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!
Servings: 12 people
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 Milk
- 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.