Fluffy Moist Vanilla Velvet Pound Cake

Vanilla Pound Cake
Preheat oven to 350 Degrees F
This recipe makes 1 9″X5″X3″ loaf pan- Standard Loaf pan size
Refer to Baking Pan Sizes for more help.
Prepare loaf pans with Pan Grease or by coating the pans generously with shortening and dusting them with flour.

Butter 85g (6 Tablespoons)
Cream Cheese 85g (1/3 cup) (3 ounces)
Granulated Sugar 150g (3/4c)
All Purpose Flour 100g (3/4c)
Baking Powder 3g (1 1/4tsp)
Salt pinch
Large Eggs at room temperature 3 (150g)
Vanilla extract 1 Tablespoon

Mix Method:
Be sure to have your butter and cream cheese and eggs at room temperature.
Sift together the flour and the salt and baking powder.
In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the butter and cream cheese together slowly to incorporate evenly.
Slowly add the sugar and continue mixing until it is all combined well.
Add the eggs one at atime, and be sure to mix well, before adding in another egg.
Add the vanilla last and then the flour all at once.
Pour batter into prepared loaf pan and bake immediately for approximately 35-45 minutes or UNTIL ITS DONE


  1. says

    Hi Gretchen,
    Wasn’t sure if message went through. I’ve been wanting to make a 7 layer cake using your wonderful buttercream frosting. What cake recipe should I use for this?

  2. michelle says

    Hi Gretchen, can I add mangoes to this recipe to make it a mango pound cake? If yes, how much mangoes do I add and do I need to adjust the recipe to accommodate the mangoes? Thanks.

      • michelle says

        Sorry to add another question, how many cups of batter will 1 recipe yield? I’m making a 3d bear cake and the instructions say I need about 6 2/3 cups of batter. Thanks again.

  3. Afsah says

    Hi gretchen! So glad I came accross your website !ive learnt so much thru it! Your recipes are really great! One question .. In tried the flour less chocolate cake bt after it cooled the texture was somewhat like jelly ,not very wobbly or very firm but is that normal?

    • Gretchen Price says

      should not be like “jelly”
      did you bake it enough? I know that’s a tricky question, and did you cool it overnight?

  4. jeshera says

    This looks yummy..but i have a question and i didnt know where to exactly ask it at. But do u have a Corn Bread recipe that you can share with us..? I have one, but it isnt all that great. I dont even remember where I got it from! Hahaha

  5. Mark Bauer says

    Made the pound cake,two questios.How do u make spite top and when I took it out of the oven it sunk?

    • Gretchen Price says

      Hi there, Im not sure what “spite top” is, and Im sorry it sank, are you sure it was baked all the way?

      Did you measure correctly? Sometimes too much leavener can cause it to rise and then flop once out of the oven

  6. Mary Boring says

    Hi, Gretchen
    So very excited. Discovered your videos recently and am learning so much! Just a home baker, but love to try new things. Watched the swiss buttercream video several times and had it on in the kitchen while I attempted it. It came out perfect!! I made a cake and decorated it for banquet tomorrow. Thanks so much, Gretchen! Keep up the good work.

  7. Freda johns says

    Looking for this recipe and not sure if you make this… Can you? Chocolate chip cappuccino bread.. It’s very good but I don’t have the recipe… Can you help me make one?

    • Gretchen Price says

      Use this recipe, add instant coffee granules (2 tablspoons) to 1 Tablespoon of water to dissolve, add to the eggs and then add 1 cup chocolate chips at the end

  8. Tess says

    Hi Gretchen
    I love watching your building on recipes. Do you have one were you use the pound cake?
    Thanks Tess

  9. MGoel says

    Hi Gretchen

    Can you let me know if I want to make this cake eggless what can I add. I don’t have the egg replacer handy. And I must say you are doing an awesome job!!!! God bless you.


