Name: Caramel Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 cup unsalted butter (softened); 8 oz cream cheese (softened); 2.5 cups granulated sugar; 6 large eggs (room temperature); 3 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 1 tsp salt; 1.5 tsp vanilla extract; 0.5 cup whole milk; 1 cup packed light brown sugar (for caramel); 0.5 cup unsalted butter (for caramel); 0.25 cup heavy cream; 1.5 tsp vanilla extract (for caramel); 1 pinch salt (for caramel)

Jump to Recipe

Creamy, buttery, and decadently topped with homemade caramel, this Caramel Cream Cheese Pound Cake is the kind of dessert that feels like a warm hug on a plate. With a dense, tender crumb thanks to cream cheese and a silky caramel drizzle that soaks into each slice, it’s a crowd-pleaser for potlucks, family dinners, or a special weekend bake. Fun fact: pound cake used to mean one pound each of butter, sugar, eggs, and flour—now we use modern measures but keep the old-fashioned richness. This recipe is delightfully simple and quicker than it looks, making it a go-to when you want something impressive without fuss. If you love other rich bakes like the apple cream cheese bundt, you’ll find similarities in comfort and flavor in this cake too: https://recipesfiber.com/apple-cream-cheese-bundt-cake-with-caramel-pecan-topping/. Try it for a cozy dessert everyone will ask for seconds.

What is Caramel Cream Cheese Pound Cake?

What’s in a name? Caramel Cream Cheese Pound Cake sounds like it’s the lovechild of two dessert heavyweights: the dense, rich pound cake and a sticky-sweet caramel topping. Curious how cream cheese makes a pound cake even better? It keeps the crumb moist and gives a slight tang that balances the sweetness—who wouldn’t want that? And why caramel? Because everything is better with that glossy, flowing sweetness. People joke that “the way to a man’s heart is through his stomach.” Who are we to argue? Bake this and see if it doesn’t become someone’s favorite. Go on—give it a try and see which family members claim it as their own.

Why You’ll Love This:

Creamy indulgence: The cream cheese folded into the batter gives the cake a lush, velvety crumb that practically melts in your mouth.
Homemade savings: Making your own caramel and pound cake is much more budget-friendly than bakery alternatives, and you control the ingredients.
Flavor fireworks: The buttery cake combined with a brown sugar-based caramel sauce offers deep, toasty sweetness with a hint of vanilla and salt that keeps each bite exciting.

If you enjoy our lighter strawberry variations, check out this Homemade Strawberry Cream Cheese Pound Cake for a fruity twist: https://recipesfiber.com/homemade-strawberry-cream-cheese-pound-cake/. But if you crave rich, caramel-forward comfort, this recipe is your new favorite. Ready to bake? Let’s do it.

How to Make:

Quick Overview

This Caramel Cream Cheese Pound Cake is straightforward: cream the butter and cream cheese with sugar, add eggs, fold in dry ingredients and milk, then bake until golden and springy. The standout element is the silky caramel sauce that you make on the stovetop and pour over the cooled cake—luxurious and simple. Prep time: about 20 minutes. Bake time: 60 to 75 minutes depending on pan. Total time: roughly 1 hour 20 minutes to 1 hour 40 minutes.

Ingredients

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
1/2 cup whole milk
1 cup packed light brown sugar (for caramel)
1/2 cup unsalted butter (for caramel)
1/4 cup heavy cream
1 1/2 tsp vanilla extract (for caramel)
1 pinch of salt (for caramel)

Notes on ingredients: Make sure butter and cream cheese are softened to room temperature to achieve a smooth, airy batter. Eggs at room temperature incorporate better. Whole milk helps keep the crumb tender.

