Caramel Cream Cheese Pound Cake Recipe

This recipe is for a “Caramel Cream Cheese Pound Cake,” a rich and moist dessert often characterized by its dense crumb and a luscious caramel glaze. The image shows a beautifully baked bundt cake, prominently featuring a thick, glossy caramel sauce generously poured over its golden-brown surface, creating inviting drips down the sides. A slice has been cut and placed on the side, revealing the cake’s fine, moist texture, which appears light yellow, suggesting a classic vanilla or butter cake base. This type of pound cake, often made with cream cheese in the batter, is known for being exceptionally tender, moist, and flavorful, making it a perfect dessert for gatherings, holidays, or a comforting treat with coffee or tea. The caramel topping adds an extra layer of sweetness and sticky richness that elevates the simple elegance of a pound cake.

Ingredients:

For the Pound Cake:

• 1 ½ cups (3 sticks / 340g) unsalted butter, softened
• 8 ounces (226g) cream cheese, softened
• 3 cups (600g) granulated sugar
• 5 large eggs, at room temperature
• 3 cups (360g) all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• ½ cup whole milk (or buttermilk, for extra tanginess)

For the Homemade Caramel Glaze:

• 1 cup (200g) granulated sugar
• ¼ cup water
• ½ cup (1 stick / 113g) unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt (or to taste)

Equipment:

• 10-12 cup Bundt pan
• Large mixing bowl(s)
• Electric mixer (stand mixer or hand mixer recommended)
• Rubber spatula
• Whisk
• Small saucepan (for caramel glaze)
• Measuring cups and spoons
• Wire rack (for cooling cake)
• Serving plate or cake stand

Instructions:

Part 1: Prepare the Pound Cake Batter

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring all crevices are coated. This is crucial for easy release.
2. Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and softened cream cheese on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
3. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium speed until the mixture is very light in color and fluffy, about another 5-7 minutes. This creaming step is vital for a tender pound cake.
4. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl after each egg to ensure everything is well combined.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
6. Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (or buttermilk) in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix the batter, as this can lead to a tough cake.
7. Add Vanilla: Stir in the vanilla extract until just combined.
8. Pour into Pan: Pour the cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

Part 2: Bake the Pound Cake

1. Bake: Bake in the preheated oven for 70-90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown.
2. Cool in Pan: Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to firm up before inverting.
3. Invert and Cool Completely: After 15-20 minutes, carefully invert the cake onto the wire rack and remove the Bundt pan. Let the cake cool completely on the wire rack before glazing, which can take 1-2 hours.

Part 3: Make the Homemade Caramel Glaze

1. Sugar Syrup: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and the mixture begins to boil.
2. Caramelize: Continue to boil without stirring until the syrup turns a deep amber caramel color. This can take 8-12 minutes. Swirl the pan occasionally to ensure even cooking, but do not stir with a spoon, as this can cause crystallization.
3. Add Butter: Once the desired caramel color is reached, remove the pan from the heat. Carefully whisk in the unsalted butter until melted and smooth. Be cautious, as the mixture will bubble vigorously.
4. Add Heavy Cream: Slowly and carefully whisk in the heavy cream. Again, the mixture will bubble up significantly. Continue whisking until the caramel is smooth.
5. Add Vanilla and Salt: Stir in the vanilla extract and salt. If the caramel has any lumps, return it to very low heat and whisk until smooth.
6. Cool Slightly: Let the caramel glaze cool for 5-10 minutes, stirring occasionally, until it has slightly thickened but is still pourable.

Part 4: Glaze and Serve

1. Glaze Cake: Place the completely cooled pound cake on a serving plate or cake stand. Slowly pour the warm caramel glaze evenly over the top of the cake, allowing it to drip down the sides.
2. Set: Allow the glaze to set for about 15-30 minutes before slicing and serving.
3. Serve: Slice the Caramel Cream Cheese Pound Cake and serve.

Tips for Success:

• Softened Ingredients: Ensure your butter and cream cheese are truly softened to room temperature. This is crucial for a smooth, lump-free batter and helps incorporate air for a lighter texture.
• Don’t Overmix: Overmixing the batter, especially after adding flour, develops the gluten and can result in a dense, tough cake. Mix only until ingredients are just combined.
• Grease and Flour Pan Properly: This is perhaps the most important step for Bundt cakes. Use baking spray with flour or thoroughly grease with shortening and then dust with flour, tapping out the excess. Get into all the nooks and crannies of the pan.
• Caramel Caution: Making caramel requires attention. Do not walk away from it. It can go from perfect to burnt very quickly. Use a heavy-bottomed saucepan for even heating.
• Temperature of Caramel: The caramel should be warm enough to be pourable but not so hot that it instantly slides off the cake. A slightly cooled caramel will cling better.
• Storage: Store the Caramel Cream Cheese Pound Cake, covered tightly, at room temperature for up to 3 days, or in the refrigerator for up to a week. The caramel glaze will firm up when chilled, so let it come to room temperature or gently warm a slice before serving.
• Variations:
  • Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the top of the cake after glazing, while the caramel is still wet, for added texture.
  • Chocolate Drizzle: Add a drizzle of melted chocolate over the caramel glaze for an extra layer of decadence.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warmer flavor profile.
  • Coffee Infusion: Add a tablespoon of instant espresso powder to the cake batter to enhance the chocolate flavor and add depth.
• This is a Dessert: This Caramel Cream Cheese Pound Cake is a sweet dessert. It is distinct from savory meals such as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, or Pepperoni Pizza Bombs.
• Comparison to other desserts: This pound cake differs from other cakes and desserts like No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, Chocolate Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, or Peach Cobbler. It is also not a condiment like Lemon Curd, or a simple loaf of bread.