Caramel Cream Cheese Pound Cake is a rich, buttery dessert with a dense crumb, slight tang from cream cheese, and a sweet caramel finish. It’s perfect for tea time or special occasions.
🍰 Ingredients
For the Cake
- 1 cup (225g) butter, softened
- 1 package (225g) cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For the Caramel Glaze
- 1 cup brown sugar
- ½ cup butter
- ¼ cup milk or cream
- 1 tsp vanilla
👩🍳 Instructions
1. Prepare the Cake
- Preheat oven to 325°F (160°C)
- Grease and flour a loaf or bundt pan
2. Make the Batter
- Beat butter and cream cheese until smooth
- Add sugar and beat until light and fluffy
- Add eggs one at a time, mixing well
- In a separate bowl, mix flour, baking powder, and salt
- Gradually add dry ingredients to the batter
- Stir in vanilla
3. Bake
- Pour into pan and bake for 60–75 minutes
- Check with a toothpick—it should come out clean
- Let cool before removing from pan
4. Make Caramel Glaze
- Melt butter in a saucepan
- Add brown sugar and milk
- Cook on medium heat, stirring, until smooth and slightly thickened (3–5 mins)
- Remove from heat and stir in vanilla
5. Finish
- Pour warm caramel glaze over cooled cake
- Let it soak in slightly for extra flavor
🌟 Tips for Best Results
- Don’t overmix after adding flour—keeps cake tender
- Use room temperature ingredients for a smooth batter
- Add chopped nuts (like pecans) for texture if you like
🍯 Result
A moist, dense pound cake with a creamy richness and a sweet, buttery caramel topping—simple but incredibly indulgent.
If you want, I can give you a super moist bakery-style version with a gooey caramel filling inside.
