This Caramel Cream Cheese Pound Cake is a luxurious dessert that combines the dense, buttery texture of a classic pound cake with the tangy richness of cream cheese, all topped with a smooth, velvety caramel glaze. Perfect for special occasions or indulgent treats, this cake delivers deep caramelized sweetness with every bite. Whether served warm or chilled, it’s guaranteed to impress.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Caramel Glaze
- 1 cup brown sugar, packed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
For the Pound Cake
- Preheat and Prepare:
- Set the oven to 325°F (163°C).
- Grease and flour a bundt pan or tube pan to prevent sticking.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar:
- In a large mixing bowl, beat softened butter and cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add sugar, beating until light and fluffy.
- Add Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Incorporate Dry Ingredients and Milk:
- Gradually add the dry ingredients, alternating with milk.
- Begin and end with the flour mixture, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10-15 minutes, then turn it onto a wire rack to cool completely before adding the caramel glaze.
For the Caramel Glaze
- Prepare the Caramel Sauce:
- In a saucepan over medium heat, combine brown sugar, heavy cream, and butter.
- Stir constantly until the mixture comes to a gentle boil.
- Reduce heat and simmer for 3-5 minutes, until thickened.
- Finish the Glaze:
- Remove from heat and stir in vanilla extract and a pinch of salt.
- Glaze the Cake:
- Slowly pour the warm caramel sauce over the cooled cake, allowing it to drip down the sides.
- Let it set before slicing and serving.
Serving Suggestions
- Pair with whipped cream or vanilla ice cream for extra indulgence.
- Sprinkle with chopped pecans for added texture.
- Enjoy with a cup of coffee or tea for a comforting treat.
This Caramel Cream Cheese Pound Cake is a decadent, buttery masterpiece that’s perfect for any occasion. You can find more details here and here.