Calling all Vanilla Bean lovers! You might be pleasantly pleased to know that this pound cake is double-infused with vanilla bean paste, both in the cake batter and in the frosting. It’s like a Double Whammy of vanilla bean goodness!!
Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting} is delectably delicious!
This vanilla bean cream cheese pound cake has a moist, rich, velvety, dense texture, and the creamy, decadent vanilla bean frosting is a must! Personally, I would not go without the frosting. It’s so good with the pound cake!!
They compliment each other so well. But either way, it’s Vanilla LUV!
The Madagascar Vanilla Bean Paste used makes your baked goods look extravagant and flavorful.
The paste is a really thick extract filled with vanilla bean seeds. It can be used 1:1 in place of vanilla extract. You can also use it in place of vanilla beans in all kinds of desserts like cookies, ice cream, and frostings, just to name a few possibilities.
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!
- 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
- 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
-
Preheat oven to 325 degrees.
-
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.
-
For a bundt cake, grease and flour the bundt pan well and pour in the cake batter and bake for 50-60 mins.
-
For loaf pans use 2 - 8-1/2 x 4-1/2" parchment lined loaf pans and divide the batter between the two pans evenly and bake for 30-40 mins.
-
Use a 9 x 5" pan, parchment lined loaf pan and bake for 50-60 mins.
-
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.
-
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!
Keep in airtight container and can be kept in fridge or room temp.
www.beanilla.com has excellent bean paste.
*Loaf pans come in many sizes.
The most common sizes are 9 x 5 inches and 8-1/2 x 4-1/2 inches. Loaf pans also come in many materials.
If using glass pans, the oven temperature should be 25 degrees F. less that the recipe requires.
Metal pans are either dark or shiny. Some bakers prefer dark pans, which darken the crust.
Related articles
your Vanilla Beam Pound Cake looks AMAZING!!!
I bought everything to bake this cake…
but I found out I’m going to need to order the vanilla bean paste.
Would you tell me the paste you use? I did some research, not sure
which one to order. I would like the best one.
Thank you,
Tina Smith
Thank you Tina! I got it on Beanilla Premium Vanilla. It’s a Madagascar Vanilla Bean Paste @ https://www.beanilla.com/madagascar-vanilla-bean-paste. It doesn’t take long to get in the mail. Tomorrow on the blog I have the same Vanilla Cream Cheese Pound Cake using vanilla beans instead of paste and has a vanilla bean glaze. It tastes amazing without glaze as well. Happy baking and enjoy! http://www.thebakingchocolatess.com/wp-admin/edit-comments.php#comments-form
thank you for the info!!!💓
will order today!!
YAY!!!
love your site!!
Tina🍒
Awww! Thank you so much!!
Shared on my blog and pointed my readers to you for directions. Thanks! http://collectorofrecipes.com/?p=412
Great recipe! Thanks for sharing. I shared it on my blog and pointed my readers here for directions. http://collectorofrecipes.com/?p=430
Thank you Cassie! That is so sweet of you!!
Mmmm. That vanilla bean!! So pretty but oh so yummy!! Totally ok to eat for breakfast, right?!!
Of course Kelly!! 😉
Anyone tried to make this with 9″ round pans? This sounds delicious! I have been searching for a new vanilla cake recipe