Step 1: Make the Caramel Syrup
Combine the ½ cup sugar and 2 tablespoons water in a small heavy saucepan.
Cook over medium heat without stirring until the sugar dissolves, then increase to medium-high and allow it to become a deep amber. Swirl occasionally; do not stir.
Remove from heat and slowly pour in the warm cream. It will bubble vigorously.
Stir until smooth, then add vanilla and a pinch of salt.
Let the caramel cool until just warm but still fluid. It should be pourable, not hot.
Why this matters:
This syrup adds deep flavor and moisture without compromising the classic dense crumb of a pound cake. Adding it warm integrates it smoothly and prevents graininess.
Step 2: Prepare the Pan and Oven
Preheat oven to 325°F (163°C).
Grease a 10-cup bundt pan using softened butter, then dust lightly with flour, tapping out the excess.
Keep the pan at room temperature; a cold, overly greasy, or unevenly coated pan increases the chance of cracks.
Why this matters:
A moderately low temperature and even pan coating keep the top from setting too quickly, which is what causes splitting.
Step 3: Start the Batter
In a stand mixer fitted with the paddle, beat the butter and cream cheese on medium speed for 3 minutes, scraping down the bowl halfway.
Add the sugar gradually and beat another 3–4 minutes, until pale and fluffy.
Key technique:
You want aeration without whipping. Over-aeration creates peaks and cracks. Medium speed only.
Step 4: Add the Eggs
Add the eggs one at a time on medium-low speed, mixing just until each disappears.
Scrape the bowl well.
Mix in the vanilla.
Avoid curdling:
If the mixture begins to look slightly separated, add 1 tablespoon of flour; this stabilizes the emulsion.
Step 5: Add the Dry Ingredients and Caramel
Whisk together the cake flour and salt separately.
Add the flour in three additions on low speed, mixing only until the streaks are almost gone. Do not overmix.
With the mixer still on low, slowly pour in the cooled caramel syrup.
Mix just until the batter is smooth.
Texture checkpoint:
The batter should be thick, satiny, and smooth. If it appears lumpy or curdled, mix on low 5–10 seconds more; it will come together.
Step 6: Bake
Pour batter into the prepared bundt pan and smooth the top.
Tap the pan firmly on the counter twice to eliminate large air pockets.
Bake at 325°F for 70–78 minutes, depending on your oven.
The cake is done when a long skewer emerges clean with only moist crumbs and the top springs back lightly.
To prevent cracks:
Place the bundt pan slightly off-center in the oven (never too close to the back wall).
Avoid opening the door during the first 55 minutes.
Step 7: Cool Properly
Let the cake cool in the pan for 12–15 minutes only.
Turn out onto a cooling rack and cool completely before glazing.
Why not cool longer in the pan:
Trapped steam can cause a damp ring at the bottom or compromise the crust.
Caramel Glaze
Step 1: Make the Glaze
In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar and cook for 1 minute until the sugar begins to dissolve.
Add the heavy cream and bring to a gentle simmer for 1 minute.
Remove from heat and add vanilla and salt.
Let cool slightly until thickened but still pourable.
Step 2: Glaze the Cake
Pour the warm glaze evenly over the cooled cake, allowing it to fall naturally down the sides.
Texture and Technique Notes
Moisture retention:
The combination of cream cheese, controlled mixing, and the caramel syrup keeps the crumb tight, velvety, and never dry.
No cracks:
Lower baking temperature, gradual mixing, and the correct pan preparation eliminate the rapid top-setting that causes classic pound cake splits.
No graininess:
Using softened but cool cream cheese, warming the caramel, and not over-whipping the butter mixture ensure the batter stays emulsified.
