Caramel Cream Cheese Pound Cake Recipe

Ingredients

For the Cake:

• 1 ½ cups (340 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

For the Caramel Glaze:

• 1 cup (200 g) brown sugar, packed
• ½ cup (115 g) unsalted butter
• ¼ cup (60 ml) milk or heavy cream
• 1 teaspoon vanilla extract
• 1 cup (120 g) powdered sugar, sifted

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Instructions

1. Preheat oven: to 325°F (165°C). Grease and flour a Bundt pan.
2. Make the batter:
   • In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 5 minutes).
   • Add eggs one at a time, beating well after each.
   • Mix in vanilla.
   • In another bowl, whisk together flour, baking powder, and salt.
   • Gradually add dry ingredients to the wet mixture, mixing just until combined.
3. Bake:
   • Pour the batter into the prepared pan.
   • Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the caramel glaze:
   • In a saucepan over medium heat, melt butter and brown sugar together.
   • Stir in milk or cream and bring to a gentle boil for 2–3 minutes.
   • Remove from heat, add vanilla, then whisk in powdered sugar until smooth and glossy.
5. Assemble:
   • Pour the warm caramel glaze over the cooled cake.
   • Let it set for a few minutes before serving.

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Enjoy your moist, buttery, and creamy caramel pound cake — perfect with coffee or tea! ☕🍮