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.
I also have a Kentucky Butter Crunch Cake that is out of this world when it comes to flavor.
Ingredients
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
Topping
- ▢ 1 cup (344 g) caramel sauce, homemade or store-bought
- ▢ ¼ teaspoon kosher salt
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.
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.
Topping
- Once the cake is completely cooled, invert it onto a serving plate and pour caramel topping over the cake. Sprinkle with salt. Slice and serve!
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