This Gluten Free Cream Cheese Pound Cake is everything you want in a classic dessert! It's moist, rich, and incredibly easy to make. Baked as a beautiful bundt cake, it delivers that dense yet tender texture you expect from the best cream cheese pound cake, with a smooth crumb that slices perfectly every time.
If you've been searching for a moist gluten free pound cake recipe that doesn't feel dry or crumbly, this one is the best cream cheese pound cake recipe ever.
Made completely from scratch, this homemade pound cake is simple enough for everyday baking yet elegant enough for special occasions. The result is a moist & delicious pound cake that works as an easy dessert recipe, a holiday centerpiece, or a comforting slice with coffee.
Whether you're learning how to make pound cake gluten free or just want a reliable gluten free cake that feels timeless, this cream cheese bundt cake recipe is a must bake classic cake you'll come back to again and again.
I served mine with fresh strawberries and homemade whipped cream. My simple recipe for homemade whipped cream is in the notes section. I store the leftover strawberries and whipped cream in separate containers in the refrigerator for up to 4 days.
If you are looking for more desserts try: Gluten Free Dessert Recipes
If you are looking fore more cakes try: Gluten Free Cake Recipes
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Instructions
Preheat your oven to 300 degrees. Grease a 10-inch bundt pan with coconut oil and set aside.
In the bowl of your stand mixer beat the butter and cream cheese until mixed together and creamy. Add the sugar and beat until fluffy.
Add one egg at a time beating to combine into the sugar mixture. Add vanilla and beat just until combined.
Add gluten free flour and salt to the wet ingredients. Beat just until a smooth batter forms.
Pour the cake batter into your greased bundt pan.
Bake at 300 degrees for 1 hour 30 minutes. The cake will be lightly browned and a toothpick will come out clean when inserted into the center.
Let the cake cool in the bundt pan for 10 minutes and then invert onto a cooling rack to finish cooling.
Serve the cake dusted with powdered sugar or with homemade whipped cream and sugar strawberries.
Bundt Pans
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Gluten Free Cream Cheese Pound Cake
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free cream cheese pound cake is made in a bundt pan. This delicious dessert is moist and easy to bake. I dusted mine with powdered sugar and served the cake with strawberries.
Ingredients
- 1 ½ cups Unsalted Butter, softened
- 1 - 8 ounce package Cream Cheese, at room temperature
- 2 cups Granulated Sugar
- 6 large Eggs
- 2 tsp. Vanilla Extract
- 3 cups Gluten Free Flour
- ½ tsp. Sea Salt
Coconut Oil, for greasing pan
Fresh Strawberries
Homemade Whipped Cream, recipe in notes
Instructions
Preheat your oven to 300 degrees. Grease a 10-inch bundt pan with coconut oil and set aside.
In the bowl of your stand mixer beat the butter and cream cheese until mixed together and creamy. Add the sugar and beat until fluffy.
Add one egg at a time beating to combine into the sugar mixture. Add vanilla and beat just until combined.
Add gluten free flour and salt to the wet ingredients. Beat just until a smooth batter forms.
Pour the cake batter into your greased bundt pan.
Bake at 300 degrees for 1 hour 30 minutes. The cake will be lightly browned and a toothpick will come out clean when inserted into the center.
Let the cake cool in the bundt pan for 10 minutes and then invert onto a cooling rack to finish cooling.
Serve the cake dusted with powdered sugar or with homemade whipped cream and sugar strawberries.
Notes
For sugar strawberries I slice them into a bowl and then add 1-2 tablespoons of granulated sugar on top. Stir until coated with sugar and then let stand for 10 minutes before serving.
For homemade whipped cream add 1-2 cups of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract to your mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Frequently Asked Questions
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free cream cheese pound cake recipe I added butter and cream cheese to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.
Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.
Jennifer Dynys says
Hey there! I am sharing this post on my weekly round-up today!
smallfarmbiglife says
Hi Jenn! Thank you for sharing. ~Elaine
Tiffany says
Hi! Can I use a pound cake tin instead of a bundt pan? If yes, how much baking time should I increase or decrease? Thanks.
smallfarmbiglife says
Hi Tiffany. Yes, you could use a pound cake tin. It shouldn't change the baking time as it's still the same proportions with a hollow center there just won't be a pattern on top like a bundt pan. Best - Elaine