Name: Vanilla Bean Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 1 tablespoon vanilla bean paste; 3 cups all-purpose flour; 1/2 teaspoon salt

A rich and buttery vanilla bean pound cake is one of those timeless desserts I love making when I want something comforting yet elegant. The cream cheese in the batter adds an incredible moistness, while the vanilla bean paste gives the cake its signature aromatic depth. Whether I slice it plain, top it with berries, or serve it with a dollop of whipped cream, this cake always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

1 tablespoon vanilla bean paste

3 cups all-purpose flour

1/2 teaspoon salt

Directions

I start by preheating the oven to 325°F (163°C) and greasing a 10-inch bundt pan generously with butter and flour.

In a large bowl, I cream together the softened butter and cream cheese until smooth and fluffy.

Gradually, I beat in the sugar and keep mixing until the mixture is light and airy—this usually takes about 5 minutes.

I add the eggs one at a time, making sure to beat well after each addition.

Then I mix in the vanilla bean paste until everything is fully combined.

In a separate bowl, I whisk together the flour and salt.

I gradually add the dry mixture into the wet ingredients, mixing just until combined—avoiding overmixing helps keep the cake tender.

I pour the batter into the prepared pan, smoothing the top evenly.

I bake the cake for 80 to 90 minutes, or until a toothpick inserted in the center comes out clean.

Once out of the oven, I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Servings and timing

Prep Time: 20 minutes

Cook Time: 85 minutes

Total Time: 1 hour 45 minutes

Servings: 12

Calories per serving: approximately 510 kcal

Variations

I sometimes substitute the vanilla bean paste with pure vanilla extract if that’s what I have on hand (use 1 tablespoon).

For a citrus twist, I add lemon or orange zest to the batter.

I’ve also tried folding in chopped nuts or mini white chocolate chips for added texture.

A simple glaze of powdered sugar and milk with a touch of vanilla makes a great finishing touch.

During the holidays, I like to serve it with a spiced fruit compote.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap slices in plastic wrap and freeze them for up to 2 months. To reheat, I let it come to room temperature or warm a slice in the microwave for 10–15 seconds.

FAQs

How do I know when the pound cake is done baking?

I check by inserting a toothpick into the center—if it comes out clean or with a few crumbs, it’s done. The top should also be golden and set.

Can I use vanilla extract instead of vanilla bean paste?

Yes, I’ve made this swap before. Use 1 tablespoon of good-quality vanilla extract in place of the vanilla bean paste.

Why did my pound cake turn out dense or gummy?

Overmixing the batter can cause this. I make sure to mix just until the dry ingredients are incorporated and no more.

Can I bake this in a loaf pan?

Yes, though I would divide the batter into two 9×5-inch loaf pans and reduce the baking time slightly—check around the 60-minute mark.

How should I serve vanilla bean pound cake?

I love serving it plain with tea, but it’s also great topped with berries, whipped cream, ice cream, or even a drizzle of caramel or lemon glaze.

Conclusion

This vanilla bean pound cake is one of those reliable, elegant desserts that I never get tired of baking. With its rich texture and fragrant vanilla flavor, it’s always a crowd-pleaser—whether for a dinner party, holiday spread, or a quiet afternoon treat. I hope it becomes a favorite in your kitchen too.

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