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Caramel Cream Cheese Pound Cake

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This Caramel Cream Cheese Pound Cake is a rich, indulgent dessert that blends buttery pound cake with cream cheese and is topped with a silky homemade caramel sauce. Perfect for holidays or special occasions, it's dense, moist, and full of flavor.

Ingredients

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 tsp baking powder

½ tsp baking soda

1 tsp salt

1 tsp vanilla extract

½ cup whole milk

1 cup packed light brown sugar (for caramel sauce)

½ cup unsalted butter (for caramel sauce)

¼ cup heavy cream (for caramel sauce)

1 tsp vanilla extract (for caramel sauce)

1 pinch of salt (for caramel sauce)

Instructions

  1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
  2. Cream together the butter, cream cheese, and sugar in a large bowl 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, beginning and ending with flour.
  6. Stir in the vanilla extract until just combined.
  7. Pour the batter into the prepared pan(s) and smooth the top evenly.
  8. Bake for 65-75 minutes (bundt) or 60-70 minutes (loaf pans), or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
  10. To make the caramel sauce: Melt butter in a medium saucepan over medium heat. Add brown sugar and stir constantly for 2-3 minutes until bubbling.
  11. Slowly pour in the heavy cream while stirring, and cook for another 2-3 minutes until thickened and smooth.
  12. Remove from heat, stir in vanilla extract and salt.
  13. Once the cake is completely cool, drizzle the caramel sauce generously over the top before serving.

Notes

  • Add 1 cup of chopped pecans or walnuts for a nutty variation.
  • Drizzle melted chocolate for a chocolate-caramel combo.
  • Use ½ tsp salt in caramel sauce for a salted caramel version.
  • Use mini bundt pans for individual servings.
  • Add ½ tsp cinnamon and ¼ tsp nutmeg for a spiced flavor.
  • Store cake at room temp for 3 days or refrigerate for 7 days.
  • Freeze without caramel for up to 3 months; reheat slices for 15-20 seconds before serving.
  • Double the caramel sauce for extra drizzle or serving on the side.

Nutrition

Find it online: https://recipesbyjanet.com/caramel-cream-cheese-pound-cake/