Description
Indulge in the rich, buttery goodness of this Caramel Cream Cheese Pound Cake—perfect for any celebration or cozy dessert moment!
Ingredients
1 1/2 cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
Caramel sauce for drizzling (optional)
Directions
Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to ensure your cake comes out effortlessly.
In a large mixing bowl, beat together the softened butter and cream cheese until creamy and well blended.
Gradually add the sugar, mixing until the batter is light, fluffy, and heavenly.
Add the eggs one at a time, mixing well after each to create a smooth, cohesive batter.
In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the butter mixture until just combined—avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared bundt pan.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will be filled with the irresistible aroma of baked goodness!
Allow the cake to cool in the pan for a few minutes, then carefully invert onto a serving plate.
Drizzle with caramel sauce before serving for an extra touch of indulgence.
Servings: 12–14
Prep Time: 15 minutes | Cook Time: 60–70 minutes | Total Time: 1 hr 25 min
Savor each bite of this luscious Caramel Cream Cheese Pound Cake—perfect for dessert lovers and special occasions alike!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure all cold ingredients (butter, cream cheese, eggs) are at true room temperature for about 1 hour. This is crucial for a smooth, lump-free batter. Preheat your oven to 325°F (160°C) and thoroughly grease and flour every crevice of a 10-12 cup Bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium-high speed for 3-4 minutes until completely homogeneous and pale. Gradually add the sugar with the mixer running, then beat for another 4-5 minutes until extremely light and fluffy. Scrape the bowl down. Add the eggs one at a time, mixing for a full 60 seconds after each addition and scraping the bowl halfway through.
In a separate bowl, whisk the flour and baking powder. With the mixer on low, add the dry ingredients in three parts, mixing only until the flour disappears after each addition. Finish by hand with a spatula to ensure no unmixed flour remains at the bottom. Pour the thick batter into the prepared pan and smooth the top.
Serving Suggestions
While delicious plain, this cake shines with creative presentation. For a classic touch, dust with powdered sugar. Elevate it by warming the caramel sauce slightly and drizzling generously over each slice. Serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a sophisticated twist, garnish with a sprinkle of flaky sea salt to balance the sweetness.
How-to Summary
To make this Caramel Cream Cheese Pound Cake: Bring ingredients to room temperature. Cream butter, cream cheese, and sugar until very fluffy. Incorporate eggs one by one. Gently mix in dry ingredients. Bake in a prepared Bundt pan at 325°F for 60-70 minutes. Cool briefly, then invert. Finish with caramel drizzle before serving.
Frequently Asked Questions
Can I use salted butter? It’s not recommended. The salt content varies and could overpower the delicate flavor. Using unsalted butter allows you to control the seasoning.
Why did my cake stick to the pan? This is often due to insufficient pan preparation. Use a non-stick baking spray with flour, or meticulously grease with butter and dust with flour, ensuring every surface is covered.
Can I make this in loaf pans? Yes. Divide the batter between two standard loaf pans. The baking time will be reduced to about 45-55 minutes. Always test for doneness with a toothpick.
How should I store leftovers? Store the cake, tightly covered, at room temperature for up to 3 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
My cake is dense and gummy. What went wrong? This is typically caused by overmixing the batter after adding the flour, which develops the gluten. Mix only until the flour is just incorporated.
Common Mistakes to Avoid
- Using cold ingredients: This prevents proper emulsification, leading to a curdled-looking batter and a dense texture.
- Overmixing the flour: Once you add the dry ingredients, mix gently and stop as soon as no white streaks remain.
- Under-creaming: Do not rush the creaming of the butter, cream cheese, and sugar. This step incorporates air, which is vital for the cake’s structure.
- Not testing for doneness: Ovens vary. Start checking at 60 minutes with a toothpick or skewer. It should come out with just a few moist crumbs.
Conclusion
This Caramel Cream Cheese Pound Cake is a masterclass in rich, comforting dessert baking. By following the detailed guide and avoiding common pitfalls, you’ll achieve a stunning cake with a velvety crumb and luxurious flavor. Its versatility makes it perfect for both everyday treats and celebratory centerpieces. The final caramel drizzle adds a perfect note of decadence, making each slice an unforgettable experience of homemade goodness.