    • Gretchen Price says

      Thank you, I have not tested this recipe with any egg substitute, so I would be guessing at this point, Im sorry I am no help

  10. Maita says

    Hi Gretchen! Can I use this recipe for round cake and cupcakes then frost it with your swiss meringue buttercream?! I had tried most of your recipes and its absolutely amazing…. your such an angel for generously sharing your recipes and techniques…thanx a lot

  11. says

    Hi gretchen

    I am a great admirer of u. Very very nice n easy recipes. I want to know the egg weight which u mentioned is with shells or without shells.last time ,i made golden vanilla sponge cake, n took eggs weight without shells.result was very good.but i am confused about the eggs weight,it is with shells or without shells.

  12. rissa says

    Hi gretchen! I would like to ask if this recipe can be use as base for a 3-tier wedding cake covered with fondant icing? how do i make the flavor mocha? Thanks in advance.

  13. Marilou says

    Hi Gretchen,
    Happy Easter! Hope you got some rest after your busy Easter Season at the bakery! I try to read these posts before I pose the question but I haven’t seen this question posted, so I apologize if this has been already asked. I saw you mentioned this is a very wet batter and additional moisture would not give a good result. Also I saw someone used lemon extract to make a lemon pound cake. On those notes, I don’t care for lemon extract so what would you recommend as far as putting real lemon juice without ruining the end result with the additional moisture. Thanks for all your recipes and videos, my co workers think I am a great baker, I always give you the credit. THANKS!

    • Gretchen Price says

      Good for you for paying attention. I do not recommend to add anything more liquid to this recipe, it will make your cake heavy and rubbery.
      If you are against using Lemon Extract in place of the vanilla, then just use the zest of about 2 lemons.

  14. Stacy says

    Hi Gretchen, I’m new to your blog about a month or so. Each recipe I’ve tried has been fabulous. This pound cake recipe is so moist & good. The first time I made it I had cream cheese & used lemon flavoring for lemon pound cake; I forgot to pick up some cream cheese this time & was wondering if I could use yogurt instead? Would I run into the same creaming problem as you described if sour cream was used?
    Thanks for sharing recipes

    • Gretchen Price says

      You need the solid structure of the cream cheese here to suspend the granulated sugar, otherwise you may end up with a rubbery, dense cake

    • John says

      2Tbsp=1 oz.
      So 3oz would be 6Tbsp.
      Of course,I could be wrong-2 Tbsp could actually be just the equivalent of one fluid ounce,not both fluid and dry. :)

      • Gretchen Price says

        Volume measure is tricky so be careful. Depends on what you weigh as 1 Tablespoon of feathers do not WEIGH the same as 1 Tablespoon of rocks

  15. says

    I tried this cake to make a Barbie cake for my daughter’s 5th bday it came sooooo gooooood.
    And also making your “world’s best butter cream frosting” by using copha it turned same as yours.
    Many thanks
    Stay blessed

    Your student

      • Leslie says

        Thanks ever so much for the information. I just watched the Reese’s Peanut Butter cake video and will make it for my son-in-law’s birthday next month. You are the greatest.

  16. Lydine says

    hi Gretchen!

    I didn’t have cream cheese so i sub it out with mascarpone cheese and it tastes AHHH_MAZING! i didn’t get a chance to view the comments to find an alternative like shortening, which i have.. lol… but the mascarpone did just fine!

  17. Teresa says

    Hi Gretchen, I am new to your recipes & very excited to have access to them. I hope you will be able to diagnose what I may have done wrong with your pound cake recipe. I am confident that I measured exact, and followed your mix method well. My pound cake came out tasting very “eggy”, also it kind of deflated instead of keeping it’s rise. Can you pls think of what I may have done wrong?? Also can I refridg. your choc. chip cookie dough recipe??

    Thanks so much

    • Gretchen Price says

      Yes to fridge or freeze the cookie dough
      AS for the pound cake it is a very egg rich recipe, so perhaps you just do not like this recipe, in which case thats OK, you may want to find one you prefer.
      AS for the deflating, because this is so egg heavy, you have to be careful of WHIPPING in too much air which is why I stress mixing it just so delicately. You may have created a bit of a “souffle” where it blew up in the oven and then collapsed in on itself

  18. mygeisha clarkson says

    I have this cake in the oven and it is extremely brown with atleast 6-16 mins of needed bake time, next time can i bake it at 325f instead of 350f?

