Caramel Cream Cheese Pound Cake

This caramel cream cheese pound cake brings together a buttery crumb and a luscious cream cheese layer, all finished with a homemade caramel drizzle for a truly memorable dessert. Each bite is rich and moist, yet balanced by the tang from cream cheese and the sweet silkiness of caramel. It is a crowd-pleaser that comes together with simple steps and common ingredients, making it just right for holidays or special occasions without demanding advanced baking skills.

I first baked this for a birthday and it disappeared within minutes. Now whoever tastes it starts asking for the recipe and it is firmly requested at our family gatherings.

Ingredients

• Unsalted butter: softened for creamy texture and rich flavor
• Cream cheese: softened for both smooth filling and a moist cake crumb
• Granulated sugar: brings sweetness and helps develop a tender texture
• Large eggs: room temperature eggs create structure and richness in the batter
• All-purpose flour: gives the cake body and makes for a classic crumb
• Baking powder and baking soda: guarantee proper lift and the right crumb
• Salt: balances the sweetness and deepens the flavor of every bite
• Vanilla extract: adds delicate warmth and enhances the aroma
• Whole milk: makes the cake moist and helps everything come together
• Powdered sugar: makes the cream cheese filling light and smooth
• Light brown sugar: adds depth to the caramel sauce with subtle molasses notes
• Heavy cream: creates a velvety consistency in the caramel drizzle
• Pinch of salt: rounds out the caramel’s sweetness and highlights all the flavors

Instructions

Preheat and Prepare:

Set your oven to 325 degrees Fahrenheit or 163 degrees Celsius. Grease and flour a 10-inch bundt pan with care so your cake will release easily and bake evenly.

Cream Butter, Cream Cheese, and Sugar:

Beat the softened butter, cream cheese, and granulated sugar together on medium speed for about four to five minutes until the mixture is light and fluffy. This step is key for building a soft texture and even crumb.

Incorporate Eggs Slowly:

Add eggs one by one, beating well after each addition. This keeps your batter smooth and well combined without curdling.

Mix Dry Ingredients Separately:

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the leavening agents and salt distribute evenly so the cake rises well.

Combine Wet and Dry Mixtures:

Add a third of the dry ingredients to your wet mixture then half the milk, repeating until just combined. Start and finish with flour, mixing gently to avoid overworking the batter. Stir in the vanilla.

Bake the Cake:

Spoon the thick batter into your prepared pan and smooth the top. Bake for 65 to 75 minutes. Check for doneness by inserting a toothpick into the center. Let the cake cool in the pan for 15 to 20 minutes before you gently turn it onto a wire rack to cool completely.

Make the Cream Cheese Filling:

Beat the softened cream cheese and butter until completely smooth. Gradually add powdered sugar, then vanilla, and beat until fluffy.

Prepare the Caramel Sauce:

Melt the butter in a saucepan over medium heat, then stir in packed light brown sugar. Cook for two to three minutes until it bubbles gently. Add heavy cream little by little while stirring constantly, then cook for another few minutes until the caramel is glossy and smooth. Finish with vanilla and a pinch of salt.

Assemble the Cake:

When the cake is fully cool, carefully slice it in half horizontally with a serrated knife. Spread the cream cheese filling evenly across the bottom half and replace the top. Pour warm caramel sauce over the cake so it drips down the sides for a stunning look and flavor.

Cream cheese is what makes this cake unique for me. It pulls double duty in the batter and filling bringing both tang and moisture. I once made this cake for a cousin’s wedding shower and folks scraped their plates for every last crumb and swirl of caramel.

Storage Tips

Keep the cake covered tightly at room temperature for up to three days. For longer storage, the fridge extends freshness up to a week, just let the cake come to room temperature before serving so the crumb stays tender. The caramel sauce lasts in the fridge and can be reheated gently on the stove or microwave. Wrap leftover slices in plastic wrap and foil before freezing for up to two months, and thaw overnight in the fridge.

Ingredient Substitutions

Whole milk can be swapped for buttermilk for an extra tangy and moist result. Non-dairy butter and plant-based cream cheese work well if you prefer a dairy-free version. Dark brown sugar stands in for light brown sugar if you want more molasses flavor in your caramel. Try almond extract instead of vanilla but use half as much for a nutty twist.

Serving Suggestions

Serve slices of this cake with vanilla ice cream or fresh whipped cream to contrast the rich filling. A side of fresh berries like raspberries or strawberries adds color and freshness. Best enjoyed with a strong cup of coffee or black tea to highlight the cake’s buttery notes.

Cultural Context

Pound cake is rooted in European morning cakes but this recipe is a classic example of American baking which pairs tangy cream cheese and glossy caramel with a buttery base. It has evolved from its simple four-ingredient origins to the layered treat that now graces many family tables for special moments.

This caramel cream cheese pound cake is a showstopper in both taste and presentation. Serve it at your next gathering for guaranteed smiles and plenty of recipe requests.

Common Questions About the Recipe

→ What creates a tender crumb in this cake?

Softened butter and cream cheese whipped together with sugar provide a rich, moist texture for the cake.

→ How do I prepare the bundt pan for easy release?

Generously grease and flour the pan to prevent sticking and help achieve an even golden crust.

→ What gives the cake its signature caramel flavor?

A homemade sauce of brown sugar, butter, and cream is drizzled on top, soaking slightly into each slice.

→ Can the cake be made ahead of time?

Yes, the cake keeps well for several days when stored in an airtight container at room temperature.

→ How can I modify the filling or sauce?

Swap vanilla for almond extract in the filling or use dark brown sugar for a deeper caramel taste.