Caramel Cream Cheese Pound Cake

This caramel cream cheese pound cake is my go-to showstopper for celebrations and get-togethers when only a made-from-scratch dessert will do. The golden cake is moist and buttery, but the real surprise is the creamy tangy ribbon nestled in the middle and the glossy caramel sauce cascading down its sides. If you want every guest to ask you for the recipe, this is the cake to bake.

I first made this cake for a family reunion and ended up sharing the recipe with every cousin at the table. It is hard not to fall in love after the first bite.

Ingredients

• Unsalted butter: Softened butter is essential for whipping air into the cake and making the pound cake tender and flavorful
• Cream cheese: Both the cake and filling use cream cheese for a tangy smooth taste and extra moist texture Choose full-fat for best flavor
• Granulated sugar: Gives the pound cake its classic sweetness and crunchy crust around the edges Use fresh sugar to avoid clumping
• Large eggs: Always use room temperature eggs for a fluffy rise and even mixing Fresh eggs will result in the best color and texture
• All-purpose flour: The structure of the cake sticks to standard flour Sift for a smooth crumb and check for freshness
• Baking powder and baking soda: Both help the cake rise and add a soft bite Check that they are not expired for best lift
• Salt: A must in both cake and caramel for balancing sweetness and brightening flavors Use fine kosher salt if possible
• Vanilla extract: Go for pure extract to keep flavors fragrant and authentic The aroma makes a big difference here
• Whole milk: Adds moisture and richness to the cake Use whole milk for creaminess and better browning
• Powdered sugar: For the filling Always sift to avoid lumps Select a fine texture for the fluffiest cream cheese layer
• Light brown sugar: For the caramel sauce Supplies notes of toffee and rich caramel sweetness
• Heavy cream: Vital for the sauce creamy finish Use fresh for best results

Assembling tips

Slice the cooled cake with a long serrated knife to avoid crumbling and spread the filling gently for an even result

Step-by-Step Instructions

Cream the Butter and Sugar:

Start by beating the softened butter and cream cheese in a large bowl until light and fluffy It usually takes four to five minutes of mixing with an electric mixer on medium This step incorporates air which helps the cake rise for a soft tender crumb

Incorporate the Eggs:

Add in the eggs one at a time Always beat well after each addition to fully emulsify the batter and ensure a uniform texture Do not rush this part or your cake may not bake evenly

Combine Dry Ingredients:

Whisk together the flour baking powder baking soda and salt in a separate bowl Sifting helps remove lumps and evenly distributes the leaveners which improves the cake's structure

Mix the Batter:

Alternately add the dry flour mixture and milk to the wet mixture beginning and ending with flour Blend gently after each addition to keep the batter smooth but do not overmix Overbeating can lead to a tough cake Stir in vanilla extract at the end for the best aroma

Bake the Pound Cake:

Pour the batter into a greased and floured 10 inch bundt pan Smooth the top with a spatula Bake at 325 degrees Fahrenheit for sixty five to seventy five minutes Insert a toothpick in the center to check for doneness It should come out clean Cool in the pan for about fifteen to twenty minutes before turning out onto a wire rack Let the cake cool fully before moving on

Prepare the Cream Filling:

Beat softened cream cheese and butter in a bowl till smooth and lump free Slowly add powdered sugar and keep beating until fluffy for the lightest filling Mix in vanilla extract for warm aroma

Make the Caramel Sauce:

In a small saucepan melt butter over medium heat Stir in brown sugar and let it bubble for two to three minutes This dissolves the sugar and builds caramel flavor Slowly pour in the heavy cream while stirring so the mixture stays smooth Continue cooking for a few more minutes until it looks glossy Remove from heat and stir in vanilla and a generous pinch of salt

Assemble the Cake:

Once completely cooled slice the pound cake in half horizontally using a long serrated knife Spread the cream cheese filling smoothly across the bottom half and set the top back on Drizzle the warm caramel sauce over the cake letting it drip down the sides for that gorgeous look

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My favorite part is watching the caramel sauce melt and drip over the still warm cake It reminds me of family birthdays where everyone could not wait for dessert I will sometimes double the sauce just to ensure there is plenty for each slice

Storage Tips

Store leftovers covered at room temperature for up to twenty four hours or in the fridge for up to five days. For long term storage freeze the unassembled cake layers and caramel sauce separately. Thaw cake layers at room temperature and gently warm caramel before serving. This is a great way to have dessert ready ahead for the holidays.

Ingredient Substitutions

You can substitute Greek yogurt for some of the cream cheese in the filling if needed. If you only have salted butter that works too just reduce the added salt slightly. For a lighter sauce try half and half instead of heavy cream though the texture will be a bit thinner. I have swapped the sugars for dark brown sugar in the caramel when I want an even deeper toffee kick.

Serving Suggestions

This cake makes a beautiful centerpiece for fall and winter celebrations. Top each slice with extra caramel sauce or a scoop of vanilla ice cream for a stunning plated dessert. A sprinkle of toasted pecans adds extra crunch and flavor. If you like a tangy twist fresh raspberries on top pair beautifully with the caramel.

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Cultural History

Pound cake has a long tradition in American baking especially in the South. Cream cheese became popular in batters during the mid twentieth century giving cakes extra moisture. Caramel adds another Southern comfort touch making this loaf a blend of nostalgic flavors. In my family pound cake was always present at every big gathering and we started adding the caramel layer for birthdays and graduations.

Commonly Asked Questions

→ What creates the cake’s moist texture?

Cream cheese whipped into both the batter and filling keeps the crumb soft, tender, and prevents dryness.

→ Can I use salted butter?

Yes! Simply reduce added salt slightly so the cake’s delicate flavors remain balanced.

→ How do I avoid overbaking?

Test with a toothpick in the center. It should come out clean or have just a few moist crumbs attached.

→ Is homemade caramel difficult to make?

No, just melt butter, stir in brown sugar, then add cream and vanilla. Stir gently until glossy and smooth.

→ Can I prepare any components in advance?

Yes, you can make the cake, filling, and caramel sauce up to a day ahead. Assemble before serving for best results.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to five days. Bring to room temperature before serving for best texture.

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