Caramel Cream Cheese Pound Cake is an indulgent treat that will have your taste buds dancing with delight. This rich, moist cake consists of a creamy texture combined with a sweet caramel drizzle that elevates it to the next level. Perfect for any occasion, this cake works wonderfully as a dessert for family gatherings, celebrations, or just a cozy evening at home. Follow along to learn how to create this delightful dessert that is sure to impress anyone who takes a bite.
Ingredients
- 1 cup unsalted butter, softened (226 g)
- 8 oz cream cheese, softened (226 g)
- 2 1/2 cups granulated sugar (500 g)
- 6 large eggs, room temperature
- 3 cups all-purpose flour (375 g)
- 1 tsp baking powder (5 g)
- 1/2 tsp baking soda (2 g)
- 1 tsp salt (5 g)
- 1 tsp vanilla extract (5 ml)
- 1/2 cup whole milk (120 ml)
- 1 cup packed light brown sugar (220 g)
- 1/2 cup unsalted butter (for caramel sauce) (113 g)
- 1/4 cup heavy cream (60 ml)
- 1 tsp vanilla extract (for caramel sauce) (5 ml)
- 1 pinch of salt (for caramel sauce)
Directions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan (or two 9×5-inch loaf pans).
- In a large mixing bowl, cream together the softened unsalted butter, cream cheese, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, approximately 4-5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
- Stir in the vanilla extract until fully incorporated.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake for 65-75 minutes if using a bundt pan or 60-70 minutes for loaf pans, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes, then turn it out onto a wire rack to cool completely.
- To make the caramel sauce, melt the 1/2 cup of unsalted butter in a medium saucepan over medium heat. Add the brown sugar and stir constantly for 2-3 minutes until it starts to bubble.
- Slowly add the heavy cream while stirring continuously, then cook for an additional 2-3 minutes until smooth.
- Remove the caramel sauce from heat and stir in the vanilla extract and a pinch of salt.
- Once the cake is completely cooled, drizzle the warm caramel sauce over the top, letting it cascade down the sides.
Prep Time: 20 minutes
Cook Time: 65-75 minutes
Total Time: 1 hour 45 minutes
Servings: 12-16 slices
Nutrition Info (per slice): Approximately 300 calories, 15 g fat, 40 g carbohydrates, 3 g protein
How to serve
Caramel Cream Cheese Pound Cake is best served at room temperature. For an extra treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish each slice with additional caramel sauce and a sprinkle of sea salt for a gourmet touch. This cake is perfect for celebrations or simply to enjoy with a cup of coffee or tea throughout the day.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a few days in advance. Store it in an airtight container at room temperature. Drizzle the caramel sauce just before serving for the best flavor and presentation.
2. What can I substitute for cream cheese?
If you’re looking for a lower-fat alternative, you can use Greek yogurt or a vegan cream cheese alternative, though the flavor and texture may vary slightly.
3. How do I store leftover cake?
Keep any leftover Caramel Cream Cheese Pound Cake in an airtight container at room temperature for up to 4 days. If you want to keep it for longer, consider freezing individual slices wrapped in plastic wrap and then stored in a freezer-safe bag.