Cream Cheese Pound with Caramel

Here’s a recipe for a Cream Cheese Pound Cake with Caramel Sauce—a rich, moist, and buttery cake topped with a luscious homemade caramel. Great for celebrations or indulgent desserts.

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🧁 Cream Cheese Pound Cake with Caramel Sauce

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✳️ Ingredients

For the Cream Cheese Pound Cake:

• Butter (unsalted) – 1½ cups (3 sticks), softened

• Cream cheese – 8 oz (1 package), softened

• Granulated sugar – 3 cups

• Eggs – 6 large, room temperature

• All-purpose flour – 3 cups, sifted

• Salt – ½ tsp

• Vanilla extract – 1 tbsp

• Baking powder – ½ tsp (optional, for slight lift)

For the Homemade Caramel Sauce:

• Granulated sugar – 1 cup

• Unsalted butter – 6 tbsp (cut into cubes)

• Heavy cream – ½ cup (warm)

• Salt – ¼ tsp (optional, or more for salted caramel)

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🍰 Instructions

Step 1: Prep

1. Preheat oven to 325°F (163°C).

2. Grease and flour a bundt pan or loaf pans, or spray with baking spray with flour.

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Step 2: Make the Pound Cake Batter

1. In a large bowl, cream butter and cream cheese together using a hand or stand mixer until smooth and fluffy (about 2–3 minutes).

2. Gradually add sugar, beating until light and fluffy (another 3–4 minutes).

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract.

5. In a separate bowl, whisk together flour, baking powder (if using), and salt.

6. Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix.

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Step 3: Bake

1. Pour the batter evenly into the prepared pan.

2. Tap the pan gently to remove air bubbles.

3. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

4. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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🍮 Step 4: Make the Caramel Sauce

💡 Make while the cake is cooling or ahead of time.

1. In a heavy-bottom saucepan, heat 1 cup sugar over medium heat. Stir constantly with a heatproof spoon or silicone spatula.

2. Sugar will clump, then melt into an amber liquid. Don’t walk away—it burns fast!

3. Once sugar is fully melted and golden, add the butter carefully. It will bubble vigorously.

4. Stir until butter is completely melted.

5. Slowly pour in the warm heavy cream while stirring. The mixture will bubble again.

6. Let the sauce boil for 1–2 minutes, then remove from heat.

7. Stir in salt, if desired.

8. Let cool slightly before pouring over the cake.

🥄 The caramel thickens as it cools. You can store it in a jar in the fridge for up to 2 weeks. Reheat gently before using.

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🍽️ Serving Suggestions

• Drizzle warm caramel sauce over individual slices.

• Top with whipped cream or vanilla ice cream for an extra treat.

• Garnish with chopped pecans or sea salt flakes.

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📦 Storage

• Store cake covered at room temperature for 3 days, or refrigerate for up to 7 days.

• Caramel sauce should be refrigerated and warmed before serving.