Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting}
You won't want to miss out on this rich, moist and tantalizing vanilla bean cream cheese pound cake slathered with a generous amount of vanilla bean cream cheese frosting. Even though it's not chocolate, it's still just as sinful and indulgent!
Servings: 8 Servings
Calories:
Ingredients
Vanilla Bean Cream Cheese Pound Cake Batter
- 1 ½ cups granulated sugar
- 8 oz cream cheese softened
- 1 cup butter softened
- 3 teaspoons vanilla bean paste or vanilla extract
- 4 eggs
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- ½ teaspoon baking powder
Vanilla Bean Cream Cheese Frosting
- 2 cups powdered sugar
- 4 ounces cream cheese softened
- 1 teaspoon vanilla bean paste or vanilla extract
- 2-3 teaspoons vanilla almond milk or milk
Instructions
Vanilla Bean Cream Cheese Pound Cake Batter
- Preheat oven to 325 degrees. Grease and flour a 9 x 5" pan or 2 - 8-½ x 4-½" loaf pans or a bundt cake pan.
- In large bowl, using mixer, cream the sugar, cream cheese, butter and vanilla bean paste.
- Add the eggs, one at a time, beating well in between each egg addition.
- In a medium bowl, sift together the flour, cake flour and baking powder and gently fold the dry ingredients in the wet ingredients until it is just combined.
- Use a 9 x 5" pan, parchment lined loaf pan bake for 50-60 mins or use 2 - 8-½ x 4-½" parchment lined loaf pans and divide the batter between the two pans evenly and bake for 30-40 mins or for a bundt cake, grease and flour the bundt pan well and pour in the cake batter and bake for 50-60 mins.
For Doneness
- Insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.
- Cool on wire rack.
To make the Vanilla Cream Cheese Frosting
- Using mixer, beat all ingredients together until very smooth. Add more or less milk to get the frosting to the proper consistency you would like.
- Swirl the frosting on top of the cake, slice and devour!