This Secret Ingredient Makes This Butter Cake Even More Decadent

This ingredient makes this cake even more moist and delicious!

Pound cakes, or butter cakes as it's also known, was named for the amount of each of its ingredients. The original recipe called for a pound (or about 1/2 kilogram) of these ingredients: butter, sugar, eggs, and flour. 


Four ingredients made a delicious and decadent cake that has been passed down and loved from generation to generation. But over those same years, innovations have been made to make it even better than it originally was. And this buttery rich recipe is no different. It includes a modern ingredient that makes it richer in flavor and thus, more decadent than the original butter cake ever was. 


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That secret ingredient: cream cheese. 


While this recipe still uses butter, half of the butter has been replaced. It now also contains a little bit of shortening and an entire block of cream cheese in place of the missing butter. Cream cheese has the texture of butter when whipped, it's a creamy substitute that transforms this butter cake into one with a finer, creamier texture than one without the cream cheese. 




Prep time 15 minutes
Baking time
1 hour and 15 minutes


1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar, sifted
1 (8-ounce) package cream cheese
3 cups all-purpose flour, sifted
6 pieces eggs
1 tablespoon vanilla extract



Using an electric mixer on medium speed, cream butter and shortening. Gradually add the sugar then the cream cheese. Alternately add the flour and eggs, ending with the flour. Stir in vanilla extract. Mix well.



Pour batter into a greased 8-by-8-inch square pan.



Bake at 325ºF for 75 minutes or until a wooden toothpick inserted in the center comes out clean.



Transfer to a rack to cool completely. 


A tweaked, lighter version of the classic pound cake.


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