Caramel Cream Cheese Pound Cake 

Caramel Cream Cheese Pound Cake 

Rich, buttery, and irresistibly smooth, this caramel cream cheese pound cake is the definition of a classic Southern-style dessert. Dense yet tender, each slice delivers a perfect balance of sweetness, vanilla warmth, and creamy richness from the cream cheese baked directly into the batter. Finished with a glossy caramel frosting that gently drips down the sides, this cake is both visually stunning and deeply comforting.

This is the kind of cake that feels special without being complicated. It’s perfect for holidays, family gatherings, Sunday dinners, or anytime you want a show-stopping dessert that tastes even better the next day. The cream cheese keeps the crumb moist and soft, while the caramel topping adds a luxurious finish that turns a simple pound cake into something unforgettable.

Ingredients

Cake
1 1/2 cups unsalted butter (3 sticks), softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cake flour

Caramel Frosting
1 cup light brown sugar
1/2 cup light corn syrup
1/2 cup evaporated milk
1/4 cup unsalted butter
1 teaspoon vanilla extract

Preparation Steps

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan generously, making sure all crevices are well coated.

2. In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy. This step is essential for a fine, even crumb.

3. Gradually add the granulated sugar and continue beating until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.

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4. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

5. Mix in the vanilla extract and salt.

6. Slowly add the cake flour, mixing on low speed just until incorporated. Do not overmix, as this can make the cake dense.

7. Pour the batter evenly into the prepared pan and smooth the top.

8. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

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9. Remove the cake from the oven and allow it to cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely.

10. To prepare the caramel frosting, combine the brown sugar, corn syrup, evaporated milk, and butter in a saucepan over medium heat.

11. Stir constantly until the mixture comes to a gentle boil, then reduce heat slightly and simmer for 5–7 minutes until thickened and smooth.

12. Remove from heat and stir in the vanilla extract. Let the frosting cool slightly so it thickens but remains pourable.

13. Spoon or pour the warm caramel frosting over the cooled cake, allowing it to drip naturally down the sides.

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Conclusion

This caramel cream cheese pound cake is rich, indulgent, and full of old-fashioned charm. The moist, velvety crumb paired with the warm caramel topping creates a dessert that feels both nostalgic and elegant. Perfect for sharing and even better the next day, it’s a cake that never fails to impress. Would you serve this cake for a special celebration, or enjoy a quiet slice with a cup of coffee at home?