The Best Brown Sugar Caramel Pound Cake Recipe Ever Made

Sweet aromas of caramel and brown sugar swirl through this decadent brown sugar caramel pound cake recipe, promising a dessert that melts in your mouth.

Rich, buttery layers capture the essence of comfort baking with every slice.

The cake’s dense texture balances perfectly with its deep, golden caramel notes.

Warm spices whisper through the batter, creating a complex flavor profile that feels both nostalgic and luxurious.

Each forkful promises a delightful journey of sweetness and indulgence.

Bakers of all skill levels can master this irresistible treat that transforms simple ingredients into a stunning dessert centerpiece.

Why Brown Sugar Pound Cake Is a Must

• Embrace Homemade Comfort: Indulge in a rich, buttery pound cake that wraps you in warm, nostalgic flavors perfect for family gatherings and cozy moments.
• Master Baking Simplicity: Craft this impressive dessert with basic pantry ingredients and straightforward mixing techniques that even novice bakers can confidently tackle.
• Versatile Dessert Delight: Enjoy a show-stopping cake that transitions beautifully from casual weeknight treats to elegant dinner party desserts with its decadent brown sugar caramel glaze.
• Crowd-Pleasing Texture: Savor a dense, moist cake packed with crunchy pecans and a luxurious caramel topping that guarantees smiles from kids and adults alike.

Brown Sugar Pound Cake Ingredients

• Butter: A rich, creamy ingredient that provides moisture and tender texture to the pound cake.
• Brown Sugar: Adds deep caramel-like sweetness and helps create a moist cake.
• Granulated Sugar: Provides additional sweetness and helps with cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich texture.

• All-Purpose Flour: The main structural component that gives the cake its shape and density.
• Baking Powder: Helps the cake rise and creates a lighter texture.
• Salt: Enhances the overall flavor of the cake.

• Milk: Adds moisture and helps create a smooth cake batter.
• Vanilla Extract: Provides a warm, classic flavoring that complements the caramel notes.
• Pecans: Adds a nutty crunch and additional flavor complexity to the cake.

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

Simple Pound Cake Baking Steps

Step 1: Prepare Baking Station

Preheat the oven to 325°F.

Generously grease and flour a bundt pan to ensure easy cake removal.

Step 2: Create Creamy Base

• Softened butter
• Brown sugar
• Granulated sugar

Blend until the mixture becomes light and fluffy with a smooth consistency.

Step 3: Incorporate Eggs

Add eggs one at a time, thoroughly mixing after each addition to create a uniform batter.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure the dry ingredients are evenly mixed.

Step 5: Merge Wet and Dry Mixtures

Gradually fold dry ingredients into the wet mixture, alternating with milk.

Gently stir in vanilla extract and chopped pecans for added texture and flavor.

Step 6: Bake The Cake

Pour the batter into the prepared bundt pan.

Bake for 75-85 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool The Cake

Allow the cake to cool in the pan for 15 minutes.

Carefully transfer to a wire rack to complete cooling.

Step 8: Craft Caramel Glaze

• Brown sugar
• Heavy cream

Bring the mixture to a boil, stirring constantly for 2 minutes.

Remove from heat and stir in vanilla extract.

Step 9: Finish With Glaze

Pour the warm caramel glaze over the cooled cake.

Let the glaze set before serving.

Tips for Perfect Pound Cake Results

• Always use high-quality, fresh butter and eggs for the most rich and robust flavor profile.
• Cream butter and sugars slowly to create a smooth, fluffy texture that ensures an even cake consistency.
• Fold pecans gently into the batter to prevent them from sinking and distribute evenly throughout the cake.
• Check cake at 70 minutes to prevent over-browning and maintain a moist, tender crumb.
• Stir caramel glaze continuously and remove from heat immediately after two minutes to prevent burning or separation.

