Prepare to fall in love with your new go-to dessert: the Decadent Caramel Cream Cheese Pound Cake! This recipe takes the classic, beloved pound cake and elevates it with the luxurious tang of cream cheese and the irresistible sweetness of homemade caramel. It’s a moist, tender crumb cake that's rich without being overly heavy, making it perfect for celebrations, Sunday dinners, or simply a delightful treat with your afternoon coffee.
Pound cake holds a special place in the hearts of many, a testament to its simple elegance and comforting flavors. Adding cream cheese to the batter not only enhances its moisture but also introduces a subtle, delightful tang that perfectly balances the sweetness. When you crown this masterpiece with a silky cream cheese glaze and a generous drizzle of gooey, luscious caramel, you create a dessert that's truly unforgettable.
Don't let the idea of making caramel from scratch intimidate you! Our instructions break it down into simple steps, ensuring a beautiful, glossy sauce every time. Even if you're new to baking, this recipe is designed for success, yielding a show-stopping cake that tastes as incredible as it looks.
Why You'll Love This Caramel Cream Cheese Pound Cake
- Incredibly Moist & Tender: The cream cheese ensures a wonderfully soft and rich crumb.
- Perfectly Balanced Flavors: The tang of cream cheese cuts through the sweetness of the caramel beautifully.
- Show-Stopping Presentation: It's an elegant cake that's sure to impress your guests.
- Versatile: Great for holidays, potlucks, or a simple weekend indulgence.
- Homemade Caramel Goodness: Learn to make a simple, delicious caramel sauce from scratch!
Tips for Pound Cake Perfection
Achieving that perfect, dense-yet-tender pound cake texture is all about a few key techniques:
Room Temperature Ingredients Are Key
Make sure your butter, cream cheese, and eggs are at true room temperature. This allows them to cream together smoothly, incorporating air and creating an emulsified batter that bakes up evenly and moist. Cold ingredients won't combine properly, leading to a lumpy batter and a potentially dense or greasy cake. For more on this, check out this helpful guide on why room temperature ingredients are essential for baking.
Don't Overmix
Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, resulting in a tough, dry cake. A few small lumps are fine!
Bake Low and Slow
Pound cakes benefit from a longer, slower bake at a moderate temperature. This allows the cake to cook through evenly without drying out the edges or creating a massive dome that cracks. Be patient!
Ready to bake a cake that will earn you rave reviews? Let's get started on this irresistible Caramel Cream Cheese Pound Cake!
FAQs
Can I make this Caramel Cream Cheese Pound Cake ahead of time?
Yes, pound cakes are excellent for making ahead! You can bake the cake up to 2-3 days in advance. Store it tightly wrapped at room temperature. The glaze and caramel can also be made ahead and stored separately in the refrigerator. Assemble just before serving for the freshest taste.
What's the best way to store leftover Caramel Cream Cheese Pound Cake?
Store any leftover pound cake covered tightly in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, let it come to room temperature before serving for optimal texture and flavor.
My pound cake often turns out dry. How can I ensure it stays moist?
Using room temperature ingredients, especially butter, cream cheese, and eggs, is crucial for a moist pound cake. Do not overmix the batter once the flour is added, as this can develop the gluten too much. Also, be careful not to overbake; start checking for doneness at the lower end of the baking time range.
Can I use store-bought caramel sauce instead of making it from scratch?
Absolutely! While homemade caramel adds an extra layer of richness, a high-quality store-bought caramel sauce can be a great time-saver. Simply warm it slightly before drizzling to achieve the perfect consistency.
Caramel Cream Cheese Pound Cake
- Total Time: 2 hours 30 minutes (includes cooling)
- Yield: 12-16 servings 1x
- Diet: Omnivore
Description
A rich, moist pound cake infused with cream cheese, topped with a luscious cream cheese glaze and a decadent homemade caramel sauce.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup whole milk or buttermilk, room temperature
For the Cream Cheese Glaze:
4 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
2-3 tbsp milk or heavy cream
For the Homemade Caramel Drizzle:
1 cup granulated sugar
¼ cup water
½ cup heavy cream, warmed
2 tbsp unsalted butter
½ tsp sea salt (optional, for salted caramel)
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 10-inch tube pan. Set aside.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened butter and cream cheese until light and fluffy (about 3-4 minutes).
Step 3: Gradually add the granulated sugar to the butter mixture, beating until well combined and fluffy, scraping 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. Stir in the vanilla extract.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
Step 7: Pour the batter evenly into the prepared Bundt or tube pan.
Step 8: Bake for 70-80 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
Step 9: Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely. Do not glaze until the cake is completely cool.
Step 10: 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. Stir in the vanilla extract. Add milk or heavy cream, 1 tablespoon at a time, until the glaze reaches your desired drizzling consistency.
Step 11: Prepare the Homemade 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 bring to a boil. Cook without stirring, swirling the pan occasionally, until the sugar syrup turns a rich amber color (this can take 8-10 minutes).
Step 12: Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir gently until smooth. Remove from heat and stir in the butter and sea salt (if using) until melted and combined. Let the caramel cool slightly to thicken before drizzling.
Step 13: Once the cake is completely cool, drizzle generously with the cream cheese glaze, allowing it to drip down the sides. Then, drizzle with the homemade caramel sauce. Slice and serve!
Notes
For an extra layer of flavor, you can add a pinch of cinnamon or nutmeg to the cake batter. If you prefer a salted caramel, be sure to include the ½ tsp of sea salt in your caramel drizzle! Leftover caramel can be stored in an airtight container in the refrigerator for up to 2 weeks and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 50g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
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