I Tried Eric Kim's Cream Cheese Pound Cake—It’s Even Better Than It Looks

Published on July 14, 2025

I stopped mid-scroll when I saw the picture for Eric Kim's Cream Cheese Pound Cake. It looked so good, I immediately began scouring my pantry for the ingredients to make it. The truly spectacular dessert starts with buttery pound cake and a layer of raspberry preserves. It's finished with a salted whipped cream and freeze-dried raspberry dust. Kim calls the cake "reminiscent of Sara Lee's loaves in the freezer aisle." And while I get the comparison, this homemade version is in a league of its own. Here's why you need to try this layered cream cheese pound cake recipe.

How to Make Cream Cheese Pound Cake

There are a few elements to making this rich dessert, including a thick pound cake, raspberry preserves, whipped cream, and freeze-dried raspberries. Here's a high-level look at how to make it.

1. Start by making a pound cake batter. First you'll mix your dry ingredients and set them aside. In a stand mixer, mix butter, cream cheese, sugar, vanilla, and salt. The key to a great pound cake is mixing the wet ingredients until they are light and fluffy and the sugar is nearly completely dissolved.
2. Once the ingredients are nearly white, add in 5 large eggs, one at a time.
3. Add the dry ingredients and stir until just combined. Pour into a 9x13-inch pan and bake until golden brown.
4. Let the cake cool completely before assembling. While the cake cools, make a homemade whipped cream.
5. To assemble, spread a layer of raspberry preserves over the cooled cake. Next, pile on the whipped cream and spread until even. Finish with a dusting of freeze-dried raspberry dust. Simply press whole freeze-dried raspberries through a fine-mesh sieve to get the right texture.

Tips for Making Homemade Pound Cake

Pound cake isn't difficult to make, but there are a few things to keep in mind when you try this recipe for yourself.

• Make sure your ingredients are at room temperature before you start. This includes your butter, cream cheese, and eggs. The softened ingredients will mix better and create a lighter, fluffier pound cake.
• Don't shorten the time it takes to properly cream your butter, cream cheese, and sugar mixture. Before you start adding the eggs, it should be almost white in color and very light and fluffy. This helps incorporate air into the batter and helps the cake rise in the oven.
• Add the eggs one at a time so they're fully mixed in.
• Don't skimp on the salt in the whipped cream layer. It helps balance the sweetness of the cake and preserves.
• Not a fan of raspberries? This cake would also be delicious with strawberry jam and freeze-dried strawberry crumbs.

The Verdict on Eric Kim's Cream Cheese Pound Cake

Like every other recipe from Eric Kim I've tried, this cake is a showstopper. I love pound cakes because they're equal parts rich and airy, and this one nails that balance. And that balance is really what shines here. The tangy preserves contrast with the buttery sweet cake and slightly salty whipped cream. And the dusting of freeze-dried raspberries gives the cake a delightful pink color and intense fruit flavor in every bite. I loved this perfect-for-summer dessert and can't wait to make it again.