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Caramel Cream Cheese Pound Cake

Caramel Cream Cheese Pound Cake
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This Caramel Cream Cheese Pound Cake is a rich, moist, and luscious dessert that combines the creamy texture of cream cheese with the deep buttery sweetness of caramel. It’s simple to make, perfect for any occasion, and offers a delightful twist on the classic pound cake, impressing guests with its elegant appearance and delicious flavor.

Ingredients

Scale

Cake Ingredients

  • 8 oz (225g) cream cheese, softened
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 4 large eggs, room temperature
  • 2 1/2 cups (312g) all-purpose flour (or gluten-free blend for gluten-free version)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract

Caramel

  • 1 cup (240ml) caramel sauce (homemade or store-bought)
  • Optional: 2 tbsp heavy cream (for homemade caramel or extra richness)

Instructions

  1. Prepare Your Ingredients: Ensure your cream cheese and butter are softened to room temperature for easy mixing. Preheat your oven to 325°F (160°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
  2. Cream Butter, Cream Cheese, and Sugars: Using a stand mixer or hand mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes. This step is key to achieving a smooth batter and tender crumb.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. This helps maintain a stable batter. Then, stir in the vanilla extract to enhance the cake’s flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined—overmixing can make the cake dense.
  5. Incorporate the Caramel: Pour half of the batter into your prepared pan, then drizzle half the caramel sauce over the batter. Repeat with the remaining batter and caramel. Use a knife or skewer to gently swirl the caramel through the batter for beautiful marbling.
  6. Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with foil.
  7. Cool and Serve: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step prevents the cake from breaking and helps it set perfectly.

Notes

  • Room Temperature Ingredients: Make sure butter, cream cheese, and eggs are at room temperature for smooth mixing.
  • Use a Quality Caramel: Homemade or store-bought caramel can both work, but rich, buttery caramel yields the best flavor.
  • Don’t Overmix: Mix batter just until flour disappears to keep the pound cake tender.
  • Check Oven Temperature: Use an oven thermometer to ensure even baking and avoid drying out the cake.
  • Swirling Technique: Gently swirl caramel through the batter instead of mixing vigorously to create an appealing pattern.
  • Storage: Keep tightly wrapped at room temperature up to 3 days or freeze up to 3 months.
  • Reheat: Warm individual slices in microwave for 15-20 seconds or briefly in oven to restore softness.

Nutrition

Keywords: caramel, cream cheese, pound cake, dessert, moist cake, sweet, buttery, homemade caramel, easy dessert

Find it online: https://eazyummy.com/caramel-cream-cheese-pound-cake/