Caramel Cream Cheese Pound Cake (Printer-Friendly)

Buttery cake with a creamy cheese layer and smooth caramel drizzle for a delightful dessert.

# The Ingredients You'll Need:

→ Cake

01 - 227 grams unsalted butter, softened
02 - 227 grams cream cheese, softened
03 - 500 grams granulated sugar
04 - 6 large eggs, room temperature
05 - 375 grams all-purpose flour
06 - 5 grams baking powder
07 - 2.5 grams baking soda
08 - 5 grams salt
09 - 5 milliliters vanilla extract
10 - 120 milliliters whole milk

→ Cream Filling

11 - 227 grams cream cheese, softened
12 - 113 grams unsalted butter, softened
13 - 240 grams powdered sugar
14 - 5 milliliters vanilla extract

→ Caramel Sauce

15 - 220 grams packed light brown sugar
16 - 113 grams unsalted butter
17 - 60 milliliters heavy cream
18 - 5 milliliters vanilla extract
19 - 1 pinch salt

# Step-by-Step Instructions:

01 - Preheat oven to 163°C. Grease and flour a 25-cm bundt pan.
02 - In a large bowl, cream butter, cream cheese, and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, beating well after each addition.
03 - Whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to butter mixture alternating with milk, starting and ending with flour. Stir in vanilla extract until just combined.
04 - Pour batter into prepared pan, smooth the surface, and bake for 65–75 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 15–20 minutes; transfer to wire rack to cool completely.
05 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy.
06 - Melt butter in saucepan over medium heat. Stir in brown sugar and cook 2–3 minutes until bubbling. Slowly add heavy cream while stirring, cook 2–3 more minutes until smooth. Remove from heat, stir in vanilla and salt.
07 - Slice cooled cake horizontally in half. Spread cream filling evenly on bottom layer, place top layer over it, and drizzle warm caramel sauce over the top, allowing it to drip down the sides.

# Extra Tips:

01 - Ensure butter and cream cheese are softened to room temperature for smooth batter and filling consistency.

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