Are you ready to impress your family and friends with a dessert that looks as good as it tastes? Introducing the Mile-High Cream Cheese Pound Cake, a buttery, velvety treat topped with rich, soft caramel. Whether baking for a special occasion or needing a sweet treat, this recipe will become your go-to.
What Makes This Pound Cake Special?
This pound cake isn’t like the others. Combining a full pound of butter, cream cheese, and eggs gives it an irresistibly tender and rich texture. With its homemade caramel glaze on top, this cake is just the right amount of sweet and rich.
Who Is This Recipe For?
Whether you’ve baked before or are just starting, this recipe is easy to follow and will turn out well. You can make it for holidays, parties, or whenever you want a treat that will steal the show.
Ingredients
Key Ingredients:
- Four sticks of butter: Makes it rich and moist.
- 16 ounces of cream cheese: the key to that smooth feel.
- Cake flour makes a soft crumb.
- Sugar: Sweetens and caramelizes for flavor depth.
- Eggs (10 large): Provide structure and richness.
- Vanilla extract makes the taste better.
Advice on How to Choose Ingredients:
For the best taste, use good butter and vanilla extract.
To ensure the mixing goes smoothly, bring all ingredients to room temperature.
Kitchen Equipment Needed
You will need a large mixing bowl, Old Country Kitchenware square tube pan, parchment paper, baking spray or pan coat, a wire rack, a medium saucepan, and a candy thermometer.
Preparing
Setting Up Your Kitchen
Clean up your area and get all of your fixings and tools together.
Warm the oven up to 300°F.
Getting the Pan Ready
Fit a piece of parchment paper into the tube pan and coat it with baking Spray.
Instructions
How to Make the Batter:
Cream butter and sugar in a stand mixer for about 6 minutes until light and fluffy.
Vanilla, salt, and cream cheese should be added. Mix until combined.
Add the eggs one at a time, ensuring each one is thoroughly mixed in.
Add the cake flour slowly, using two tablespoons, and mix at low speed until combined.
Baking the Cake:
After preparing the pan, pour the batter into it and smooth the top.
Put the pan in the middle of the rack and a baking sheet below it to catch any drips.
Bake for 2 ½ hours or until a skewer comes out clean.
Cooling and Unmolding:
Allow the cake to cool until the pan is safe to handle.
Take off the outside pan with a metal can and carefully move the cake to a wire rack.
Soft Caramel Topping
To Make the Caramel:
Mix the sugar, butter, and water in a saucepan over medium-low heat.
Add the sweetened condensed milk and stir until the butter melts.
Stir the mixture occasionally as it boils for 10 minutes or until it reaches 235–240°F.
Putting the caramel on:
Let the caramel cool until thickened.
Spread it out evenly with a spoon after pouring it over the cake.
Storage Tips
Keeping the cake in a sealed container at room temperature will last up to three days. If you want to freeze it, wrap each slice in plastic wrap and freeze for up to three months. Let the cake thaw at room temperature before serving.
Serving Suggestions
Pair this cake with:
- Whipped cream and fresh berries
- A scoop of vanilla ice cream
- Hot coffee or tea for a cozy dessert experience
Recipe Variations
Add lemon zest and lemon extract instead of vanilla for a lemon pound cake.
Pour chocolate caramel cake batter into a bowl and add cocoa powder. Drizzle chocolate over the top.
Mistakes to Avoid:
If you mix the batter too much, the cake will be thick. If you skip the cooling step, the cake might fall apart.
Questions you may ask:
Can I use all-purpose flour instead of cake flour?
Sure, but the texture might be a little thicker. It works best with cake flour.
How do I keep the caramel from hardening?
Stir it occasionally while it cools, then pour it over the cake while it’s still pourable.
Can I make this cake ahead of time?
Of course! The next day, the cake tastes even better.
What if I don’t have a square tube pan?
You can use a round tube or Bundt pan instead.
Can I cut down on the sugar?
Reducing sugar may alter the texture.
The Mile-High Cream Cheese Pound Cake with Soft Caramel Topping is more than just a dessert—an experience. With its rich flavor and tender texture, it’s sure to become a family favorite. Give it a try, and don’t forget to share your results!
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Mile-High Cream Cheese Pound Cake with Soft Caramel Topping
- Total Time: 3 hours
- Yield: 12–16 servings 1x
Ingredients
For the Cake:
- 2 cups (4 sticks) butter, room temperature
- 16 oz (2 packages) cream cheese, room temperature
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 cups sugar
- 10 large eggs, room temperature
- 4 ½ cups cake flour or White Lily All-Purpose Flour
For the Soft Caramel Topping:
- 2 cups sugar
- 1 cup (2 sticks) butter
- ½ cup water
- 14 oz (1 can) sweetened condensed milk
Instructions
For the Pound Cake:
- Preheat oven to 300°F (150°C). Prepare a square tube pan by fitting it with a parchment paper square and coating with baking spray.
- In a stand mixer, cream butter and sugar on medium speed for 6 minutes until pale and fluffy.
- Add cream cheese, salt, and vanilla extract. Beat until well combined, scraping the sides of the bowl as needed.
- Add eggs, one at a time, mixing thoroughly after each addition.
- Gradually mix in the flour in two additions on low speed until just incorporated. Do not overmix.
- Pour batter into the prepared pan. Shake gently to settle the batter.
- Place on the middle rack of the oven with a baking sheet below to catch drips. Bake for 2 ½ hours or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan until safe to handle. Unmold using a metal can and allow the cake to cool completely on a wire rack.
For the Soft Caramel Topping:
- In a saucepan over medium-low heat, combine sugar, butter, and water. Stir until butter melts.
- Add sweetened condensed milk and bring to a boil, stirring occasionally.
- Let boil without stirring, swirling the pan occasionally, until the mixture reaches 235-240°F (soft-ball stage) or boils for about 10 minutes.
- Remove from heat and let cool, stirring occasionally, until thickened and around 125-130°F.
- Pour the caramel over the cooled cake, spreading evenly with a spatula. Allow it to set.
Notes
Serving Suggestions
Pair with fresh berries or whipped cream.
Serve with hot coffee, tea, or a scoop of vanilla ice cream.
Storage Tips
Store at room temperature in an airtight container for up to 3 days.
Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!