Caramel Cream Cheese Pound Cake (Printable Version)

# What You'll Need:

→ Pound Cake Batter

01 - 250 g unsalted butter, softened
02 - 225 g full-fat cream cheese, softened
03 - 400 g granulated sugar
04 - 6 large eggs, room temperature
05 - 375 g all-purpose flour, sifted
06 - 1 teaspoon baking powder
07 - 0.5 teaspoon baking soda
08 - 0.5 teaspoon fine kosher salt
09 - 2 teaspoons pure vanilla extract
10 - 60 ml whole milk

→ Cream Cheese Filling

11 - 170 g full-fat cream cheese, softened
12 - 60 g unsalted butter, softened
13 - 160 g powdered sugar, sifted
14 - 1 teaspoon pure vanilla extract

→ Caramel Sauce

15 - 100 g unsalted butter
16 - 200 g light brown sugar
17 - 120 ml heavy cream
18 - 1 teaspoon pure vanilla extract
19 - 0.5 teaspoon fine kosher salt

# Step-by-Step Directions:

01 - Beat softened butter and cream cheese in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 4–5 minutes.
02 - Gradually add granulated sugar, mixing well. Add eggs one at a time, beating thoroughly after each addition until fully emulsified.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Sift to eliminate lumps and ensure even mixing.
04 - Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with flour. Blend gently after each addition. Stir in vanilla extract until just combined, avoiding overmixing.
05 - Grease and flour a 25 cm bundt pan. Pour in the batter and smooth the top. Bake at 163°C for 65–75 minutes or until a toothpick inserted in the centre emerges clean. Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
06 - In a mixing bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating until light and fluffy. Blend in vanilla extract.
07 - In a small saucepan, melt butter over medium heat. Add light brown sugar, stirring until dissolved and bubbling, about 2–3 minutes. Gradually stir in heavy cream, then cook 2 more minutes until glossy. Remove from heat; stir in vanilla and salt.
08 - Once fully cooled, slice cake horizontally using a long serrated knife. Gently spread the cream cheese filling over the bottom half. Replace the top layer.
09 - Drizzle warm caramel sauce generously over the cake, letting it drip over the sides for an elegant appearance.

# Helpful Notes:

01 - Allow all dairy ingredients to reach room temperature before mixing for a smooth batter and filling.
02 - For clean slicing, use a long serrated knife and ensure the cake is completely cooled.
03 - Caramel sauce can be prepared in advance and gently rewarmed before serving.

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