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 - 8-1/2 x 4-1/2" parchment lined loaf pans and divide the batter between the two pans evenly and bake for 30-40 mins.
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 8-1/2 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.

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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.
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!