Caramel Cream Cheese Pound Cake

This caramel cream cheese pound cake brings together the richness of buttery pound cake with luscious cream cheese filling and a smooth, homemade caramel drizzle. It’s a dessert that feels special without needing complicated techniques, perfect for sharing at family gatherings or celebrations.

I first made this cake for a birthday party, and it quickly became a requested classic in our house. The caramel drizzle makes it feel so indulgent yet comforting.

Ingredients

• Unsalted butter: softened for easy creaming and rich flavor
• Cream cheese: softened for a smooth cake and filling texture
• Granulated sugar: to sweeten and create a tender crumb
• Large eggs: at room temperature to emulsify and add structure
• All-purpose flour: for a versatile cake base
• Baking powder and baking soda: to ensure lightness and rise
• Salt: to enhance all the flavors
• Vanilla extract: for a warm, aromatic balance
• Whole milk: to keep the batter moist
• Powdered sugar: for silky smooth cream cheese filling
• Light brown sugar (packed): for deep caramel notes in the sauce
• Heavy cream: to give the caramel its creamy texture
• Salt (for caramel): a pinch to cut sweetness and deepen flavor

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius. Grease and flour a 10-inch bundt pan thoroughly to prevent sticking and promote even baking.

Cream Butter, Cream Cheese, and Sugar:

In a large bowl, beat the softened butter, softened cream cheese, and granulated sugar together on medium speed for about four to five minutes until the mixture becomes light, fluffy, and pale in color. This step creates a tender crumb.

Incorporate Eggs Slowly:

Add the room temperature eggs one at a time, beating well after each addition to keep the batter smooth and well combined.

Mix Dry Ingredients Separately:

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a different bowl to evenly distribute the leavening agents and salt.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredient mixture to the butter and sugar mix, alternating with the whole milk. Start and end with the dry ingredients to maintain batter consistency. Mix in vanilla extract last, stirring just until combined to avoid overmixing.

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top gently with a spatula. Bake for 65 to 75 minutes. Test doneness by inserting a toothpick into the center and ensuring it comes out clean or with just a few crumbs. Let the cake cool in the pan for 15 to 20 minutes before removing and transferring to a wire rack to cool completely.

Make the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese and softened butter until smooth. Gradually mix in powdered sugar, then add vanilla extract and beat until fluffy and well combined.

Prepare the Caramel Sauce:

In a saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and cook for two to three minutes until it starts bubbling. Slowly pour in heavy cream while continuously stirring. Continue cooking for another two to three minutes until the sauce becomes smooth and glossy. Remove from heat and stir in vanilla extract and a pinch of salt.

Assemble the Cake:

Once the cake is completely cool, use a serrated knife to carefully slice it horizontally in half. Spread the cream cheese filling evenly over the bottom half, then place the top half back on. Drizzle the warm caramel sauce generously over the top, allowing it to drip down the sides for a stunning finish.

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Cream cheese is my favorite ingredient here because it adds both moisture and a subtle tang that makes each bite so interesting. I remember serving this at my cousin’s wedding shower and everyone adored how the layers came together.

Storage Tips

Store the pound cake covered tightly with plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week but allow it to come to room temperature before serving for the best texture. The caramel sauce can be kept separately in the fridge and reheated gently on the stove or microwave. Freeze leftover cake tightly wrapped in plastic and foil for up to two months. Thaw overnight in the fridge.

Ingredient Substitutions

• You can swap whole milk for buttermilk to add a slight tang and extra moistness to the cake
• If you prefer a dairy-free version, try using plant-based butter and cream cheese alternatives along with coconut or oat milk
• Light brown sugar in the caramel can be replaced with dark brown sugar for a richer, more molasses-forward flavor
• Vanilla extract can be switched for almond extract for a nutty twist but reduce the quantity to half for balance

Serving Suggestions

• This pound cake is perfect with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance its richness
• Add fresh berries like raspberries or sliced strawberries on the side to cut the sweetness and add freshness
• Serve it alongside a cup of coffee or strong black tea, both complement the buttery and caramel flavors beautifully

Cultural Context

This cake is an American classic twist on the traditional pound cake, combining two beloved desserts cream cheese pound cake and caramel sauce. Pound cake itself traces its origins back to European settlers who used the simple ratio of a pound each of butter, sugar, eggs, and flour to make a rich cake that could last several days. The addition of caramel sauce has become popular in American baking to add a luscious finish to butter-rich cakes.

Pro Tips

• Always soften your butter and cream cheese to room temperature before mixing to avoid lumps in the batter and filling
• Do not overmix the batter once you add flour or the cake may turn dense and tough
• Toast the brown sugar in the caramel gently; I learned the hard way that rushing this step leads to a grainy sauce rather than a smooth, glossy finish

Frequently Asked Questions

→ What makes this pound cake moist and tender?

Softened butter and cream cheese combined with eggs create a rich batter, helping the cake stay moist and tender after baking.

→ How should I prepare the bundt pan for baking?

Grease the pan thoroughly and dust it with flour to ensure the cake releases easily and maintains its shape.

→ What is the role of vanilla extract in this cake?

Vanilla enhances the overall flavor, adding warmth and depth that complements the sweetness and creaminess of the other ingredients.

→ How is the caramel sauce made smooth and glossy?

Melting butter and brown sugar gently before adding cream ensures a smooth caramel that thickens to a shiny glaze when cooled slightly.

→ Can the cake be sliced easily for layering?

Cooling the cake completely allows for a clean horizontal cut, making it simple to spread the cream cheese filling evenly between layers.