When it comes to timeless desserts, pound cake holds a place of honor. Known for its dense crumb, buttery flavor, and versatility, this classic treat adapts beautifully to endless variations. Now imagine infusing it with tangy cream cheese for extra richness and topping it with a luscious caramel glaze. The result? Caramel Cream Cheese Pound Cake—a show-stopping dessert that’s as indulgent as it is elegant. Perfect for family gatherings, holiday dinners, or whenever you want to impress, this cake delivers both flavor and visual appeal.

Ingredients

Gather all your ingredients ahead of time for smooth baking:

For the Cake:

1 ½ cups (340 g) unsalted butter, softened to room temperature
1 (8 oz / 225 g) block cream cheese, softened
3 cups (600 g) granulated sugar
6 large eggs, at room temperature
3 cups (375 g) all-purpose flour, spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pure vanilla extract
½ cup (120 ml) whole milk

For the Caramel Glaze:

1 cup (200 g) brown sugar, packed
½ cup (120 ml) heavy cream
4 tablespoons (55 g) unsalted butter
½ teaspoon salt
1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan (10–12 cup capacity) or spray it with nonstick baking spray. This step ensures your cake releases cleanly after baking.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and fluffy (about 3 minutes). Gradually add the sugar, beating until light and airy. This step incorporates air and sets the foundation for a tender crumb.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing. Stir in the vanilla extract until combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry

With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry mixture. Mix until just combined—overmixing can make the cake dense.

Step 6: Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even browning.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 15 minutes. Gently loosen the edges with a knife, then invert the cake onto a wire rack to cool completely.

Step 8: Make the Caramel Glaze

In a medium saucepan, combine brown sugar, heavy cream, butter, and salt over medium heat. Stir constantly until the mixture comes to a gentle boil. Reduce heat and simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla. Let it cool for 5–10 minutes until it reaches pourable consistency.

Step 9: Glaze the Cake

Place the cooled pound cake on a serving platter. Slowly drizzle the caramel glaze over the top, allowing it to drip down the sides for an elegant finish.

Tips for Perfecting the Dish

Room temperature ingredients: Butter, cream cheese, and eggs blend more evenly at room temperature, producing a smoother batter.
Avoid overmixing: Stir only until ingredients are combined to preserve the cake’s tender texture.
Use the right pan: A bundt pan with intricate designs creates an impressive presentation, but ensure it’s greased well to prevent sticking.
Glaze timing: Pour the caramel while it’s warm and pourable, but not too hot, or it will slide off instead of clinging to the cake.
Check for doneness: Ovens vary; begin checking at 65 minutes. Insert a toothpick in several areas to confirm it comes out clean.

Conservation and Storage

Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerator: Wrap tightly and refrigerate for up to 7 days. Allow to come to room temperature before serving for the best flavor.
Freezer: Wrap individual slices in plastic wrap, then place in an airtight freezer bag. Store for up to 3 months. Thaw overnight in the fridge before serving.

Variations

Nutty Caramel Pound Cake: Add 1 cup of chopped pecans or walnuts to the batter for crunch.
Salted Caramel Twist: Increase the salt in the glaze to 1 teaspoon for a bolder flavor.
Chocolate Caramel Pound Cake: Drizzle melted chocolate over the caramel glaze for a double-layer finish.
Mini Pound Cakes: Bake the batter in mini bundt pans or loaf pans and adjust the baking time (40–45 minutes).
Holiday Spice Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter for a festive touch.

Serving Suggestions

Classic Presentation: Serve slices with extra caramel drizzle on the side.
With Ice Cream: Pair with vanilla bean or butter pecan ice cream for an indulgent dessert.
Coffee Companion: Enjoy with a hot cup of coffee or espresso to balance the sweetness.
Holiday Platter: Garnish with sugared pecans or fresh berries for a festive serving platter.
Layered Dessert: Use cake slices as a base for trifle layered with whipped cream and fruit.

Conclusion

Caramel Cream Cheese Pound Cake combines the buttery richness of pound cake, the tang of cream cheese, and the indulgence of caramel in one unforgettable dessert. With straightforward ingredients, step-by-step instructions, and endless variations, this cake adapts to any occasion—from casual gatherings to formal celebrations. Its dense, moist crumb and decadent topping make it a recipe worth adding to your permanent collection. Once you try it, you’ll find yourself baking it not just for holidays but whenever you crave a sweet centerpiece that truly impresses.

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Caramel Cream Cheese Pound Cake: A Decadent Dessert Worth Mastering

Author: hafsahafsa
Total Time: 95 minutes
Yield: 12–14 servings 1x
Diet: Vegetarian

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Description

A rich, moist pound cake made with butter, cream cheese, and a sweet caramel glaze. Perfect for gatherings, holidays, or whenever you need a show-stopping dessert.