Cream Cheese Bundt Pound Cake Recipe from Barbara Bakes (2024)

FAQs

Is there a difference between Bundt cake and pound cake? ›

The crust of a pound cake tends to be slightly crunchy, giving way to a soft and buttery interior. They're less delicate cakes that pair beautifully with a hot cup of coffee or a spot of tea. Bundt cakes, on the other hand, are more airy cakes with a lighter texture than pound cakes.

Grease Your Pan

Dalquist says to use a pastry brush to cover the interior surfaces of the pan—including the cone—with a light, even coat of butter, shortening, or lard and dusting the grease with a dry ingredient like flour, cocoa powder, granulated sugar, powdered sugar, or even nut flour.

The most common reason for this or any type of pound cake falling is that the cake was exposed to cold air before it was baked through. This happens if you open the oven door too often while the cake is baking or take it out of the oven before it is fully baked.

Room Temperature Butter / Don't Over-Cream

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Good news here: You can definitely make regular cakes in your favorite Bundt pan. According to Mark, you'll want to stick with recipes for traditional layer cakes, pound cakes and sheet cakes. These all can be baked in your favorite fluted cake pan.

It was unanimously agreed, from my internet search, that the milk solids in butter act like glue, causing the cake batter to stick to the pan. Dusting the Bundt pan with flour can leave a floury residue on your baked cake, which doesn't look great and can add a raw flour flavor.

Bundt Cake Pan Capacity

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans.

And, well, I grease my Bundt pans with Pam Original. I find it fast and effective, and have never experienced any sort of residue or buildup over time,* but I'm also (like many pastry chefs) rather meticulous when it comes to cleaning my gear.

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

How do I keep my pound cake from being dense? ›

If the gluten is overworked, you will end up with a tougher and dense pound cake – NOT good. Another way to avoid this is to use cake flour instead of AP flour. CHEAT NOTE 1 – CAKE FLOUR can be substituted for AP flour because it'll give a lighter texture to your pound cake.

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

"Gently" is key here; overmixing with a heavy hand will cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough cake.

Simple Syrup: Brush the cake with a simple syrup made from equal parts water and sugar. This can add moisture and sweetness to the cake. You can infuse the syrup with flavors like citrus zest or vanilla for an extra touch.

It is also worth noting that the “Pound Cake” is now known by many names; “Madeira Cake” or “Yellow Cake” even simply “Loaf Cake”. No matter what it's called, one thing is for sure! The simple sponge cake recipe has stood the test of time and remained a staple for home baking!

The differences include: Ingredients: Pound cake has more fat than regular cake, and has four ingredients: butter, eggs, flour, and sugar. Regular cake has the same four ingredients plus more ingredients. Regular cake also has baking powder, baking soda, and buttermilk or milk.

Many people have been asking, “Can I bake a pound cake in a regular round cake pan?” The short answer is, yes you can… but it won't turn out as well.

The original recipe was essentially a cake that was made from a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This is actually where the pound cake received it's name. Each ingredient added to the cake weighed one pound.