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–+ servings

Caramel Cream Cheese Pound Cake

This Caramel Cream Cheese Pound Cake delivers buttery richness and deep swirls of molten caramel while staying beautifully moist for days.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

The Velvet Crumb Base
  • 1 cup unsalted butter, room temp
  • 8 oz full-fat cream cheese, room temp
  • 2.5 cups granulated sugar
  • 6 large eggs, room temp
  • 1 cup sour cream, room temp moisture lock
  • 3 cups cake flour (or AP flour + 3 tbsp cornstarch) cake flour recommended
  • 1 tsp vanilla bean paste (or 2 tsp extract + ½ tsp vanilla seeds)
The Caramel Core
  • 1 cup light brown sugar, packed
  • 0.5 cup unsalted butter, cold and cubed
  • 0.25 cup heavy cream, slightly warm
  • 2 tbsp light corn syrup prevents crystallization
  • 1 tsp flaky sea salt
The Finisher (Optional)
  • Extra caramel sauce (for drizzle)
  • Sea salt flakes (for garnish)
  • Edible gold flakes (for wow-factor)

Method
 

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.
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.
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.
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.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gSodium: 250mgFiber: 1gSugar: 45g

Notes

Use room-temp ingredients to prevent curdling. Grease and sugar the pan for a golden crust. Corn syrup prevents the caramel from separating. Avoid overbaking - start checking at 50 minutes.

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