Why You’ll Love This Caramel Cream Cheese Pound Cake
Extremely moist and dense pound cake
Rich cream cheese flavor
Smooth homemade caramel glaze
Perfect for dessert, brunch, or coffee cake
Freezer-friendly and bakery quality
Ingredients for Caramel Cream Cheese Pound Cake
For the Pound Cake
1½ cups unsalted butter, softened
8 oz full-fat cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp baking powder
½ tsp salt
2 tsp pure vanilla extract
¼ cup heavy cream
For the Homemade Caramel Glaze
1 cup light brown sugar, packed
½ cup unsalted butter
¼ cup heavy cream
2 tbsp milk
1 tsp vanilla extract
Pinch of salt
How to Make Caramel Cream Cheese Pound Cake (Step-by-Step)
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour a 10-inch Bundt or tube pan
Set aside
Step 2: Cream Butter, Cream Cheese & Sugar
Beat butter and cream cheese until smooth and fluffy (3–4 minutes)
Gradually add sugar, beating until light and creamy
This step ensures a soft, moist pound cake texture
Step 3: Add Eggs
Add eggs one at a time, mixing well after each
Scrape bowl often to keep batter smooth
Step 4: Combine Dry Ingredients
In a bowl, whisk together:
Flour
Baking powder
Salt
Step 5: Finish the Batter
Slowly add dry ingredients to batter
Mix just until combined
Add vanilla extract and heavy cream
Do not overmix
Step 6: Bake the Pound Cake
Pour batter into prepared pan
Smooth the top
Bake 75–85 minutes, until a toothpick comes out clean
Cool in pan for 15 minutes
Turn onto wire rack and cool completely
How to Make the Best Caramel Glaze
In a saucepan over medium heat, melt butter
Stir in brown sugar and milk
Bring to a gentle boil for 2 minutes
Add heavy cream, vanilla, and salt
Cook until smooth and slightly thick
Remove from heat and cool slightly
Glazing the Cake
Drizzle warm caramel glaze over cooled cake
Let glaze set before slicing
Tips for the Perfect Cream Cheese Pound Cake
Always use room-temperature ingredients
Don’t overmix after adding flour
Use full-fat cream cheese for best texture
Store cake covered at room temperature for 3 days
Storage & Freezing
Room temperature: 3–4 days
Refrigerator: up to 7 days
Freezer: wrap tightly and freeze up to 3 months
Serving Suggestions
Serve with vanilla ice cream
Add toasted pecans on top
Pair with coffee or hot caramel latte
Nutrition (Approximate per Slice)
Calories: 480
Fat: 28g
Carbs: 52g
Protein: 6g