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Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake

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Indulge in the rich, creamy goodness of Caramel Cream Cheese Pound Cake, a dessert that perfectly marries the luxurious flavors of cream cheese and sweet caramel. This moist pound cake is an excellent choice for any gathering—from festive celebrations to quiet afternoons at home. Topped with warm, homemade caramel sauce, it’s a treat that not only satisfies your sweet tooth but also impresses your guests with its beautiful presentation. Simple enough for beginners yet sophisticated enough for seasoned bakers, this cake is destined to become a family favorite.

Ingredients

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  • 1 cup (226 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (500 g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup (120 ml) whole milk
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (60 ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans.
  2. In a mixing bowl, cream together softened butter and cream cheese with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with whole milk until just combined. Stir in vanilla extract.
  4. Pour batter into prepared pans and smooth the top. Bake for 65-75 minutes for bundt or 60-70 minutes for loaf pans until a toothpick comes out clean.
  5. To make the caramel sauce, melt butter in a saucepan over medium heat; stir in brown sugar and cook until bubbling. Slowly mix in heavy cream and cook until smooth; remove from heat and stir in vanilla extract.
  6. Once cooled, drizzle warm caramel sauce over the cake before serving.

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