Caramel Cream Cheese Pound Cake

This indulgent cake features a buttery base enhanced by rich cream cheese and sweet caramel swirls. The mixing technique creates ribbons of flavor throughout each slice, complemented by a golden crust and tender crumb. Straightforward steps guide you through prepping the batter, swirling in the cream cheese-caramel mixture, and baking to perfection. Options for ingredient swaps like wheat flour or vegan dairy alternatives let you personalize the bake. Allow to cool for a clean slice—enjoy as a dessert or afternoon treat with coffee or tea!

This Caramel Cream Cheese Pound Cake is pure dessert comfort with a golden crumb and a molten heart of caramel and cream cheese. Each slice delivers that irresistible swirl of sweetness that gets everyone hovering around the kitchen before it has even cooled. I love serving this at family gatherings or when I want a rich homemade treat that looks and tastes like bakery magic.

Ingredients:

For the Cake:

1 cup (226 g) unsalted butter, softened

8 oz (225 g) cream cheese, softened

2 ½ cups (500 g) granulated sugar

6 large eggs, room temperature

3 cups (375 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp vanilla extract

½ cup (120 ml) whole milk

For the Caramel Sauce:

1 cup (200 g) packed light brown sugar

½ cup (115 g) unsalted butter

¼ cup (60 ml) heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions:

1. Preheat Oven:

Preheat to 325°F (163°C). Grease and flour a 10-inch bundt pan (or two 9x5-inch loaf pans).

2. Make the Cake Batter:

In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (4–5 minutes).

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

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.

Stir in vanilla extract.

3. Bake:

Pour batter into prepared pan(s) and smooth the top.

Bake 65–75 minutes (bundt) or 60–70 minutes (loaf), or until a toothpick inserted in the center comes out clean.

Cool in pan for 15–20 minutes, then turn onto a wire rack to cool completely.

4. Make the Caramel Sauce:

In a medium saucepan over medium heat, melt butter.

Add brown sugar and stir constantly for 2–3 minutes until it starts to bubble.

Slowly add heavy cream while stirring, then cook 2–3 more minutes until smooth.

Remove from heat and stir in vanilla and salt.

5. Finish the Cake:

Once cake is completely cooled, drizzle caramel sauce over the top.

Optional: Garnish with a pinch of sea salt or chopped nuts.

Tips:

For extra moist cake, allow cream cheese and butter to reach room temperature before mixing.

The caramel can be made ahead and gently reheated before drizzling.

Store cake covered at room temperature for 2–3 days or in the fridge for up to a week.

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