There's nothing quite like the deep, rich flavor of a homemade Brown Sugar Caramel Pound Cake. With its buttery, melt-in-your-mouth texture and a decadent caramel glaze, this cake is the ultimate treat for any dessert lover. Whether you're baking for a special occasion or just craving something sweet, this pound cake delivers on all fronts.

I first discovered this recipe while experimenting with my grandmother's old-fashioned pound cake. I wanted something even more indulgent, so I swapped out white sugar for brown sugar and drizzled it with a luscious homemade caramel sauce. The result? A moist, flavorful cake that has since become a family favorite.
Why You'll Love This Brown Sugar Caramel Pound Cake
Get ready to fall in love with your new go-to dessert. This Brown Sugar Caramel Pound Cake is a dream come true for caramel lovers and cake enthusiasts alike.
First, the flavor is simply irresistible. The rich molasses notes from the brown sugar create a depth of sweetness that pairs beautifully with the buttery cake base. Each bite is a perfect balance of warm, caramelized goodness.
Not only is it delicious, but it's also incredibly easy to make. You donโt need any fancy ingredientsโjust pantry staples that come together to create something magical. Plus, the batter whips up in no time, making it ideal for both novice and experienced bakers.
Another reason to love this cake? It stays moist for days. Thanks to the generous amount of butter and brown sugar, this pound cake retains its soft texture and rich flavor even after a few days on the counter.
Best of all, the homemade caramel glaze takes this cake to the next level. Drizzled over the top while still warm, it seeps into the cake, adding even more indulgent caramel flavor.
Ingredients Notes
The magic of this Brown Sugar Caramel Pound Cake lies in its carefully chosen ingredients. Each one plays a crucial role in achieving the perfect texture and flavor.
Letโs start with brown sugarโthe star of this recipe. Unlike white sugar, brown sugar contains molasses, which gives the cake a deeper, more complex sweetness. I recommend using dark brown sugar for an even richer caramel-like taste.
Butter is the key to this cakeโs luxurious texture. It adds richness, moisture, and that classic pound cake density. Be sure to use high-quality unsalted butter for the best results.
For structure, we rely on all-purpose flour. It provides just the right amount of stability while keeping the cake tender. To ensure a perfectly light crumb, measure your flour correctlyโscoop and level it instead of packing it into the cup.
Adding sour cream enhances the cakeโs moistness and provides a slight tang that balances the sweetness. If you donโt have sour cream, full-fat Greek yogurt makes an excellent substitute.
Finally, the caramel glaze is the crowning glory. Made from butter, brown sugar, heavy cream, and vanilla, it creates a silky, spoon-licking-worthy topping that soaks into the cake for extra flavor.
How To Make This Brown Sugar Caramel Pound Cake
Baking this delightful cake is easier than you think. Follow these steps to create a perfectly rich and moist Brown Sugar Caramel Pound Cake.
Start by preheating your oven to 325ยฐF (163ยฐC) and greasing a bundt pan generously with butter and flour. This ensures your cake releases beautifully after baking.
Next, cream the butter and brown sugar together in a large mixing bowl. Use an electric mixer on medium speed and beat until the mixture is light and fluffyโabout 3-5 minutes. This step is crucial as it helps incorporate air into the batter, resulting in a lighter cake.
Add the eggs one at a time, beating well after each addition. This ensures they fully emulsify into the batter, giving the cake its signature velvety texture.
Now, mix in the vanilla extract and sour cream, followed by the sifted dry ingredients. Alternate adding the dry ingredients with milk, starting and ending with the flour mixture. Be careful not to overmixโstir until just combined to keep the cake tender.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for about 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake is cooling, prepare the caramel glaze by melting butter and brown sugar in a saucepan. Stir in heavy cream and vanilla, letting it thicken slightly. Drizzle the warm caramel over the cake, allowing it to soak in for an extra indulgent finish.
Storage Options
This Brown Sugar Caramel Pound Cake stays fresh and delicious for days, making it a great make-ahead dessert.
To store at room temperature, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay moist and flavorful for up to 4 days.
For longer storage, refrigerate the cake in an airtight container for up to a week. Allow it to come to room temperature before serving for the best texture.
If you want to keep it even longer, freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag. The cake will keep well for up to 3 months. Just thaw overnight in the fridge or at room temperature before enjoying.
Variations and Substitutions
One of the best things about this recipe is how versatile it is. Here are a few ways to customize your Brown Sugar Caramel Pound Cake:
If you love nuts, try folding in chopped pecans or walnuts into the batter for added crunch. The nutty flavor pairs beautifully with the caramel glaze.
For an extra decadent twist, swirl in dulce de leche before baking. This creates pockets of gooey caramel inside the cake for an even richer treat.
Want to lighten it up? Swap half of the butter for applesauce. While the texture will be slightly different, the cake will still be moist and flavorful.
You can also play with spices. Adding a teaspoon of cinnamon or nutmeg to the batter enhances the warm, cozy flavors of the brown sugar and caramel.
If you prefer a classic glaze, skip the caramel and opt for a vanilla glaze or a dusting of powdered sugar instead. This gives the cake a more traditional pound cake feel while keeping it delicious.
No matter how you make it, this Brown Sugar Caramel Pound Cake is bound to be a showstopper. Enjoy experimenting and making it your own!
PrintBrown Sugar Carmel Pound Cake Recipe
This Brown Sugar Caramel Pound Cake is rich, moist, and packed with deep caramel flavors. Made with brown sugar and topped with a luscious caramel glaze, it's the perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (optional)
- For the Caramel Glaze:
- ยฝ cup unsalted butter
- 1 cup light brown sugar, packed
- ยผ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 325ยฐF (163ยฐC) and grease a bundt pan.
- Cream Butter & Sugar: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Gradually add dry ingredients to wet mixture, alternating with milk. Stir in vanilla and pecans.
- Bake: Pour batter into prepared pan and bake for 75โ85 minutes, or until a toothpick comes out clean. Let cool.
- Prepare Glaze: In a saucepan, melt butter, add brown sugar, and cook until dissolved. Stir in heavy cream and vanilla. Simmer until thickened.
- Glaze the Cake: Pour caramel glaze over the cooled cake and let set before serving.
Notes
- For extra flavor, toast the pecans before adding them to the batter.
- Let the glaze cool slightly before pouring for a thicker consistency.
- Serve with vanilla ice cream for an indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 2g
- Sodium: 220mg
Leave a Reply