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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, buttery dessert with a soft, tender crumb. The buttermilk enhances the cake’s texture, while a sweet, velvety glaze adds a luscious finish. Perfectly moist and flavorful, this classic treat is ideal for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 14 people
Calories 538 kcal

Equipment

  • Large mixing bowls
  • Electric mixer
  • Bundt pan
  • Wire cooling rack
  • Saucepan
  • Whisk

Ingredients
  

Cake

  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • 5 large eggs, near room temperature
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • ½ tsp salt
  • 2⅔ cups sugar
  • ½ tsp baking soda
  • 1 cup buttermilk

Instructions
 

Cake

  • In a separate bowl, beat the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, mixing on medium speed for 15-20 seconds after each addition.
  • Gradually incorporate the dry ingredients and buttermilk mixture into the butter mixture, starting and ending with the dry ingredients.
  • Mix in thirds, alternating between the dry and liquid mixtures, ensuring not to overmix.
  • Scrape down the bowl and give the batter a final mix for 7-10 seconds.
  • Pour the batter into the prepared pan and bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes.
  • Check for doneness with a toothpick—it should come out with a few moist crumbs but no raw batter.
  • Avoid overbaking.
  • Let the cake rest in the pan for 10 minutes, then carefully remove it and place it on a wire rack or cake plate to cool completely before adding the glaze.

Glaze

  • Melt butter and brown sugar in a saucepan over medium heat.
  • Once fully melted, remove from heat and stir in vanilla extract and buttermilk.
  • Add confectioner’s sugar and stir until smooth.
  • If clumps remain, continue stirring until they dissolve, or use a whisk to help break them up.
  • Let the glaze cool for about 15-20 minutes, stirring occasionally to prevent a film from forming.
  • Once slightly thickened, pour or drizzle it over the cake using a spoon or squeeze bottle.
  • Let it set for 10-15 minutes before slicing and serving.

Notes

  • Overmixing can lead to a dense or rubbery cake—mix just until combined.
  • Baking times may vary, so check for doneness early to prevent overbaking.
  • The glaze should be slightly cooled before drizzling to prevent it from sliding off.