Brown Sugar Carmel Pound Cake Recipe

There's nothing quite like the rich, buttery aroma of Brown Sugar Caramel Pound Cake filling your kitchen. Each bite melts in your mouth, with deep caramel undertones, a tender crumb, and a slight crisp on the edges.

I first discovered this recipe when searching for a way to elevate a classic pound cake. With a touch of brown sugar and a drizzle of homemade caramel glaze, it quickly became a favorite at family gatherings. Now, I bake it every holiday season – and it never lasts long.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with the most indulgent pound cake you've ever tasted. This Brown Sugar Caramel Pound Cake is rich, moist, and absolutely irresistible.

First, it's packed with deep caramel flavor. The combination of brown sugar and butter creates a naturally rich taste, even before you add the caramel glaze on top.

The texture is unbeatable. This cake has a soft, tender crumb with just the right density – a true hallmark of a classic pound cake. Plus, the edges develop a slightly crisp golden crust for the perfect contrast.

It's a foolproof recipe. Whether you're an experienced baker or just starting out, this cake comes together easily with simple pantry ingredients. No fancy techniques required!

And let’s not forget that homemade caramel glaze. It seeps into every crevice of the cake, adding an extra layer of sweetness that keeps you coming back for more.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in its simple yet carefully selected ingredients. Each one plays a crucial role in building the perfect balance of flavor and texture.

Brown Sugar – The secret to this cake’s rich caramel flavor. I recommend using dark brown sugar for a deeper, more intense taste, but light brown sugar will also work.

Butter – A key player in achieving a tender, buttery crumb. Be sure to use unsalted butter so you can control the saltiness of the cake.

Eggs – This cake is rich in eggs, which provide structure and moisture. Make sure they’re room temperature for the best results.

Cake Flour – Using cake flour instead of all-purpose flour keeps the cake soft and fluffy. If you only have all-purpose, you can make a substitute by mixing 1 cup flour with 2 tablespoons cornstarch.

Heavy Cream – This makes the caramel glaze extra luscious. If you don’t have heavy cream, half-and-half can work, but the texture won’t be quite as rich.

A bundt pan is the best choice for baking this cake. It helps create a beautiful shape while allowing the cake to bake evenly. Make sure to grease and flour the pan thoroughly to prevent sticking!

How To Make This Brown Sugar Caramel Pound Cake

Baking this decadent cake is easier than you might think! Let’s break it down step by step.

Start by preheating your oven to 325°F. Grease and flour your bundt pan thoroughly to ensure the cake releases smoothly after baking.

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. This step is crucial for incorporating air into the batter, which helps create a tender texture.

Next, add the eggs one at a time, beating well after each addition. This ensures they’re fully incorporated and keeps the batter smooth.

In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk and vanilla extract. Mixing in stages helps prevent over-mixing, which can make the cake dense.

Pour the batter into the prepared bundt pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack.

While the cake cools, make the caramel glaze. In a saucepan, melt butter and brown sugar together, then whisk in heavy cream and vanilla. Let it simmer for a few minutes until thickened. Drizzle the warm caramel over the cooled cake, letting it seep into every groove.

Now comes the best part – slicing into that golden-brown cake and enjoying every caramel-kissed bite!

Storage Options

This Brown Sugar Caramel Pound Cake stays moist and delicious for days, making it perfect for preparing ahead of time.

To store at room temperature, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days.

For longer storage, keep it in the refrigerator. Just make sure it’s well-wrapped to prevent drying out. Let it come to room temperature before serving for the best flavor and texture.

You can also freeze the cake! Wrap individual slices in plastic wrap, then store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw a slice at room temperature or warm it slightly in the microwave.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to fit your tastes! Here are a few fun variations to try:

Nutty Caramel Pound Cake – Add 1 cup of chopped pecans or walnuts to the batter for a crunchy contrast to the soft cake. You can also sprinkle extra nuts on top of the caramel glaze!

Salted Caramel Twist – If you love a sweet-and-salty combo, stir ½ teaspoon of sea salt into the caramel glaze. It enhances the flavors beautifully.

Chocolate-Caramel Pound Cake – For a chocolatey upgrade, mix ½ cup of mini chocolate chips into the batter. The warmth of the cake will slightly melt the chocolate, creating a gooey surprise in every slice.

Coconut-Caramel Delight – Swap out ½ cup of the milk for coconut milk and add ½ teaspoon coconut extract. The tropical flavor pairs wonderfully with caramel!

The beauty of this cake is that it’s nearly impossible to mess up. Feel free to get creative and make it your own!

Now that you know all the secrets to making the perfect Brown Sugar Caramel Pound Cake, it’s time to get baking. One bite, and you’ll understand why this recipe is a must-have in your collection!

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