    • Gretchen Price says

      yes of course, all ovens are different and some are not even calibrated properly, so you would be wise to see what works best for YOUR oven. Great observation!

  19. Elaine R. says

    Hi Gretchen, I did this cake over the weekend and absolutely loved it. First time that I tried a Pound Cake Recipe that came out so well!…Thanks!

  20. Pat Cheatham says

    Made 2 today (one for a friend for Mother’s Day) and one for a funeral. What a beautiful pound cake. You know in the South, when someone dies, you take a pound cake (or a casserole). Casseroles are no fun. Thanks again, Gretchen, for another great, easy recipe. You’re the bomb!

      • Gisset says


        How would the final product be with one would use sour cream? I noticed you replied to use shortening but how different would it be to use the sour cream?

        • Gretchen Price says

          You cannot sufficiently CREAM sugar into sour cream. Creaming method is a scientific baking application, it will not happen if you are trying to use sour cream, the sugar will not “stab the sour cream” during the mixing as it does (and is necessary to do) like the solid butter/shortening.
          The sour cream will simply “melt” the sugar

        • Lydine says

          i too didn’t have cream cheese on hand but i did have mascarpone cheese and it worked out GREAT for me and tastes really good! hope this helps!

  21. Ana says

    Hello Gretchen,

    Can i use all butter for this cake.? Try it already as it is here, but wanted to experiment. Thanks

    BTW love your new website. One question what happend to Stef.

    Greetings from Holland.

  22. Alissa Darrow says

    Hello Gretchen,
    A couple of weeks ago you had a recipe posted for a dense vanilla cake (the one you used in the leopard print cake) posted on youtube. I can’t find it now:( Can you tell me the recipe?

    I love your website, Thanks

  23. Angie says

    Hey Gretchen I just want to say I love all the cakes and pastries you make I’m a huge fan.and is there a really good frosting to go with the cake or do we just eat it alone

    • Deb says

      Swiss Buttercream is the answer. IMHO the ONLY answer. You can add just about anything to it or flavor it with just about any flavor. You cannot go wrong! Good luck!

  24. Abigail says

    Hi,it’s my birthday tomorrow March 21st and I want to make myself a birthday cake but I have never baked before can you give me some sumple tips and recipes please, thank you

      • Abigail says

        Thank you for the birthday shout out! :)) I want to make the checkered cake but not sure how to ice it i don’t like fondant icing bcuz I find it to be too sweet, what other ways i will be able to ice it?

        • Deb says

          I know it’s too late for your birthday, but Swiss Buttercream is the way to go–the ONLY frosting IMHO! Video and written instructions on this blog. In fact, if you are just starting to bake, this is the best place for you to learn. Start with Measurements 101 and work your way out from there. Hope you had a great birthday!

  25. says

    Hey Gretchen! Phew so glad that you are back..I have been busy packing for my move in 2 weeks , not far , I can literally get to my new place in my slippers LOL..but I haven’t been so busy that I couldn’t get busy in the kitchen baking up a storm using your recipes of course. Just made a huge batch of Swiss Meringue Buttercream for some Vanilla cupcakes and Vanilla cake and your fudge brownies with butter cream and chocolate ganache topping ..OMG absolute heaven,!!!♥♥My boyfriend loves loves loves it ALL and me of course..he says that he cannot get enough! of my baking ….ahem…and me ;-)..
    Thanks Gretchen
    your loyal fan

    • Gretchen Price says

      I would recommend only DRY fruits and additions (nuts yes) but not liquidy, soggy things, because this is an already very “wet” mix, and any more moisture will not give a good result.

  26. Sylvia says

    Hi Gretchen, I did your chocolate cake. It is the best chocolate cake I have ever made. My chocolate cake would always taste so dry we would have to wash it down with tea.
    Thank you for a great recipe my family loved it.

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