Deliciously Moist Orange Caramel Bourbon Pound Cake

This Orange Caramel Bourbon Pound Cake is everything a cozy dessert should be: rich, citrusy, buttery, and full of depth from sweet dulce de leche and warm bourbon. Topped with a golden crust and infused with the brightness of orange zest and juice, it’s the kind of show-stopping dessert that’s perfect for holidays, Sunday dinners, or gifting to someone special. It’s also surprisingly easy to make—and the reward is a cake so moist and flavorful that people will ask for the recipe before they’re even done with their first slice.

Why You’ll Love This Recipe

• Cream cheese + brown butter = unbeatable texture and flavor

• Dulce de leche adds deep, creamy caramel richness

• Bourbon brings a warm, aromatic note

• Fresh orange juice and zest brighten every bite

• Perfect for make-ahead and gifting

Ingredients

• 1 block (8 oz) cream cheese, softened

• 1 stick (1/2 cup) brown butter, cooled

• 1 can (13.4 oz) dulce de leche

• 1 1/2 cups granulated sugar

• 4 large eggs, room temperature

• 1/2 cup neutral oil (like canola or vegetable)

• 1/2 cup heavy cream or half-and-half

• Zest and juice of 2 oranges

• 1/4 cup bourbon

• 2 teaspoons orange extract (or vanilla extract)

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 1/2 cups all-purpose flour

Instructions

1. Prepare to Bake:

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or 9x5 loaf pan.

2. Brown your butter in advance: melt over medium heat, stirring constantly, until it turns golden and smells nutty. Let cool.

2. Make the Batter:

1. In a large mixing bowl, cream together the softened cream cheese, cooled brown butter, and sugar until light and fluffy—about 3–4 minutes.

2. Beat in the eggs, one at a time, scraping the sides of the bowl as needed.

3. Add the dulce de leche and mix until fully incorporated.

4. Slowly stream in the oil, heavy cream, bourbon, orange juice, zest, and orange extract. Mix until smooth.

3. Combine Dry Ingredients:

1. In a separate bowl, whisk together flour, salt, baking soda, and baking powder.

2. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.

4. Bake:

1. Pour the batter into your prepared pan and smooth the top.

2. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

5. Optional Glaze:

• Mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle over the cooled cake.

Tips for Success

• Brown butter ahead of time so it has time to cool—you want it liquid but not hot.

• Use room-temperature ingredients for best texture.

• Don’t skip the zest! It adds bright citrus flavor that balances the sweet richness.

• Let it cool completely before slicing—it gets moister as it rests.

Serving Ideas

• Serve slices with a dollop of whipped cream or vanilla ice cream.

• Pair with an after-dinner bourbon or espresso.

• Top with candied orange peel for a festive touch.

FAQ

Can I leave out the bourbon? Yes—replace it with orange juice or milk for an alcohol-free version.

What’s the best substitute for dulce de leche? Sweetened condensed milk can work in a pinch, but it’s thinner and less caramelized. You can also make homemade dulce de leche by simmering condensed milk.

Can I freeze this cake? Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.

This Orange Caramel Bourbon Pound Cake is the perfect blend of indulgence and elegance. The cream cheese and brown butter give it a melt-in-your-mouth texture, while the orange and bourbon infuse it with bold, complex flavor. Whether you're baking for a special event or just treating yourself, this cake is sure to impress.

#BourbonPoundCake #OrangeCaramelCake #HolidayBaking #CreamCheeseCake #DulceDeLeche

Orange Caramel Bourbon Pound Cake

Prep Time: 20 mins   Cook Time: 75 mins   Servings: 10–12 slices

Ingredients

• 1 block (8 oz) cream cheese, softened
• 1 stick (1/2 cup) brown butter, cooled
• 1 can (13.4 oz) dulce de leche
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup heavy cream or half-and-half
• Zest and juice of 2 oranges
• 1/4 cup bourbon
• 2 tsp orange extract (or vanilla)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 cups all-purpose flour

Instructions

1. Preheat oven to 325°F. Grease and flour a bundt or loaf pan.
2. In a large bowl, cream together cream cheese, brown butter, and sugar until fluffy.
3. Mix in eggs one at a time, then add dulce de leche, oil, cream, orange juice/zest, bourbon, and extract.
4. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Add to wet ingredients and mix until just combined.
5. Pour batter into prepared pan. Bake 60–75 minutes, or until a toothpick comes out clean.
6. Cool in pan for 15–20 minutes, then turn onto a wire rack to cool completely.
7. Optional: Drizzle with a simple glaze of powdered sugar and orange juice.

Storage: Store covered at room temperature for 3 days or freeze up to 2 months.