If you’re seeking a show-stopper dessert that brings the cozy warmth of caramel and the richness of brown sugar together in every decadent bite, this Brown Sugar Caramel Pound Cake just might be your new favorite. Imagine a moist, buttery crumb finished with a silky caramel glaze that drapes like velvet over each slice—there’s a reason this cake never lasts long, whether at family gatherings or indulgent nights in. With its inviting aroma and irresistible southern charm, this is the cake you’ll want to bake again and again.

Brown Sugar Caramel Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a star role in the Brown Sugar Caramel Pound Cake, delivering the flavor, body, and color that define this beloved recipe. Keep it classic or add your personal twist—each choice brings something special to the table.

Unsalted butter: Gives the cake its moist, tender crumb and creamy richness.
Light brown sugar: The secret to deep, molasses-forward sweetness and gorgeous color.
Granulated sugar: Adds structure and balances the flavor profile.
Large eggs: Essential for binding and creating a plush texture.
All-purpose flour: The backbone of a perfect pound cake, ensuring it holds together beautifully.
Baking powder: Just enough leavening for a gentle lift while keeping things dense and satisfying.
Salt: Rounds out all the sweet flavors and enhances every bite.
Whole milk: Contributes tenderness—you’ll taste the difference with every forkful.
Vanilla extract: Adds warmth and lovely aromatic notes that make the cake truly memorable.
Chopped pecans (optional): Bring crunch and a nutty earthiness—toast them for even more impact!
For the caramel glaze: A mix of unsalted butter, light brown sugar, heavy cream, vanilla extract, and a pinch of salt create a glossy, decadent finish.

How to Make Brown Sugar Caramel Pound Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 325°F (163°C). Take a few moments to generously butter and flour a 10-inch Bundt pan—this step ensures your Brown Sugar Caramel Pound Cake slides out flawlessly, with all that decorative detail intact.

Step 2: Cream Butter and Sugars

Use a large bowl and hand mixer, or a stand mixer if you like, to whip together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is pale and fluffy—this is what gives your cake its signature tender texture and rich caramel notes.

Step 3: Add Eggs One by One

Crack in the eggs, one at a time, beating well after each addition. This helps the batter emulsify for a smooth, luxurious pound cake base. Patience here makes a difference!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the raising agent and salt disperse evenly throughout the batter—and keeps your cake light, not dense.

Step 5: Alternate Dry and Wet Additions

To the creamed mixture, add the dry ingredients gradually, alternating with milk. Always begin and end with flour—this trick minimizes overmixing, so your Brown Sugar Caramel Pound Cake stays lush and tender. Stir in the vanilla extract and the chopped pecans if you’re going the nutty route.

Step 6: Fill the Pan and Bake

Pour the finished batter into your prepared Bundt pan, smoothing out the top for even baking. Slide into the oven and bake for 75 to 85 minutes, or until a toothpick emerges clean from the very center. It’s worth the wait, I promise.

Step 7: Cool and Turn Out

Once baked, let your cake rest in the pan for 15 minutes to firm up, then carefully invert onto a wire rack to cool completely. Patience is key—rushing can crack that beautiful exterior!

Step 8: Make the Caramel Glaze

For the pièce de résistance, melt butter in a saucepan, then stir in the brown sugar. Let it bubble gently before whisking in the heavy cream, vanilla extract, and a pinch of salt. Cook for a few minutes until glossy and slightly thickened—pour while warm for that dreamy, cascading effect over your cooled cake.

How to Serve Brown Sugar Caramel Pound Cake

Garnishes

This cake looks and tastes best with that glossy caramel glaze poured generously over the top. You might add a sprinkle of flaky sea salt, a drizzle of extra sauce, or a scattering of toasted pecans for texture and contrast—it’s a feast for the eyes and taste buds.

Side Dishes

Serve slices alongside fresh berries, a scoop of vanilla ice cream, or even a dollop of whipped cream. Each addition mellows the sweetness and lends a delightful, contrasting temperature and texture. The only real rule: make it your own!

Creative Ways to Present

If you’re feeling playful, try cutting the cake into cubes for a pound cake trifle layered with fresh fruit and whipped cream. Or slice thick pieces and grill briefly for a caramelized exterior—talk about next-level Brown Sugar Caramel Pound Cake magic.

Make Ahead and Storage

Storing Leftovers

Store your Brown Sugar Caramel Pound Cake, tightly wrapped or in an airtight container, at room temperature for up to three days. The high butter content ensures it stays moist, while the caramel glaze helps lock in that freshness. Just keep out of direct sunlight or hot spots in your kitchen.

Freezing

Yes, you can freeze this cake! Wrap slices or the whole cake (minus the glaze for best results) in layers of plastic wrap and foil. It keeps beautifully for up to three months; thaw overnight in the fridge before finishing with fresh caramel glaze.

Reheating

To revive that just-baked warmth, heat individual slices in the microwave for 10 to 15 seconds. If you’ve removed the glaze before freezing, warm the cake gently and then whip up a fresh batch for a gooey finish.

FAQs

Can I make Brown Sugar Caramel Pound Cake without pecans?

Absolutely! The nuts are entirely optional; the cake is rich and flavorful on its own. If you like extra crunch, feel free to substitute walnuts or even skip them altogether for a smooth crumb.

Why does my caramel glaze sometimes get grainy?

Graininess usually means the brown sugar didn’t dissolve fully. Make sure to cook the sugar and butter together until the mixture looks smooth before adding cream, stirring constantly for a silky, lump-free glaze.

Can I use dark brown sugar for a deeper caramel flavor?

Definitely! Dark brown sugar packs more molasses punch, so you’ll get an even richer taste and darker color. Just monitor sweetness levels, as the cake may be slightly bolder.

What’s the best way to tell when the cake is done?

Insert a skewer or toothpick into the cake’s thickest part. If it comes out clean or with just a few moist crumbs, it’s ready. Don’t overbake—check from about 75 minutes onward for the perfect finish.

How long does the Brown Sugar Caramel Pound Cake keep?

If wrapped well, this cake can last about three days at room temperature, or up to a week chilled. It also freezes like a dream—perfect for making ahead or stashing emergency slices away!

Final Thoughts

This Brown Sugar Caramel Pound Cake truly brings comfort and celebration together in each heavenly slice. Whether you’re baking for a special occasion or just to savor a touch of sweetness with coffee, every bite is pure southern joy. Give it a try—you may just discover your new signature dessert!

Brown Sugar Caramel Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of this Brown Sugar Caramel Pound Cake. A moist and tender pound cake infused with brown sugar, topped with a luscious caramel glaze. Perfect for any occasion!

Ingredients

Scale

Main Cake:

1 1/2 cups 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
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)

Caramel Glaze:

1/2 cup unsalted butter
1 cup light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan.
Mix the batter: Cream butter and sugars, add eggs, mix dry ingredients, and milk. Stir in vanilla and pecans (if using).
Bake: Pour batter into the pan and bake for 75–85 minutes until a toothpick comes out clean.
Make the glaze: Melt butter, add sugar, cream, vanilla, and salt. Cook until thickened, then pour over the cooled cake.

Notes

The caramel glaze thickens as it cools, so pour it over the cake while still warm.
For extra flavor, consider toasting the pecans before adding them to the batter.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American