Pound Cake Variations You’ll Love

• Gluten-Free Caramel Pecan Cake: Replace wheat flour with almond or gluten-free blend, ensuring the same rich texture and taste for those with gluten sensitivities.
• Vegan Caramel Pound Cake: Swap butter with coconut oil, use flax eggs instead of regular eggs, and substitute milk with almond or oat milk for a plant-based version.
• Nutless Caramel Cake: Omit pecans for nut allergies or preferences, maintaining the cake's decadent caramel flavor and moist crumb.
• Low-Sugar Caramel Cake: Use monk fruit sweetener or stevia in place of brown and granulated sugars, reducing overall sugar content while preserving the cake's classic taste.

Serving Brown Sugar Pound Cake Slices

• Elegant Dessert Plating: Slice the cake on a beautiful ceramic plate with a delicate gold rim, dusting powdered sugar lightly across the top for an extra touch of sophistication.
• Coffee Companion Pairing: Serve thick slices alongside a steaming cappuccino or rich espresso, allowing the caramel notes to complement the coffee's robust flavor profile.
• Seasonal Garnish Option: Sprinkle chopped toasted pecans around the cake's base and add a small scoop of vanilla bean ice cream for a decadent summer dessert presentation.
• Gifting Presentation: Wrap individual slices in parchment paper tied with rustic twine, perfect for a homemade gift or potluck contribution that feels personal and warm.

How to Store Pound Cake Properly

• Store cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Slice cake, wrap individual portions in plastic wrap, then place in freezer bag. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Warm individual slices for 10-15 seconds on medium power. Check temperature to avoid overheating and maintain cake's soft texture.
• Remove from refrigerator 30 minutes before serving to allow cake to reach ideal serving temperature and restore original softness.

FAQs

• What's the secret to getting a moist pound cake?

The key is creaming the butter and sugars until fluffy, adding eggs one at a time, and not overmixing the batter. Also, using room temperature ingredients helps create a tender cake.

• Can I make this cake without pecans?

Yes, you can easily omit pecans or substitute with other nuts like walnuts or simply leave them out entirely without affecting the cake’s texture or flavor.

• How do I know when the cake is fully baked?

Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Brown Sugar Carmel Pound Cake Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Indulgent Brown Sugar Caramel Pound Cake delivers Southern comfort with rich, buttery layers melting into silky caramel goodness. Sweet memories await when you slice into this classic dessert that promises pure bliss with each 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:

• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Leavening and Optional Ingredients:

• 1 teaspoon baking powder
• 1 cup chopped pecans (optional)

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Instructions

1. Preheat the oven to 325°F and meticulously coat a bundt pan with butter and flour, ensuring complete coverage to prevent sticking.
2. Using an electric mixer, cream together butter, brown sugar, and granulated sugar until the mixture becomes light, airy, and significantly increased in volume.
3. Incorporate eggs individually, thoroughly blending each one into the sugar-butter mixture before adding the next, creating a smooth and homogeneous base.
4. In a separate mixing bowl, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
5. Slowly fold dry ingredients into the wet mixture, alternating with milk to maintain a silky batter consistency, then gently stir in vanilla extract and chopped pecans.
6. Transfer the batter into the prepared bundt pan, spreading evenly and tapping the pan to release any trapped air bubbles.
7. Bake for 75-85 minutes at 325°F, rotating the pan halfway through cooking to ensure uniform browning, and test for doneness using a toothpick inserted into the center.
8. Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack to prevent moisture accumulation.
9. For the caramel glaze, melt butter in a saucepan, add brown sugar and cream, bringing the mixture to a rolling boil while continuously stirring for exactly 2 minutes.
10. Remove glaze from heat, quickly stir in vanilla extract, and immediately drizzle over the completely cooled cake, allowing the caramel to set naturally before serving.

Notes

• Toasting pecans beforehand intensifies their nutty flavor and adds a delightful crunch to the cake’s texture.
• Use room temperature eggs and butter to ensure smoother batter integration and more even cake rise.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend that includes xanthan gum.
• Reduce baking time by 10-15 minutes if using a dark-colored bundt pan to prevent over-browning.

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450 kcal
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 110 mg