If you’ve ever tasted Stock’s Bakery Pound Cake Recipe, you know how rich, dense, and incredibly smooth it is. That soft crumb, buttery flavor, and slightly crisp golden crust make it unforgettable.
Today, I’m sharing my homemade Stock’s Bakery Pound Cake Recipe inspired by that classic bakery favorite. It’s simple, elegant, and perfect for anyone who loves a traditional, moist pound cake recipe with a creamy texture.
Why You’ll Love This Recipe
Rich, buttery flavor
Dense yet soft texture
Easy ingredients
Beginner-friendly steps
Perfect for holidays or everyday dessert
If you’ve ever wondered how to make cream cheese pound cake that tastes like it came straight from a bakery counter, this recipe will guide you step by step.
Hi, I’m Mayank, the home cook behind The Calorie Curry. I spend most of my time experimenting in my kitchen, cooking for friends and family who often say my food tastes like it came from a pro chef. Their honest feedback and my love for simple, homemade cooking inspire every recipe I share here.
What This Recipe Is
This Stock’s Bakery Pound Cake Recipe is a rich, cream cheese–based pound cake inspired by the famous stocks pound cake sold at the bakery’s inside counter.
It’s not overly sweet.
It’s not dry.
It’s dense, moist, and perfectly balanced — exactly what a true bakery-style pound cake should be.
Ingredients
| Amount | Unit | Ingredient Name | Notes |
|---|---|---|---|
| 1 | cup | Unsalted butter | Room temperature |
| 8 | oz | Cream cheese | Softened |
| 2 ½ | cups | Granulated sugar | Fine texture preferred |
| 5 | large | Eggs | Room temperature |
| 2 ½ | cups | All-purpose flour | Sifted |
| 1 | tsp | Baking powder | Helps slight lift |
| ½ | tsp | Salt | Enhances flavor |
| 1 | tsp | Vanilla extract | Pure vanilla preferred |
| 2 | tbsp | Milk | Optional, for smoother batter |
Equipment
| Amount | Equipment Name | Notes |
|---|---|---|
| 1 | Stand mixer / Hand mixer | For creaming |
| 1 | Large mixing bowl | |
| 1 | Loaf pan or Bundt pan | Greased properly |
| 1 | Spatula | For folding |
| 1 | Cooling rack | Prevent soggy bottom |
Why Each Ingredient Is Important
Butter – Creates rich flavor and tender crumb.
Cream cheese – Gives smooth texture and slight tang.
Sugar – Sweetness and structure.
Eggs – Provide stability and moisture.
Flour – Base structure of the cake.
Baking powder – Adds light lift without making it airy.
Vanilla – Classic warm aroma.
Salt – Balances sweetness.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Grease and flour your baking pan well.
Step 2: Cream Butter and Cream Cheese
In a mixing bowl, beat butter and cream cheese together until smooth and fluffy (about 3–4 minutes).
This step is crucial for that signature smooth texture.
Step 3: Add Sugar
Gradually add sugar while mixing. Beat until light and creamy.
Do not rush this step — proper creaming makes a big difference.
Step 4: Add Eggs
Add eggs one at a time, mixing well after each addition.
Scrape down the bowl sides.
Step 5: Add Dry Ingredients
In a separate bowl, mix flour, baking powder, and salt.
Slowly add dry mixture to the batter. Mix on low speed.
Add vanilla and milk (if using).
Do not overmix.
Step 6: Bake
Pour batter into prepared pan.
Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool Properly
Let the cake cool in the pan for 15 minutes.
Then transfer to a cooling rack and allow it to cool completely.
This prevents sogginess.
Tips for Best Results
Use room temperature ingredients
Do not overmix after adding flour
Bake at lower temperature for even cooking
Let cake cool completely before slicing
Use high-quality butter
Common Mistakes to Avoid
Cold cream cheese (causes lumps)
Overbaking (makes cake dry)
Overmixing flour
Not greasing pan properly
Cutting cake while still hot
Health / Calorie-Friendly Notes
Pound cake is naturally rich, but you can:
Reduce sugar slightly
Use light cream cheese
Make smaller slices
Serve with fresh fruit instead of icing
Variations and Substitutions
Add lemon zest for citrus flavor
Replace vanilla with almond extract
Add chocolate chips
Drizzle simple glaze on top
Use Bundt pan for elegant presentation
What to Serve It With
Fresh berries
Whipped cream
Coffee or tea
Vanilla ice cream
Light fruit compote
It’s perfect for gatherings or simple afternoon treats.
Storage Tips
Store at room temperature for 2 days
Refrigerate up to 5 days
Wrap tightly in plastic wrap
Freeze slices up to 2 months
Always bring to room temperature before serving.
Stock’s Bakery Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour your baking pan well.
- In a mixing bowl, beat butter and cream cheese together until smooth and fluffy (about 3–4 minutes).
- This step is crucial for that signature smooth texture.
- Gradually add sugar while mixing. Beat until light and creamy.
- Do not rush this step — proper creaming makes a big difference.
- Add eggs one at a time, mixing well after each addition.
- Scrape down the bowl sides.
- In a separate bowl, mix flour, baking powder, and salt.
- Slowly add dry mixture to the batter. Mix on low speed.
- Add vanilla and milk (if using).
- Do not overmix.
- Pour batter into prepared pan.
- Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Then transfer to a cooling rack and allow it to cool completely.
- This prevents sogginess.
Notes
FAQs
Is this the exact Stock’s Bakery Pound Cake Recipe?
This is a home made one based on the well-known stocks pound cake. Although the bakery has no official recipe on its inside counter, this version replicates the same taste and texture that is very rich.
Why is my pound cake dense?
Pound cake is also supposed to be thick. But, in case it seems too dense, it is possible that you have overmixed the batter or have not creamed the butter.
How do I know when my pound cake is done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.
Can I make this into cupcakes?
Yes. Bake at 350°F for about 20–25 minutes.
How to make cream cheese pound cake moist?
Use room temperature ingredients, avoid overbaking, and do not overmix flour.
Final Thoughts
Bakery Pound Cake Recipe This Stock is Bakery Pound Cake and it offers the bakery-style richness to your home kitchen. It is plain, traditional and extremely fulfilling.
I like that with such few steps something so traditional is so special.
In trying this recipe, I do hope that it will bring to mind the experience of that comforting bakery experience, perhaps even standing at the bakery counter stock inside, and choosing a slice.
At The Calorie Curry, I always think of making my traditional favorites doable and friendly in the households.