tender and a glaze that’s just the right amount of tangy-sweet, every slice feels like a warm hug. Whether you’re impressing at a potluck or indulging at home, this beloved cake strikes the balance between simplicity and “wow.” There are so many little touches that elevate it, from real vanilla to a rich buttermilk base, all crowned with that lush cream cheese topping. Let’s jump into this irresistible treat!

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

Ingredients You’ll Need

Uncomplicated, yet carefully chosen—each ingredient in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze brings its own magic. You’ll find nothing fancy, just essentials working together to create a cake with the softest crumb and a glaze you’ll want to eat with a spoon.

Unsalted butter: Provides the rich, foundational flavor and keeps the cake wonderfully moist and tender.
Granulated sugar: Adds sweetness and helps aerate the butter for a lighter crumb.
Large eggs: Give the cake structure and add richness—make sure they’re at room temperature for the best blend.
Pure vanilla extract: Infuses the cake and glaze with that inviting, signature vanilla aroma.
All-purpose flour: Forms the sturdy yet soft backbone of our pound cake.
Baking powder: Lends a gentle lift for that perfect, dense-but-airy pound cake texture.
Baking soda: Works in tandem with buttermilk to keep things tender and ensure a pleasant crumb.
Salt: Balances the sweetness and punches up all the other flavors.
Buttermilk: Adds a slight tang, softness, and moisture that sets this recipe apart from other pound cakes.
Cream cheese: The lush, creamy base for our addictive glaze—be sure it’s softened for easy mixing.
Powdered sugar: Sweetens the glaze to that dreamy, drip-down-the-sides consistency.
Vanilla extract (for glaze): An extra dose of vanilla brings the glaze to life.
Milk: Adjusts the glaze to make it perfectly pourable—add just enough for your preferred drizzle.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Preheat and Prepare Your Pan

Let’s set ourselves up for success. Preheat your oven to 325°F (165°C), then generously butter or spray a 10-cup bundt pan, making sure you get into all those beautiful nooks for easy release. If flouring the pan, add a light dusting for extra insurance. Loaf pan users, line with parchment so there’s no stuck cake drama later on.

Step 2: Cream the Butter and Sugar

Start by beating your room-temp butter with granulated sugar until it transforms into a pale, fluffy cloud—about 4 to 5 minutes by mixer, or a little longer by hand. This essential step lays the foundation for a light and tender Vanilla Buttermilk Pound Cake with Cream Cheese Glaze by whipping in air.

Step 3: Add the Eggs One at a Time

Next, crack in your eggs one at a time, mixing well between each addition. This helps ensure the mixture stays velvety-smooth and doesn’t separate. Stir in the vanilla extract for that unmistakable flavor that takes your senses straight to cake paradise.

Step 4: Mix the Dry Ingredients Separately

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Combining them before they hit the wet ingredients prevents angry little lumps and guarantees even leavening throughout your cake.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now for the part that makes all the difference—alternately add the dry mixture and buttermilk to your butter mixture, starting and ending with the dry. Add a third of the dry mix, then half the buttermilk, repeating until everything’s used up. This gentle method keeps the pound cake exceptionally tender and prevents overmixing.

Step 6: Pour and Smooth the Batter

Pour your irresistibly silky batter into the prepared pan. Smooth out the top with a spatula and give the pan a gentle tap on the counter to pop out any bigger air bubbles. This thoughtful step keeps the final Vanilla Buttermilk Pound Cake with Cream Cheese Glaze free from uneven holes or pockets.

Step 7: Bake to Golden Perfection

Slide the pan into the oven and bake for 55 to 65 minutes. After 55 minutes, start checking—a toothpick should come out clean or with a few sticky crumbs. The top will develop a gorgeous golden hue and spring back lightly under your finger.

Step 8: Cool Before Glazing

Let your cake rest in the pan for about 15 minutes so it firms up for easy removal, then carefully invert onto a wire rack. Allow it to cool completely; patience here means the glaze won’t slide right off, so you can proudly serve every drizzled slice.

Step 9: Make the Cream Cheese Glaze

Beat together softened cream cheese and powdered sugar until you have a creamy, lump-free base. Add in the vanilla, then pour in the milk little by little until the glaze flows but still clings—think thick ribbon, not runny stream.

Step 10: Glaze and Serve

Drizzle the glaze generously over your cooled cake, letting it cascade down the sides in delicious waves. Give it 10 to 15 minutes to set (if you can resist!), then cut into slices and serve. Just watch: the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze always makes people swoon.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

Dress it up by topping your cake with fresh berries, a dusting of extra powdered sugar, or toasted chopped nuts. Even edible flowers can take your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze from simple to stunning, creating an irresistible invitation for guests to dig in.

Side Dishes

Balance each indulgent slice with a scoop of tart lemon sorbet, a dollop of whipped cream, or a side of lightly sweetened macerated strawberries. These bright, fresh accompaniments highlight the cake’s richness without overpowering it.

Creative Ways to Present

For gatherings, serve slices individually on colorful plates, or make a cake trifle by layering chunks of pound cake with berries and extra cream cheese glaze in glasses. Mini bundt or loaf pans also work beautifully for gifting or party favors—just adjust baking time and enjoy all the oohs and aahs.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze actually develops even deeper flavor after a day, so you may find it’s even better on day two!

Freezing

This pound cake is freezer-friendly! Wrap whole or sliced, unglazed cake in two layers of plastic wrap, followed by a layer of foil. Freeze for up to three months. If you want to freeze with the glaze, note that it may look slightly different when thawed, but the taste is still spectacular.

Reheating

Thaw frozen cake at room temperature for several hours or overnight. For a bakery-fresh effect, warm slices briefly in the microwave (just 10 to 15 seconds) or a low oven before serving, then drizzle with fresh cream cheese glaze for that just-made magic.

FAQs

Can I substitute the buttermilk in this recipe?

Absolutely! If you don’t have buttermilk, use 1 cup of milk and add 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes before using. This hack adds the needed tang and moisture for your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

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

Generous greasing and flouring of your bundt pan (or loaf pan) is the secret. Make sure every nook is coated; for extra insurance, try a baking spray with flour. Letting the cake cool and using a pan with a good nonstick finish helps, too.

My glaze is too thick or thin—how do I fix it?

If your cream cheese glaze is too thick, add just a teaspoon of milk at a time and stir. If it’s too thin, mix in more powdered sugar a little at a time until you get the consistency you love. Glaze should coat the spoon but still drizzle nicely over your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Can I make this cake gluten-free?

You can! Substitute a high-quality, cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure it contains xanthan gum (or add a bit yourself for stability), and your cake will still turn out tender and delicious.

How far ahead can I make the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze?

You can bake the cake a day or two ahead and store it, wrapped well, at room temperature. For freshest texture, glaze on the day you plan to serve. If making farther ahead, freeze the cake and add glaze after thawing for best results.

Final Thoughts

There’s just something unforgettable about the soul-warming combination of moist cake and silky glaze in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. If you’re after a truly crowd-pleasing dessert, or just a special treat for yourself, this recipe is calling your name. Don’t wait—your new favorite cake adventure awaits!