Caramel Cream Cheese Pound Cake Recipe

 

Here’s a rich, buttery Caramel Cream Cheese Pound Cake 🍰 — dense, moist, and perfect for special occasions.

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🍰 Caramel Cream Cheese Pound Cake

Ingredients

Cake

• 225 g (8 oz) cream cheese, softened
• 1 cup unsalted butter, softened
• 2 ½ cups sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• ¼ tsp salt

Caramel Swirl (inside cake – optional but delicious)

• ½ cup thick caramel sauce (store-bought or homemade)

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Instructions

1. Preheat oven to 165°C / 325°F. Grease and flour a bundt or tube pan.
2. Beat cream cheese and butter until very smooth and creamy.
3. Gradually add sugar; beat 3–4 minutes until light.
4. Add eggs one at a time, mixing well after each.
5. Mix in vanilla.
6. Add flour and salt slowly; mix just until combined.
7. Pour half the batter into pan → drizzle caramel → add remaining batter.
8. Gently swirl caramel with a knife.
9. Bake 75–85 minutes, or until a skewer comes out clean.
10. Cool 15 minutes, then turn out and cool completely.

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🍯 Caramel Cream Cheese Glaze

Ingredients

• 120 g cream cheese, softened
• ½ cup powdered sugar
• ¼ cup caramel sauce
• 1–2 tbsp milk or cream
• ½ tsp vanilla

Instructions

1. Beat cream cheese until smooth.
2. Add powdered sugar, caramel, vanilla, and milk.
3. Drizzle over cooled cake.

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⭐ Tips for Best Results

• Use room-temperature ingredients for a smooth batter.
• Don’t overmix after adding flour.
• This cake tastes even better the next day.
• Stores well in the fridge up to 5 days.