Caramel Cream Cheese Pound Cake

Why You’ll Love This Recipe

This recipe brings together the velvety richness of cream cheese with the deep, buttery sweetness of homemade caramel sauce. The cake bakes up perfectly golden and dense with just the right crumb, and the caramel topping makes every bite decadent. Whether served at room temperature or slightly warmed, it's guaranteed to impress family and guests alike.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup whole milk

For the Caramel Sauce:

• 1 cup packed light brown sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• 1 pinch of salt

Directions

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.

2. In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 4-5 minutes.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the flour mixture.

6. Mix until just combined, then stir in the vanilla extract.

7. Pour the batter into the prepared pan(s), smoothing the top evenly.

8. Bake for 65-75 minutes (bundt pan) or 60-70 minutes (loaf pans), or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely.

10. For the caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly for 2-3 minutes until it begins to bubble.

11. Slowly pour in the heavy cream while stirring. Continue cooking for 2-3 more minutes until the sauce is smooth and thickened. Remove from heat and stir in the vanilla and a pinch of salt.

12. Once the cake is completely cooled, drizzle the caramel sauce generously over the top.

Servings and timing

This recipe yields approximately 12-14 servings.
Prep time: 20 minutes
Bake time: 65-75 minutes
Cooling time: 60 minutes
Total time: About 2 hours 25 minutes

Variations

• Nutty Twist: Add 1 cup of chopped pecans or walnuts to the batter for added texture.

• Chocolate Drizzle: Drizzle melted chocolate along with caramel for a chocolate-caramel combination.

• Salted Caramel: Increase the pinch of salt in the caramel sauce to ½ teaspoon for a salted caramel version.

• Mini Pound Cakes: Bake the batter in mini bundt pans for individual servings.

• Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for a warm spiced flavor.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 7 days.
To freeze, wrap slices or the entire cake (without the caramel sauce) in plastic wrap and foil, then freeze for up to 3 months.
To reheat, microwave individual slices for about 15-20 seconds. Reheat caramel sauce gently in a saucepan or microwave until pourable.

FAQs

How do I know when the pound cake is done baking?

Insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, the cake is ready.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid oversalting.

Can I make this cake ahead of time?

Absolutely. The cake can be made a day in advance. Store at room temperature or refrigerate, and drizzle with caramel just before serving.

Can I double the caramel sauce?

Yes, if you like a more generous drizzle or want extra for serving on the side, you can double the sauce recipe.

What’s the best way to grease a bundt pan?

Use softened butter or shortening, then dust with flour. Make sure to cover all crevices for easy release.

Can I use low-fat cream cheese?

It's best to use full-fat cream cheese for the richest texture, but low-fat can be used in a pinch, though the texture may be slightly different.

Why did my cake sink in the middle?

This can happen if the cake is underbaked or if the batter was overmixed. Make sure to bake fully and avoid overmixing.

Can I use buttermilk instead of whole milk?

Yes, buttermilk can be used and will add a slight tang to the cake’s flavor.

How should I store leftover caramel sauce?

Store it in an airtight container in the refrigerator for up to one week. Reheat gently before using.

Can I add flavor extracts to the batter?

Yes, almond or maple extract can be added (½ tsp) along with the vanilla for a flavor variation.

Conclusion

Caramel Cream Cheese Pound Cake is an irresistible dessert that brings comfort, elegance, and rich flavor to your table. Whether enjoyed with a cup of coffee or served as the finale to a special meal, its buttery texture and sweet caramel topping make it a timeless favorite you’ll return to again and again.

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