Pound Cake With Caramel Icing Recipe

Name: Pound Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pound Cake; 3 sticks softened butter; 6 large eggs; 1 - 8-oz package cream cheese; 3 Cups all purpose flour; 1 Tablespoon vanilla; 3 cups granulated sugar; 1/8 teaspoon salt; Caramel Icing; 1 stick unsalted butter; 2 cups dark brown sugar; 1/2 cup heavy cream

Servings: persons

Pound Cake
3 sticks softened butter
6 large eggs
1 - 8-oz package cream cheese
3 Cups all purpose flour
1 Tablespoon vanilla
3 cups granulated sugar
1/8 teaspoon salt
Caramel Icing
1 stick unsalted butter
2 cups dark brown sugar
1/2 cup heavy cream

1
Cake
2
1. Preheat oven to 300 degrees. Grease and flour a 10-inch tube or Bundt pan.
3
2. Beat butter and cream cheese at medium speed until creamy.
4
3. Gradually add sugar, beating until light and well combined. Add eggs, one at a time, beating just until yellow disappears.
5
4. Beat in vanilla on low speed.
6
5 Combine flour and salt; gradually add to butter mixture, beating at low speed until just blended after each addition. Pour batter into prepared pan.
7
6. Fill a 2 cup ovenproof measuring cup with water; place in oven aside the cake pan.
8
5. Bake cake for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean.
9
Let cool in pan on a wire rack for 15 minutes. remove from pan and let cool completely on wire rack.
10
Caramel Icing
11
Combine all ingredients in a saucepan over medium heat. STIR constantly until you reach a boil and a candy thermometer reaches the soft ball mark. Take off heat, let cool and spread on cake.

2550

kcal

Calories

127

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pound Cake, 3 sticks softened butter, 6 large eggs, 1 - 8-oz package cream cheese, and more.

Yes, Pound Cake With Caramel Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pound Cake With Caramel Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions