Ina Garten Vanilla Cream Cheese Pound Cake recipe is made with baking spray, demerara sugar, butter, cream cheese, granulated sugar, eggs, pure vanilla extract, vanilla bean seeds, cake flour, and kosher salt the total time required is 150 minutes and it serves 16 slices.
Try More Ina Garten Recipes:
- Ina Garten Coconut Cake
- Ina Garten Blueberry Lemon Cream Cake
- Barefoot Contessa Morning Glory Muffins
🧡 Why You’ll Love This Vanilla Cream Cheese Pound Cake Recipe:
- The rich cream cheese and butter make the cake incredibly moist and flavorful.
- Pure vanilla extract and vanilla bean seeds add a deep, authentic vanilla taste.
- The demerara sugar creates a delightful crunchy crust on the cake.
- Easy-to-follow steps make this recipe perfect for both beginners and experienced bakers.
❓ What Is Ina Garten Vanilla Cream Cheese Pound Cake Recipe?
Ina Garten’s Vanilla Cream Cheese Pound Cake is a delicious dessert made with baking spray, demerara sugar, unsalted butter, cream cheese, granulated sugar, eggs, pure vanilla extract, vanilla bean seeds, cake flour, and kosher salt.
🥚 Ina Garten Vanilla Cream Cheese Pound Cake Ingredients
- Baking spray with flour, such as Baker’s Joy
- 3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 1/2 cups granulated sugar
- 6 extra-large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
- 3 cups sifted cake flour (measured after sifting)
- 1 teaspoon kosher salt
🥮 How To Make Ina Garten Vanilla Cream Cheese Pound Cake
- Preheat the oven to 325 degrees.
- Spray two metal loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches) with baking spray.
- Sprinkle demerara sugar inside the pans and tilt to cover evenly.
- In an electric mixer bowl, add butter, cream cheese, and granulated sugar.
- Beat on medium speed for 2 1/2 to 3 minutes until light and creamy.
- Scrape down the bowl with a rubber spatula to mix well.
- With the mixer on low, add eggs one at a time, mixing well and scraping down the bowl before each egg.
- Mix in vanilla extract and vanilla seeds.
- In a medium bowl, combine cake flour and salt.
- With the mixer on low, slowly add the flour mixture to the butter mixture.
- Scrape down the bowl and beater with a rubber spatula to mix well.
- Divide the batter evenly between the two loaf pans and smooth the tops.
- Bake in the center of the oven for 60 to 70 minutes until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 30 minutes.
- Carefully turn the cakes out and cool completely on a baking rack.
💭 Recipe Tips:
- Ensure all ingredients are at room temperature to avoid a dense, uneven batter.
- Add eggs one at a time to prevent the batter from curdling.
- Use cake flour for a lighter, more tender crumb.
- Avoid overmixing to keep the cake moist and soft.
- Bake at the correct temperature to ensure even cooking and avoid a burnt exterior.
🍦 What To Serve With Vanilla Cream Cheese Pound Cake?
Serve Vanilla Cream Cheese Pound Cake with Chocolate Fondue, Whipped Cream,Meyer Lemon Marmalade, or Chipotle Nuts or Mulled Wine for a delightful combination.
🎚 How To Store Leftovers Vanilla Cream Cheese Pound Cake?
- In The Fridge. To store leftovers vanilla cream cheese pound cake wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days.
- In The Freezer. To freeze wrap leftovers vanilla cream cheese pound cake in plastic wrap then in aluminum foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Vanilla Cream Cheese Pound Cake?
- In The Oven: Wrap leftovers vanilla cream cheese pound cake in foil and heat at 170°F for 5 minutes until warmed through.
- In The Microwave: Place leftovers vanilla cream cheese pound cake slice on a microwave-safe plate and heat on medium for 10-15 seconds.
FAQ’S
How do you prevent the pound cake from sticking to the pan?
Thoroughly grease the pan with baking spray or butter, then dust it with flour. Ensure even coverage, and use parchment paper on the bottom for easy removal.
How do you know when a pound cake is done baking?
A pound cake is done when a toothpick inserted in the center comes out clean or with a few crumbs, and the top is golden brown.
How do you prevent the pound cake from cracking on top?
Bake at 325°F, avoid overmixing, and place the pan in the center of the oven cover with foil if browning too quickly.
What should you do if the pound cake is too dry?
Serve with whipped cream, fruit compote, or syrup glaze for future bakes, avoid overbaking and consider adding more moisture like sour cream.
Try More Ina Garten Recipes:
Ina Garten Vanilla Cream Cheese Pound Cake Nutrition Facts
Amount Per Serving
- Calories: 428
- Total Fat: 21g
- Saturated Fat: 12g
- Trans Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 169mg
- Sodium: 173mg
- Potassium: 52mg
- Total Carbohydrates: 56g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g
- Vitamin A: 170IU
- Calcium: 19mg
- Iron: 1.3mg
Ina Garten Vanilla Cream Cheese Pound Cake
Description
Ina Garten Vanilla Cream Cheese Pound Cake recipe is made with baking spray, demerara sugar, butter, cream cheese, granulated sugar, eggs, pure vanilla extract, vanilla bean seeds, cake flour, and kosher salt the total time required is 150 minutes and it serves 16 slices.
Ingredients
Instructions
- Preheat the oven to 325 degrees.
- Spray two metal loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches) with baking spray.
- Sprinkle demerara sugar inside the pans and tilt to cover evenly.
- In an electric mixer bowl, add butter, cream cheese, and granulated sugar.
- Beat on medium speed for 2 1/2 to 3 minutes until light and creamy.
- Scrape down the bowl with a rubber spatula to mix well.
- With the mixer on low, add eggs one at a time, mixing well and scraping down the bowl before each egg.
- Mix in vanilla extract and vanilla seeds.
- In a medium bowl, combine cake flour and salt.
- With the mixer on low, slowly add the flour mixture to the butter mixture.
- Scrape down the bowl and beater with a rubber spatula to mix well.
- Divide the batter evenly between the two loaf pans and smooth the tops.
- Bake in the center of the oven for 60 to 70 minutes until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 30 minutes.
- Carefully turn the cakes out and cool completely on a baking rack.
Notes
- Ensure all ingredients are at room temperature to avoid a dense, uneven batter.
Add eggs one at a time to prevent the batter from curdling.
Use cake flour for a lighter, more tender crumb.
Avoid overmixing to keep the cake moist and soft.
Bake at the correct temperature to ensure even cooking and avoid a burnt exterior.