Italian Cream Cheese Pound Cake

If you’re craving a moist, rich, and buttery dessert, the Italian Cream Cheese Pound Cake is the epitome of indulgence. With its velvety texture, aromatic vanilla-almond blend, and toasted pecans folded into every bite, this classic cake is a celebration of Southern baking with Italian flair. In this guide, we walk through every detail to help you craft a showstopping dessert that captivates both taste buds and hearts.

Ingredients:

For the Cake:

1½ cups unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 tablespoon vanilla extract

½ cup whole milk

For the Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2½ cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons milk (to adjust consistency)

Instructions:

Preheat oven to 325°F (160°C). Grease and flour a bundt pan.

In a large bowl, cream the butter and cream cheese until light and fluffy. Add sugar gradually and beat well.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add to the batter, alternating with milk.

Stir in vanilla extract until smooth. Pour into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until creamy. Adjust with milk if needed for spreadability.

Frost the completely cooled cake with swirls of cream cheese frosting.

Every bite of this luscious pound cake is rich, moist, and dreamy—perfect for sharing… or not!