The Best Brown Sugar Caramel Pound Cake Recipe Ever Made

Sweet aromas of brown sugar caramel pound cake will dance through your kitchen, promising pure comfort and indulgence.

Warmth radiates from this classic dessert, tempting anyone nearby with its rich, buttery essence.

Delicate crumbs melt on your tongue, revealing layers of deep, complex flavors.

Memories of grandmother’s baking emerge with each tender slice, connecting generations through a single delectable treat.

Soft golden edges hint at the decadent experience waiting to unfold.

Whispers of vanilla and caramel intertwine, creating a symphony of sweetness that feels both nostalgic and exciting.

You simply cannot resist diving into this irresistible masterpiece of culinary delight.

FAQs

• Can I use salted butter instead of unsalted butter?

While you can use salted butter, it’s best to use unsalted butter to control the salt content. If using salted butter, reduce or omit the added salt in the recipe.

• What if I don't have pecans?

You can easily substitute pecans with walnuts or simply omit them if you prefer a nut-free cake. The cake will still be delicious without nuts.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Brown Sugar Caramel Pound Cake That’s Pure Comfort

• Bake with Simplicity: This pound cake recipe offers straightforward steps that even beginner bakers can master with confidence, requiring minimal technical skills.
• Create Crowd-Pleasing Comfort: The rich combination of brown sugar, caramel, and pecans delivers a classic dessert guaranteed to delight family and friends at gatherings.
• Versatile Dessert Showstopper: Perfect for multiple occasions like potlucks, holiday celebrations, afternoon tea, or casual weekend treats, this cake impresses without complex preparation.
• Indulge in Homemade Luxury: The decadent caramel glaze transforms an ordinary pound cake into an extraordinary dessert that feels like a gourmet experience right from your own kitchen.

Baking Ingredients for Caramel Pound Cake

Main Ingredients:

• Butter: Provides rich flavor and tender texture to the pound cake.
• Brown Sugar: Adds deep caramel-like sweetness and moisture to the cake.
• Granulated Sugar: Enhances overall sweetness and helps create a light structure.
• Eggs: Bind ingredients together and contribute to the cake's smooth consistency.
• All-Purpose Flour: Forms the fundamental structure of the cake.

• Milk: Adds moisture and helps blend dry and wet ingredients smoothly.
• Vanilla Extract: Provides warm, classic flavoring to the cake.
• Pecans: Introduces nutty crunch and additional depth of flavor.

• Butter: Creates a smooth base for the caramel glaze.
• Brown Sugar: Develops rich caramel flavor in the glaze.
• Heavy Cream: Provides creaminess and helps create a silky glaze texture.

• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances and enhances the overall sweetness of the cake.

Steps to Bake This Pound Cake Easily

Step 1: Prepare the Oven

Warm up the oven to 325°F (163°C).

Generously coat a bundt pan with butter or cooking spray to prevent sticking.

Step 2: Whip Butter and Sugars

• Softened butter
• Brown sugar
• Granulated sugar

Beat until the mixture looks light, fluffy, and pale.

Step 3: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition.

Ensure each egg is completely blended before adding the next.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Blend these dry ingredients until well combined.

Step 5: Create Cake Batter

Slowly mix dry ingredients into the butter mixture.

Alternate adding dry ingredients with milk to create a smooth batter.

• Vanilla extract
• Chopped pecans

Step 6: Bake the Cake

Pour the batter into the prepared bundt pan.

Slide into the preheated oven and bake for 75-85 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Craft Caramel Glaze

In a saucepan, melt butter over medium heat.

Add brown sugar and cook until completely dissolved.

Pour in heavy cream and vanilla.

Simmer and stir until the mixture thickens into a rich caramel sauce.

Step 8: Finish and Serve

Remove cake from oven and let cool completely.

Drizzle the warm caramel glaze over the cake, allowing it to cascade down the sides.

Let the glaze set before slicing and serving.

