Caramel Cream Cheese Pound Cake

There’s something very magical about caramel and butter swirling together in the oven-it immediately evokes the sense of being at home. Over the years, I have made numerous pound cakes, and all the Caramel Cream Cheese Pound Cake is the one that keeps taking me back. Rich, dense, velvety and just the right sweetness to it. Every bite tastes like sweet nostalgia, little indulgences.

A Quick Introduction

It is that heavenly combination of cream cheese creamy tang, and deep buttery sweetness imparted by homemade caramel. Not just any pound cake, as this is the comfort food in its Sunday best. You would slice through the golden shell only to find a tender crumb that melts upon contact with the tongue. It’s the kind of dessert that doesn’t really require frosting, although it will appreciate a drizzle of warm caramel sauce going down over it.

Why This Recipe Is Special

It is very nice how balanced this pound cake is. The cream cheese contributes moisture and richness without heaviness, and the caramel adds that luscious sweetness and warm flavor depth. Plus, I love that it bakes up beautifully golden with crisp edges, a buttery aroma filling the kitchen long before the timer goes off.

This recipe is reliable, impressive, and tastes like something you’d find at a cozy Southern café—but made right in your kitchen.

Why You’ll Love This Recipe

• Rich buttery flavor: The blend of caramel and cream cheese makes for a pleasant and silky melt-in-the-mouth goodness with each bite.
• Perfect texture: Heavy yet tender; an unavoidable crumb-texture combination for a pound cake.
• Simple ingredients: Most likely, you have the majority of these already in your kitchen.
• Crowd-pleaser: Definitely a keeper for potlucks, holidays, or a simple weekend bake.
• Versatile: Perfectly lovely as is, or served with whipped cream, caramel drizzles, or a scoop of vanilla ice cream.

Tools You’ll Need

Here’s what you’ll need to make baking this cake easy and stress-free:

• 10-inch (25 cm) Bundt pan or tube pan: This gives the cake its beautiful shape and even baking.
• Electric mixer: A stand mixer works best for creaming butter, cream cheese, and sugar until fluffy. A hand mixer will do the job too.
• Mixing bowls: One large for batter and one medium for dry ingredients.
• Rubber spatula: Perfect for scraping every bit of that creamy batter.
• Cooling rack: Helps your cake cool evenly after baking.
• Measuring cups and spoons (or a kitchen scale): For accurate ingredient ratios. Baking loves precision.

Ingredients

For the Cake:

• 1 cup (227 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 2 ½ cups (500 g) granulated sugar
• ½ cup (110 g) light brown sugar
• 6 large eggs, room temperature
• 3 cups (375 g) all-purpose flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• ½ cup (120 ml) homemade or store-bought caramel sauce, plus extra for drizzling

For the Caramel Glaze (optional but worth it):

• ½ cup (110 g) brown sugar
• 4 tablespoons (57 g) butter
• 2 tablespoons (30 ml) heavy cream
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 325°F (160°C). Grease and flour your Bundt pan generously—or use baking spray with flour. I always tap out the excess flour to prevent white spots on the crust.

2. Cream the Butter, Cream Cheese, and Sugars

In a large bowl, beat the butter and cream cheese together until smooth and creamy—about 2 minutes on medium speed. Gradually add the granulated sugar and brown sugar, beating for another 4–5 minutes until fluffy and pale. This is the key step for imparting a rich, airy texture, so don’t rush it.

3. Add the Eggs

Beat in the eggs one at a time, scraping down the sides after each addition. The batter should look really delicious and silky.

4. Add Vanilla and Caramel

At this stage, stir in the vanilla extract and caramel sauce. This will also be the point at which the batter begins to smell utterly divine, like a caramel dream.

5. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Don’t overmix—you want a smooth, thick batter, not a dense cake.

6. Pour and Bake

Spoon the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown, and the top slightly cracked (that’s the charm of pound cake).

7. Cool Gently

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. If you try to flip it too early, it may stick or break, so patience pays off here.

8. Make the Caramel Glaze (Optional)

In a small saucepan, combine brown sugar, butter, and cream. Bring to a gentle boil, stirring constantly for 2–3 minutes. Remove from heat, add vanilla, and let it cool slightly before drizzling over the cooled cake.

Serving Ideas

• Drizzle with more caramel sauce and garnish with a sprinkle of sea salt on top.
• For the dessert-style serving, add whipped cream by the dollop or a scoop of vanilla ice cream.
• This cake goes great with a strong cup of coffee or chai tea, so that you’ve got the magic pairing of bitter and sweet.

Variations & Customization Tips

• Nutty Twist: Add chopped pecans or walnuts to your batter for extra crunch.
• Bourbon Caramel: Add one tablespoon of bourbon to the caramel sauce.
• Chocolate Swirl: Add a bit of melted chocolate to the batter for a marbled effect.
• Mini Loaves: Divide the batter into smaller pans for gift-ready portions (adjust baking time to around 45 minutes).

Storage & Make-Ahead

• Room temperature: Store in a covered container for up to 3 days.
• Refrigerated: Good for up to 7 days when tightly sealed.
• Freezer: Wrap slices or the entire cake in plastic and foil-it freezes beautifully for up to 3 months.
• Make-ahead Tip: Bake the cake on the day before serving; this will deepen the flavor overnight. Just add a drizzle of fresh caramel right before serving.

Pro Tips & Mistakes to Avoid

Let’s get real—pound cakes are simple, but small missteps can make or break them. Here’s what I’ve learned:

• Room temperature matters: Cold ingredients don’t mix evenly. Bring everything to room temp first.
• Don’t overmix: Once the flour goes in, mix gently. Overmixing creates a tough crumb.
• Grease the pan thoroughly: This cake is rich and sticky. You don’t want to wrestle it out of the pan later.
• Cool before glazing: Pouring hot glaze on a warm cake makes it soggy. Wait till it’s cooled completely.
• Measure accurately: A kitchen scale is your best friend for baking consistency.

Recipe Info

Yield: 12–14 slices

Prep Time: 20 minutes

Bake Time: 75 minutes

Total Time: 1 hour 35 minutes

Per Serving (approx.):

Calories: 420 | Fat: 23g | Carbs: 48g | Protein: 6g | Sugar: 35g

A Warm Closing

I can’t tell you how many times I’ve baked this Caramel Cream Cheese Pound Cake for friends, family, or just myself on a quiet Sunday afternoon. There’s something about that first slice—warm, buttery, and caramel-rich—that feels like pure joy.