This Caramel Cream Cheese Pound Cake is rich, buttery, and irresistibly moist, with a velvety texture from cream cheese and a sweet caramel glaze that takes it over the top. It’s the perfect dessert for holidays, potlucks, or any time you want a show-stopping cake that tastes as good as it looks.
🍰 Ingredients
For the Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
For the Caramel Glaze:
- 1 cup packed light brown sugar
- ½ cup heavy cream
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
🧁 Instructions
- Preheat and Prepare the Pan:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are coated evenly. - Cream Butter, Cream Cheese, and Sugar:
In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy. Gradually add sugar and continue beating until light and creamy (about 5 minutes). - Add Eggs:
Beat in eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating just until incorporated. Stir in the vanilla extract. - Bake:
Pour the batter into the prepared Bundt pan. Smooth the top and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. - Make the Caramel Glaze:
In a small saucepan, combine brown sugar, butter, and cream over medium heat. Bring to a gentle boil, stirring constantly. Let it simmer for 2–3 minutes until thickened slightly. Remove from heat, stir in vanilla and salt, and cool slightly before pouring over the cake. - Glaze and Serve:
Drizzle the warm caramel glaze over the cooled pound cake. Slice and enjoy the buttery richness with every bite!
💡 Tips
- For a deeper caramel flavor, use dark brown sugar in the glaze.
- Let the cake rest overnight (covered) for enhanced flavor and texture.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
🧊 Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze slices individually and thaw before serving.
Enjoy !!
