Southern Caramel Cream Cheese Pound Cake: A Slice of Sweet, Buttery Heaven

Welcome to Your New Favorite Cake

Hey friends, Beau here! Let’s get straight to the good stuff. If you’ve been hunting for a dessert that doesn’t just satisfy a sweet tooth but practically gives it a warm, buttery hug, you’ve landed in the right spot. Today, we’re diving headfirst into my all-time, never-fail, always-gets-raves Southern Caramel Cream Cheese Pound Cake.

This isn’t just a cake; it’s an experience. Imagine the dense, velvety crumb of a classic pound cake, but amplified with the tangy richness of cream cheese. Now, picture that same masterpiece drowned in a luxuriously rich, homemade caramel glaze that seeps into every single pore. This cake is the star of family reunions, the hero of potlucks, and the secret weapon you pull out when you really, really want to impress someone. It’s the definition of a feel-good food, and I’m so excited to guide you through it. So, tie on your favorite apron, and let’s create some magic together.

The Cake That Started It All

This recipe takes me right back to my grandma’s linoleum-floored kitchen. The air was always thick with the scent of something baking, but her caramel pound cake was the holy grail. She’d never use a mixer—just a big, yellow bowl and a wooden spoon, her arms moving with a rhythm that seemed as ancient as the hills. I’d sit at the table, legs swinging, watching her like it was the greatest show on earth.

One summer, she finally let me “help” by pouring in the vanilla. I was so nervous I nearly dropped the bottle, but her hand steadied mine. She said, “Beau, the secret isn’t in the recipe. It’s in the love you stir into it.” That moment, the smell of caramelizing sugar and the feel of her flour-dusted hand on my shoulder, is baked into my memory forever. My version adds the cream cheese for an extra layer of indulgence, but the soul? That’s all Grandma. Every time I bake this, it feels like she’s right there with me, and I hope it brings a little of that same warmth to your kitchen, too.

Gathering Your Golden Ingredients

Great cakes start with great ingredients, and this one is no exception. Let’s break down what you’ll need and why each one is a superstar. Having everything at room temperature is non-negotiable here—it’s the chef’s secret to a perfectly smooth, non-curdled batter that bakes up like a dream.

For the Pound Cake:

• 3 cups Cake Flour: This lower-protein flour gives us that tender, fine crumb we crave in a pound cake. Chef’s Tip: If you’re in a pinch, you can make a DIY version by measuring 3 cups of all-purpose flour, removing 6 tablespoons of it, and replacing that with 6 tablespoons of cornstarch. Whisk it well!
• 3 cups Granulated Sugar: It sweetens, sure, but it also helps create that beautiful, delicate crust.
• 3 sticks (1.5 cups) Unsalted Butter, softened: The foundation of flavor and that signature dense, moist texture. I use unsalted to control the salt level.
• 1 (8 oz) package Cream Cheese, softened: The magic ingredient! It introduces a subtle tang and incredible moisture, preventing the cake from being dry.
• 6 large Eggs, room temperature: They provide structure and richness. Room temperature eggs blend into the batter much more smoothly.
• 1 tablespoon Vanilla Extract: Use the good stuff! It adds a beautiful, warm aroma. Fun Swap: Try using 2 teaspoons of vanilla and 1 teaspoon of almond extract for a nuanced flavor.

For the Rich Caramel Glaze:

• 2 sticks (1 cup) Salted Butter: Using salted butter here balances the intense sweetness of the glaze and adds a wonderful buttery depth.
• 2 cups Granulated Sugar: This is what we’ll caramelize to create the deep, complex flavor of the glaze.
• 2 (12 oz) cans Evaporated Milk: Not to be confused with sweetened condensed milk! This gives the glaze its creamy, pourable consistency without making it overly sweet.
• 1 teaspoon Vanilla Extract: We stir this in at the very end to preserve its flavor.

Let’s Bake: The Step-by-Step Symphony

Okay, team. We’re all set. Follow these steps, and you’ll have a masterpiece. Remember, baking is a labor of love, so don’t rush it!

