This velvety pound cake contains a whole pound (or more!) of cream cheese, butter, eggs, sugar, and flour. It has a velvety, tender texture with a deliciously rich flavor. We paired it with a soft, fudge-like caramel for a spectacular dessert.
1 pound (4 sticks) butter, room temp.
2 packages (16 oz) cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
4 cups sugar
10 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Soft Caramel
2 cups sugar
1 cup (2 sticks) butter
1/2 cup water
1 can (14 oz) sweetened condensed milk
In a saucepan over medium-low heat, stir together sugar, butter, and water. When butter is melted, stir in sweetened condensed milk. Stir and scrape the bottom occasionally until it starts boiling, then do not stir. Keep boiling, tipping or swirling the pan occasionally, until mixture reaches 235° to 240°F. If you don’t have a candy thermometer, let boil for 10 minutes. Remove from heat. Let cool, stirring occasionally, until thickened (about one hour or until it is around 125-130F), then pour over cake.
Recipe Video
122 comments
Cindy, yes I’ll let you know! The square cake stands I have are all vintage – one was a gift, and the others I found on eBay or Etsy. They’re Fostoria American, Indiana milk glass, Shannon Freedom, and Westmoreland paneled grape. I’ve found square and oval cake plates (without a pedestal) at antique and consignment shops near me. The hunt is part of the fun – I hope you can find one you love!
let me know when square cake pan one piece is back in stock
would also like information on the crystal cake stand you post your square cakes on
Can’t wait for Mr one piece square cake pan.
Can’t wait until I get my one cake pan.
Shawn, I’ll send you an email when we have them back in stock!