Sweet Brown Sugar Caramel Pound Cake Recipe That Melts Hearts

Sweet aromas of brown sugar caramel pound cake waft through kitchens, promising comfort and indulgence.

Warm spices hint at memories of grandmother’s treasured desserts.

Creamy butter and rich caramel create a luxurious texture that melts perfectly on your tongue.

Soft crumbs invite gentle forkfuls of pure happiness.

Each slice tells a story of careful mixing and patient baking.

Delicate yet decadent, this cake turns ordinary moments into memorable celebrations.

You’ll fall in love with every delectable bite of this irresistible treat.

Flavor Variations for Brown Sugar Caramel Pound Cake

• Gluten-Free Version: Replace all-purpose flour with a blend of rice flour and almond flour for a celiac-friendly cake that maintains rich texture and flavor.
• Dairy-Free Alternative: Swap butter with coconut oil and use almond milk instead of regular milk, creating a lighter version suitable for lactose-intolerant individuals.
• Nutless Option: Eliminate pecans completely or substitute with toasted coconut flakes for added crunch without nuts, perfect for those with nut allergies.
• Low-Sugar Adaptation: Use a combination of stevia and reduced brown sugar, paired with Greek yogurt to maintain moisture while cutting down on overall sugar content.

Serving Suggestions for Brown Sugar Caramel Pound Cake

• Decadent Dessert Centerpiece: Present the cake as a stunning showstopper on a beautiful cake stand, garnished with extra pecans and a light dusting of powdered sugar for an elegant touch.
• Southern Brunch Delight: Slice the cake and serve alongside fresh berries and whipped cream, creating a luxurious breakfast or brunch treat that will impress family and guests.
• Cozy Afternoon Indulgence: Pair warm slices with a scoop of vanilla ice cream and drizzle extra caramel sauce on top for a rich, comforting dessert perfect for relaxing moments.
• Gifting Gourmet Treat: Wrap individual slices in parchment paper with a ribbon, making it a charming homemade gift for friends, neighbors, or potluck gatherings.

Storage Advice for Brown Sugar Caramel Pound Cake

• Store leftover cake in an airtight container at room temperature for up to 3 days, keeping its soft texture and rich flavor intact.
• Refrigerate the cake if you want to extend its freshness for 5-7 days, wrapping it tightly with plastic wrap to prevent drying out.
• Freeze individual slices or the whole cake by first wrapping in plastic wrap, then aluminum foil, which preserves the cake for up to 3 months.
• Reheat refrigerated or thawed cake slices in the microwave for 15-20 seconds, or warm in a preheated oven at 300°F for 5-7 minutes to restore moisture and bring back its delightful caramel aroma.

FAQs

• Why use brown sugar in this pound cake?

Brown sugar adds a deeper, richer caramel-like flavor and keeps the cake extra moist compared to using only white sugar, creating a more complex and indulgent taste profile.

• Can I make this cake without pecans?

Absolutely! The pecans are optional. You can simply omit them or substitute with other nuts like walnuts if you prefer, or leave the nuts out entirely without affecting the cake’s overall texture and taste.

• How do I know when the pound cake is perfectly baked?

Insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs (not wet batter), the cake is done. The cake should also be golden brown and slightly pulling away from the pan’s edges.

Brown Sugar Caramel Pound Cake Recipe

• Savor Rich Flavor Complexity: Enjoy a decadent dessert bursting with deep caramel notes and buttery textures that dance on your taste buds.
• Create Showstopping Centerpiece: Impress family and friends with a stunning bundt cake that looks professionally crafted but requires minimal baking skills.
• Customize with Personal Touches: Add pecans for crunch or experiment with different nuts, making this recipe adaptable to your preferences and pantry ingredients.
• Master Simple Gourmet Technique: Learn an elegant dessert-making process that transforms basic ingredients into a restaurant-quality treat with straightforward steps.

Ingredients List for Brown Sugar Caramel Pound Cake

• Butter: A rich and creamy foundation that provides moisture and texture to the pound cake.
• Brown Sugar: Adds deep caramel-like sweetness and contributes to the cake's rich flavor profile.
• Granulated Sugar: Provides additional sweetness and helps create a tender cake structure.
• Eggs: Act as a binding agent and help create a smooth, dense cake texture.

