- 15 hours ago
The ultimate battle of the pound cakes is finally here! Today, we are settling the debate: Does Sour Cream or Cream Cheese make the best, most moist pound cake?
👇 PRINT BOTH RECIPES & GET THE INGREDIENT LIST: https://jaffrywardjr.gumroad.com/l/twosteppoundcake?layout=profile
📚 GET MY #1 BESTSELLING POUND CAKE BIBLE (50+ RECIPES): https://jaffrywardjr.gumroad.com/
I’m taking my two most viral recipes—the dense, rich Old Fashioned Cream Cheese Pound Cake and the fluffy, melt-in-your-mouth Sour Cream Pound Cake—and baking them side-by-side. We are testing for height ("The Mile High Test"), moisture, crumb texture, and that legendary golden crust.
If you’ve ever had a cake sink in the middle or come out dry, this video explains exactly why that happens and how to fix it forever.
(Includes my secret "7-Up" and "Butter Pecan" variations not on YouTube!)
In this video, you will learn:
0:00 - The Battle: Sour Cream vs. Cream Cheese
0:45 - Cake #1: The "2-Step" Cream Cheese Method (Dense & Rich)
3:12 - The Room Temperature Secret (Don't skip this!)
5:50 - Cake #2: The "Mile High" Sour Cream Method (Fluffy & Light)
8:30 - How to get the perfect "Golden Crust" without burning it
10:15
👇 PRINT BOTH RECIPES & GET THE INGREDIENT LIST: https://jaffrywardjr.gumroad.com/l/twosteppoundcake?layout=profile
📚 GET MY #1 BESTSELLING POUND CAKE BIBLE (50+ RECIPES): https://jaffrywardjr.gumroad.com/
I’m taking my two most viral recipes—the dense, rich Old Fashioned Cream Cheese Pound Cake and the fluffy, melt-in-your-mouth Sour Cream Pound Cake—and baking them side-by-side. We are testing for height ("The Mile High Test"), moisture, crumb texture, and that legendary golden crust.
If you’ve ever had a cake sink in the middle or come out dry, this video explains exactly why that happens and how to fix it forever.
(Includes my secret "7-Up" and "Butter Pecan" variations not on YouTube!)
In this video, you will learn:
0:00 - The Battle: Sour Cream vs. Cream Cheese
0:45 - Cake #1: The "2-Step" Cream Cheese Method (Dense & Rich)
3:12 - The Room Temperature Secret (Don't skip this!)
5:50 - Cake #2: The "Mile High" Sour Cream Method (Fluffy & Light)
8:30 - How to get the perfect "Golden Crust" without burning it
10:15
Category
🛠️
LifestyleTranscript
00:00Today we're going to be doing a versus between my two-step pound cakes that are most popular on my
00:04site
00:05which is my cream cheese two-step pound cake and my sour cream two-step pound cake.
00:09In this video I'm going to show you how to make both of them and we're going to see which
00:12one is better in your opinion.
00:14Both of these take five minutes to make and if you want more pound cake recipes check out my southern
00:18pound cakes ebook.
00:19The link will be in my bio. Make sure you like and subscribe and let's get started.
00:23This looks and tastes like a traditional pound cake but it's made in five minutes
00:27and it's made with putting all the ingredients in a bowl at one time.
00:30This pound cake is ready in under five minutes and I'm going to show you how to make it in
00:34this video.
00:35So here is what you will need in order to make this.
00:37You're going to need some sugar. It doesn't matter what type of sugar you have.
00:40You're going to need some white lily all-purpose flour or cake flour.
00:43I'm using cake flour in this recipe.
00:45You cannot use any other flour or any other all-purpose flour because it's not going to be soft enough.
00:49You're also going to need nine ounces of room temperature cream cheese,
00:53six eggs room temperature and four six of butter room temperature.
00:56Room temperature means that it has been out for two hours and the eggs are not sweating.
01:01For the flavorings, I'm using some vanilla extract and lemon extract but whatever flavoring you like
01:05in your cake, you can add it to there.
