Here’s a decadent Caramel Cream Cheese Pound Cake — moist, rich, and perfectly buttery with a luscious caramel flavor.
🍰 Caramel Cream Cheese Pound Cake
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Caramel Glaze
- ½ cup brown sugar
- ¼ cup butter
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
1️⃣ Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan.
2️⃣ Make the cake batter
- Beat butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually fold dry ingredients into wet until smooth.
3️⃣ Bake
- Pour batter into prepared pan.
- Bake 60–70 minutes, or until a toothpick comes out clean.
- Let cool 10 minutes, then remove from pan to a wire rack.
4️⃣ Make the caramel glaze
- In a small saucepan, melt butter and brown sugar over medium heat.
- Stir in heavy cream and vanilla.
- Bring to a gentle boil for 1–2 minutes, stirring constantly.
- Cool slightly, then drizzle over the warm cake.
Tips & Variations
- Add pecans or walnuts to the batter or glaze for crunch.
- For extra caramel flavor, swirl ¼ cup caramel sauce into the batter before baking.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
If you want, I can also give a quick version or a mini bundt pan version that’s perfect for gifting or smaller servings.
Do you want me to do that?
