This Salted Caramel Cream Cheese Pound Cake is rich, buttery, and full of sweet-salty flavor! Made from scratch with a creamy texture and topped with a luscious caramel glaze!

What's better than a cream cheese pound cake? One that's topped with a delicious homemade salted caramel glaze. And it's salted which takes this pound cake to another level! It's soft, buttery, and perfectly balanced with a touch of salt that brings out every bit of flavor. If you love all things caramel and cream cheese this cake is for you. Never made caramel from scratch? No problem. We're baking this cake with quick caramel. Follow along with my video if you are more of a visual person.

Video Tutorial

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Image of Salted Caramel Cream Cheese Pound Cake

What Makes this pound cake a show stopper?

Includes not only a beautiful, but delicious caramel glaze.

Delicious sweet, salty and buttery flavor.

The cream cheese in this cake gives it a rich, creamy flavor.

Tips before you start

Use room temperature ingredients. This helps the butter, cream cheese, and eggs blend smoothly, creating a creamy, even batter for that perfect pound cake texture.

Cream the butter, cream cheese, and sugar well. Creaming until light and fluffy gives the cake structure and helps it rise beautifully.

Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.

Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.

Let it cool before glazing. Make sure the cake is completely cool before pouring the caramel glaze on top so it sets beautifully without soaking into the cake.

Take your time making the caramel. It's easier than you think and gives the glaze a deep, buttery flavor you can't get from store-bought. Make sure to properly combine your butter and brown sugar before adding any other ingredients.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Salted Caramel Cream Cheese Pound Cake recipe

This Salted Caramel Cream Cheese Pound Cake is rich, buttery, and full of sweet-salty flavor! Made from scratch with a creamy texture and topped with a luscious caramel glaze!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 15

Servings: people

Author: Ashley Frederick

Ingredients

Pound Cake Ingredients:
3 c All Purpose or Cake Flour
3 c Granulated Sugar
1 ½ c Salted Butter - Room Temperature
8 oz. Cream Cheese - Room Temperature
5 Large Eggs - Room Temperature
2 tbsps Vegetable oil
2 tsps Vanilla
Caramel Glaze Ingredients:
½ c Salted Butter - Room Temperature
1 c Light brown sugar
14 oz. Sweetened Condensed M ilk
1 teaspoon Vanilla extract
1 tablespoon Corn Syrup

Instructions

Pound Cake Instructions:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, blend the butter, oil and sugar together on medium speed until creamy.
Add the cream cheese and mix until combined.
Next, add the vanilla extract.
Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
Mix in the flour ½ c to 1 c at a time on low speed until combined.Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan.
Caramel Glaze Instructions:
In a large pot or pan, over medium heat, melt your stick of butter.
Add the brown sugar and mix until combined and no longer grainy.
Add the condensed milk and mix. Stir occasionally until your desired consistency is reached.
Add in the vanilla remove from the heat.
Immediately pour over the cooled cake as desired. Once the glaze has set, serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, and buttermilk should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Frequently Asked Questions

Can I make this cake without cream cheese?

Yes you can substitute the cream cheese with buttermilk, sour cream or heavy cream. I do recommend trying it at least once with the cream cheese though.

Can I use store-bought caramel sauce instead of homemade?

Absolutely! While homemade caramel gives a deeper, buttery flavor, a good-quality store-bought caramel works perfectly when you're short on time.

What kind of salt should I use for the topping?

Additional salt is not necessary due to the around of salt included in the butter used in this recipe. If you still want to top the cake with salt, I would reduce the amount of salt in the cake and caramel. Flaky sea salt or kosher salt for the best texture and flavor for a topping.

Why did my glaze come out grainy?

That usually means the sugar wasn't fully dissolved. Be sure to cook it long enough for the sugar to melts.

Should I use light brown sugar or dark brown sugar for the cake?

Either will work fine. Light brown sugar will make your icing a lighter color.

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