Caramel Cream Cheese Pound Cake

The 75-Minute Showstopper That Stays Moist for Days (No Cracks, No Graininess!)

Move over dry, dense pound cakes — this is next-level baking. The Caramel Cream Cheese Pound Cake delivers buttery richness, velvety texture, and deep swirls of molten caramel, all while staying beautifully moist for days. Whether you're baking for a holiday table, a celebration, or a cozy weekend treat, this is the dessert that proves homemade always beats store-bought.

Developed alongside a pastry chef trained under Thomas Keller, this recipe harnesses pro-level techniques with simple ingredients and no fancy tools. Let’s dive in.

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🍰 Why This Recipe Wins

• ✅ Moist for 5+ days thanks to a sour cream “moisture lock”
• ✅ Caramel that clings, not puddles, due to a perfect emulsion
• ✅ Zero cracks or sunken middles thanks to the Bundt “butter-sugar shield”
• ✅ Cream cheese crumb that’s soft, never curdled or grainy

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🧾 Ingredients

Serves: 12  Prep Time: 20 mins  Bake Time: 55 mins

🎂 The Velvet Crumb Base

• 1 cup unsalted butter, room temp
• 8 oz full-fat cream cheese, room temp
• 2½ cups granulated sugar
• 6 large eggs, room temp
• 1 cup sour cream, room temp
• 3 cups cake flour (or AP flour + 3 tbsp cornstarch)
• 1 tsp vanilla bean paste (or 2 tsp extract + ½ tsp vanilla seeds)

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🍯 The Caramel Core

• 1 cup light brown sugar, packed
• ½ cup unsalted butter, cold and cubed
• ¼ cup heavy cream, slightly warm
• 2 tbsp light corn syrup (prevents crystallization)
• 1 tsp flaky sea salt

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✨ The Finisher (Optional)

• Extra caramel sauce (for drizzle)
• Sea salt flakes (for garnish)
• Edible gold flakes (for wow-factor)

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👩‍🍳 Step-by-Step Instructions

Phase 1: Make the Caramel

1. In a saucepan, melt brown sugar and corn syrup over medium heat.
2. Once bubbling, add butter cubes slowly, whisking constantly.
3. Pour in warm cream and keep whisking until smooth.
4. Stir in sea salt, then remove from heat. Let cool while prepping batter.

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Phase 2: Create the Cream Cheese Base

1. Beat butter and cream cheese together until smooth (about 2 mins).
2. Gradually add sugar and mix until light and fluffy (3–5 mins).
3. Add eggs one at a time, mixing just until incorporated.
4. Mix in vanilla and sour cream until fully combined.

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Phase 3: Add the Dry Ingredients

1. Sift in cake flour gradually and mix on low just until no dry streaks remain.
2. Do not overmix — a gentle fold ensures a soft, even crumb.

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Phase 4: Assemble and Bake

1. Preheat oven to 325°F (165°C). Grease a Bundt pan thoroughly, then dust with sugar for a crisp edge.
2. Pour in half the batter. Add spoonfuls of caramel and swirl lightly.
3. Add remaining batter and swirl in more caramel (reserve some for drizzling).
4. Bake for 50–60 minutes or until a toothpick comes out clean.
5. Let cool in pan 15 minutes, then invert onto a rack.

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💡 Pro Tips

• Use room-temp ingredients to prevent curdling and create a smooth emulsion.
• Grease and sugar the pan, not flour — it prevents sticking and gives a golden crust.
• Corn syrup is essential to prevent the caramel from separating.
• Avoid overbaking. Start checking at 50 minutes.

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❄️ Storing & Freezing

• Fridge: Store in an airtight container for up to 5 days — stays moist!
• Freezer: Freeze whole or sliced for up to 2 months. Thaw at room temp or reheat gently.

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🎉 Serving Suggestions

• Drizzle with warm caramel sauce and a sprinkle of sea salt flakes.
• Serve with fresh berries or a scoop of vanilla ice cream.
• Turn leftovers into French toast slices or warm, topped with whipped cream.

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📸 Make It Social

Tag your creation with #CaramelCreamCheeseCake for a chance to be featured!

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🧁 Final Thoughts

This Caramel Cream Cheese Pound Cake is what happens when traditional comfort meets modern precision. It’s rich without being cloying, indulgent yet sophisticated — a dessert that makes you say “wow” before the first bite.

Whether you serve it warm at a family dinner or wrap it up as a holiday gift, this recipe guarantees rave reviews. No cracks. No dryness. Just cloud-soft perfection.