I Tried Grandbaby Cakes’ Cream Cheese Pound Cake


Jocelyn from Grandbaby Cakes is known for her tried-and-true Southern-inspired baked goods, many of which have been hits in Kitchn’s celebrity recipe showdowns. So when it came time to finalize my pound cake lineup, it was a no-brainer to include Jocelyn’s cream cheese pound cake recipe, which has been passed down in her family for generations.

Like all of Jocelyn’s recipes, this one includes an incredible amount of detail: Jocelyn walks us through the history of pound cake, her family’s connection to it, and even shares a video with step-by-step instructions. She also provides plenty of tips for achieving the best-textured pound cake, from thoroughly creaming the butter, cream cheese, and sugar to using cake flour in place of all-purpose.

Jocelyn also promises that the addition of cream cheese creates a smooth texture and a slight tang for the best-tasting pound cake. Here’s what happened when I gave it a try.

Get the recipe: Grandbaby Cakes’ Cream Cheese Pound Cake

How to Make Grandbaby Cakes’ Pound Cake Recipe

Add the butter, oil or shortening, and cream cheese to the bowl of a stand mixer and beat until smooth, about two minutes. Add in the sugar and continue to beat until the mixture is very pale yellow and fluffy — a full seven minutes more. Add the eggs one at a time, scraping down the sides of the bowl after each addition. 

Add half the cake flour and beat to combine. Add the remaining flour and beat until smooth. Add the salt and vanilla extract and beat until just combined. 

Transfer the batter to a greased 12-cup Bundt pan and bake until a toothpick comes out clean and the top is golden-brown. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

My Honest Review of Grandbaby Cakes’ Pound Cake

With such a detailed recipe, my hunch was that this pound cake would be a standout, and I was right. This is a truly lovely pound cake. Every step came together with the exact timing mentioned in the recipe, and the final pound cake was exactly as Jocelyn promised. It emerged from the oven with the most gorgeous golden exterior, and creaming the butter with the oil and cream cheese made for a tender, super-moist crumb. While you couldn’t taste the cream cheese, I do think its part of what makes this cake so good.

This pound cake tasted light and airy and is great eaten on its own, but also felt substantial enough to hold up for grilling (if you’re into that sort of thing), or for using in a trifle. I’ve never made one of Jocelyn’s recipes before, but after how well this cake came out, I’m officially a Grandbaby Cakes fan.

If You’re Making Grandbaby Cakes Pound Cake, a Few Tips

Have you ever made Grandbaby Cakes’ pound cake? Let us know in the comments!





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