Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake

This classic pound cake bakes up dense yet silky, with a fine, even crumb thanks to creamed butter and cream cheese. A slow bake at a moderate temperature keeps the interior moist while the exterior turns a gentle golden. Finish with a quick stovetop caramel sauce that drapes over every ridge and settles into a glossy, spoon‑ready glaze.

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 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 tsp vanilla extract
• Pinch of salt

Pan & prep: Preheat the oven to 325°F (163°C). Grease and flour a 10‑inch bundt pan (or two 9×5‑inch loaf pans), making sure to coat every ridge; tap out excess flour. Room‑temperature butter, cream cheese, and eggs blend more smoothly and trap air for lift.

Instructions