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 a toothpick inserted in the center of the cake comes out clean/with moist crumbs.
- 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.
- Mix in the vanilla and corn syrup, then 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 cream cheese should be at room temperature 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.