1. Prep Like a Pro: First things first, preheat your oven to a steady 325°F (165°C). Grab your trusty 10-inch Bundt pan and give it a really good coating of butter or non-stick spray. Now, dust it with a little flour, tapping out the excess. This dynamic duo ensures your beautiful cake will release cleanly. Chef’s Hack: After flouring, pop the pan in the fridge for 10 minutes. The cold butter hardens and creates an even more non-stick surface!
2. The Creaming Foundation: In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the softened butter, cream cheese, and sugar. Beat this on medium-high speed for a full 5-7 minutes. I’m not kidding—set a timer! You want it to be incredibly pale, fluffy, and almost white. This step incorporates air, which is crucial for the cake’s texture.
3. Egg-cellent Incorporation: With the mixer on low, add your room-temperature eggs one at a time. Let each egg fully incorporate into the batter before adding the next. This patience prevents the batter from breaking and ensures a smooth, emulsified mixture. Scrape down the bowl halfway through.
4. Bringing It All Together: Gradually add the cake flour to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix! Overworking the flour develops gluten, which can make the cake tough. Finally, stir in that glorious vanilla extract by hand.
5. Bake to Perfection: Spoon the thick, luscious batter into your prepared Bundt pan and smooth the top. Place it in the center of your preheated oven and bake for 1 hour and 15 minutes. Start checking for doneness at the 1-hour mark. The cake is ready when a long toothpick or skewer inserted into the center comes out clean, and the top is a deep golden brown.
6. The All-Important Cool Down: Once baked, let the cake cool in the pan on a wire rack for 20 minutes. This allows the structure to set. Then, carefully invert the pan onto the rack and lift it off. Let the cake cool completely before you even *think* about adding the glaze. A warm cake will absorb the glaze too quickly and can become soggy.
7. Conquer the Caramel Glaze: While the cake cools, make your glaze. Use a heavy-bottomed, deep saucepan (this is key to preventing boil-overs). Melt the salted butter over medium heat. Add the sugar and evaporated milk, and stir constantly until the sugar dissolves. Now, the test of patience: continue cooking and stirring frequently for about 45 minutes. You’ll see it slowly thicken and turn a beautiful caramel color. It’s ready when it coats the back of a spoon. Remove it from the heat and stir in the vanilla. Let it cool slightly; it will thicken more as it sits.
8. The Grand Finale: Place your completely cooled cake on a serving plate. Pour the warm (not piping hot) caramel glaze generously over the top, letting it cascade down the sides in delicious rivulets. Let it set for about 30 minutes before slicing.

How to Serve This Masterpiece

Presentation is part of the joy! I love serving this cake on a beautiful cake stand to really show it off. A simple, thin slice is incredibly rich, so you don’t need a huge piece. For an extra touch of decadence, warm the slice slightly in the microwave for 10 seconds and serve it with a small scoop of high-quality vanilla bean ice cream. The contrast of warm cake, cool ice cream, and gooey caramel is next-level. A cup of strong black coffee or a cold glass of milk is the perfect companion to cut through the sweetness.

Make It Your Own: Fun Recipe Twists

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite variations:

• Bourbon-Spiked Caramel: Add 2 tablespoons of good bourbon to the caramel glaze along with the vanilla for a wonderfully grown-up, complex flavor.
• Apple-Cinnamon Delight: Fold 1 cup of finely chopped, toasted pecans and 1 teaspoon of ground cinnamon into the cake batter before baking. The nutty crunch and warm spice are a match made in heaven with the caramel.
• Sea Salt Sensation: Finish the glazed cake with a light sprinkling of flaky sea salt. The salty-sweet combo is absolutely irresistible.
• Chocolate Caramel Swirl: Pour half the batter into the pan. Drizzle with 1/2 cup of chocolate fudge sauce, then top with the remaining batter and swirl with a knife. You get a marbled effect that chocolate lovers will adore.
• Dairy-Free Version: Use plant-based butter and cream cheese, and replace the evaporated milk with canned full-fat coconut milk. The result is surprisingly rich and delicious!

Beau’s Chef’s Notes & Kitchen Stories

This recipe has been a living, evolving thing in my kitchen. The first time I made it by myself, I was so proud I took a picture and sent it to my mom. I also forgot the vanilla in the cake. It was still good, but it taught me to always line up my ingredients beforehand (we chefs call this mise en place). Another time, I got a phone call while making the caramel and let it boil over. Let me tell you, cleaning solidified caramel off a glass stovetop is a rite of passage I don’t wish on anyone! So, learn from my mistakes: stay focused during the caramel stage. The beauty of this cake is its resilience. Even with little hiccups, it almost always turns out delicious.

Your Questions, Answered!

I’ve gotten a lot of questions about this cake over the years. Here are the most common ones to help you succeed.

