This dessert combines a moist, buttery pound cake with tangy cream cheese and a lush caramel finish. The cake is blended with softened butter and cream cheese for a soft crumb, balanced with six eggs, sugar, and flour. Once baked and cooled, it’s sliced and filled with a creamy mixture of whipped cream cheese, butter, and powdered sugar for extra richness. Finally, the entire cake is generously drizzled with a luscious caramel sauce made from brown sugar, butter, and cream for a glossy, sweet finish. Each bite delivers a velvety texture and a perfect layering of flavors.
Few desserts draw a crowd like this caramel cream cheese pound cake with its dense crumb and ribbon of tangy cream nestled inside. It is the showstopper I turn to for holidays and special gatherings when a store-bought cake just will not do. The homemade caramel sauce slowly dripping down the golden crust always wins everyone over.
I first made this cake for a family reunion and ended up sharing the recipe with every cousin at the table. It is hard not to fall in love after the first bite.
Ingredients
- Unsalted butter: Softened butter is essential for whipping air into the cake and making the pound cake tender and flavorful
- Cream cheese: Both the cake and filling use cream cheese for a tangy smooth taste and extra moist texture Choose full-fat for best flavor
- Granulated sugar: Gives the pound cake its classic sweetness and crunchy crust around the edges Use fresh sugar to avoid clumping
- Large eggs: Always use room temperature eggs for a fluffy rise and even mixing Fresh eggs will result in the best color and texture
- All-purpose flour: The structure of the cake sticks to standard flour Sift for a smooth crumb and check for freshness
- Baking powder and baking soda: Both help the cake rise and add a soft bite Check that they are not expired for best lift
- Salt: A must in both cake and caramel for balancing sweetness and brightening flavors Use fine kosher salt if possible
- Vanilla extract: Go for pure extract to keep flavors fragrant and authentic The aroma makes a big difference here
- Whole milk: Adds moisture and richness to the cake Use whole milk for creaminess and better browning
- Powdered sugar: For the filling Always sift to avoid lumps Select a fine texture for the fluffiest cream cheese layer
- Light brown sugar: For the caramel sauce Supplies notes of toffee and rich caramel sweetness
- Heavy cream: Vital for the sauce creamy finish Use fresh for best results
- Assembling tips: Slice the cooled cake with a long serrated knife to avoid crumbling and spread the filling gently for an even result
Step-by-Step Instructions
- Cream the Butter and Sugar:
- Start by beating the softened butter and cream cheese in a large bowl until light and fluffy It usually takes four to five minutes of mixing with an electric mixer on medium This step incorporates air which helps the cake rise for a soft tender crumb
- Incorporate the Eggs:
- Add in the eggs one at a time Always beat well after each addition to fully emulsify the batter and ensure a uniform texture Do not rush this part or your cake may not bake evenly
- Combine Dry Ingredients:
- Whisk together the flour baking powder baking soda and salt in a separate bowl Sifting helps remove lumps and evenly distributes the leaveners which improves the cake's structure
- Mix the Batter:
- Alternately add the dry flour mixture and milk to the wet mixture beginning and ending with flour Blend gently after each addition to keep the batter smooth but do not overmix Overbeating can lead to a tough cake Stir in vanilla extract at the end for the best aroma
- Bake the Pound Cake:
- Pour the batter into a greased and floured 10 inch bundt pan Smooth the top with a spatula Bake at 325 degrees Fahrenheit for sixty five to seventy five minutes Insert a toothpick in the center to check for doneness It should come out clean Cool in the pan for about fifteen to twenty minutes before turning out onto a wire rack Let the cake cool fully before moving on
- Prepare the Cream Filling:
- Beat softened cream cheese and butter in a bowl till smooth and lump free Slowly add powdered sugar and keep beating until fluffy for the lightest filling Mix in vanilla extract for warm aroma
- Make the Caramel Sauce:
- In a small saucepan melt butter over medium heat Stir in brown sugar and let it bubble for two to three minutes This dissolves the sugar and builds caramel flavor Slowly pour in the heavy cream while stirring so the mixture stays smooth Continue cooking for a few more minutes until it looks glossy Remove from heat and stir in vanilla and a generous pinch of salt
- Assemble the Cake:
- Once completely cooled slice the pound cake in half horizontally using a long serrated knife Spread the cream cheese filling smoothly across the bottom half and set the top back on Drizzle the warm caramel sauce over the cake letting it drip down the sides for that gorgeous look