Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake is a decadent dessert that combines the rich flavors of buttery pound cake with the creamy tang of cream cheese, all topped with a luscious caramel glaze. This cake is perfect for special occasions, holidays, or simply when you want a comforting and indulgent treat. The dense yet tender texture makes every bite irresistible, and the caramel sauce drizzled over the top adds a luxurious finish. If you love classic pound cakes and caramel, this recipe will become your new favorite.

Ingredients:

For the Pound Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
For the Caramel Glaze:
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a tube pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add sugar and continue beating until light and fluffy.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Step 6: 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.

Step 7: 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.

Step 8: Prepare the Caramel Glaze

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. Remove from heat and stir in vanilla extract and a pinch of salt.

Step 9: 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.

Variation

  • Chocolate Twist: Add 1/2 cup cocoa powder to the batter for a caramel-chocolate flavor.
  • Nutty Crunch: Sprinkle chopped pecans or walnuts over the caramel glaze for added texture.
  • Salted Caramel: Add a pinch of sea salt to the caramel glaze for a sweet-savory contrast.
  • Coffee Flavor: Add 1 tablespoon of instant espresso powder to the batter for a caramel macchiato twist.

COOKING Note:

  • Ensure all ingredients are at room temperature before starting for a smooth batter.
  • Do not overmix after adding the flour, as this can result in a dense cake.
  • If the cake is browning too quickly in the oven, tent it with aluminum foil.
  • For best results, let the caramel sauce cool slightly before pouring over the cake.

Serving Suggestions:

  • Serve warm with a scoop of vanilla ice cream.
  • Pair with a hot cup of coffee or tea.
  • Garnish with whipped cream and extra caramel drizzle.
  • Add fresh berries for a refreshing contrast.

Tips:

  • If you don’t have a bundt pan, use two loaf pans and adjust the baking time.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slices slightly before serving to enhance the caramel flavor.
  • For an extra glossy caramel glaze, whisk in a tablespoon of corn syrup.

Prep Time: 20 minutes

Cooking Time: 75-85 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (per slice):

  • Calories: 450-500
  • Protein: 6g
  • Sodium: 200mg
  • Fat: 25g
  • Carbohydrates: 55g
  • Sugar: 38g

FAQs

1. Can I make this cake in advance?

Yes! You can bake the cake a day ahead and store it in an airtight container. Add the caramel glaze before serving for the best texture.

2. Can I use store-bought caramel sauce?

Absolutely! If you’re short on time, use your favorite caramel sauce instead of making it from scratch.

3. What’s the best way to store this cake?

Store at room temperature for 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.

4. Can I use a different type of flour?

Cake flour can be used for a softer texture, but avoid whole wheat flour as it will make the cake denser.

5. Why did my cake turn out dry?

Overbaking or overmixing the batter can lead to a dry cake. Use an oven thermometer to ensure proper temperature and check for doneness with a toothpick.

Conclusion

Caramel Cream Cheese Pound Cake is a show-stopping dessert that brings together the best of rich, buttery pound cake and sweet caramel goodness. Whether you’re baking it for a family gathering or simply indulging in a slice with your afternoon coffee, this cake is sure to impress. Follow these detailed steps and tips for the perfect texture and flavor every time. Enjoy!

 

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Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake


  • Author: Imili Johnson
  • Total Time: 1 hour 45 minutes

Ingredients

Scale

Ingredients:

For the Pound Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

For the Caramel Glaze:

  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

Preparation:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a tube pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add sugar and continue beating until light and fluffy.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Step 6: 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.

Step 7: 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.

Step 8: Prepare the Caramel Glaze

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. Remove from heat and stir in vanilla extract and a pinch of salt.

Step 9: 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.

  • Prep Time: 20 minutes
  • Cook Time: 75-85 minutes

Nutrition

  • Calories: 450-500
  • Sugar: 38g
  • Sodium: 200mg
  • Fat: 25g
  • Carbohydrates: 55g
  • Protein: 6g