Introduction
The Brown Sugar Caramel Pound Cake Recipe is more than just a dessert—it’s a slice of homemade comfort and buttery indulgence. Every bite offers a soft, moist crumb infused with deep caramel notes from rich brown sugar and finished with a glossy caramel glaze. Perfect for celebrations, cozy afternoons, or a sweet ending to dinner, this cake transforms simple ingredients into a luxurious treat. Imagine the aroma of caramel and brown sugar filling your kitchen while the golden cake cools—pure bliss!
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Brown Sugar Caramel Pound Cake Recipe
Rich Flavor: Deep caramel and buttery undertones create a truly decadent cake experience.
Moist Texture: Brown sugar enhances moisture, keeping each slice soft and tender.
Easy to Make: With straightforward steps, even beginner bakers can succeed.
Customizable: Add nuts, chocolate chips, or fruit for extra flavor.
Impress Guests: Perfect centerpiece for parties, tea, or family gatherings.
Long Shelf Life: Stays fresh for days if stored properly.
Versatile Serving: Enjoy warm with coffee, drizzle with ice cream, or slice for sandwiches.
Ingredients
For the Pound Cake
1 ½ cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 tsp vanilla extract
1 cup chopped pecans (optional)
Substitutions & Tips:
Butter: Can substitute with margarine or coconut oil for dairy-free version.
Milk: Use almond or oat milk for a lighter cake.
Pecans: Walnuts or hazelnuts work well, or omit for nut-free version.
For the Caramel Glaze
½ cup unsalted butter
1 cup light brown sugar, packed
¼ cup whole milk
1 tsp vanilla extract
Tip: For a thicker glaze, simmer slightly longer; for a thinner drizzle, add more milk.
Step-by-Step Instructions
Prepare Oven and Pan
Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking. A well-greased pan ensures the cake releases perfectly.
Cream Butter and Sugars
In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy. This incorporates air for a tender crumb.
Add Eggs
Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next to maintain a smooth, velvety batter.
Mix Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Even distribution prevents uneven rising and ensures a consistent texture.
Combine Batter
Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir gently to avoid overmixing, which can make the cake dense.
Add Flavor and Nuts
Fold in vanilla extract and chopped pecans (if using) for added aroma and crunch.
Bake the Cake
Pour batter into the prepared Bundt pan. Smooth the top and bake for 75–85 minutes until a toothpick inserted in the center comes out clean.
Cool the Cake
Cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack. Cooling slightly ensures the glaze adheres perfectly.
Make the Caramel Glaze
Melt butter over medium heat. Stir in brown sugar until dissolved and bubbling. Add milk and boil gently for 1–2 minutes to thicken. Remove from heat and stir in vanilla. Cool slightly before pouring over cake.
Pro Tips
How do you prevent a dry pound cake?
Use room-temperature eggs and butter. Alternate flour with milk gently to avoid overmixing.
Can I make this cake ahead?
Yes! Bake up to 2 days in advance and glaze before serving for freshness.
How do I store leftovers?
Wrap in plastic wrap or place in an airtight container. Refrigerate up to 5 days or freeze for 2 months.
Best Ways to Serve
Pair with a scoop of vanilla ice cream for a decadent dessert.
Serve warm with coffee or hot chocolate for a cozy treat.
Slice thinly and toast lightly for a caramel-flavored breakfast treat.
Nutrition (Per Serving, 12 Servings)
Calories: 450 kcal
Fat: 22 g
Saturated Fat: 14 g
Carbohydrates: 60 g
Sugar: 40 g
Protein: 6 g
Fiber: 1 g
Sodium: 150 mg
Storage & Leftovers
Room Temperature: Up to 2 days in airtight container.
Refrigerator: Up to 5 days. Cover tightly to retain moisture.
Freezer: Wrap in plastic and foil; store up to 2 months. Thaw overnight before glazing.
FAQ
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. Expect slightly different texture.
How long does this cake last?
At room temperature: 2 days. Refrigerated: up to 5 days. Frozen: 2 months.
Can I double the recipe?
Absolutely, use two Bundt pans and adjust baking time slightly.
Can I use dark brown sugar instead of light?
Yes, it gives a deeper, molasses-like flavor.
Variations
Vegan: Use plant-based butter and milk, replace eggs with flax eggs.
Chocolate-Caramel: Fold in chocolate chips for a mocha twist.
Nut-Free: Omit pecans and add a sprinkle of cinnamon for extra flavor.
Mini Loaves: Bake in muffin tins for individual servings, reduce baking time to 25–30 minutes.
Conclusion
The Brown Sugar Caramel Pound Cake Recipe is a timeless classic that combines buttery richness with sweet caramel bliss. Perfect for gatherings or an indulgent treat at home, it’s a recipe that will leave your kitchen smelling heavenly and your family asking for seconds. Unlock this cake’s full flavor and share the joy—bake, taste, and savor every soft, golden slice.