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Caramel Cream Cheese Pound Cake Recipe
Emily

Caramel Cream Cheese Pound Cake

A rich and moist pound cake layered with tangy cream cheese filling and finished with a luscious caramel sauce drizzle — perfect for special occasions or a decadent dessert table centerpiece.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for filling)
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter (for caramel)
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract (for caramel)
  • 1 pinch salt

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Wire rack
  • spatula or knife (for slicing cake)

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (4–5 minutes). Add eggs one at a time, beating well after each.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix in vanilla extract until just combined.
  3. Pour batter into prepared pan, smooth the top, and bake 65–75 minutes, or until a toothpick comes out clean. Cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
  4. In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
  5. In a saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2–3 minutes until it bubbles. Slowly add heavy cream while stirring, cook 2–3 more minutes until smooth. Remove from heat and stir in vanilla and salt.
  6. Once cake is cooled, carefully slice it horizontally in half. Spread the cream filling evenly over the bottom layer, then place the top layer back on. Drizzle warm caramel sauce over the top, letting it drip down the sides.

Notes

For best results, use room temperature ingredients. The cake can be baked a day ahead; store tightly wrapped and add the cream filling and caramel sauce before serving. Try topping with toasted pecans for extra crunch.