Wednesday, April 23, 2014

Cream Cheese Pound Cake

I promised you the incredible
Cream Cheese Pound Cake
baked in these fun cupcake pans.

This is so buttery and delicious that 
you can get away with little or no frosting.
I just piped some almond flavored frosting
around each tier to make them pretty.

Cream Cheese Pound Cake Recipe
3 C. cake flour
3 C. sugar
1 1/2 C. softened butter (no substitute)
8 oz. cream cheese (don't go low fat on this one)
6 large eggs
1 tablespoon vanilla

In a large mixer bowl cream the butter, cream 
cheese, sugar and vanilla until fluffy.  Add the
eggs two at a time, alternating with the flour
(1 C. at a time).  Mix well and scrape the
bowl down after each addition.

Preheat the oven to 325 degrees.
Use the Pam with flour made for baking
and generously spray the pans.  
Let the pans sit for a minute to let the
bubbles settle down.  Spoon in the 
batter to about 3/4 full.  Bake at 325 for
about 20 minutes.  Check to see if they
are baked by using a toothpick inserted
in the center.  If it comes out clean they
are baked.  Let cool in pan for 10 minutes
then gently remove.

I had no problem with removing them.  I love
the baking spray with flour for these kinds of pans.

This recipe made 15 of these
tiered cake cupcakes.

You can also bake it in a bundt pan for 
about 40 minutes.  

Store in an airtight container if you aren't
going to use them that day.

This is how I presented them for the birthday
lunch with a little frosting and some raspberries
garnished with fresh flowers.

This is how hubby used up some of 
the extras, on a bed of whipped cream
with fresh strawberries and strawberry
sauce for a darling Strawberry Shortcake.

I received this recipe about 30
years ago from my parent's 
neighbor, Barb and have been
making it ever since.

I can just imagine these
darling cakes for a wedding
shower or little girl's parties
(that was how I first saw them,
my daughter in law had them for
one of my granddaughter's birthday
parties and each little girl got to
decorate her own - how fun!) or
a lot of other fun celebrations.

Posting with 


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. These sound sooooo yummy, I will have to give them a try...I love that they look like little birthday cake ;-) or wedding cakes ;-) hummm these would be great for a wedding or engagement ;-)


  2. Oh thanks Jacqueline, I can't wait to try this! I ordered your pan too, :)
    thanks so much, what a fun recipe and presentation!

  3. I love pound cake, this sounds like a good one:@)

  4. Now why on earth did I only buy 2 molds..?:)
    Time to adjust..the quantities!

  5. I just copied this recipe over to my files to use when I get my ovens installed. Those look delicious and pretty with just simple decorative touches on them. yum! xo Diana

  6. Love this recipe! I've tried one similar to it and having it as a moderate indulgence was quite a challenge!

  7. I love how this cake looks, and I can't believe the recipe makes 15. Just a few berries and some almond frosting makes an elegant dessert. Joni

  8. Gorgeous, and they sound delicious too! What an elegant dessert.

  9. Your little strawberry shortcakes are so pretty. So many things can be done with a good basic pound cake recipe. I'm looking forward to trying yours, Jacqueline. Thanks for sharing it.

  10. What a great idea and I can see how creative one can get. So very elegant and simple too. Anxious to try out the recipe.


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