Caramel Cream Cheese Pound Cake
Ingredients
For the Cake:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ tsp vanilla extract
½ cup whole milk
For the Caramel Sauce:
1 cup packed light brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 ½ tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
2. In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy (about 5 minutes).
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. Mix just until combined, then stir in the vanilla extract.
7. Pour the batter into the prepared pan(s) and smooth the top.
8. Bake for 65–75 minutes (bundt) or 60–70 minutes (loaf), or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
For the Caramel Sauce:
1. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and stir constantly for 2–3 minutes, until it starts to bubble.
3. Slowly pour in the heavy cream, stirring continuously. Cook for another 2–3 minutes, until smooth and thickened.
4. Remove from heat and stir in the vanilla extract and salt.
5. Once the cake has completely cooled, drizzle the warm caramel sauce over the top.
Rich, buttery, and indulgent — this Caramel Cream Cheese Pound Cake is the perfect blend of sweet, creamy, and decadent! 🍰✨