Q: My cake is browning too fast on top but isn’t cooked in the middle. Help!
A: This is a classic oven issue! Ovens can have hot spots. If you see the top browning too quickly, tent it loosely with a piece of aluminum foil for the remainder of the baking time. This will shield it from direct heat and allow the center to cook through without burning the top.

Q: Why is my caramel glaze grainy?
A: Graininess usually means the sugar crystallized. To prevent this, make sure you stir constantly until the sugar is fully dissolved at the beginning. Avoid scraping the sides of the pot with your spoon once you start cooking, as sugar crystals can form there and trigger a chain reaction.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually gets better and more moist the next day. Bake and cool the cake completely, wrap it tightly in plastic wrap (without glaze), and store it at room temperature. Make the glaze the day you plan to serve it for the best texture and shine.

Q: My cake stuck to the pan! What now?
A: Don’t panic! First, let it cool a bit longer. Then, take a thin, flexible butter knife and gently work it between the cake and the pan all the way around. You can also try placing the bottom of the pan on a warm, damp towel for a minute to slightly loosen the butter. If a few pieces break off, just place them back and cover the evidence with a generous pour of caramel glaze. No one will ever know.

Southern Caramel Cream Cheese Pound Cake with Rich Caramel Glaze

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• Author: BeauCollier

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Description

Southern Caramel Cream Cheese Pound Cake

A dense, velvety pound cake with cream cheese and a luscious homemade caramel glaze—pure Southern comfort in every bite.

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Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups cake flour

• 3 cups granulated sugar

• 3 sticks (1½ cups) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 6 large eggs, room temperature

• 1 tbsp vanilla extract

For the Caramel Glaze:

• 2 sticks (1 cup) salted butter

• 2 cups granulated sugar

• 2 (12 oz) cans evaporated milk

• 1 tsp vanilla extract

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Instructions

1. Prep

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan. For extra release, refrigerate the pan 10 minutes after flouring.

2. Make the Cake

1. In a large bowl, cream butter, cream cheese, and sugar on medium-high for 5–7 minutes until pale and fluffy.

2. Add eggs, one at a time, mixing fully after each. Scrape down the bowl halfway through.

3. Gradually mix in cake flour on low speed until just combined. Stir in vanilla by hand.

4. Pour batter into prepared pan, smooth top, and bake 1 hour 15 minutes. Check at 1 hour; cake is done when a toothpick comes out clean.

5. Cool in pan 20 minutes, then invert onto a wire rack to cool completely.

3. Make the Caramel Glaze

1. In a heavy-bottomed saucepan, melt butter over medium heat.

2. Add sugar and evaporated milk, stirring constantly until sugar dissolves.

3. Continue cooking and stirring frequently ~45 minutes until thick and golden.

4. Remove from heat, stir in vanilla, and let cool slightly.

4. Glaze & Serve

• Pour warm (not hot) caramel over completely cooled cake.

• Let set 30 minutes before slicing.

• Serve with ice cream, whipped cream, or a dusting of flaky sea salt if desired.

Notes

• Prevent grainy glaze: Stir constantly until sugar dissolves; avoid scraping pot sides.

• Avoid sinking: Don’t overmix flour; don’t open oven early.

• Fast-browning tops: Tent with foil if necessary.

Nutrition

• Calories: 550–600 Cal Per Serving
• Sugar: 45g
• Fat: 30g
• Carbohydrates: 65g

A Little Note on Nutrition

Let’s be real, friends—this is a celebration cake, a treat to be savored and enjoyed with people you love. It’s not an everyday health food, and that’s perfectly okay! Food is about joy and connection, too. A standard slice (about 1/12th of the cake) will have roughly 550-600 calories, 30g of fat, 65g of carbohydrates, and 45g of sugar. It’s rich, so a little goes a long way. Enjoy it mindfully, and savor every single delicious, buttery, caramel-drenched bite without an ounce of guilt.

Final Thoughts from My Kitchen to Yours

Well, there you have it—my heart and soul in cake form. This Southern Caramel Cream Cheese Pound Cake is more than a recipe; it’s a tradition, a comfort, and a guaranteed smile-maker. I hope you feel empowered to bake it, share it, and make it a part of your own family’s story.

Remember, the best ingredient you can add is your own love. So don’t stress over a little spilled flour or a slightly lopsided cake. It’s all part of the beautiful, messy, and utterly delicious journey of cooking. Now, I’d love to hear from you! Did you add your own twist? Did your family go crazy for it? Share your stories and photos with me over on Instagram by tagging @Feastical. Happy baking!

With a full heart and an even fuller plate,
Beau