Directions

Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan, or grease and line two 9×5-inch loaf pans if you prefer loaves.
In a large bowl, beat together 1 cup softened unsalted butter, 8 oz softened cream cheese, and 2 1/2 cups granulated sugar until light and fluffy—about 5 minutes. Scrape the bowl as needed so everything is well combined.
Add the 6 large eggs one at a time, beating well after each addition. This helps the batter emulsify and gives a smooth texture.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt to evenly distribute the leaveners.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the 1/2 cup whole milk. Begin and end with the flour mixture. Mix on low speed and stir only until just combined—overmixing will tighten the crumb.
Stir in 1 1/2 tsp vanilla extract by hand until evenly distributed.
Pour the batter into the prepared pan(s) and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake in the preheated oven: for a bundt pan, bake 65-75 minutes; for loaf pans, bake 60-70 minutes. Start checking at the shorter time. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for 15-20 minutes. Carefully invert onto a wire rack to cool completely before adding the caramel sauce.
For the caramel sauce: in a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup packed light brown sugar and stir constantly for 2-3 minutes until the mixture begins to bubble and the sugar dissolves.
Slowly add 1/4 cup heavy cream while stirring; continue to cook 2-3 more minutes until smooth and glossy.
Remove from heat and stir in 1 1/2 tsp vanilla extract and 1 pinch of salt. Taste and adjust salt if you like a more pronounced contrast.
Once the cake is completely cooled, drizzle the warm caramel sauce over the top, letting it cascade down the sides and soak into the cake.

Caramel Cream Cheese Pound Cake

What to Serve With:

Serve slices with lightly whipped cream or a scoop of vanilla ice cream for contrast. A handful of toasted nuts—pecans or walnuts—adds crunch. For drinks, pair with strong coffee, espresso, or a creamy latte to cut through the sweetness. If you want a fruit balance, a side of macerated berries or a simple berry compote brightens each bite.

Top Tips for Perfecting:

Ingredient swaps: For a slightly lighter texture, substitute half of the whole milk with sour cream. For dairy-free, try an equal amount of full-fat coconut milk and dairy-free butter alternatives, but flavor will differ.
Timing: Bring eggs, butter, and cream cheese to room temperature for a smoother batter and even baking.
Flavor boosts: Add a teaspoon of espresso powder to the batter to deepen the caramel notes, or fold in 1/2 cup chopped toasted pecans for texture.
Avoid overbaking: Start checking early and remove when a few moist crumbs cling to a toothpick—pound cakes stay moist best when not dried out.
Caramel care: Keep the caramel warm but not boiling; if it thickens too much, gently reheat with a splash of cream.

Storing and Reheating Tips:

Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days. The caramel will set but will still be delicious.
Freezing: Wrap slices tightly in plastic wrap and then foil, or freeze the whole cake wrapped well for up to 3 months. Thaw in the refrigerator overnight.
Reheating: To serve warm, heat individual slices in the microwave for 10-15 seconds or warm in a 300°F oven for 8-10 minutes. If frozen, let thaw fully before reheating gently to avoid toughening the crumb.

FAQs

What makes this pound cake different from a regular pound cake?
This version includes cream cheese in the batter, which adds moisture, a slight tang, and a velvety texture that separates it from traditional pound cake.

Can I make the caramel ahead of time?
Yes. You can make the caramel a day ahead and reheat gently before drizzling. Store it in the refrigerator and warm on low with a splash of cream if it thickens.

Can I use a different pan?
You can use two 9×5 loaf pans or a 10-inch bundt pan. Adjust baking time accordingly—bundt pans usually need a bit longer.

How do I prevent the cake from sticking to the pan?
Grease thoroughly and dust with flour, or use a baking spray with flour. For bundt pans, use a pastry brush to get in crevices and tap out excess flour.

Can I halve this recipe?
Yes, you can halve the ingredients and bake in a smaller pan, but baking times will change. Check for doneness earlier and adjust as needed.

Conclusion

This Caramel Cream Cheese Pound Cake is an easy, comforting showstopper that balances a tender, rich crumb with a glossy, buttery caramel finish—perfect for gatherings or a simple dessert to brighten your week. It’s approachable to make, stores well, and rewards you with deep, buttery flavor every time. For another caramel-forward take on cream cheese pound cake inspiration, see Mile High Cream Cheese Pound Cake with Soft Caramel — Old Country Kitchenware for further ideas and variations: Mile High Cream Cheese Pound Cake with Soft Caramel. Give this recipe a try and share slices with the people you love—after all, great baking brings everyone together.