Caramel Cream Cheese Pound Cake

Recipe Details

• Author: deesviral
• Cuisine: American / Southern
• Category: Dessert / Cakes
• Keywords: Caramel Pound Cake, Cream Cheese Dessert, Southern Pound Cake, Holiday Dessert, deesviral
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12–16 servings

Ingredients

For the Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup milk or heavy cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Gradually mix in flour and salt. Stir in vanilla extract until fully combined.
5. Pour batter evenly into the prepared pan. Tap pan gently to release air bubbles.
6. Bake for 85–95 minutes or until a toothpick inserted comes out clean. Let cool in pan 15 minutes before transferring to a wire rack.
7. For the glaze, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved.
8. Slowly whisk in milk or cream and bring to a gentle boil. Simmer 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla.
9. Let glaze cool slightly, then drizzle over cooled pound cake. Allow it to set before slicing.

Troubleshooting & Consistency Tips

• Dry texture? Avoid overbaking. Check for doneness at 85 minutes with a skewer.
• Glaze too thin? Simmer longer to reduce, or use heavy cream instead of milk.
• Sticking to pan? Use a baking spray with flour or butter and flour the pan well, especially around the tube center.

Storage & Make-Ahead

• Room Temp: Store covered for up to 3 days in a cool kitchen.
• Refrigerator: Keeps for up to 7 days, tightly wrapped. Bring to room temperature before serving.
• Freezer: Freeze slices or whole cake (unglazed) for up to 3 months. Thaw overnight in fridge and glaze before serving.
• Make-Ahead: You can bake the cake a day ahead and glaze right before serving.

Why This Recipe Works

The blend of cream cheese and butter creates an ultra-rich crumb that melts in your mouth. Adding caramel glaze takes this Southern classic to the next level with a golden finish that seals in moisture and adds buttery sweetness. This recipe by deesviral is foolproof and always crowd-pleasing—perfect for birthdays, holidays, or dessert tables.

Expert Tips

• Use room temperature ingredients for a smoother batter and better rise.
• Beat the butter and sugar well at the start to create air for fluffier texture.
• Allow cake to cool completely before glazing so the caramel sets properly.
• For extra flavor, add a pinch of salt to the glaze or a dash of bourbon.