Cream Cheese Ghosts Cake (pt.1 Halloween Pound Cake)

One of the best and yummies pound cakes ever. You can eat it as it is or do some fun ghost to create a Halloween pound cake after. I did this recipe to have some white ghosts in the middle of pt 2 of Halloween cake.

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Step 1

Preheat oven to 350°F or 176°C. With an electric mixer or stand mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Step 2

Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans with cooking spray and some parchment paper; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

Step 3

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

Step 4

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack. If you want to do the Halloween cake, slice the cake and using a cookie cutter, cut a small ghost in the middle. To use later in pt.2 of Halloween cake.