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!
Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting}
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
- Preheat oven to 325 degrees.
Vanilla Bean Cream Cheese Pound Cake Batter
- 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.
or
- For loaf pans 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
- Use a 9 x 5" pan, parchment lined loaf pan 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!
Notes
www.beanilla.com has excellent bean paste.
*Loaf pans come in many sizes.
The most common sizes are 9 x 5 inches and 8-½ x 4-½ 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.
Very nice information thanks for sharing
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Hi Tonya, you need to leave it in until it doesn't jiggle anymore and done. It will still bake, but it will not firm up because of the thickness. For future, if you feel the sides are browning to quickly, you can put tinfoil on top, like a tent and let it continue to bake to completion. Hopefully it turned out?
Just pulled it out the oven and smells great. Only concern I have is the top was still a bit jiggly and the sides browned. I didn’t want to risk burning the sides and took it out. I’m hoping the residual heat finishes it off. Did I do something wrong?
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Hi Sylvia! It is wonderful to hear you found the pound cake awesome! Vanilla is a wonderful game changer. Thank you so much for coming to the blog and hope you visit often. 🙂 Happy New Year!
I made this recipe today! Absolutely fabulous! I did use 2 loaf pans. I did not use the frosting [ I was going to ] but, this pound cake was so awesome it did not need it at all! So delicious by itself! Because I have strayed away from Chocolate I now prefer Vanilla or Caramel. I just do not care for chocolate like I use to. Too happy I came across this recipe. Thank you for sharing it.
Thank you so much Balani! Please do! I would love to hear!
Looks so yummy...WOW...I am going to try this just right now.. will tell you soon how it comes.
Hi Christine! I'm not sure which one you are looking for. Here's this one below, but if it's not the right one, let me know. YOu can also use the search engine one the blog http://www.thebakingchocolatess.com and try to find it that way. Also on the email, there are 2 places to subscribe for recipes, but it shouldn't matter if they are uppercase or not. I definitely want to get you what you need! 😀
Super-Moist Chocolate Cake with Chocolate Buttercream Frosting? http://www.thebakingchocolatess.com/super-moist-chocolate-cake-with-chocolate-buttercream-frosting/
Hi cannot find your all in one dish choc cake seemto of mislaid receipe can you help ?when try put my email in to subscribe it only allows capital letters but my email is all lower case ?
christine 1959@live.co.uk
Hi Lauren! The temperature would be same but depending on the size of the mini loaf pans and how many you are doing would depend on the time. If you were doing 2 probably 28-32 minutes, 3 minis probably 23-28 mins. I would just keep a good watch on them. Let us know and you are very welcome!
Hi...this looks so yummy!!! Would like to be able to make these in mini size loaf pans. Is it possible and if so is the oven temperature still the same and how long would these bake for? Thanks so much!
Hi Tiffany! You would have to double the recipe if you do decide to. I do have a Vanilla Cake Recipe on the blog here that's pretty popular: http://www.thebakingchocolatess.com/super-moist-vanilla-cake-with-vanilla-buttercream-frosting/. You can switch it out with cream cheese frosting or whatever frosting you want to decorate.
Could you make this into like a birthday cake with 2 9" round pans? Would it hold up to being decorated you think?
Anyone tried to make this with 9" round pans? This sounds delicious! I have been searching for a new vanilla cake recipe
Of course Kelly!! 😉
Mmmm. That vanilla bean!! So pretty but oh so yummy!! Totally ok to eat for breakfast, right?!!
Thank you Cassie! That is so sweet of you!!
Great recipe! Thanks for sharing. I shared it on my blog and pointed my readers here for directions. http://collectorofrecipes.com/?p=430
Shared on my blog and pointed my readers to you for directions. Thanks! http://collectorofrecipes.com/?p=412
Awww! Thank you so much!!
thank you for the info!!!?
will order today!!
YAY!!!
love your site!!
Tina?
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
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