Here is a Caramel Cream Cheese Pound Cake recipe written clearly, in detail, and step by step.
Caramel Cream Cheese Pound Cake
Ingredients
For the cake
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1 1/2 cups unsalted butter, softened (340 g)
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8 oz cream cheese, softened (225 g)
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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1/4 teaspoon salt
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2 teaspoons vanilla extract
For the caramel sauce
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1 cup granulated sugar
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1/4 cup water
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1/2 cup heavy cream, warm
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4 tablespoons unsalted butter
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1 teaspoon vanilla extract
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Pinch of salt
Equipment
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10-inch bundt pan or tube pan
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Electric mixer
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Mixing bowls
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Saucepan
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Rubber spatula
Step-by-Step Directions
Step 1: Prepare the pan and oven
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Preheat your oven to 325°F (165°C).
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Grease the bundt or tube pan thoroughly with butter.
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Lightly dust the pan with flour, tapping out excess. Set aside.
Step 2: Make the caramel sauce
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In a heavy saucepan, combine sugar and water.
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Cook over medium heat without stirring until the sugar dissolves and turns deep amber in color. This takes about 8 to 10 minutes.
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Carefully add the warm heavy cream. The mixture will bubble rapidly.
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Stir in butter until melted and smooth.
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Remove from heat, add vanilla extract and salt.
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Set aside to cool to room temperature. The sauce will thicken as it cools.
Step 3: Cream butter and cream cheese
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In a large mixing bowl, add softened butter and cream cheese.
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Beat on medium speed for 3 to 4 minutes until completely smooth and fluffy.
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Scrape down the sides of the bowl as needed.
Step 4: Add sugar
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Gradually add granulated sugar to the butter mixture.
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Beat for 4 to 5 minutes until the mixture becomes light and creamy. This step is important for a tender pound cake.
Step 5: Add eggs
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Add eggs one at a time.
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Beat well after each addition.
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Make sure each egg is fully incorporated before adding the next.
Step 6: Add dry ingredients
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In a separate bowl, whisk together flour and salt.
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Add the flour mixture to the batter in two additions.
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Mix on low speed just until combined.
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Do not overmix.
Step 7: Add vanilla and caramel
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Add vanilla extract to the batter.
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Add 1/2 cup of the cooled caramel sauce.
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Gently fold until evenly mixed.
Step 8: Bake the cake
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Pour the batter evenly into the prepared pan.
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Smooth the top with a spatula.
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Bake for 75 to 85 minutes.
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The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Cool the cake
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Remove the cake from the oven.
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Let it cool in the pan for 15 minutes.
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Carefully invert onto a wire rack and allow to cool completely.
Step 10: Finish with caramel
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Warm the remaining caramel sauce slightly if needed.
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Drizzle over the cooled cake before serving.
Tips for Best Results
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Use room temperature ingredients for smooth batter.
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Do not rush the creaming process.
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If caramel becomes too thick, warm gently and stir.