01:07You will also need a stand mixer. It doesn't have to be a kitchen aid.
01:10It can be any type of stand mixer as long as your bowl is four to five quarts.
01:14Now we're ready to start mixing. I got some cake flour at the bottom.
01:17I'm adding in some baking powder, about one half teaspoon of baking powder
01:20and I'm going to add a little bit of sauce to this as well.
01:22You want to mix this thoroughly. I'm not sifting it, but you can if you want to.
01:27For me, I don't think it's necessary for this recipe, but I got some pink Himalayan salt going in
01:32and I'm going to whisk that together as well.
01:35Now, I'm using cake flour in this recipe because we don't have enough time to cream the butter
01:39and the sugar to make it light and fluffy.
01:41Normally, I would use all-purpose flour, white lily all-purpose flour to be exact,
01:46but since this is a quick recipe, we're going to use cake flour.
01:49Next, you're going to add the sugar on top of that and you're going to make sure the flour is
01:52covered.
01:53This is very important when it comes to this method because we're going to be reverse creaming.
01:56Next, you're going to layer your butter on top of that.
01:59And like I said, we're mixing everything in one bowl, so you're not going to have to mix everything separately.
02:04So if you're a person who does not know how to make a pound cake or, you know, have made
02:08pound cakes,
02:09but it came out wrong, you can definitely do this.
02:11So I'm just layering the butter on top of the sugar and I'm going to kind of censor it into
02:16the middle of the bowl
02:17so it can mix evenly at one time.
02:20Now, on top of the butter, we're going to add in our wrong temperature cream cheese
02:23and make sure everything is wrong temperature.
02:25This is super, super important or this method will not work.
02:28Like I said at the beginning of the video, if your eggs are sweating, they're not wrong temperature,
02:32they should be wrong temperature and you should not feel any type of cold on the egg.
02:36Now, I'm cracking each egg in a bowl because we're going to beat this together.
02:40We don't have the time to mix each egg into the butter and the sugar if we were doing a
02:45regular pound cake.
02:46So me mixing it all together and beating it all together,
02:49make sure that it's well incorporated before we add it to the batter,
02:52will actually help the cake taste better and actually have a better crumb.
02:57So this is not your normal two-step pound cake recipe.
02:59I've made it my own and re-rooted to make sure that you guys have the best success with this
03:03pound cake.
03:04I forgot to spray my pan and then freeze it.
03:06So that's what I'm doing now.
03:07I got my Pam spray.
03:08This is the only spray that I use for my pound cakes.
03:11This is a Nordic Word pound cake pan.
03:13I'll link to it below.
03:14But I'm just spraying this pan and I'm making sure I get every single part of this pan.
03:19You do not want your cake sticking whatsoever.
03:21And once I spray the pan, I'm going to put it in the freezer so it can solidify.
03:24So while that's solidifying in the freezer,
03:26I'm going to add in my eggs on top of the butter and the cream cheese and sugar.
03:31And then I'm also going to add in some vanilla extract and lemon extract.
03:34Like I said, now you can use almond extract or butter extract or whatever type of extract you want.
03:39This part is really up to you.
03:41Whatever type of flavor you like in your pound cake or you can do five flavors.
03:44It really doesn't matter.
03:45Now that we got all of our ingredients in the bowl, it's time to start mixing.
03:49Now this is super important when it comes to your pound cake coming out right.
03:52So I got this whisk with the side sweeper and I felt like it'll be perfect for this
03:56since we're mixing everything at one time.
03:58I also have a spatula that I'm going to use to scrape down my bowl and pan.
04:01But we're going to start with the mixer on low speed for around two to three minutes.
04:06Right now, I'm just looking for everything to get well combined, including the flour.
04:10When you can see no more flour at the bottom of your bowl, that's when you're ready to stop mixing.
04:14But as you can see, I still see flour and it's still having a hard time mixing it together.
04:18That's why we're going on low speed.
04:20We don't want to break our mixer, but once everything is well combined,
04:24it's going to start to speed up, as you can see right here.
