Caramel Cream Cheese Pound Cake

Here’s a decadent and ultra-moist Caramel Cream Cheese Pound Cake recipe — a rich twist on the Southern classic. The addition of cream cheese gives it a velvety texture, while a buttery caramel glaze takes it over the top. It’s perfect for holidays, potlucks, or any time you need a show-stopping dessert.

🍰 Caramel Cream Cheese Pound Cake

🍽️ Serves: 12–16

⏱️ Total Time: ~1 hour 45 minutes

🧂 Cake Ingredients:

1½ cups (3 sticks) unsalted butter, room temperature
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
½ tsp salt
1 tbsp vanilla extract
Optional: ½ tsp butter extract or caramel extract

👩‍🍳 Instructions – Pound Cake:

1. Preheat & Prep:

Preheat oven to 325°F (163°C).
Grease and flour a 10–12 cup Bundt or tube pan thoroughly.

2. Cream Butter & Cream Cheese:

In a large mixing bowl, cream the butter and cream cheese until smooth (about 2 minutes).
Add sugar gradually and beat on medium speed until light and fluffy — 4 to 6 minutes.

3. Add Eggs:

Add eggs one at a time, beating well after each addition.

4. Add Dry Ingredients & Flavoring:

Gradually add the sifted flour and salt, mixing until just combined.
Stir in vanilla (and butter or caramel extract, if using).

5. Bake:

Pour batter evenly into the prepared pan.
Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

🍯 Caramel Glaze Ingredients:

½ cup unsalted butter
1 cup light brown sugar, packed
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Optional: A little extra cream or milk to thin, if needed

🔥 Instructions – Caramel Glaze:

In a saucepan over medium heat, melt the butter.
Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly.
Reduce heat and simmer for 2–3 minutes, until slightly thickened.
Remove from heat, stir in vanilla and a pinch of salt.
Let cool for a few minutes until thickened but pourable.
Drizzle over cooled cake.

📝 Pro tip: If the glaze gets too thick, stir in a splash of cream to loosen it up.

📝 Serving Suggestions:

Serve warm with a scoop of vanilla bean ice cream
Pair with coffee or bourbon
Store leftovers in an airtight container at room temp for 3 days or refrigerate up to 5 days

Would you like a cream cheese swirl version, mini pound cake option, or how to freeze slices for later?