Brown Sugar Caramel Pound Cake Recipe

If you love desserts that feel like a warm hug, you are going to adore this Brown Sugar Caramel Pound Cake Recipe. This luscious cake boasts a rich, buttery crumb infused with deep notes of brown sugar and finished with a silky caramel glaze that makes every bite pure bliss. Whether you’re sharing it at a festive gathering or savoring a slice with your afternoon coffee, this pound cake brings comfort, sweetness, and just the right touch of indulgence to any occasion.

Ingredients You’ll Need

This Brown Sugar Caramel Pound Cake Recipe calls for simple ingredients that come together harmoniously to create remarkable flavor and texture. Each component plays a crucial role in building the cake’s tender crumb and delectably sweet finish.

• 1 ½ cups butter (softened): Provides richness and moisture for a tender crumb.
• 2 cups light brown sugar (packed): Adds caramel undertones and contributes to moistness.
• 1 cup granulated sugar: Balances sweetness and helps create a light texture.
• 5 large eggs: Bind ingredients and lend structure and richness.
• 3 cups all-purpose flour: Forms the sturdy base of the cake.
• 1 teaspoon baking powder: Ensures the cake rises perfectly.
• ½ teaspoon salt: Enhances all the flavors beautifully.
• 1 cup whole milk: Keeps the batter smooth and moist.
• 1 teaspoon vanilla extract: Brings a warm, aromatic note.
• 1 cup chopped pecans (optional): Adds a delightful crunch and nutty flavor.
• For the caramel glaze: ½ cup butter, 1 cup light brown sugar (packed), ¼ cup whole milk, 1 teaspoon vanilla extract.

How to Make Brown Sugar Caramel Pound Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 325°F (165°C), then generously grease and flour a 12-cup Bundt pan. This helps ensure that your cake will release easily and maintain that beautiful shape we all adore.

Step 2: Cream Butter and Sugars

In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and lighter in color. This step is crucial for incorporating air, which leads to a tender, moist crumb.

Step 3: Add Eggs

Incorporate the eggs one at a time, beating well after each addition. Patience here helps the batter emulsify and results in a smooth texture that’s key to a perfect pound cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning throughout the batter.

Step 5: Mix Dry and Wet Ingredients

Add the flour mixture to the creamed butter and sugar alternately with the milk, starting and ending with the flour. Stir gently after each addition to keep the batter light but fully combined.

Step 6: Add Flavor and Nuts

Fold in the vanilla extract and optional chopped pecans. The vanilla adds warmth and complexity, while the pecans provide a satisfying crunch and a bit of rustic charm.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan, smooth the top, and place it in the oven. Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for about 10 to 15 minutes before turning it out onto a wire rack to cool completely.

Step 8: Make the Caramel Glaze

While the cake cools, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it dissolves and starts to bubble. Add the milk and gently boil for 1 to 2 minutes. Remove from heat, stir in vanilla extract, and let cool slightly before drizzling over your cooled pound cake.

How to Serve Brown Sugar Caramel Pound Cake Recipe

Garnishes

Top each slice with a sprinkle of chopped pecans or a pinch of flaky sea salt to elevate the caramel glaze’s sweetness and add texture contrast that makes every bite exciting.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the richness. Fresh berries or a warm cup of coffee also make lovely companions for a cozy feel.

Creative Ways to Present

For celebrations, serve the pound cake in slices topped with caramel drizzle and a dusting of powdered sugar. Alternatively, transform leftover slices into decadent trifles with layers of caramel sauce and whipped cream for an impressive dessert presentation.

Make Ahead and Storage

Storing Leftovers

Wrap your Brown Sugar Caramel Pound Cake tightly and keep it covered at room temperature for up to three days to maintain its moist texture and fresh flavors.

Freezing

This pound cake freezes beautifully. Wrap it well in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to two months. Thaw overnight in the refrigerator before enjoying.

Reheating

Warm slices gently in the microwave for about 15 seconds or in a low oven to revive that just-baked softness and enhance the caramel aroma.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Dark brown sugar will give your Brown Sugar Caramel Pound Cake Recipe a deeper molasses flavor and richer color, making it even more decadent, so feel free to experiment.

Is it necessary to use pecans?

Pecans add a lovely nutty crunch, but if you’re not a fan or have allergies, you can simply omit them without compromising the cake’s delightful texture and flavor.

Can I make this cake gluten-free?

While this recipe calls for all-purpose flour, you can substitute a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum for structure. The texture may vary slightly but will still be delicious.

How thick should the caramel glaze be?

The glaze should be pourable but thick enough to coat the back of a spoon. If it’s too thin, simmer it a little longer, and if too thick, gently stir in a splash of milk to loosen it.

What’s the best way to slice this pound cake?

Use a serrated knife and gently saw back and forth to slice the cake. This helps avoid crumbling and keeps each slice clean and presentable.

Final Thoughts

There is something truly magical about the Brown Sugar Caramel Pound Cake Recipe that makes it a standout in any dessert lineup. Its moist crumb, buttery richness, and luscious caramel finish come together to create a treat that feels special yet approachable. I encourage you to bake a batch soon and experience the joy this lovingly crafted recipe can bring to your table.

Brown Sugar Caramel Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 73 reviews

• Author: admin
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Brown Sugar Caramel Pound Cake is a rich, moist, and dense Southern American classic dessert featuring a blend of brown and granulated sugars, softened butter, and a smooth caramel glaze. Perfectly baked in a Bundt pan and optionally studded with crunchy pecans, this holiday-worthy cake pairs wonderfully with coffee or can be drizzled over ice cream for an indulgent treat.

---

Ingredients

Scale 1x2x3x

For the Pound Cake

• 1 ½ cups butter (softened)
• 2 cups light brown sugar (packed)
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)

For the Caramel Glaze

• 1/2 cup butter
• 1 cup light brown sugar (packed)
• 1/4 cup whole milk
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Oven and Pan: Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
3. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
5. Combine Batter: Add the dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture. Stir gently to combine without overmixing to keep the cake tender.
6. Add Flavor and Nuts: Stir in the vanilla extract and the chopped pecans if using, to add flavor complexity and texture.
7. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top evenly. Bake for 75–85 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
8. Cool the Cake: Allow the cake to cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
9. Make the Caramel Glaze: In a saucepan over medium heat, melt the butter. Add light brown sugar and stir continuously until the sugar dissolves and the mixture is bubbling. Stir in the milk and bring to a gentle boil for 1–2 minutes to thicken slightly.
10. Finish the Glaze: Remove the pan from heat and stir in vanilla extract. Allow the glaze to cool slightly to thicken before pouring it evenly over the cooled cake.

Notes

• This pound cake is rich and dense, ideal for pairing with coffee or as a festive holiday dessert.
• The caramel glaze also doubles as a delicious drizzle over vanilla ice cream or other desserts.
• Store leftover cake covered at room temperature for up to 3 days to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American