Caramel Cream Cheese Pound Cake
The 75-Minute Showstopper That Actually Stays Moist (No Cracks, Zero Graininess)
This recipe builds on the classic cream cheese pound cake method but adjusts mixing, oven temperature, and sugar structure to guarantee a velvety crumb with no surface cracking. The caramel is incorporated in two ways: a deeply flavored caramelized sugar syrup in the batter and a poured caramel glaze that sets into a glossy finish.
Yield
1 standard 10-cup bundt cake (or 9×5 loaf with some excess batter)
Total Time
About 75 minutes bake time; 20–25 minutes active prep
Ingredients
For the Caramel Syrup (used in the batter)
½ cup granulated sugar
2 tablespoons water
½ cup heavy cream, warmed
1 teaspoon vanilla extract
Pinch of fine salt
For the Pound Cake Batter
1 cup unsalted butter, softened to cool-room temperature
8 ounces full-fat cream cheese, softened but still slightly cool
2 cups granulated sugar
4 large eggs, room temperature
2 ½ cups cake flour, sifted
1 teaspoon fine salt
1 teaspoon vanilla extract
All the caramel syrup, cooled to lukewarm
For the Caramel Glaze
4 tablespoons unsalted butter
½ cup light brown sugar, packed
3 tablespoons heavy cream
½ teaspoon vanilla extract
Small pinch of salt
Instructions
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