Caramel Cream Cheese Pound Cake is a decadent, bakery-worthy dessert that brings together the tang of cream cheese, the richness of butter, and the velvety sweetness of caramel. With a dense, buttery crumb that practically melts in your mouth, this cake carries old-fashioned charm wrapped in modern indulgence.
The bundt-style cake is baked low and slow for even cooking, allowing the moisture from cream cheese to yield an incredibly tender texture. The batter is scented with vanilla and eggs, beaten to pillowy perfection before being folded with flour for just the right structure. Once cooled, it’s generously drizzled with caramel sauce that sinks into its curves, adding buttery, sweet depth and a glossy finish. Served with coffee, whipped cream, or fresh fruit, it’s the kind of cake that turns any moment into a celebration.
🧺 INGREDIENTS:
For the Pound Cake:
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Caramel Sauce (Optional Homemade Version):
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- Pinch of salt
- 1 teaspoon vanilla extract
👨🍳 INSTRUCTIONS:
Step 1: Prepare the Pan & Oven
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan. This ensures a smooth release and preserves the cake’s sculpted form.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat softened butter and cream cheese together until pale and creamy. This process introduces air, setting the foundation for a light yet rich crumb.
Step 3: Add Sugar Gradually
With the mixer on medium, slowly add granulated sugar. Beat for 4–5 minutes until fluffy and well-incorporated.
Step 4: Incorporate Eggs One at a Time
Add eggs one by one, mixing well after each addition. This ensures emulsification and prevents curdling. Stir in vanilla extract.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender texture.
Step 6: Pour & Bake
Spoon the thick batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
Let the cake rest in the pan for 10–15 minutes. Then gently invert onto a wire rack and cool thoroughly before adding caramel.
🍯 Optional: Homemade Caramel Sauce
- In a saucepan over medium heat, melt sugar until amber and liquid.
- Add butter and stir until fully melted.
- Carefully pour in heavy cream (it may bubble), then stir in vanilla and salt.
- Let cool slightly and drizzle over the cooled cake.
💡 Tips & Variations:
- Swap vanilla for almond extract for a subtle twist.
- Add chopped pecans to the batter or caramel for crunch.
- Pair slices with vanilla ice cream or Greek yogurt for contrast.
- For a festive look, dust with powdered sugar or top with seasonal berries.