04:26And once it starts to speed up, I'm going to stop it.
04:28And then I'm going to scrape down my bowl with my spatula.
04:31This is super, super important.
04:32You want to make sure all the ingredients are combined together.
04:35So make sure you thoroughly get everything from the size of the bowl to the bottom of the bowl.
04:40Mix it up and just really take your time with this part because you want to make sure,
04:44like I said, everything is combined.
04:46Once you feel like everything is scraped down, we're going to turn the mixer back on
04:49and then we're going to take it up to medium high speed.
04:51And we're going to mix for around one to three minutes.
04:54Now pay attention because you do not want to over mix this.
04:57Once I start seeing that everything is creaming together properly, I'm going to stop the mixer.
05:02Now this video is sped up a little bit.
05:04So that's why I'm saying it's going to be one in three minutes.
05:06But once your pancake batter looks like this, then you're good to go.
05:09As long as there's no large chunks of flour or no large chunks of butter, you're good to go.
05:15If you see that, continue mixing for around, it's only going to take one to three minutes.
05:19So, but continue mixing until you see no big large chunks of it.
05:22Now if they're small, then that's fine.
05:24That's going to all melt and come together in the oven.
05:26As you can see, you can see maybe a little small chunks of butter in my, you know, pound cake
05:31batter.
05:31But that's, like I said, that's fine.
05:32As long as overall the pound cake batter is homogenous, then you're good to go.
05:37I should also mention that this recipe will be in the description along with my pound cake e-books.
05:42Now I have over 40 pound cake recipes on my website that you guys can take advantage of.
05:47When it comes to pound cakes, I kind of know what I'm talking about.
05:50So that'll be linked in my bio as well.
05:52But now we're ready to start baking our pound cake.
05:54The oven is preheated to 325.
05:56I took my pound cake pan out of the freezer.
05:58And as you can see, the spray has solidified to the pan.
06:01So this is going to be great because it's not going to stick.
06:03So now we're just pouring everything into our pound cake pan and we're just turning it to make sure that
06:08all of the mix gets in there.
06:09You want to make sure your pound cake pan is filled up to the rim.
06:13Do not try to save some of the pound cake batter and put it in another pan.
06:17It's not going to work.
06:18All of this needs to be baked together.
06:19Also make sure you're getting everything off of the spatula.
06:22That is super, super, super important.
06:24When I was developing this recipe, I wanted to make sure that this pound cake could be done from anywhere
06:29and that anybody could do a pound cake.
06:32So when I saw the two step pound cake recipe, I kind of made it my own.
06:36I went and I kind of did my, you know, my scientific research on what I can do to make
06:41the recipe better for you guys.
06:42So this is super, super easy that anybody can do this right now, whether you're preparing for Thanksgiving or you
06:48just had trouble like making a regular pound cake.
06:51Not everybody can bake, but I promise you can do this.
06:53It doesn't get any easier than this.
06:55And it'll taste way better if you try to make a, you know, a pound cake from a box mix.
06:59I don't know why people try to make pound cakes from a box mix.
07:02It does not taste the same, but this will taste like a traditional homemade pound cake like your grandma made
07:08it.
07:08So I'm just taking my pound cake pan and I'm tapping it and you want to get rid of the
07:11air bubbles and I'm shaking it around, making sure the pound cake batter is going from edge to edge.
07:16I'm not concerned about it getting too close to the pan or you're getting stuck to the pan because like
07:20I said, we sprayed it down.
07:22We threw this in the freezer so the pan is solidified and we bake this is going to come out
07:26very easily.
07:27You will see if you're enjoying this video so far, definitely give this a like and share this with friends
07:32that have trouble baking.
07:33I guarantee if they follow these instructions, they'll have a great pound cake as well.
07:37So now I'm putting this in the 325 oven.
07:40Now bake time is going to differ from oven to oven.
07:43Mine took an hour and 30 minutes.
07:44Let me show you how you will know that your pound cake is done.
