Here’s a rich, bakery-style Caramel Cream Cheese Pound Cake recipe—dense, buttery, and topped with a smooth caramel glaze.
🧁 Caramel Cream Cheese Pound Cake
🛒 Ingredients
For the cake:
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs (room temperature)
- 2 ¾ cups (345g) all-purpose flour
- ½ tsp salt
- 1 tbsp vanilla extract
For the caramel glaze:
- 1 cup (200g) sugar
- 6 tbsp butter (cubed)
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Prep
- Preheat oven to 160°C (325°F)
- Grease and flour a bundt or loaf pan
2. Make the batter
- Cream butter + cream cheese until smooth (3–5 mins)
- Gradually add sugar, beating until light and fluffy
- Add eggs one at a time, mixing well after each
- Stir in vanilla
3. Dry ingredients
- In a separate bowl, whisk flour + salt
- Slowly add to batter, mixing just until combined
4. Bake
- Pour into pan and smooth top
- Bake 75–90 minutes or until a toothpick comes out clean
- Cool in pan 15 minutes, then turn out onto rack
🍯 Caramel Glaze
- Melt sugar in a pan over medium heat until amber-colored
- Add butter (careful—it bubbles!) and stir
- Slowly pour in cream while stirring
- Cook 1–2 mins until smooth
- Remove from heat, add vanilla + salt
- Let cool slightly, then drizzle over cake
✨ Tips
- Don’t rush creaming—this gives the cake its soft crumb
- Use room temp ingredients for best texture
- For extra flavor, add a swirl of caramel inside the batter before baking
If you want, I can give you a quick version, eggless version, or a small-batch recipe.
