Salted Caramel Pound Cake
Salted Caramel Pound Cake is a perfectly dense and buttery cream cheese pound cake with a tender crumb topped with a generous amount of caramel, sprinkled with salt. The cream cheese pound cake can stand alone, it's that good! But then, the simple addition of some homemade caramel and salt takes the cake to a whole new level of a dessert!
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Keyword: Salted Caramel Pound Cake
Servings: 12 slices
Calories: 659kcal
Author: Amanda Rettke--iambaker.net
Cake
- 1 package (8 ounces) cream cheese, room temperature
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (384 g) cake flour
- ¼ cup (61 g) buttermilk, room temperature
Cake
To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and butter. On medium speed, mix until smooth, about 3 minutes.
Add sugar. Mix until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in the vanilla.
With the mixer on low speed, gradually add flour until just combined.
Mix in buttermilk until just incorporated.
Pour batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Set the cake on a cooling rack to cool completely.
Serving: 1slice | Calories: 659kcal