Caramel Cream Cheese Pound Cake (Print Format)
Buttery cake layered with cream cheese filling and topped with a smooth, homemade caramel drizzle.
# Ingredients:
→ Cake
01 -
1 cup unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
2 ½ cups granulated sugar
04 -
6 large eggs, room temperature
05 -
3 cups all-purpose flour
06 -
1 tsp baking powder
07 -
½ tsp baking soda
08 -
1 tsp salt
09 -
1 tsp vanilla extract
10 -
½ cup whole milk
→ Cream Filling
11 -
8 oz cream cheese, softened
12 -
½ cup unsalted butter, softened
13 -
2 cups powdered sugar
14 -
1 tsp vanilla extract
→ Caramel Sauce
15 -
1 cup packed light brown sugar
16 -
½ cup unsalted butter
17 -
¼ cup heavy cream
18 -
1 tsp vanilla extract
19 -
1 pinch of salt
# Steps:
01 -
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. 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. 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.
02 -
In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
03 -
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.
04 -
Once cake is cooled, carefully slice it horizontally in half (like a sandwich). 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.