Tips to Get Caramel Pound Cake Just Right

• Measure flour precisely using the spoon-and-level method to avoid adding too much, which can result in a dense, dry pound cake.
• Toast pecans briefly before adding to the batter to release their natural oils and create a more intense, nutty taste.
• Watch the glaze carefully while simmering and stir constantly to prevent burning or separating, aiming for a smooth, glossy consistency.
• Wrap the cooled cake in plastic wrap after glazing to keep it incredibly moist and prevent it from drying out too quickly.
• Warm individual slices slightly before serving to enhance the caramel's richness and create a more decadent dessert experience.

Flavor Ideas for Caramel Pound Cake Lovers

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend, ensuring a similar texture and taste for those with wheat sensitivities.
• Nutless Option: Omit pecans completely or substitute with toasted coconut flakes for added crunch and flavor without nuts.
• Dairy-Free Adaptation: Use coconut milk instead of regular milk, swap butter with dairy-free margarine, and replace heavy cream in glaze with coconut cream for a lactose-free alternative.
• Lighter Healthier Spin: Reduce sugar by using half brown sugar and half natural sweetener, incorporate whole wheat flour for added nutrition, and use Greek yogurt to replace some butter for lower fat content.

What Works Well with Caramel Pound Cake

• Sweet Brunch Companion: Pair this decadent pound cake with freshly brewed coffee or a light chai tea for a delightful morning treat.
• Dessert Elegance: Serve each slice with a scoop of vanilla bean ice cream or a dollop of whipped cream to enhance the rich caramel flavors.
• Garnish Delight: Sprinkle extra chopped pecans or a light dusting of powdered sugar on top for added texture and visual appeal.
• Party Presentation: Cut into smaller squares for a stunning dessert platter at gatherings, allowing guests to enjoy bite-sized pieces of this indulgent cake.

Store Brown Sugar Pound Cake Properly

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake, wrap individual pieces in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Keep cake at room temperature in a sealed container for 2-3 days. Place a piece of bread beside it to maintain moisture.
• Warm individual slices in microwave for 15-20 seconds. Alternatively, warm in oven at 300F for 5-7 minutes to restore softness and enhance caramel flavor.

Brown Sugar Carmel Pound Cake Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Indulgent brown sugar caramel pound cake beckons dessert enthusiasts with its rich, buttery charm. Warm Southern hospitality infuses each slice, promising a delectable experience that connects sweet memories and culinary comfort.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 5 large eggs
• 1 cup whole milk
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 1 cup unsalted butter, softened

Secondary Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup chopped pecans (optional)

Glaze Ingredients:

• 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 325°F (163°C) and thoroughly coating a bundt pan with non-stick spray or butter.
2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
3. Incorporate eggs individually into the creamed mixture, ensuring each is fully integrated before adding the next, which helps maintain a smooth texture.
4. Separately, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
5. Gently fold dry ingredients into the wet mixture, alternating with milk to maintain a consistent batter. Fold in vanilla extract and chopped pecans with minimal stirring.
6. Transfer batter into the prepared bundt pan, spreading evenly and creating a smooth surface. Bake for 75-85 minutes, checking doneness with a toothpick inserted near the center.
7. While cake cools, create caramel glaze by melting butter in a saucepan, then adding brown sugar and stirring until completely dissolved.
8. Pour heavy cream and vanilla into the sugar mixture, simmering and stirring constantly until the glaze thickens and develops a rich caramel color.
9. Once cake has cooled completely, drizzle warm caramel glaze over the top, allowing it to cascade down the sides naturally. Let glaze set for 15-20 minutes before serving.

Notes

• Soften butter at room temperature for easier creaming and smoother cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake with less delicate crumb.
• Toast pecans briefly before adding to enhance their nutty flavor and provide extra crunch.
• Use dark brown sugar for deeper, more intense caramel notes in the cake and glaze.

• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 499 kcal
• Sugar: 38 g
• Sodium: 152 mg
• Fat: 29 g
• Saturated Fat: 15 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 56 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 95 mg