Ingredients
Scale
- 1 8 ounce package cream cheese, room temperature
- 6 eggs, room temperature
- 3 sticks butter, unsalted, room temperature
- 3 cups cake flour
- 2 cups white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- For the Caramel Sauce:
- 1 9 ounce package Werther’s baking Caramels
- 2 tablespoon milk
Instructions
- Preheat oven to 300 degrees.
- Spray a bundt pan with cooking spray and set aside.
- Cream butter and cream cheese in mixer for about 3-5 minutes.
- Add sugars slowly to butter/cream cheese mixture.
- Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg.
- Add vanilla.
- Mix flour and salt together. Add in four batches to mixture. Scraping down sides of mixing bowl before adding last batch of flour.
- Pour mixture into baking pan. Tap baking pan on counter to remove air bubbles.
- Bake at 300 degrees for 1 hour and 30 minutes, check cake with a skewer for fork. Bake 10 minutes more if needed.
- Remove cake from oven, allow to cool 10 minutes in pan. Remove from pan and cool on cake platter for 30 more minutes.
To prepare Caramel Sauce:
- Mix unwrapped caramels and milk together. Microwave for 2 minutes, stirring after every 30 seconds.
- Drizzle on room temperature cake.
Nutrition
- Serving Size: 8-10