Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, or spray it with nonstick baking spray that contains flour.
2. Cream the Butter, Cream Cheese & Sugar
In a large mixing bowl (or stand mixer), beat:
butter and cream cheese together on medium speed until smooth and creamy (about 2–3 minutes). Gradually add sugar and continue beating until light and fluffy (about 4–5 minutes).
3. Add the Eggs
Beat in eggs one at a time, scraping the sides of the bowl as needed.
4. Add Vanilla & Caramel
Mix in the vanilla extract and caramel sauce until well combined.
5. Add the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined (do not overmix).
6. Bake
Pour the batter evenly into your prepared bundt pan. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Make the Caramel Glaze
In a small saucepan over medium heat, melt butter and brown sugar together. Stir constantly until sugar dissolves. Add heavy cream, vanilla, and a pinch of salt, whisking until smooth and slightly thickened (about 2–3 minutes). Let it cool for a few minutes before drizzling over the cooled cake.
🍰 To Serve
Slice and serve as-is, or top with:
A drizzle of extra warm caramel sauce
A sprinkle of sea salt or toasted pecans
A scoop of vanilla ice cream or whipped cream on the side
Would you like me to include a homemade caramel sauce recipe that pairs perfectly with this cake (richer and smoother than store-bought)?
