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Easy Cream Cheese Pound Cake with Fresh Berries and Whipped Cream Recipe

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4.1 from 6 reviews

A rich and indulgent Chocolate Caramel Cake that combines moist cocoa-flavored layers with a luscious homemade caramel icing, perfect for special occasions or any time you crave a decadent dessert.

Ingredients

Cake Ingredients

  • 2 Eggs (Large, Room temperature)
  • 1 cup Buttermilk
  • 1/2 cup Oil
  • 2 tsp Vanilla extract
  • 2 cups Granulated sugar
  • 1 3/4 cups All-purpose flour
  • 3/4 cup Cocoa powder
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1 cup Water (Boiling hot)

Icing Ingredients

  • 3/4 cups Butter (Unsalted)
  • 2 cans Evaporated milk (12 oz. each)
  • 2 cups Granulated sugar
  • 2 tsp Vanilla extract
  • Chopped nuts (for garnish)

Instructions

  1. Prepare Wet Ingredients: In a large mixing bowl, combine the eggs, buttermilk, oil, and vanilla extract. Whisk together until the mixture is smooth. Set this aside for later use.
  2. Mix Dry Ingredients: In another bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking powder, and baking soda until well combined.
  3. Combine Batter: Gradually add the dry mixture into the wet mixture, alternating with the boiling hot water. Mix gently until just combined to ensure a smooth batter without overmixing.
  4. Prepare Cake Pans: Grease and flour two 8-inch round cake pans (3 inches deep). Pour the batter evenly between the two pans.
  5. Bake Cake Layers: Place the pans in a preheated oven at 350°F (175°C) and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Remove from oven and allow the cake layers to cool completely in their pans before removing them for icing.
  7. Start Icing Preparation: While the cakes bake and cool, prepare the caramel icing. In a nonstick saucepan, combine butter, evaporated milk, and sugar over medium heat. Stir continuously until all ingredients have melted and combined smoothly.
  8. Simmer and Thicken Icing: Reduce heat to medium-low and cook the mixture uncovered for 1.5 to 2 hours, stirring frequently. The mixture should thicken and darken to a rich golden brown color and be able to coat the back of a spoon thickly without burning.
  9. Finish Icing: Remove the pan from heat and stir in 2 teaspoons of vanilla extract. Let the icing cool at room temperature for 30-40 minutes to thicken further. For faster cooling, refrigerate for 20-30 minutes.
  10. Ice the Cake: Once the cakes have cooled completely, pour the thickened caramel icing over the top. Use a spatula to spread it evenly and create decorative swirls on the surface.
  11. Garnish and Serve: Sprinkle chopped nuts around the top edge and base of the cake for added texture and presentation. Slice and enjoy this decadent chocolate caramel treat.

Notes

  • Ensure the water is boiling hot when adding to the batter to help bloom the cocoa and create a moist cake.
  • Stir the caramel icing constantly during simmering to prevent burning and achieve the perfect thick consistency.
  • Using room temperature eggs and buttermilk helps the batter mix smoothly.
  • Allow the cake layers to cool fully before icing to avoid melting or sliding of the caramel topping.
  • You can substitute chopped walnuts or pecans for the nuts garnish based on preference or availability.

Find it online: http://bitezly.com/easy-cream-cheese-pound-cake-with-fresh-berries-and-whipped-cream-recipe/