Caramel Cream Cheese Pound Cake Recipe

You’re in for a rich and decadent treat with this Caramel Cream Cheese Pound Cake — ultra-moist, buttery, with a luscious caramel glaze that takes it over the top. It’s perfect for holidays, Sunday dessert, or anytime you want to impress with something special and comforting.

🍰 Caramel Cream Cheese Pound Cake Recipe

Ingredients

🧁 For the Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon vanilla extract

🍯 For the Caramel Glaze:

• ½ cup (1 stick) unsalted butter

• 1 cup brown sugar (light or dark)

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt (optional, for a salted caramel flavor)

📝 Instructions

1. Make the Pound Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan (or use baking spray with flour).

2. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy (about 3–5 minutes).

3. Gradually add in the sugar, beating well after each addition until light and fluffy.

4. Add eggs, one at a time, beating after each addition.

5. Mix in the vanilla.

6. Sift together the flour and salt. Gradually add to the batter, mixing just until combined.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

2. Make the Caramel Glaze:

1. In a saucepan over medium heat, melt the butter.

2. Stir in the brown sugar and cook, stirring constantly, for about 2 minutes.

3. Add heavy cream and bring to a gentle boil. Let boil for 1–2 minutes while stirring.

4. Remove from heat, stir in vanilla (and salt, if using).

5. Let cool for a couple minutes to thicken slightly, then spoon or drizzle over the cooled cake.

🎉 Tips for Success:

• Make sure all ingredients are at room temperature for the smoothest batter.

• Don’t overmix once you add the flour — mix just until combined to keep the cake tender.

• Let the glaze cool slightly before pouring so it doesn’t run off the cake too quickly.

• For a more intense flavor, you can add a splash of bourbon or rum to the glaze.

🧊 Storage:

• Store covered at room temperature for up to 3 days, or refrigerate for up to a week.

• You can also freeze slices wrapped tightly for up to 2 months.