Caramel Cream Cheese Pound Cake (Print Version)

Delicate pound cake, creamy filling, and luscious caramel glaze—perfect for sweet celebrations or gatherings.

# What You'll Need:

→ Cake Batter

01 - 1 cup unsalted butter, softened
02 - 8 ounces cream cheese, softened
03 - 2 1/2 cups granulated sugar
04 - 6 large eggs, at room temperature
05 - 3 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 2 teaspoons pure vanilla extract
10 - 1/2 cup whole milk

→ Cream Cheese Filling

11 - 8 ounces cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 1 cup powdered sugar
14 - 1 teaspoon pure vanilla extract

→ Caramel Sauce

15 - 1/2 cup unsalted butter
16 - 1 cup light brown sugar, packed
17 - 1/2 cup heavy cream
18 - 1 teaspoon pure vanilla extract
19 - 1/4 teaspoon salt

# Steps to Follow:

01 - Preheat the oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan, ensuring all crevices are coated for easy release.
02 - In a large mixing bowl, beat the softened butter, softened cream cheese, and granulated sugar with a mixer on medium speed for 4 to 5 minutes until pale and fluffy.
03 - Incorporate eggs one at a time, blending thoroughly after each addition to ensure the batter remains smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents.
05 - Add the dry ingredients to the butter mixture gradually, alternating with whole milk, beginning and ending with dry ingredients. Stir in the vanilla extract until just combined, being careful not to overmix.
06 - Transfer the batter evenly into the prepared bundt pan, smoothing the surface. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool in the pan for 15 to 20 minutes, then invert onto a wire rack and let cool completely.
07 - In a medium bowl, beat the softened cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract; continue beating until light and fluffy.
08 - In a saucepan over medium heat, melt butter. Stir in packed light brown sugar and cook for 2 to 3 minutes until bubbling. Slowly pour in heavy cream, stirring constantly, and simmer for 2 to 3 additional minutes until the sauce is smooth and glossy. Remove from heat, add vanilla extract and a pinch of salt, and stir well.
09 - Once the cake is completely cool, slice it horizontally with a serrated knife. Spread the cream cheese filling over the bottom half, then replace the top. Drizzle generously with warm caramel sauce, allowing it to cascade over the sides.

# Additional Notes:

01 - Always bring butter and cream cheese to room temperature for a lump-free batter and filling.
02 - Allow the cake to cool entirely before slicing to achieve clean layers.
03 - Store cake tightly covered at room temperature for up to three days, or refrigerate for up to a week.
04 - Reheat caramel sauce gently before serving to restore a smooth consistency.

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