Caramel Cream Cheese Pound Cake
Caramel Cream Cheese Pound Cake is a luxurious dessert that combines the dense, velvety texture of classic pound cake with the richness of cream cheese and a buttery caramel glaze. Perfect for holidays, celebrations, or weekend baking, this cake delivers deep flavor and a beautiful presentation with minimal effort.
Why You’ll Love This Pound Cake
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Ultra-moist and dense crumb
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Rich flavor from cream cheese and butter
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Decadent homemade caramel glaze
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Perfect for holidays, potlucks, or gifting
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Stays moist for days
Ingredients
For the Pound Cake
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1 cup (225 g) unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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2 ½ cups granulated sugar
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6 large eggs, room temperature
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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½ teaspoon salt
For the Caramel Glaze
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½ cup brown sugar
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4 tablespoons butter
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¼ cup heavy cream
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
1. Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly.
2. Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat 3–4 minutes until light and fluffy.
3. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Add Dry Ingredients
Gradually add flour and salt, mixing on low speed just until combined. Do not overmix.
5. Bake
Pour batter evenly into prepared pan. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool
Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Caramel Glaze
In a small saucepan over medium heat, combine brown sugar, butter, and cream. Bring to a gentle simmer and cook 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla and salt. Let cool slightly before drizzling.
Assemble the Cake
Once the cake is completely cool, drizzle caramel glaze over the top, allowing it to drip down the sides. Let set before slicing.
Tips for the Best Pound Cake
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Use room-temperature ingredients for a smooth batter
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Cream butter and sugar well for the best texture
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Don’t overbake—check at the 75-minute mark
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Let cake cool fully before glazing
Variations
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Salted Caramel: Sprinkle flaky sea salt over glaze
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Nutty Twist: Add chopped pecans to the batter or on top
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Caramel Swirl: Swirl caramel sauce into the batter before baking
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Mini Cakes: Bake in mini loaf pans for gifting
Storage
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Store covered at room temperature for 3–4 days
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Refrigerate up to 7 days
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Freeze unfrosted cake for up to 2 months
Serving Suggestions
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Serve with whipped cream or vanilla ice cream
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Pair with coffee or tea
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Perfect as a holiday dessert or special-occasion cake
Final Thoughts
Caramel Cream Cheese Pound Cake is a show-stopping dessert with rich flavor, perfect texture, and a decadent caramel finish. Whether for celebrations or simple indulgence, this cake is guaranteed to impress.