Go Back
+ servings
Cold Oven Cream Cheese Pound Cake--save some time not worrying about preheating your oven and create the most velvety, delicious pound cake!

Cold Oven Cream Cheese Pound Cake

Adapted from a previous The Spiced Life recipe, which was adapted from Lauren Chattman, Cake Keeper Cakes. Note if you make the smaller 10-cup bundt, that cake will be just fine, but the smaller cakes may not develop quite as rich of a crust. We loved them all the same, and it allowed us to keep a few cakes for ourselves to try and send the other one to the cakewalk.
Course Dessert
Cuisine Cakes
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 1 12-cup bundt
Author TheSpicedLife


  • 3 cups (330 g) cake flour (I subbed AP flour by adding a few tablespoons of potato starch to a zeroed out scale and then filling it to 330 grams with AP flour)
  • 1 1/2 t baking powder
  • 1 t salt
  • 1 cup (226 g, 2 sticks) unsalted butter, room temperature
  • 8 oz (226 g) cream cheese, room temperature
  • 2 1/2 cups superfine sugar
  • 6 eggs, room temperature
  • 1 T vanilla
  • 1/2 t Fiori di Sicilia extract


  1. This recipe will fit a 12-cup bundt pan, but I chose to make it in 1 10-cup bundt pan and then fill a mini bundt pan with the extra batter. Whichever you choose, prepare your pan(s) by greasing and flouring it--I choose to use one of the baking sprays. Set the pan(s) aside.
  2. Adjust the oven rack to the lower middle position.
  3. Thoroughly whisk together the flour, salt and baking powder. Set aside.
  4. Beat the cream cheese for 30 seconds on medium speed until it is quite creamy. Add the butter and beat for 1 minute on medium speed, until the butter and cream cheese are completely blended (these 2 steps will take longer if either item is cold). Scrape down the sides and bottom of the bowl. With the mixer running on medium high, slowly add the sugar and beat until fluffy, 3-4 minutes. Scrape down the sides of the bowl at regular intervals.
  5. With the mixer on medium speed add the eggs, one at a time, scraping down the sides of the bowl after each addition. After the last egg, add the vanilla and Fiori di Sicilia. Beat for 30 more seconds.
  6. Turn the mixer down to low and add the flour mixture in 5 additions, scraping down the sides of the bowl after each addition. After the last addition, beat the batter on medium speed for 30 seconds. Scrape the batter into the prepared bundt pan(s), smoothing the top(s) out when finished. Place the pan(s) in the cold oven. Turn the temperature to 325 F and bake for 65-80 minutes–do not open the oven until after the 1 hour mark (to check for doneness). (For smaller cakes, I recommend checking at 20 minutes for mini cakes and start checking at the 55 minute mark for a 10-cup bundt pan.) The cake is done when it is golden brown and a cake tester comes out clean.
  7. Cool the cake in the pan for 15 minutes (5 minutes for mini cakes). Then invert it onto a cooling rack and cool completely before serving.