Caramel Cream Cheese Pound Cake

Few desserts draw a crowd like this caramel cream cheese pound cake with its dense crumb and ribbon of tangy cream nestled inside. It is the showstopper I turn to for holidays and special gatherings when a store-bought cake just will not do. The homemade caramel sauce slowly dripping down the golden crust always wins everyone over.

I first made this cake for a family reunion and ended up sharing the recipe with every cousin at the table. It is hard not to fall in love after the first bite.

Ingredients

• Unsalted butter: Softened butter is essential for whipping air into the cake and making the pound cake tender and flavorful
• Cream cheese: Both the cake and filling use cream cheese for a tangy smooth taste and extra moist texture Choose full-fat for best flavor
• Granulated sugar: Gives the pound cake its classic sweetness and crunchy crust around the edges Use fresh sugar to avoid clumping
• Large eggs: Always use room temperature eggs for a fluffy rise and even mixing Fresh eggs will result in the best color and texture
• All-purpose flour: The structure of the cake sticks to standard flour Sift for a smooth crumb and check for freshness
• Baking powder and baking soda: Both help the cake rise and add a soft bite Check that they are not expired for best lift
• Salt: A must in both cake and caramel for balancing sweetness and brightening flavors Use fine kosher salt if possible
• Vanilla extract: Go for pure extract to keep flavors fragrant and authentic The aroma makes a big difference here
• Whole milk: Adds moisture and richness to the cake Use whole milk for creaminess and better browning
• Powdered sugar: For the filling Always sift to avoid lumps Select a fine texture for the fluffiest cream cheese layer
• Light brown sugar: For the caramel sauce Supplies notes of toffee and rich caramel sweetness
• Heavy cream: Vital for the sauce creamy finish Use fresh for best results
• Assembling tips: Slice the cooled cake with a long serrated knife to avoid crumbling and spread the filling gently for an even result

Step-by-Step Instructions

Cream the Butter and Sugar:

Start by beating the softened butter and cream cheese in a large bowl until light and fluffy It usually takes four to five minutes of mixing with an electric mixer on medium This step incorporates air which helps the cake rise for a soft tender crumb

Incorporate the Eggs:

Add in the eggs one at a time Always beat well after each addition to fully emulsify the batter and ensure a uniform texture Do not rush this part or your cake may not bake evenly

Combine Dry Ingredients:

Whisk together the flour baking powder baking soda and salt in a separate bowl Sifting helps remove lumps and evenly distributes the leaveners which improves the cake's structure

Mix the Batter:

Alternately add the dry flour mixture and milk to the wet mixture beginning and ending with flour Blend gently after each addition to keep the batter smooth but do not overmix Overbeating can lead to a tough cake Stir in vanilla extract at the end for the best aroma

Bake the Pound Cake:

Pour the batter into a greased and floured 10 inch bundt pan Smooth the top with a spatula Bake at 325 degrees Fahrenheit for sixty five to seventy five minutes Insert a toothpick in the center to check for doneness It should come out clean Cool in the pan for about fifteen to twenty minutes before turning out onto a wire rack Let the cake cool fully before moving on

Prepare the Cream Filling:

Beat softened cream cheese and butter in a bowl till smooth and lump free Slowly add powdered sugar and keep beating until fluffy for the lightest filling Mix in vanilla extract for warm aroma

Make the Caramel Sauce:

In a small saucepan melt butter over medium heat Stir in brown sugar and let it bubble for two to three minutes This dissolves the sugar and builds caramel flavor Slowly pour in the heavy cream while stirring so the mixture stays smooth Continue cooking for a few more minutes until it looks glossy Remove from heat and stir in vanilla and a generous pinch of salt

Assemble the Cake:

Once completely cooled slice the pound cake in half horizontally using a long serrated knife Spread the cream cheese filling smoothly across the bottom half and set the top back on Drizzle the warm caramel sauce over the cake letting it drip down the sides for that gorgeous look

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You Must Know

• This cake is rich and satisfying thanks to cream cheese in both the batter and filling
• It slices beautifully when fully cooled and pairs perfectly with coffee or tea
• The caramel sauce can be made ahead for easier serving

My favorite part is watching the caramel sauce melt and drip over the still warm cake It reminds me of family birthdays where everyone could not wait for dessert I will sometimes double the sauce just to ensure there is plenty for each slice

Storage Tips

Store leftovers covered at room temperature for up to twenty four hours or in the fridge for up to five days For long term storage freeze the unassembled cake layers and caramel sauce separately Thaw cake layers at room temperature and gently warm caramel before serving

Ingredient Substitutions

You can substitute Greek yogurt for some of the cream cheese in the filling if needed If you only have salted butter that works too just reduce the added salt slightly For a lighter sauce try half and half instead of heavy cream though the texture will be a bit thinner

Serving Suggestions

This cake makes a beautiful centerpiece for fall and winter celebrations Top each slice with extra caramel sauce or a scoop of vanilla ice cream for a stunning plated dessert A sprinkle of toasted pecans adds extra crunch and flavor

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Cultural History

Pound cake has a long tradition in American baking especially in the South Cream cheese became popular in batters during the mid twentieth century giving cakes extra moisture Caramel adds another Southern comfort touch making this loaf a blend of nostalgic flavors

Recipe FAQs

→ What makes the cake extra moist?

The combination of cream cheese and butter in the batter adds rich flavor and keeps the cake moist and tender.

→ Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the batter to avoid overpowering the flavor balance.

→ How do I avoid overbaking the cake?

Test for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.

→ Is homemade caramel sauce difficult to make?

No, it's easy and quick. Just melt butter, stir in brown sugar, then add cream and finish with a splash of vanilla.

→ Can I prepare the cake in advance?

Yes, the cake, filling, and caramel sauce can be made a day ahead. Assemble just before serving for freshness.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to five days. Let slices come to room temperature before serving.