Name: Caramel Cream Cheese Cake
Prep time: PT-487958H35M10S
Cook time: PT-487958H35M10S
Total time: PT-487958H35M10S
Cuisine: American
Ingredients: 1¾ cup (223 g) all‑purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¾ cup (170 g) unsalted butter, room temperature; 1 cup (200 g) granulated sugar; ¼ cup (55 g) brown sugar; 3 large eggs; ½ Tbsp vanilla extract; ⅓ cup (80 g) sour cream; ¼ cup (60 ml) buttermilk; — **Caramel Sauce** —; Caramel sauce (use 1 for filling; see notes for homemade or store‑bought); — **Caramel Cream‑Cheese Frosting** —; 4 Tbsp (56 g) unsalted butter, softened; 2 Tbsp (29 g) cream cheese, softened; 1½ cup (187 g) powdered sugar; 1 Tbsp caramel sauce; ½ tsp vanilla extract

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A moist and luscious caramel-laden cake featuring a soft vanilla base, filled with gooey caramel sauce and topped with caramel cream cheese frosting for an indulgent finish. I love how every bite blends sweet, creamy, and buttery flavors with a rich texture that melts in my mouth. Caramel Cream Cheese Cake

Why You’ll Love This Recipe

I’m a big fan of cakes that bring both comfort and decadence, and this one checks all the boxes. The soft vanilla cake base stays perfectly moist thanks to the sour cream and buttermilk combo. Once baked, I poke holes and fill them with silky caramel sauce that seeps deep into the crumb—making each slice ultra-rich. And the final touch? A caramel cream cheese frosting that’s tangy, smooth, and slightly salty to balance the sweetness. It’s a showstopper for any occasion, but easy enough for a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cup (223 g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup (170 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
¼ cup (55 g) brown sugar
3 large eggs
½ Tbsp vanilla extract
⅓ cup (80 g) sour cream
¼ cup (60 ml) buttermilk

Caramel Sauce

Caramel sauce (use about ½ cup for filling; homemade or store-bought works well)

Caramel Cream Cheese Frosting

4 Tbsp (56 g) unsalted butter, softened
2 Tbsp (29 g) cream cheese, softened
1½ cup (187 g) powdered sugar
1 Tbsp caramel sauce
½ tsp vanilla extract

Directions

I start by preheating the oven to 350 °F (175 °C). I line an 8″ or 9″ springform pan with parchment and grease it lightly.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, I beat the butter for 30 seconds, then add both sugars and beat until light and fluffy—about 2 minutes.
I add eggs one at a time, mixing well after each. Then I stir in the vanilla and sour cream.
I mix in half the dry ingredients, pour in the buttermilk, and then add the remaining dry mix. I stir just until combined.
I pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted comes out clean. If it starts browning too fast, I tent it with foil.
I let the cake cool completely on a wire rack.
Once cooled, I poke holes all over the cake using a chopstick or wooden skewer. I fill a piping bag with about ½ cup caramel sauce and fill the holes, letting the sauce sink in. I top off any shallow spots if needed.
For the frosting, I beat the butter, then add cream cheese and beat again. I mix in the powdered sugar and caramel sauce on low speed, then whip it briefly on medium-high. I add vanilla, and adjust consistency with milk or more sugar as needed.
I spread the frosting over the cooled cake and add swirls of caramel on top if I’m feeling fancy. A short chill helps set everything beautifully before slicing.

Servings and timing

This caramel cream cheese cake serves 12. It takes about 30 minutes to prepare, 40–45 minutes to bake, and I allow it to chill for at least 1–2 hours to set, bringing the total time to around 3 hours and 15 minutes.

Variations

I sometimes add chopped pecans or walnuts over the frosting for a bit of crunch.
Swapping the vanilla base for a spice cake or brown sugar cake can give it a cozy fall twist.
If I’m short on cream cheese, I use whipped mascarpone or Greek yogurt in the frosting.
For a salted caramel version, I stir flaky sea salt into the caramel sauce and garnish with a sprinkle on top.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. The caramel and frosting firm up nicely, and I like to bring slices to room temperature before serving so they’re soft and creamy again. If needed, I microwave individual slices for about 10–15 seconds to take the chill off—just enough to revive the gooey texture without melting the frosting.

FAQs

How do I prevent the cake from getting soggy with the caramel filling?

I let the cake cool completely before filling, which helps it absorb the caramel slowly without becoming soggy. A brief chill after filling also helps.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance, wrap it tightly, and refrigerate it. I add the filling and frosting on the day I plan to serve it.

Can I use a boxed cake mix instead of homemade batter?

If I’m short on time, I use a high-quality vanilla cake mix and prepare it according to the package instructions. Then I follow the rest of the recipe with the caramel filling and frosting.

What if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with ¼ cup of milk and let it sit for 5–10 minutes to make a quick substitute for buttermilk.

Can I freeze the cake?

Yes, I freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. When ready, I thaw, fill, frost, and serve as usual.

Conclusion

This caramel cream cheese cake is a dreamy dessert that I turn to when I want to impress with minimal fuss. From the tender crumb to the caramel-soaked center and creamy frosting, every bite feels special. Whether for birthdays, holidays, or just a personal treat, it never disappoints.