Brown Sugar Caramel Pound Cake

There’s something about a Brown Sugar Caramel Pound Cake that makes it feel like a hug in dessert form. Picture this: a rich, buttery cake with the deep, warm sweetness of brown sugar, crowned with a luscious caramel glaze that seeps into every crumb. Every bite is a perfect balance of tender, melt-in-your-mouth texture and the caramelized richness that only brown sugar can provide. It’s an irresistible treat that’ll have your taste buds singing with joy. Trust me—once you try it, you’ll be hooked!

Why You’ll Love Brown Sugar Caramel Pound Cake

Unbeatable Flavor

The combination of brown sugar and caramel creates a flavor that’s just next level. It’s cozy and comforting, with the perfect amount of sweetness that isn’t overwhelming. The caramel glaze adds an extra burst of flavor, making each bite feel like pure indulgence.

Moist and Tender

Pound cake is known for its dense texture, but this one is perfectly moist and tender, thanks to the use of brown sugar and butter. Every forkful is full of softness, and the caramel glaze on top makes it even more decadent.

Perfect for Any Occasion

Whether you’re celebrating a special occasion or just craving something sweet, this cake is a showstopper. It’s easy to make, but looks and tastes like you spent hours baking. Perfect for family gatherings, holidays, or simply because you deserve a slice of cake!

Simple Ingredients

This cake may taste fancy, but it’s made with simple pantry ingredients. Brown sugar, butter, eggs—nothing complicated here! The caramel glaze is made with just a few more ingredients and is the perfect finishing touch.

Ingredients

Here’s everything you’ll need to bake this irresistible Brown Sugar Caramel Pound Cake:

For the Pound Cake:

• Unsalted Butter
  The base of any great pound cake. It gives that soft, rich texture and flavor we crave.
• Brown Sugar
  This is what gives the cake its deep, caramel-like sweetness. The molasses in the brown sugar adds such a warm flavor.
• Granulated Sugar
  A little extra sweetness to balance the brown sugar.
• Eggs
  Eggs help bind the ingredients together and create the moist, fluffy texture.
• All-Purpose Flour
  The backbone of your cake. Flour gives it structure without being too heavy.
• Baking Powder
  This helps the cake rise, giving it that perfect texture we love in pound cakes.
• Vanilla Extract
  Adds a little aromatic sweetness to round out the flavor.
• Whole Milk
  Milk adds moisture to the cake, helping it stay tender.

For the Caramel Glaze:

• Unsalted Butter
  Rich and creamy butter forms the base of the glaze, bringing everything together.
• Brown Sugar
  The key to that deep, caramelized flavor.
• Heavy Cream
  Cream gives the glaze its velvety smooth texture, making it perfectly pourable.
• Vanilla Extract
  Just a touch of vanilla to enhance the flavor of the caramel.
• Salt
  A pinch of salt balances the sweetness and brings out the caramel flavor.

Instructions

1. Preheat Your Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.

2. Make the Pound Cake Batter

In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This can take about 3-4 minutes with an electric mixer. Add the eggs one at a time, mixing well after each addition.

Next, add the vanilla extract and mix again. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix to keep the cake light.

3. Bake the Cake

Pour the batter into your prepared loaf or bundt pan. Smooth the top and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so start checking around 50 minutes just in case. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Make the Caramel Glaze

While the cake is cooling, make the caramel glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a boil. Once it begins to bubble, reduce the heat to low and stir in the heavy cream. Continue to stir until the glaze thickens and becomes smooth, about 3-5 minutes.

Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring it over the cooled cake.

5. Glaze the Cake

Once the cake has completely cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides. You can either pour all the glaze at once for a thick layer or drizzle it lightly for a more subtle touch.

6. Serve & Enjoy

Slice and serve! This cake is perfect on its own, or with a scoop of vanilla ice cream or fresh whipped cream for an extra indulgent treat.

Nutrition Facts (per serving)

• Calories: 350
• Protein: 3g
• Carbs: 45g
• Fat: 18g
• Fiber: 1g
• Sugar: 35g
• Sodium: 150mg
• Cholesterol: 80mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes

How to Serve Brown Sugar Caramel Pound Cake

As a Dessert

This cake is sweet enough to be a dessert all on its own. Serve it with a cup of coffee or tea for a simple but satisfying end to any meal.

With Ice Cream or Whipped Cream

For an extra indulgent treat, top a slice of cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy topping pairs beautifully with the caramel glaze.

For Special Occasions

This cake is perfect for birthdays, holidays, or any celebration. Its rich flavor and beautiful glaze make it feel like a special treat every time.

With Fresh Fruit

Pair it with fresh berries like strawberries, raspberries, or blueberries for a light, refreshing contrast to the richness of the cake. A touch of mint on top makes it feel even more elegant.

Additional Tips

Make it Ahead

This cake keeps wonderfully for a few days at room temperature. You can even make it the night before and let the flavors meld overnight.

Customize the Glaze

Feel free to add a bit of bourbon or rum to the caramel glaze for an adult twist. A splash of vanilla or even a little cinnamon can also add extra depth to the flavor.

Freezing the Cake

You can freeze the cake if you want to make it ahead of time. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to serve, let it thaw at room temperature before glazing.

Don’t Overmix

Pound cake is meant to have a dense texture, but be careful not to overmix the batter. Overmixing can lead to a tough cake, and we’re aiming for tender perfection here!

FAQ Section

Q1: Can I use light brown sugar instead of dark brown sugar?
A1: Yes! Light brown sugar will work fine. The flavor will be a little lighter, but still delicious.

Q2: Can I add nuts to the cake batter?
A2: Absolutely! Chopped pecans or walnuts would be a great addition for some crunch and extra flavor.

Q3: Can I make the caramel glaze ahead of time?
A3: Yes, you can! Store the glaze in the fridge and gently reheat it before pouring over the cake.

Q4: Can I substitute the heavy cream in the glaze?
A4: You can use half-and-half or whole milk, but the glaze won’t be as rich or thick. Heavy cream gives the best texture and flavor.

Q5: How can I make this cake more moist?
A5: Adding a little sour cream or yogurt to the batter can help make the cake even more moist and tender.

Q6: Can I bake this in a bundt pan?
A6: Yes! A bundt pan will give your cake a beautiful shape and works perfectly with this recipe. Just be sure to adjust the bake time if necessary.

Q7: How do I know when the cake is done?
A7: The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.

Q8: Can I make this cake in advance?
A8: Definitely! This cake stores well at room temperature for several days and is even better the next day as the flavors develop.

Q9: Can I add a layer of frosting instead of the glaze?
A9: You can, though the caramel glaze complements the cake beautifully. If you prefer frosting, a cream cheese frosting would pair nicely.

Q10: How do I store leftovers?
A10: Store any leftover cake in an airtight container at room temperature for up to 4 days. If you want to keep it fresh longer, refrigerate it for up to 1 week.

Conclusion

This Brown Sugar Caramel Pound Cake is everything you want in a cake—rich, flavorful, and utterly indulgent. Whether you’re serving it for a special occasion or simply treating yourself, this cake is sure to become a new favorite. The combination of brown sugar and caramel makes it a true showstopper, and with its soft, moist texture, it’s the kind of dessert you’ll want to enjoy again and again. Happy baking!

Print