- 36 minutes ago
Sour cream pound cake vs. cream cheese pound cake goes head-to-head in this side-by-side baking test to see which one wins on height, moisture, crumb, and that classic golden crust. Both recipes are mixed in minutes with a simple one-bowl approach, then baked to compare the dense, rich cream cheese version with the lighter sour cream cake.
The process covers room temperature ingredients, reverse creaming, careful egg mixing, and the small details that keep pound cake from sinking or turning dry. It also shows how to prep the pan so the cake releases cleanly and bakes up with a tender, homemade texture. If you love Southern baking, easy pound cake recipes, and practical baking tips, this comparison is packed with useful technique.
Created for fans of pound cake recipes, baking tutorials, Southern desserts, cream cheese cake, sour cream cake, and homemade cake troubleshooting. A great watch for anyone searching for moist pound cake, dense pound cake, fluffy pound cake, and simple dessert recipes that deliver a tall, golden finish.
The process covers room temperature ingredients, reverse creaming, careful egg mixing, and the small details that keep pound cake from sinking or turning dry. It also shows how to prep the pan so the cake releases cleanly and bakes up with a tender, homemade texture. If you love Southern baking, easy pound cake recipes, and practical baking tips, this comparison is packed with useful technique.
Created for fans of pound cake recipes, baking tutorials, Southern desserts, cream cheese cake, sour cream cake, and homemade cake troubleshooting. A great watch for anyone searching for moist pound cake, dense pound cake, fluffy pound cake, and simple dessert recipes that deliver a tall, golden finish.
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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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