The Easiest (and Most Delicious) Pound-Style Cream Cheese Cake Ever
(aka “The Lazy Baker’s Dream Cake”)
This viral, no-fuss cake has been circulating the internet for years because it truly is one of the easiest big, rich, moist cakes you’ll ever make. No fancy techniques, no alternating dry and wet ingredients, no creaming for ages — just dump, mix, pour, and bake low-and-slow. The result? A velvety, dense-but-tender pound cake with a subtle tang from the cream cheese and sour cream. It’s practically impossible to mess up.
Official Recipe (Exactly as you described – cleaned up and scaled for clarity)
Yield: One 10-inch Bundt or tube pan (or two 9×5 loaf pans)
Total time: About 1 hour 45 minutes (15 min prep + 1 hr 30 min bake)
Ingredients
- 8 oz (1 cup / 225g) cream cheese, softened
- 1 cup (240g) sour cream (full-fat is best)
- 1 cup (2 sticks / 225g) salted butter, softened*
*If using unsalted butter, add ½ tsp salt - 3 cups (600g) granulated sugar
- 6 large eggs (some versions use 7 — both work great)
- 1 tablespoon vanilla extract (yes, a full tablespoon!)
- 3 cups (360g) cake flour (spooned & leveled — do NOT use all-purpose flour or it will be gummy)
Instructions
- Preheat oven to 300°F (150°C).
Generously grease a 10-inch Bundt or tube pan with butter or baking spray. (Do not skip this — it can stick!) - In a large bowl (or stand mixer), beat the softened cream cheese, sour cream, butter, and sugar together on medium speed until completely smooth and fluffy — about 5–7 minutes. Scrape the bowl a couple of times.
- Add the eggs one at a time, beating well after each addition (about 20–30 seconds each). The mixture will look slightly curdled — totally normal.
- Add the vanilla extract and mix until combined.
- With the mixer on low, add the cake flour all at once. Mix only until no streaks of flour remain — do not overmix.
- Pour the thick batter into the prepared pan and smooth the top.
- Bake at 300°F for 1 hour 30 minutes to 1 hour 45 minutes.
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Do NOT open the oven door for the first hour. - Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Serving Suggestions
- Dust with powdered sugar
- Serve with fresh berries and whipped cream
- Drizzle with a simple glaze (1 cup powdered sugar + 2–3 Tbsp milk or lemon juice)
- Toast slices and spread with butter — breakfast heaven
Storage
- Room temperature: 2–3 days (wrapped tightly)
- Refrigerator: up to 1 week
- Freezer: up to 3 months (double-wrapped)
Why This Cake Works So Well
- The high ratio of butter, cream cheese, and sour cream keeps it ultra-moist for days.
- Baking low and slow prevents a domed, cracked top and ensures even baking.
- Cake flour is essential — it has less protein, so the cake stays tender instead of chewy.
This really is the easiest “fancy” cake you’ll ever make. No layers, no frosting required (though it takes both beautifully), and it always gets rave reviews.
You were 100% right — very tasty 😋
Now go make another one. Your friends and family will thank you! 🎂