Description
A rich, velvety cream cheese pound cake swirled with luscious caramel and topped with a decadent caramel glaze. Perfect for special occasions or an indulgent dessert.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) caramel sauce (plus extra for drizzling)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp caramel sauce (for glaze)
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan.
- Cream together butter, cream cheese, and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared pan, drizzle half of the caramel sauce over the batter, then add the remaining batter and drizzle with the remaining caramel. Swirl gently with a knife.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Whisk together powdered sugar and caramel sauce to make the glaze, then drizzle over the cooled cake before serving.
Notes
- Ensure cream cheese and butter are at room temperature for a smooth batter.
- Swirl the caramel gently to create a marbled effect without mixing it in completely.
- This cake tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: caramel pound cake, cream cheese bundt cake, caramel glaze cake, rich dessert