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.
Ingredients
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
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
-
In a large bowl, cream butter, cream cheese, and sugar on medium-high for 5–7 minutes until pale and fluffy.
-
Add eggs, one at a time, mixing fully after each. Scrape down the bowl halfway through.
-
Gradually mix in cake flour on low speed until just combined. Stir in vanilla by hand.
-
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.
-
Cool in pan 20 minutes, then invert onto a wire rack to cool completely.
3. Make the Caramel Glaze
-
In a heavy-bottomed saucepan, melt butter over medium heat.
-
Add sugar and evaporated milk, stirring constantly until sugar dissolves.
-
Continue cooking and stirring frequently ~45 minutes until thick and golden.
-
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