Cappuccino-Cream Cheese Pound Cake with White Choco

Name: Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups unsalted butter, softened; 2 cups PHILADELPHIA Original Cream Cheese, softened; 1-1/2 qt. granulated sugar; 1 doz. eggs; 2 Tbsp. MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed; 1-1/2 qt. flour, sifted; White Chocolate & Coffee Glaze; white chocolate, chopped; 2 Tbsp. MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed

Servings: persons

1
Cake: Beat butter and cream cheese in mixer fitted with paddle attachment on medium speed until whipped.
2
Add sugar; beat until light and fluffy.
3
Add eggs, 1 at a time, beating well after each.
4
Mix in coffee.
5
Add flour all at once; mix until well blended.
6
Pour into 2 well-greased 8-1/2 x 4-1/2-inch loaf pans (or 1 pan for trial recipe).
7
Bake in 325F standard oven 1 hour 20 min.
8
or until wooden pick inserted in center comes out clean.
9
Remove to wire rack.
10
Cool 10 min.
11
Loosen cakes from pans; invert onto wire rack.
12
Cool completely.
13
White Chocolate & Coffee Glaze: Melt chocolate in double boiler.
14
Add coffee; stir until well blended.
15
Drizzle about 8 oz.
16
Glaze over each cake, completely covering all sides.
17
Let stand until glaze is set.

1855

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cake, 3 cups unsalted butter, softened, 2 cups PHILADELPHIA Original Cream Cheese, softened, 1-1/2 qt. granulated sugar, and more.

Yes, Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions