Few desserts strike the perfect balance between richness and indulgence like a caramel cream cheese pound cake. Classic pound cakes are already known for their dense, buttery texture, but when you add cream cheese and caramel to the mix, the result is a dessert that feels elevated yet still approachable. The cream cheese adds tang and moisture, while the caramel brings deep, sweet notes that turn a simple cake into a showstopper. Whether you serve it at a holiday gathering, bring it to a potluck, or enjoy it with your afternoon coffee, this pound cake will leave an impression.
Ingredients
Measure carefully for the best consistency and texture:
For the Pound Cake
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon vanilla extract
½ cup caramel sauce (homemade or store-bought)
For the Caramel Glaze
½ cup unsalted butter
1 cup light brown sugar, packed
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all the crevices are coated to prevent sticking.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat butter and cream cheese together until smooth and fluffy, about 3 minutes. Add sugar gradually and continue beating until light and airy.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture in batches, mixing just until combined.
Step 5: Add Flavorings and Caramel
Stir in vanilla extract. Gently fold in the caramel sauce, swirling slightly through the batter for streaks of caramel flavor.
Step 6: Bake the Cake
Pour batter into the prepared Bundt pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs.
Step 7: Cool and Release
Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack. Let it cool completely before adding the glaze.
Step 8: Make the Caramel Glaze
In a saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2 minutes until bubbly. Slowly add heavy cream, whisking constantly. Let simmer for 3–4 minutes until thickened. Remove from heat, stir in vanilla and salt, and let cool slightly.
Step 9: Glaze the Cake
Drizzle the warm caramel glaze over the cooled cake, letting it run down the sides. Slice and serve.
Tips for Perfecting the Dish
Room temperature ingredients: Always use softened butter, cream cheese, and eggs for smooth incorporation.
Don’t overmix: Once the flour is added, mix just until combined to avoid a dense cake.
Low and slow baking: Pound cakes need moderate heat (325°F) for even baking.
Check doneness properly: Insert a toothpick near the center—moist crumbs are fine, but wet batter means it needs more time.
Glaze timing: Allow cake to cool fully before glazing; otherwise, the glaze will slide off.
Conservation and Storage
Room Temperature: Store covered at room temperature for up to 3 days.
Refrigeration: Keep in the refrigerator for up to 7 days. Bring to room temperature before serving.
Freezing: Wrap cake slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Variations
Pecan Caramel Pound Cake: Add 1 cup toasted pecans to the batter or sprinkle over the glaze.
Chocolate Drizzle: After glazing, add a drizzle of melted dark chocolate for a rich twist.
Salted Caramel Version: Add ½ teaspoon flaky sea salt to the glaze for sweet-and-salty balance.
Apple Caramel Pound Cake: Fold 1 cup finely diced apples into the batter before baking.
Cream Cheese Swirl: Reserve half the cream cheese, blend it with ½ cup sugar, and swirl into the batter before baking.
Serving Suggestions
With Coffee or Tea: A slice pairs beautifully with black coffee, cappuccino, or spiced chai.
As a Holiday Dessert: Serve warm slices with a scoop of vanilla ice cream or whipped cream.
For Brunch: Add to a brunch spread with fresh fruit, muffins, and eggs.
With Fresh Berries: Top with strawberries, raspberries, or blueberries for a fresh contrast.
As Gifts: Bake in loaf pans, wrap, and give as homemade holiday gifts.
Conclusion
Caramel cream cheese pound cake takes a classic dessert and transforms it into something truly special. With its dense crumb, rich flavor, and caramel glaze, it offers the perfect balance of indulgence and comfort. The addition of cream cheese ensures moisture, while the caramel adds depth that makes every bite memorable. Its versatility allows for countless variations, and its storage options make it convenient for preparing ahead of time. Whether served at a festive gathering or enjoyed quietly with a cup of coffee, this cake is bound to become a family favorite.
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Caramel Cream Cheese Pound Cake
- Total Time: 95 minutes
- Yield: 12–14 servings 1x
- Diet: Vegetarian
Description
This caramel cream cheese pound cake is moist, buttery, and full of rich caramel flavor. Cream cheese adds tang and tenderness, while a homemade caramel glaze makes it irresistible. Perfect for holidays, potlucks, or an indulgent coffee companion.
Ingredients
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon vanilla extract
½ cup caramel sauce (homemade or store-bought)
For the Caramel Glaze:
½ cup unsalted butter
1 cup light brown sugar, packed
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of kosher salt
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.
Beat butter and cream cheese until smooth and fluffy. Add sugar gradually, beating until light and airy.
Add eggs one at a time, mixing well after each. Scrape down bowl as needed.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, mixing just until combined.
Stir in vanilla and fold in caramel sauce, swirling for streaks of flavor.
Pour batter into pan and smooth top. Bake 70–80 minutes, or until toothpick comes out with a few moist crumbs.
Cool in pan 15 minutes, then invert onto wire rack. Let cool completely.
Make glaze: Melt butter in saucepan over medium heat. Add brown sugar, cook 2 minutes until bubbly. Slowly whisk in cream. Simmer 3–4 minutes until thickened. Remove from heat, stir in vanilla and salt.
Drizzle glaze over cooled cake. Slice and serve.
Notes
Use room temperature butter, cream cheese, and eggs for best texture.
Do not overmix after adding flour—this keeps the crumb tender.
Unsulphured caramel sauce (not overly bitter) works best.
Allow cake to cool before glazing to prevent glaze from sliding off.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
Keywords: caramel cream cheese pound cake recipe, caramel glazed pound cake, moist cream cheese bundt cake