Thank you so much for being here – truly. Whether you’re a loyal reader or just stumbled upon this post while chasing caramel dreams, I’m thrilled to share this incredibly rich and tender Caramel Cream Cheese Pound Cake with you.

There are cakes that make an entrance, and then there are cakes that linger in your memory. This is the second kind. Moist and buttery from the cream cheese, with a golden crust and a drizzle of homemade caramel sauce that’s honestly the stuff of sweet tooth fantasy. It’s elegant enough for the holidays, yet simple enough for a cozy Sunday bake. A total win.

What Is Caramel Cream Cheese Pound Cake?

This cake is a classic pound cake at heart, but made extra decadent with cream cheese in the batter and a glossy caramel sauce poured over the top. It’s baked low and slow in a bundt or loaf pan to ensure a dense but tender crumb — every slice is buttery, golden, and melt-in-your-mouth moist.

Why You’ll Love It:

Ultra-moist texture – thanks to the cream cheese!
Rich caramel topping – poured on while warm, it soaks in just enough to enhance every bite.
Make-ahead friendly – even better the next day.
Versatile – perfect for brunch, dessert, or gifting.

The Flavor? Buttery. Tangy. Sweet.

This is one of those cakes where each bite hits differently — the tang from the cream cheese, the warmth of vanilla, the sweetness of caramel… it’s comfort and luxury all in one forkful.

Ingredients You’ll Need

For the Pound Cake:

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla extract
½ cup whole milk

For the Caramel Sauce:

1 cup packed light brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt

Tools You’ll Need

10-inch bundt pan or two 9×5-inch loaf pans
Electric mixer or stand mixer
Mixing bowls
Whisk and spatula
Wire rack
Small saucepan (for caramel)
Toothpick or skewer (for doneness check)

Ingredient Add-Ins & Substitutions

Want to switch it up? Here are a few fun twists:

Chopped pecans or walnuts – mix into the batter for a nutty crunch.
Cinnamon swirl – layer a cinnamon-sugar mixture between batter for added warmth.
Brown butter – swap regular butter in the caramel for brown butter richness.

Gluten-free – try a 1:1 gluten-free flour blend.
Lactose-free – use lactose-free cream cheese and plant-based butter/milk.

How to Make Caramel Cream Cheese Pound Cake

Step 1: Prep Your Pan

Preheat your oven to 325°F (163°C). Generously grease and flour your bundt or loaf pans to avoid sticking.

Step 2: Cream Butter, Cream Cheese & Sugar

In a large bowl, beat softened butter and cream cheese until light and fluffy – about 4–5 minutes. Add sugar and beat again until well combined.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This ensures a smooth, emulsified batter.

Step 4: Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Combine Wet & Dry

Alternate adding the dry ingredients and milk into the creamed mixture, beginning and ending with flour. Stir in vanilla extract. Mix just until smooth — don’t overdo it!

Step 6: Bake

Pour batter into your prepared pan(s), smoothing the top. Bake:

Bundt pan: 65–75 minutes
Loaf pans: 60–70 minutes
Insert a toothpick — if it comes out clean or with a few moist crumbs, it’s done.

Step 7: Cool

Let cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely.

Make the Caramel Sauce

In a medium saucepan:

Melt the butter over medium heat.
Stir in brown sugar and cook for 2–3 minutes until bubbling.

Slowly add heavy cream while stirring constantly.
Cook another 2–3 minutes until smooth and glossy.
Remove from heat and stir in vanilla and salt.

Let it cool slightly, then drizzle generously over your cooled cake. The smell at this point? Unreal.

What to Serve with This Cake

This pound cake is luxurious enough to shine on its own, but here are some pairing ideas:

A hot cup of coffee or chai
Fresh fruit like berries or poached pears
A scoop of vanilla bean ice cream
A dollop of whipped cream and a sprinkle of toasted pecans

Tips for Success

Room temperature ingredients are key! They create a smoother, airier batter.
Don’t overmix once the flour is added — this can make the cake dense.
Check early – every oven is different. Begin testing 5 minutes before the lowest bake time.

Cool completely before adding caramel or it will melt right off (still delicious, just messy!).

Storage Instructions

Room Temp: Store in an airtight container up to 3 days.
Refrigerate: Up to 7 days, tightly wrapped.
Freeze: Slice, wrap individually, and freeze for up to 2 months. Thaw at room temperature.

FAQ – You Asked, I Answered!

Can I use low-fat cream cheese?

You can, but full-fat gives the best texture and flavor.

Can I make this cake a day ahead?

Yes – it actually tastes better the next day as the flavors develop!

Can I double the caramel sauce?

Absolutely. It’s so good, you’ll want extra for drizzling on everything.

Can I bake it in a 9×13 pan?

Yes, just reduce the baking time slightly (start checking around 50 minutes).

In Summary

This Caramel Cream Cheese Pound Cake is everything a cake should be: rich, moist, elegant, and unforgettable. It’s the kind of recipe that becomes part of family traditions — the one everyone asks you to make “just one more time.” And that warm caramel drizzle? A dreamy final touch.

More Cakes You’ll Love

Share Your Bake!

Tried this recipe? I’d LOVE to see it!
📍 Pin it on Pinterest, tag me on Instagram, or leave a comment below. Nothing makes me happier than seeing your beautiful bakes!

Nutritional Info (Per Slice – 1 of 12)

Calories: ~470
Carbs: 52g
Fat: 27g
Protein: 6g
Sugar: 36g
These are estimates and can vary depending on ingredients used.