Name: Buttermilk Pound Cake with French Vanilla Cream Cheese Icing
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3 cups granulated sugar; 6 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened (for icing); 2 cups powdered sugar; 2 teaspoons French vanilla extract; 1–2 tablespoons milk (as needed for icing consistency)

Why You’ll Love Buttermilk Pound Cake with French Vanilla Cream Cheese Icing Recipe

This cake combines classic Southern buttermilk flavor with the silky sweetness of French vanilla cream cheese icing. The result is a dessert that’s moist, flavorful, and impressive yet easy enough to make at home. Whether you’re baking for guests or simply craving a slice of deliciousness, this pound cake delivers comfort and standout taste every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Buttermilk Pound Cake

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
buttermilk
baking soda

For the French Vanilla Cream Cheese Icing

cream cheese, softened
unsalted butter, softened
powdered sugar
French vanilla extract
heavy cream (adjust for desired consistency)

Garnish

toasted pecans, chopped

Directions

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate small bowl, combine the buttermilk and baking soda; set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
Gradually add the dry mixture to the wet, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared pan, smoothing the top. Bake for about 65–75 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
For the icing: beat cream cheese and butter together until smooth. Gradually add powdered sugar, then stir in French vanilla extract and heavy cream to reach desired consistency.
Spread or drizzle the icing over the cooled cake and sprinkle with toasted pecans. Let set slightly before serving.

Servings and timing

Prep time: about 20 minutes
Cook time: about 70 minutes
Total time: about 1 hour 30 minutes
Servings: about 12–14 slices (depending on thickness)

Variations

Swap pecans with walnuts or leave out nuts altogether.
Add lemon or orange zest for a citrus twist.
Use almond or maple extract in the icing for a different flavor.
Add a layer of fresh berries or jam between cake slices for serving.
Use a loaf or sheet pan for a different shape, adjusting bake time as needed.

Storage/Reheating

Store this pound cake in an airtight container. If iced, keep it refrigerated; otherwise at room temperature. It stays fresh for a few days when covered well. To reheat, bring slices to room temperature or warm gently in the microwave for a few seconds.

FAQs

How do I make buttermilk if I don’t have any?

You can make a simple substitute by adding about 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for a few minutes before using.

Can this cake be made in loaf pans instead of a bundt?

Yes — divide the batter into loaf pans and bake until a toothpick comes out clean, though baking time may be shorter.

What if my icing is too thick?

Add a little more heavy cream, a teaspoon at a time, until it reaches the consistency you want.

What if my icing is too thin?

Gradually add more powdered sugar to thicken it up.

Can I skip the pecans?

Yes — the pecans add texture, but the cake is delicious without them.

Can I freeze this cake?

Yes, you can freeze the cake (without icing) wrapped well for up to 3 months. Thaw before icing.

How can I tell when the cake is done?

A toothpick inserted near the center should come out clean or with a few moist crumbs.

Why did my cake turn out dense?

Overmixing can lead to a dense texture. Mix until just combined.

Can I add flavors like citrus zest?

Yes — adding lemon or orange zest to the batter gives a fresh flavor twist.

How should I serve this cake?

Serve at room temperature; it’s great with ice cream, coffee, or fruit on the side.

Conclusion

This buttermilk pound cake with French vanilla cream cheese icing is a timeless dessert that’s both comforting and impressive. With its tender crumb, rich flavor, and creamy icing topped with pecans, it’s perfect for celebrations or enjoying with a cup of coffee. Once you try this recipe, it might become a favorite to bake again and again.

Buttermilk Pound Cake with French Vanilla Cream Cheese Icing