The Rich Caramel Cream Cheese Pound Cake is a truly indulgent and visually stunning dessert, epitomizing Southern comfort baking with an extra layer of decadence. As gorgeously presented in the image, this Bundt cake boasts a perfectly golden-brown exterior, generously draped and pooled with a luscious, glossy caramel glaze that drips invitingly down its fluted sides. A slice cut from the cake reveals a tender, moist, and finely-textured crumb, characteristic of a classic pound cake, yet with the added richness and subtle tang that only cream cheese can provide.
This cake is a celebration of luxurious textures and harmonious flavors. The pound cake itself is incredibly dense yet wonderfully soft, achieving its signature richness from a generous amount of butter and cream cheese, which also contributes to its extraordinary moistness. The cream cheese not only adds a delicate tang that perfectly balances the sweetness but also ensures a wonderfully tender crumb that practically melts in your mouth. The star of the show, however, is the caramel glaze. This thick, buttery, and deeply flavored caramel coats every inch of the cake, seeping into the pores and adding a sticky, sweet counterpoint to the rich cake base. The caramel layer, with its appealing amber hue, creates a beautiful contrast against the cake’s light interior, making each slice a feast for both the eyes and the palate. Ideal for holiday gatherings, special occasions, or simply as a show-stopping centerpiece for a dessert table, the Rich Caramel Cream Cheese Pound Cake is a comforting, satisfying, and utterly unforgettable treat that promises to delight any cake lover with its profound depth of flavor and irresistible texture.
Ingredients:
- For the Cream Cheese Pound Cake:
- 1 ½ cups (3 sticks / 339g) unsalted butter, softened to room temperature
- 8 ounces (226g) cream cheese, softened to room temperature (full-fat recommended)
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder (optional, for a slightly lighter texture)
- ½ teaspoon salt
- ½ cup (120ml) whole milk or buttermilk, at room temperature
- For the Homemade Caramel Glaze:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- ¼ cup (½ stick / 56g) unsalted butter, cut into cubes
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For Greasing/Dusting Bundt Pan:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
Instructions:
- Prepare the Bundt Pan and Preheat Oven (Approx. 5-7 minutes):
- Preheat your oven to 325°F (160°C). Pound cakes bake best at a slightly lower temperature for even cooking and to prevent a dry crust.
- Generously grease a 10-12 cup Bundt pan with softened butter, ensuring all intricate designs are well coated. This step is crucial for a clean release of the cake.
- Sprinkle 2 tablespoons of all-purpose flour into the greased pan. Tilt and rotate the pan to ensure the flour evenly coats the entire buttered surface. Tap out any excess flour.
- Prepare the Cream Cheese Pound Cake Batter (Approx. 15-20 minutes):
- In a very large mixing bowl, using an electric mixer (stand mixer with paddle attachment is ideal), beat the 1 ½ cups softened unsalted butter and 8 ounces softened cream cheese on medium speed until incredibly smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Gradually add the 3 cups granulated sugar to the mixture, beating on medium-high speed for another 5-7 minutes until very light and fluffy. The mixture should be noticeably lighter in color and texture.
- Add the 6 large eggs one at a time, beating well after each addition until just incorporated. Scrape down the sides of the bowl frequently. Stir in the 1 tablespoon vanilla extract.
- In a separate bowl, whisk together the 3 cups sifted all-purpose flour, 1 teaspoon baking powder (if using), and ½ teaspoon salt.
- With the mixer on low speed, alternately add the dry ingredients and the ½ cup milk (or buttermilk) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined and no streaks of flour remain. Do not overmix, as overmixing can lead to a tough cake.
- Bake the Cake (Approx. 70-85 minutes):
- Pour the prepared pound cake batter evenly into the floured and greased Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Place the Bundt pan in the preheated oven.
- Bake for 70-85 minutes, or until the top is deeply golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely tent the cake with aluminum foil during the last 15-20 minutes of baking.
- Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 15-20 minutes only. This allows the cake to set but prevents it from sticking to the pan.
- Invert and Cool the Cake (Approx. 5 minutes inversion, plus cooling):
- After cooling in the pan, place your serving plate or a large wire rack upside down over the Bundt pan.
- Carefully, but swiftly, invert the Bundt pan and serving plate/rack together. The cake should release easily onto the plate. Gently lift the Bundt pan off.
- Let the cake cool completely on the wire rack (on the serving plate) before glazing (at least 2-3 hours). This is crucial for the glaze to set properly without melting and being fully absorbed into the cake.
- Prepare the Homemade Caramel Glaze (Approx. 10-15 minutes cooking, plus cooling):
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring.
- Allow the mixture to boil undisturbed until it turns a rich amber caramel color. Watch it closely, as it can burn quickly. Swirl the pan occasionally to ensure even cooking.
- Once the desired color is reached, immediately remove the pan from the heat. Carefully and slowly pour the ½ cup warmed heavy cream into the hot caramel while whisking constantly. The mixture will bubble up vigorously, so be cautious. Continue whisking until smooth.
- Add the ¼ cup unsalted butter (cubed) and ½ teaspoon salt. Whisk until the butter is completely melted and incorporated.
- Stir in the 1 teaspoon vanilla extract.
- Let the caramel glaze cool to a thick but pourable consistency (room temperature or slightly warmer) before glazing the cake. If it becomes too thick, you can gently warm it over low heat for a minute or two, stirring constantly.
- Glaze and Serve (Approx. 5-10 minutes):
- Once the Bundt cake is completely cool, pour the cooled caramel glaze generously over the top of the cake, allowing it to drip beautifully down the sides, as shown in the image. You can use a spoon to guide the drips for a more artistic look.
- Allow the glaze to set for at least 15-30 minutes before slicing.
- Slice the Rich Caramel Cream Cheese Pound Cake using a sharp, serrated knife. Serve at room temperature.
- Storage:
- Store any leftover Rich Caramel Cream Cheese Pound Cake, covered loosely with plastic wrap or in an airtight cake dome, at room temperature for up to 3-4 days.
Enjoy your truly magnificent and indulgent Caramel Cream Cheese Pound Cake!