Ingredients
– 1 cup unsalted butter, softened
– 1 cup cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup caramel sauce (store-bought or homemade)
Equipment Needed
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– 10-inch Bundt pan or loaf pan
– Cooling rack
Step-by-Step Instructions
Making this Caramel Cream Cheese Pound Cake is a labor of love, but it’s worth every moment! First, preheat your oven to 325°F (160°C). In my kitchen, I always start by greasing my Bundt pan – trust me, you don’t want your cake to stick! Then, I cream together the softened butter and cream cheese until I get a fluffy, smooth mixture. It usually takes about 4-5 minutes of mixing, and the smell is absolutely heavenly while I wait. After that, I gradually add in my sugar, mixing until it’s fully incorporated. (See the next page below to continue steps…)