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
Scale
- 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