Velvety Philadelphia Cream Cheese Pound Cake Recipe: Rich and Moist Delight

Philadelphia Cream Cheese Pound Cake Recipe

Philadelphia Cream Cheese Pound Cake is a timeless, rich, and delectable dessert, perfect for family gatherings or any special occasion. This recipe, hailing from lovewithrecipes.com, showcases the luscious, velvety texture imparted by Philadelphia Cream Cheese, making it a favorite in the realm of pound cakes. The unique method of baking from a cold oven further adds to its charm, ensuring a tender and evenly baked cake every time. Let’s dive into the details of crafting this culinary masterpiece.

Recipe Overview

Name: Philadelphia Cream Cheese Pound Cake
Total Time: 1 hour 50 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Keywords: Weeknight, < 4 Hours
Yield: 1 large cake
Calories per Serving: 622.3 kcal
Aggregated Rating: 4/5 (Based on 2 reviews)
Servings: Varies (Typically 10-12 slices depending on the size of the slices)

Ingredients

Here’s a detailed list of the ingredients you’ll need, including their specific quantities:

Butter – 3/4 lb (equivalent to 3 sticks)
Philadelphia Cream Cheese – 1 package (8 oz)
Sugar – 3 cups
Eggs – 6 large
Cake Flour – 3 cups
Vanilla Flavoring – 1 tablespoon

Nutritional Information (Per Serving)

Calories: 622.3 kcal
Fat Content: 32.2 g
- Saturated Fat Content: 19.1 g
Cholesterol Content: 174.8 mg
Sodium Content: 300.1 mg
Carbohydrate Content: 77.7 g
- Fiber Content: 0.6 g
- Sugar Content: 50.7 g
Protein Content: 7.3 g

Instructions

Follow these step-by-step instructions for a perfect Philadelphia Cream Cheese Pound Cake:

Preparation of Ingredients:
- Ensure all ingredients, including eggs and cream cheese, are at room temperature. This step is crucial for achieving a smooth batter and even baking.
- Note: You can leave the cream cheese, butter, and eggs out overnight to ensure they reach the desired temperature.
Creaming the Butter and Cream Cheese:
- In a large mixing bowl, cream the butter until it is light and fluffy.
- Add the cream cheese to the butter and continue to mix until thoroughly combined.
Adding the Sugar:
- Gradually add the sugar to the butter and cream cheese mixture.
- Mix until the sugar is fully incorporated and the mixture is smooth.
Incorporating the Eggs:
- Add the eggs one at a time, ensuring each egg is fully blended into the mixture before adding the next.
Mixing in the Flour:
- Gradually add the cake flour to the mixture.
- Stir until the flour is fully incorporated and the batter is smooth.
Adding the Vanilla:
- Add the vanilla flavoring to the batter.
- Mix until the vanilla is evenly distributed throughout the batter.
Preparing the Pan:
- Grease a tube pan thoroughly.
- Pour the batter into the prepared tube pan.
Baking the Cake:
- Place the cake in a cold oven. Do not preheat the oven.
- Set the oven to 325 degrees F (163 degrees C) for electric ovens or 300 degrees F for gas ovens.
- Bake the cake for 1 1/2 hours (gas ovens may require only 1 hour). Start timing from when you turn on the oven.
- The cake is done when a toothpick or cake tester inserted into the center comes out clean.
Cooling and Serving:
- Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Carefully remove the cake from the pan and place it on a wire rack to cool completely.
- Once cooled, slice and serve.

Tips for Success

Room Temperature Ingredients:
- Ensuring that all ingredients are at room temperature is crucial for a smooth batter and optimal baking. Cold ingredients can lead to a lumpy batter and uneven baking.
Creaming Process:
- The creaming process is essential for incorporating air into the batter, which contributes to the cake’s texture. Cream the butter and cream cheese thoroughly before adding the sugar.
Adding Eggs Slowly:
- Adding the eggs one at a time allows each egg to emulsify into the batter, ensuring a smooth and even mixture.
Baking in a Cold Oven:
- Starting with a cold oven might seem unusual, but it allows the cake to bake evenly and prevents the outside from baking too quickly before the inside is set.
Testing for Doneness:
- Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; it should come out clean or with a few moist crumbs.
Cooling Properly:
- Letting the cake cool in the pan allows it to set and makes it easier to remove. Cooling on a wire rack ensures even cooling and prevents the bottom from becoming soggy.

Serving Suggestions

Philadelphia Cream Cheese Pound Cake is versatile and can be enjoyed in various ways:

Classic: Serve slices plain or with a dusting of powdered sugar for a simple yet elegant presentation.
Fruit Toppings: Top with fresh berries or a fruit compote to add a burst of color and flavor.
Whipped Cream: Add a dollop of whipped cream for a light and airy complement to the rich cake.
Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert experience.
Glazes: Drizzle with a simple glaze made from powdered sugar and milk or lemon juice for added sweetness and visual appeal.

Variations

Lemon Cream Cheese Pound Cake:
- Add 1-2 tablespoons of freshly grated lemon zest and replace half of the vanilla with lemon extract for a citrusy twist.
Marble Pound Cake:
- Divide the batter in half and add 1/4 cup of cocoa powder to one half. Layer the two batters in the pan and swirl with a knife to create a marble effect.
Nutty Pound Cake:
- Fold in 1 cup of chopped pecans or walnuts into the batter for added texture and flavor.
Chocolate Chip Pound Cake:
- Mix in 1 cup of mini chocolate chips for a delightful chocolate surprise in every bite.

Storage

Room Temperature: The cake can be stored at room temperature in an airtight container for up to 3 days.
Refrigerator: For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to 1 week.
Freezer: The cake freezes well. Wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use regular flour instead of cake flour?
- Cake flour gives a finer, more delicate crumb. If you must use all-purpose flour, subtract 2 tablespoons of flour for each cup and replace it with cornstarch, then sift well.
What if I don’t have a tube pan?
- A bundt pan can be used as a substitute, but make sure it’s greased and floured well to prevent sticking.
Why start in a cold oven?
- This method allows the cake to rise evenly, leading to a more uniform texture and preventing the outer edges from overbaking.
Can I add other flavors or extracts?
- Yes, you can experiment with different extracts such as almond or coconut to tailor the flavor to your preference.
What’s the best way to ensure my cake doesn’t stick to the pan?
- Grease the pan thoroughly with butter or shortening, and then dust it with flour. Alternatively, you can use a baking spray that contains flour.

Review Highlights

Review 1: “A delightful cake with a rich and creamy texture. It was easy to follow the recipe, and the result was a hit at our family gathering.”
Review 2: “I loved the simplicity of this pound cake. Starting in a cold oven was new to me, but it worked perfectly. The cake turned out moist and flavorful.”

Conclusion

The Philadelphia Cream Cheese Pound Cake is a cherished dessert that embodies classic flavors with a luxurious texture. Whether you’re serving it plain, adorned with fruit, or enhanced with a glaze, this pound cake is sure to be a crowd-pleaser. The combination of butter and cream cheese creates a moist, dense cake that is both versatile and delicious. With its simple preparation and elegant outcome, this cake is perfect for any occasion, making it a staple in your baking repertoire.

Enjoy baking and savoring this delightful Philadelphia Cream Cheese Pound Cake, a true testament to the joy of homemade desserts. Happy baking!