Cream Cheese Pound Cake with Caramel Sauce is a decadent and flavorful dessert that combines the rich, buttery texture of pound cake with a smooth, velvety caramel sauce. This cake is perfectly dense yet tender, and the addition of cream cheese adds a wonderful tang that complements the sweetness of the caramel. Whether you’re serving it for a special occasion or as a comforting dessert after dinner, this pound cake is sure to impress.
Creamy and Rich Cream Cheese Pound Cake with Caramel Sauce
The pound cake is delicious on its own, but when drizzled with warm caramel sauce, it becomes an irresistible treat. This recipe is easy to follow, and the cake stays moist for days, making it ideal for baking ahead of time. Let’s dive into the steps to create this delightful dessert.
Preparation Time: 20 minutes
Cooking Time: 55-70 minutes
Servings: 12
Equipment:
- Bundt pan
- Electric mixer
Recipe Title: Cream Cheese Pound Cake with Caramel Sauce
Ingredients for the Pound Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 2 cups granulated sugar
- 2 1/2 teaspoons pure vanilla extract
- 6 large eggs
For the Caramel Sauce:
- 1 cup brown sugar
- 1/2 stick butter (4 tablespoons)
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
- Pinch of salt
Directions for Pound Cake:
- Preheat your oven to 350°F and place the oven rack in the center. Butter and flour a Bundt pan or spray it with non-stick spray that contains flour.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and cream cheese until smooth.
- Gradually add the sugar, scraping down the sides of the bowl as needed. Beat on medium-high speed until light and fluffy, about 5 minutes.
- Add the vanilla extract and beat until incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually add the flour mixture in three additions, mixing just until incorporated.
- Pour the batter into the prepared Bundt pan, smoothing the top.
- Bake for 55-70 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 20-30 minutes before removing from the pan.
Directions for Caramel Sauce:
- In a medium saucepan, combine the brown sugar, butter, evaporated milk, vanilla extract, and a pinch of salt.
- Cook over medium-low to medium heat, whisking gently for 5-7 minutes, until the sauce thickens.
- Once thickened, remove from heat. Serve the sauce warm over slices of the pound cake, or refrigerate it to enjoy later.
This Cream Cheese Pound Cake, topped with rich caramel sauce, is sure to be a crowd-pleaser. The cake’s moist, tender crumb pairs perfectly with the buttery caramel, making each bite truly indulgent. Enjoy!