Caramel Pound Cake

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It’s cake time people!

I know I don’t make a lot of desserts, but when I do I go all out!

My Caramel Pound Cake is rich, buttery and creamy, thanks to the caramel frosting.

To make the creamy caramel I used these tasty Werther’s Original baking caramels mixed with a little milk for a quick caramel topping.

It takes less then 2 minutes in the microwave to create the creamy caramel sauce.

This is a quick one bowl recipe. Start by creaming the butter and cream cheese.

Next, add the sugar, I use a mixture of brown and white sugar. You could use all white or brown sugar, it’s really up to you.

I find that by using brown sugar the cake has a nice candy like texture on top.

Add eggs one at a time and then the pure vanilla.

Lastly, add the flour in batches, making sure to scrap down the sides of the bowl. I would beat the flour around 20-30 seconds between each batch.

You don’t want a hard cake so please don’t over mix it.

My Caramel Pound Cake is ready to eat, with a nice big glass of cold milk!

This cake is not overly sweet.

The caramel frosting is perfect for this moist, buttery, pound cake.

Enjoy.

Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes

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Ingredients

Scale

1 8 ounce package cream cheese, room temperature
6 eggs, room temperature
3 sticks butter, unsalted, room temperature
3 cups cake flour
2 cups white sugar
1 cup brown sugar
1 tablespoon vanilla
1/4 teaspoon salt
For the Caramel Sauce:
1 9 ounce package Werther’s baking Caramels
2 tablespoon milk

Instructions

Preheat oven to 300 degrees.
Spray a bundt pan with cooking spray and set aside.
Cream butter and cream cheese in mixer for about 3-5 minutes.
Add sugars slowly to butter/cream cheese mixture.
Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg.
Add vanilla.
Mix flour and salt together. Add in four batches to mixture. Scraping down sides of mixing bowl before adding last batch of flour.
Pour mixture into baking pan. Tap baking pan on counter to remove air bubbles.
Bake at 300 degrees for 1 hour and 30 minutes, check cake with a skewer for fork. Bake 10 minutes more if needed.
Remove cake from oven, allow to cool 10 minutes in pan. Remove from pan and cool on cake platter for 30 more minutes.

To prepare Caramel Sauce:

Mix unwrapped caramels and milk together. Microwave for 2 minutes, stirring after every 30 seconds.
Drizzle on room temperature cake.

Nutrition

Serving Size: 8-10

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Reader Interactions

Comments

Anonymous
July 13, 2014 at 8:45 pm
this looks so amazing!
Reply
- creolecontessa@hotmail.com
  July 13, 2014 at 9:13 pm
  Thank you Dina!
  Reply
Anonymous
July 26, 2014 at 10:39 am
Where do u find the baking caramels.
Reply
- creolecontessa@hotmail.com
  July 26, 2014 at 4:18 pm
  See Also
  Sloppy Joes - 20-Minute Dinner [VIDEO] The Recipe Rebel
  Hello Monica, their Werther’s Originals, here’s a link. http://www.werthers-original.us/products/caramel-varieties/baking-caramel
  Reply
Anonymous
July 26, 2014 at 3:33 pm
This bundt cake looks delicious.
Reply
- creolecontessa@hotmail.com
  July 26, 2014 at 4:20 pm
  Thank You Liz.
  Reply
Anonymous
July 29, 2014 at 3:44 pm
The cake itself looks nice and rich and of course therefore super delicious, but it’s the cheating way that you made the caramel sauce. I love Weuthers. I didn’t know they made baking caramels. The sauce has to be outstanding and tons easier than other caramel sauce recipes.
Reply
- creolecontessa@hotmail.com
  July 29, 2014 at 4:09 pm
  Thanks Carol, Yes the baking caramels are so delicious and quick.
  Reply
Anonymous
August 22, 2014 at 10:52 pm
Does the caramel sauce stay soft or doesn’t it harden over time? I’ve tried to make them from scratch in the past and it always turns into a hard sugary mess. I’d much rather try a easier method.
Reply
- creolecontessa@hotmail.com
  August 23, 2014 at 1:00 am
  Zee, it’s so easy, soft and creamy, I really want to make another one TODAY but I can’t stop eating it, so I am going to wait until the Holidays and make this again. lol
  Reply
Anonymous
March 27, 2015 at 5:00 pm
The recipe calls for 3 sticks of butter.. What would be the cup measure, as our butter comes by the pound brick? Thanks..
Reply
Anonymous
June 11, 2015 at 4:12 pm
The baking camels aren’t available except online.
Reply
Anonymous
December 12, 2015 at 3:05 pm
I can’t WAIT to make this, I’m a sucker for anything caramel, thanks for the recipe! Did you flour your pan too or just use the cooking spray?
Reply
- creolecontessa@hotmail.com
  December 12, 2015 at 3:51 pm
  I just used cooking spray. You can use grease and flour instead.
  Reply
Anonymous
December 14, 2015 at 12:27 am
Does it need to be refrigerated to store?
Reply
- creolecontessa@hotmail.com
  December 14, 2015 at 12:46 am
  That’s up to you Brenda, I don’t refrigerate it when I make it. It never last more than a couple of days.
  Reply

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