Velvet Cream Cheese Pound Cake

5.0 from 15 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 16


  • 200 gram (7 ounce/14 tablespoon) unsalted butter, room temperature
  • 85 gram (3 ounce) cream cheese, room temperature
  • 1 teaspoon salt
  • 300 gram (10.5 ounce/1.5 cup) sugar (Note 1)
  • 200 gram (7 ounce/1 3/4 cup) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon spiced rum
  • 1/2 teaspoon almond extract
  • 5 eggs, room temperature


  1. Preheat the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9”x5” loaf pan.
  2. Beat butter and cream cheese in a mixing bowl until very light and fluffy.
  3. Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.
  4. Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.
  5. Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour. After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.
  6. Once the cake is fully cooked, and a cake tester comes out clean, remove the cake from the oven. Let the cake cool in the pan for 10 minutes, then gently turn it out to cool completely on a wire rack. Serve the cake warm or at room temperature.


  • (1) For a less sweet cake, you can reduce the sugar to 250 grams (8.8 oz).

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