Caramel Cream Cheese Pound Cake

Recipe Details

Author: tinsuf

Cuisine: American Baking

Category: Dessert

Keywords: caramel cream cheese pound cake, cream cheese bundt, caramel glaze, tinsuf

Prep Time: 20 minutes

Bake Time: 75–85 minutes

Total Time: About 1 hour 45 minutes

Yield: 12–16 slices

Introduction

This cake is all about contrasts: a plush, tight crumb that slices cleanly and a rich caramel that drapes every curve. Cream cheese in the batter lends subtle tang and a wonderfully velvety texture, while the low-and-slow bake ensures an evenly golden exterior without a dry center. The warm caramel glaze—simple yet luxurious—binds it all together. Whether you are dressing up a holiday table or treating a quiet weekend, this tinsuf recipe delivers a bakery-caliber finish with home-kitchen ease.

Ingredients

For the Pound Cake

3 cups (360g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (226g) unsalted butter, softened

8 oz (226g) cream cheese, softened

3 cups (600g) granulated sugar

6 large eggs, room temperature

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, room temperature

For the Caramel Glaze

1 cup (200g) packed brown sugar

1/2 cup (120ml) heavy cream

4 tablespoons (56g) unsalted butter

1/2 teaspoon vanilla extract

Pinch of fine salt

Instructions

Prep. Heat oven to 325°F (163°C). Generously butter and lightly flour a 10–12 cup bundt or tube pan, tapping out excess.

Combine dry ingredients. Whisk flour, baking powder, and salt in a medium bowl; set aside.

Cream butter, cream cheese & sugar. In a stand mixer fitted with the paddle (or with a hand mixer), beat butter and cream cheese on medium speed until smooth and satiny, 2–3 minutes. Gradually add sugar and beat until very light and fluffy, 3–4 minutes, scraping bowl as needed.

Add eggs & vanilla. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla.

Finish the batter. On low speed, add the dry mixture in three additions, alternating with the milk in two additions (start and end with flour). Mix just until combined and no dry streaks remain.

Bake. Scrape batter into the pan and smooth. Bake 75–85 minutes, until a tester inserted near the center comes out clean and the top springs back lightly.

Cool. Let cake cool in the pan 10–15 minutes. Invert onto a wire rack and cool completely before glazing.

Make the caramel glaze. In a saucepan over medium heat, combine brown sugar, cream, and butter. Stir until melted and just bubbling. Reduce heat and simmer 3–5 minutes, stirring, until slightly thickened. Remove from heat; stir in vanilla and a pinch of salt. Let stand 3–4 minutes until pourable but not runny.

Glaze. Place cooled cake on a serving plate. Slowly pour warm caramel over the top, allowing it to cascade down the sides. Let set 10 minutes before slicing.

Texture cue: Properly baked pound cake has a fine, even crumb with no wet streaks. If the surface browns early, tent loosely with foil for the last 15–20 minutes.

Troubleshooting & Consistency Tips

Dense or rubbery crumb: Overmixing after flour is added develops gluten. Mix on low just until combined.

Soggy center: Underbaked—extend bake in 5-minute increments and verify with a long tester. Pan size too small can also cause this.

Cake sticks to pan: Grease thoroughly into every ridge and dust lightly with flour; cool 10–15 minutes before unmolding.

Broken glaze: If the caramel cools too much, whisk in 1–2 teaspoons warm cream to loosen.

Too sweet: Add a pinch more salt to the caramel or finish slices with a spoon of lightly sweetened whipped cream.

Storage & Make-Ahead

Store covered at room temperature up to 3 days. Refrigerate up to 1 week (bring to room temp before serving for best texture). Freeze slices well wrapped for up to 2 months; thaw at room temperature. You can bake the cake a day ahead, wrap when cool, and glaze shortly before serving.

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Why This Recipe Works

Cream cheese for structure. Its fat and proteins tenderize while providing a fine, even crumb. Thorough creaming. Incorporating air with butter, cream cheese, and sugar creates lift without relying on heavy leavening. Low, steady bake. At 325°F the cake sets gently, preventing tough edges or a collapsed center. Balanced caramel. Brown sugar and cream build body; vanilla and a pinch of salt sharpen flavors so the glaze reads complex, not cloying.

Expert Tips

Use room-temperature butter, cream cheese, eggs, and milk for a smooth batter.

Weigh ingredients for maximum accuracy—especially flour and sugar.

Rotate the pan halfway through baking for even color.

For added flair, swirl 1/2 cup caramel into the batter in the pan, or sprinkle toasted pecans over the glazed cake.

Serve with lightly salted whipped cream or vanilla ice cream to balance richness.