• All-Purpose Flour: The primary structural ingredient that gives the cake its classic pound cake consistency.
• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Milk: Adds moisture and helps create a tender crumb in the cake.
• Vanilla Extract: Provides a classic, warm flavor that complements the caramel notes.
• Pecans: Optional ingredient that adds a nutty crunch and additional flavor dimension.

• Butter, Brown Sugar, Heavy Cream, Vanilla Extract: Combine to create a rich, smooth caramel glaze that adds extra sweetness and shine to the cake.

How to Make Brown Sugar Caramel Pound Cake

Step 1: Prepare the Oven and Pan

Warm up the oven to 325°F (163°C). Generously coat a bundt pan with butter and dust with flour to prevent sticking.

Step 2: Create a Creamy Base

In a spacious mixing bowl, whip butter, brown sugar, and granulated sugar until light and airy. The mixture should look fluffy and pale.

Step 3: Incorporate Eggs

Add eggs one by one, thoroughly mixing after each addition. This ensures a smooth and even cake batter.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these together until well blended.

Step 5: Combine Wet and Dry Mixtures

Slowly fold the dry ingredients into the creamy mixture, alternating with milk.

Gently stir in vanilla extract and chopped pecans if desired.

Step 6: Bake the Cake

Pour the batter into the prepared bundt pan.

Slide into the preheated oven and bake for 70-80 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool the Cake

Allow the cake to rest in the pan for 15 minutes. Then carefully transfer to a wire rack to cool completely.

Step 8: Prepare Caramel Glaze

• Brown sugar
• Heavy cream

Bring to a gentle simmer and cook for 2 minutes.

Remove from heat and stir in vanilla extract.

Step 9: Finish and Serve

Once the cake has cooled, drizzle the warm caramel glaze over the top.

Slice and enjoy the rich, decadent dessert.

Tips for Brown Sugar Caramel Pound Cake

• Use room temperature butter and eggs for smoother, more even mixing and better cake texture.
• Chop pecans finely to distribute evenly throughout the cake, ensuring a consistent nutty crunch in every bite.
• Check cake doneness early by inserting a toothpick at 70 minutes to prevent overbaking and maintain moisture.
• Allow cake to cool completely before glazing to prevent the caramel from becoming too runny and sliding off.
• Store cake covered at room temperature for up to 3 days, or refrigerate for extended freshness without losing its rich flavor.

Rich Brown Sugar Caramel Pound Cake Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Indulgent brown sugar caramel pound cake delivers pure Southern comfort with rich, velvety layers of sweetness. Rich caramel glaze and moist crumb promise delightful moments you’ll savor to the last delectable bite.

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Ingredients

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Main Ingredients:

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

Flavoring Ingredients:

• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Optional Topping:

• 1 cup chopped pecans

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Instructions

1. Thoroughly grease and dust a bundt pan with flour, then preheat the oven to 325°F (163°C) to ensure proper cake preparation.
2. Using an electric mixer, cream butter with brown and granulated sugars until the mixture becomes light, airy, and significantly increased in volume.
3. Incorporate eggs individually, mixing thoroughly after each addition to maintain a smooth, consistent batter texture.
4. In a separate mixing bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly.
5. Alternate adding dry ingredient mixture and milk to the creamed sugar mixture, gently folding to maintain batter’s delicate structure. Fold in vanilla extract and chopped pecans until just combined.
6. Transfer batter into prepared bundt pan, ensuring even distribution, and bake for 70-80 minutes at 325°F until a inserted toothpick emerges completely clean.
7. Allow cake to rest in pan for 15 minutes, enabling it to set and cool slightly before carefully transferring to a wire cooling rack.
8. Prepare caramel glaze by melting butter in a saucepan over medium heat, then incorporating brown sugar and heavy cream. Simmer mixture for precisely 2 minutes, stirring continuously.
9. Remove glaze from heat, quickly stir in vanilla, then generously drizzle over completely cooled cake just before serving.

Notes

• Always use room temperature butter and eggs for smoother, more even cake batter consistency.
• Toasting pecans beforehand intensifies their nutty flavor and adds extra crunch to the cake.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free baking blend that includes xanthan gum.
• Prevent cake from sticking by thoroughly greasing the bundt pan and dusting with flour or using a non-stick baking spray.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 460 kcal
• Sugar: 38 g
• Sodium: 140 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 95 mg