Get ready to experience dessert heaven! This Caramel Cream Cheese Cinnamon Roll Pound Cake brings together everything you love about classic cinnamon rolls, rich cream cheese frosting, and luscious caramel, all baked into a perfectly dense, moist pound cake. It’s an absolute showstopper, ideal for brunches, holidays, or any occasion where you want to impress.
The Ultimate Dessert Mashup
Why choose between a cinnamon roll, a pound cake, and a caramel dessert when you can have them all in one glorious creation? This recipe is designed to deliver layers of flavor and texture:
- Rich Pound Cake Base: A tender, buttery pound cake that’s perfectly dense and moist.
- Sweet Cinnamon Swirl: A delightful ribbon of cinnamon sugar runs through the cake, reminiscent of your favorite breakfast pastry.
- Tangy Cream Cheese Glaze: A classic, slightly tangy frosting that perfectly complements the sweetness of the cake.
- Luscious Caramel Drizzle: The grand finale! A sweet and sticky homemade caramel sauce that takes this cake from delicious to absolutely irresistible.
It’s truly a symphony of flavors that will have everyone asking for a second slice!
Tips for Pound Cake Perfection
Creating a truly magnificent pound cake isn't difficult, but a few key tips can elevate your baking from good to extraordinary:
Room Temperature Ingredients are Your Best Friend
For a light, airy, and evenly textured pound cake, ensuring your butter, eggs, and sour cream are at room temperature is crucial. Cold ingredients don't emulsify properly, leading to a denser, sometimes lumpy batter. For more insights on why this is important for baking success, check out this informative article on King Arthur Baking Company.
Don't Overmix the Batter
Once you add the flour, mix just until combined. Overmixing develops the gluten in the flour too much, which can result in a tough, dry cake. A few lumps are perfectly fine!
Grease and Flour Your Pan Properly
To ensure your beautiful pound cake comes out of the pan cleanly, take the time to grease it thoroughly with butter or a baking spray that contains flour, then dust it evenly with flour. A Nordic Ware Bundt pan is a great choice for this type of cake, as its intricate designs require careful preparation.
Patience is a Virtue (Especially with Cooling)
Resist the urge to unmold your cake too soon. Let it cool in the pan on a wire rack for about 15-20 minutes before inverting. This allows the cake to firm up, preventing it from breaking apart. Then, let it cool completely on the rack before glazing.
Serving Suggestions
This Caramel Cream Cheese Cinnamon Roll Pound Cake is so rich and flavorful, it truly shines on its own. However, if you're looking to elevate the experience further, consider serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It also pairs wonderfully with a hot cup of coffee or a glass of cold milk.
Whether you're baking it for a special occasion or simply to treat yourself, this cake is guaranteed to become a new favorite. Enjoy every decadent bite!
FAQs
Can I make this Caramel Cream Cheese Cinnamon Roll Pound Cake ahead of time?
Yes, this pound cake can be made 1-2 days in advance. Store it covered tightly at room temperature for optimal freshness. If glazed, store it in the refrigerator and bring it to room temperature before serving for the best texture.
What's the best way to store leftover pound cake?
Store any leftover Caramel Cream Cheese Cinnamon Roll Pound Cake in an airtight container. If it's glazed with the cream cheese frosting, it's best kept in the refrigerator for up to 5 days. For unglazed cake, room temperature is fine for 2-3 days.
Can I freeze this pound cake?
Absolutely! To freeze, ensure the cake is completely cooled. You can freeze it whole (unglazed is best) or in individual slices. Wrap tightly in plastic wrap, then foil, and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
My pound cake came out dry, what went wrong?
A dry pound cake is often a sign of overbaking. Make sure to use a baking thermometer to check for doneness, or rely on the toothpick test (it should come out with moist crumbs, not wet batter). Also, ensuring your butter and eggs are at room temperature helps create a more tender crumb.
Caramel Cream Cheese Cinnamon Roll Pound Cake
- Total Time: 1 hour 45 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
A spectacularly rich and moist pound cake infused with a cinnamon swirl, topped with a tangy cream cheese glaze, and finished with a decadent caramel drizzle.
Ingredients
For the Pound Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sour cream, room temperature
2 1/2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
For the Cinnamon Swirl:
1/2 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, melted
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
For the Caramel Drizzle:
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream, warmed
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. Tap out any excess flour.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
Step 5: With the mixer on low speed, gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Then, add the sour cream and mix until smooth. Finally, add the remaining dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
Step 6: Prepare the cinnamon swirl: In a small bowl, combine the brown sugar and cinnamon. Stir in the melted butter until it forms a thick paste.
Step 7: Pour half of the pound cake batter into the prepared Bundt pan. Spoon dollops of the cinnamon swirl mixture over the batter. Cover with the remaining pound cake batter. Use a knife or skewer to gently swirl the cinnamon mixture through the batter (do not over-swirl).
Step 8: Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. The internal temperature should be 200-210°F (93-99°C).
Step 9: Let the cake cool in the pan on a wire rack for 15-20 minutes, then invert it onto the wire rack to cool completely. Do not attempt to glaze until completely cool.
Step 10: While the cake cools, prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating until creamy. Beat in the vanilla extract and 2-3 tablespoons of milk/cream until you reach your desired drizzling consistency.
Step 11: Prepare the caramel drizzle: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer until it turns an amber color (approximately 8-10 minutes). Do not burn. Remove from heat.
Step 12: Carefully and slowly whisk in the warmed heavy cream (it will bubble vigorously). Stir in the butter, vanilla extract, and salt until smooth. Let cool slightly before drizzling.
Step 13: Once the cake is completely cool, drizzle generously with the cream cheese glaze, then follow with the caramel drizzle. Slice and serve!
Notes
For an extra caramel punch, you can add a tablespoon of caramel extract to the pound cake batter or a pinch of flaky sea salt over the finished caramel drizzle to balance the sweetness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 55g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
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