07:47So I'm going to get a toothpick and I'm going to insert it on both sides of the cake.
07:51Very important that you insert it on both sides.
07:53And as you can see, the toothpick comes out clean.
07:55It has a little bit of crumbs on there, but not a lot.
07:58Now this is when I checked the pound cake earlier.
07:59If your toothpick looks like this, then it's definitely not done and you want to bake it for an additional
08:0415 minutes.
08:05So now here comes the stressful part of me taking the pound cake out of the pan.
08:09So let your pound cake cool for about 10 minutes.
08:12And this is the most stressful part of me actually removing the pound cake from the pan.
08:16But as you can see, it came out instantly and it was great.
08:19No stickies on the pan whatsoever.
08:21So now I'm going to flip the pound cake back over.
08:24So I got another cake board and I'm just going to take it and twist it and just turn it
08:28around.
08:28Now you can have it bottom up or, you know, the front facing like you're taking out the oven way
08:34as well.
08:34So you're going to let the cake completely cool.
08:36So for about 30 minutes and then you can cut into it.
08:40Now, if you guys want to add a glaze, you most certainly can add a glaze.
08:44But yeah, that's it, folks.
08:45That's how you make the easiest pound cake.
08:47The best sour cream pound cake on the Internet.
08:50This is super easy to make.
08:51It doesn't take a lot of ingredients.
08:52And it takes you back to a time when you was growing up and your grandma or your great auntie
08:56made one.
08:57You don't need no glaze for this one.
08:58This is super easy to make.
09:00So the first thing we're going to do is cream together our butter and sugar and a bowl of a
09:03stand.
09:03Make sure I got three cups of sugar going down, granulated sugar.
09:06And then I got three sticks of salted butter.
09:09Salted butter is all that I had.
09:10You can use salted or unsalted butter.
09:12It's not going to affect the taste, but it will affect the sodium level.
09:15So if you're watching your sodium, you might want to use unsalted butter.
09:18But salted butter is all that I had.
09:20So I'm creaming this together.
09:21And this is going to take about five to seven minutes.
09:23A lot of people do not properly cream that butter and sugar when it comes to their pound cake.
09:27And this is what helps your cake get tall and fluffy and tender.
09:31So you definitely don't want to skip on this step.
09:33So as you can see, as I'm creaming the butter and sugar, it's starting to come together.
09:37And then I'm increasing the speed a little bit.
09:39And as I'm increasing the speed, you can see it's starting to stick to the size of the bowl.
09:43That's how you know that you've properly creamed together your butter and sugar.
09:47And you can see it's doubled in volume.
09:48I'm going to show you the color.
09:49At first it was a yellow tint.
09:51Now it is, you know, white and fluffy.
09:53Once you get to this stage, you want to scrape down your bowl just to make sure everything
09:57from the bottom of the bowl as far as butter is getting well incorporated.
10:01So just take like a minute or two to make sure you're scraping down your bowl,
10:05getting this stuff on a spatula, just making sure everything is well combined.
10:08So I'm mixing a little bit more.
10:10I think I only mix for maybe one to two minutes.
10:13It is super important that you do not over cream, but you don't want to under cream either.
10:18The next thing you're going to do is crack in all of your eggs.
10:21Now these are a lot of eggs, but this is needed.
10:23It helps you with the height of the cake.
10:26And yeah, so you're definitely going to need all of these eggs.
10:28These are large eggs.
10:29This is about six eggs going in.
10:32Remember, the full recipe will be in the description below.
10:35So just don't try to go by the video.
10:37Read the description as well.
10:38Also, if you're looking for more sour cream pound cakes like this,
10:41my pound cake ebook is in my bio where you can go over and get all of my recipes
10:46from start to finish, including 20 of my custom-made pound cakes that I used to sell online
10:52before I started doing videos.
10:54But back to the video, I got my mixer on low speed and I'm slowly adding in my eggs one
10:59at a time.
11:00You do not want to go past low speed when adding in your eggs because if you whip air
11:04into your egg whites, it can make your cake collapse.
