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Caramel Cream Cheese Pound Cake Recipe
Emily

Caramel Cream Cheese Pound Cake

A rich and indulgent pound cake layered with a fluffy cream cheese filling and topped with homemade caramel sauce. Perfect for celebrations, holidays, or anytime you crave a decadent dessert.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for filling)
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter (for caramel)
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract (for caramel)
  • 1 pinch salt

Equipment

  • 10-inch Bundt pan
  • large mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Whisk
  • Wire rack
  • Spatula
  • knife (for slicing cake)

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
  2. Cream together butter, cream cheese, and sugar until light and fluffy, about 4–5 minutes. Add eggs one at a time, mixing well after each.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk. Stir in vanilla extract.
  4. Pour batter into pan, smooth top, and bake 65–75 minutes until a toothpick comes out clean. Cool 15–20 minutes in pan, then transfer to wire rack to cool completely.
  5. For the filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
  6. For the caramel: In a saucepan, melt butter. Stir in brown sugar and cook 2–3 minutes until bubbly. Slowly add cream, cook 2–3 more minutes until smooth. Remove from heat and stir in vanilla and salt.
  7. Once cake is cooled, slice in half horizontally. Spread cream filling on bottom half, replace top, and drizzle warm caramel over cake.

Notes

Make sure all ingredients are at room temperature for best results. The cake tastes even better the next day after the flavors settle. Store leftovers in the fridge, and bring to room temperature before serving.