11:08So just keep that in mind.
11:09So what I'm looking for before adding in the next eggs is the previous egg yolk needs to
11:13be completely combined into the butter and sugar mixer before adding in the next egg.
11:17You really want to be super careful when you're adding in your eggs because if you
11:21under-mix them, it could be a problem.
11:22But if you over-mix it, it is going to be a problem.
11:26So just kind of keep that happy medium like five seconds before adding the next egg.
11:31But once all of your eggs are in your batter, you're going to take your spatula and you're
11:35going to go around your bowl.
11:35You want to go under your pound cake batter to make sure every egg yolk or all of that
11:40is mixed in completely.
11:42Now you're going to add your sifted white lily all-purpose flour, salt and baking powder.
11:46Now I did forget to add in my salt and baking powder, but that's a half teaspoon of each
11:51going in and I'm mixing that in there.
11:53But yeah, so don't forget that.
11:54But you're going to add that in, you know, kind of a spoonful at a time.
11:58This is three cups of white lily all-purpose flour and I have my mixer on low speed and
12:02I'm slowly adding it in.
12:04Um, do not go past low speed because you, if you go past high, I mean low speed, excuse
12:09me, you will start to develop gluten and gluten is what makes cakes taste pretty and you don't
12:15want that.
12:16So now I'm, you know, just continuously mixing it in.
12:19So I get all of that all-purpose flour, salt and baking powder in there.
12:22There is no rush on this and you want to make sure you do this part right.
12:26So don't, you know, just, just kind of take your time with it.
12:29But once I got all of that all-purpose flour in there, what I'm going to do next is add
12:33in my sour cream and vanilla asterisk.
12:36I added some vanilla asterisk into my sour cream so I wouldn't forget it.
12:40And this is a full cup.
12:41So eight ounces of sour cream.
12:43You just get the small thing of sour cream and it'll be eight ounces.
12:46You're going to mix it into your cake, but you're not going to mix longer than 10 seconds.
12:50Like I said, we don't want to develop gluten because it still is a cake and not bread.
12:55So once it's fully combined, I want to give my cake batter one little, you know,
13:00scrape down just to make sure everything is combined.
13:02Really, really take your time.
13:04You're not going to over mix it with, you know, going by hand.
13:06But if you was to use, you know, your stand mixer, yeah, because the stand mixer is mechanical
13:11and you are human.
13:12So just by you folding it in and making sure everything is well combined, it's not over
13:15mixing it.
13:16Okay.
13:16So you're going to take it off.
13:17And then I have my cake goop in my pound cake pan.
13:22I threw it in the freezer for about 10 minutes and this is to help the cake goop stick to
13:28the pan.
13:29So this is, cake goop is basically your cake release.
13:32It helps your cake not to stick.
13:34And I've been using this on the last past four or five cakes and it's been working great.
13:38But if you don't have that, you can use some Pam or Baker's Joy.
13:42I do not know why people love Baker's Joy.
13:44I'll, before I started using Pam, Baker's Joys used to make my cake stick all the time.
13:49So I'm not a Baker's Joy fan, but if you, if you swear by it, what you want to do
13:53is
13:53spray it on your pan and put it in the freezer for like 10 minutes to let it stick to
13:57the
13:57pan.
13:57But yeah, come in if you've had great success with Baker's Joy.
14:00I just never had success with it.
14:02So you want to take your cake pan and you want to tap it around.
14:05Make sure you get all the air bubbles out, spend around two to three minutes doing this
14:09and bake this on 325.
14:10Every oven is different.
14:12Mine took about an hour and 25 minutes.
14:14I let my cake cool for about five to 10 minutes.
14:17And yeah, as you can see that cake goop did its job, you know, it did not stick at all
14:22and it looked really good.
14:23Add a glaze if you want.
14:24You really don't need no glaze.
14:25It's sweet enough.
14:26But if you want more pound cake recipes, check out my pound cake ebook and make sure you like
14:30and subscribe for more.
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