The Sweetest Brown Sugar Carmel Pound Cake Recipe Ever

Sweet aromas of brown sugar caramel pound cake waft through kitchens, promising pure comfort and indulgence.

Buttery layers melt softly on your tongue with rich, complex flavors.

Memories of grandma’s traditional baking inspire this delectable dessert.

Creamy textures blend seamlessly with deep caramel notes that dance across taste buds.

Sophisticated yet approachable, this cake transforms simple ingredients into an extraordinary treat.

Gentle mixing techniques ensure a tender crumb that practically whispers deliciousness.

Slice into this decadent creation and savor every single blissful moment.

What to Serve With Brown Sugar Caramel Pound Cake

• Cozy Family Gathering Centerpiece: Serve this warm pound cake as the star of a family dessert night, surrounded by loved ones enjoying each delicious slice with steaming coffee or cold milk.
• Southern Brunch Showstopper: Slice the cake and arrange on a beautiful platter with fresh berries and a dollop of whipped cream for an elegant weekend brunch addition that will impress guests.
• Afternoon Tea Companion: Cut into small squares and pair with Earl Grey tea, creating a delightful sweet treat perfect for a relaxed afternoon break or elegant tea time gathering.
• Gifting Delight: Wrap individual slices in parchment paper with a ribbon, making charming homemade gifts for neighbors, teachers, or friends who appreciate a personal touch of delicious baking.

Best Storage Solutions to Keep Pound Cake Fresh

• Store cake in an airtight container at room temperature for up to 3 days to maintain moisture and soft texture.
• Refrigerate the cake in a sealed container for up to 5 days, wrapping it tightly with plastic wrap to prevent drying out.
• Freeze whole or sliced cake by wrapping individual pieces in plastic wrap, then place in a freezer-safe container for up to 3 months.
• Reheat refrigerated or thawed cake slices in the microwave for 10-15 seconds, or warm in a preheated oven at 300°F for 5-7 minutes to restore fresh-baked taste and soft texture.

FAQs

• What makes brown sugar different from white sugar?

Brown sugar contains molasses, giving it a deeper, richer flavor and moist texture compared to white sugar. This extra moisture helps create a more tender and flavorful pound cake.

• Can I substitute ingredients if I don't have pecans?

Absolutely! You can replace pecans with walnuts, chopped almonds, or simply omit nuts entirely without affecting the cake’s overall structure and taste.

• How do I know if my cake is properly mixed?

When creaming butter and sugars, the mixture should look light, fluffy, and pale in color. This process incorporates air, which helps create a tender cake with a soft crumb.

Rich and Decadent Brown Sugar Caramel Pound Cake

• Savor Rich Flavor Layers: Indulge in a decadent dessert that combines the deep warmth of brown sugar with a luxurious caramel glaze, creating a multi-dimensional taste experience.
• Master Simple Baking Techniques: Perfect for bakers of all skill levels, this recipe guides you through classic mixing methods with clear, straightforward steps that guarantee success.
• Create Crowd-Pleasing Comfort: This pound cake serves as a versatile dessert that works beautifully for family gatherings, potlucks, or a sweet weekend treat that everyone will adore.
• Elevate Dessert Presentation: The stunning bundt pan shape and glossy caramel drizzle transform an ordinary cake into an impressive centerpiece that looks professionally crafted.

Ingredients That Make This Pound Cake Unforgettable

• Butter: A rich, creamy foundation that provides moisture and flavor to the pound cake.
• Brown Sugar: Adds deep, caramel-like sweetness and helps create a moist texture.
• Granulated Sugar: Contributes additional sweetness and helps with cake structure.
• Eggs: Bind ingredients together and provide structure to the cake.

• All-Purpose Flour: The primary structural component that gives the cake its tender crumb.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances overall flavor and balances the sweetness.

• Milk: Adds moisture and helps create a smooth cake batter.
• Vanilla Extract: Provides a warm, aromatic flavor throughout the cake.
• Pecans: Optional nutty ingredient that adds crunch and depth to the cake.

• Butter: Creates a rich base for the caramel glaze.
• Brown Sugar: Gives the glaze its signature deep, caramel flavor.
• Heavy Cream: Adds smoothness and helps create a silky glaze texture.
• Vanilla Extract: Rounds out the caramel flavor with its warm essence.

How to Bake a Moist and Flavorful Brown Sugar Caramel Pound Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F (163C). Give your bundt pan a loving coat of grease and a dusting of flour to prevent sticking.

Step 2: Whip Up a Creamy Base

• Softened butter
• Brown sugar
• Granulated sugar

Whip until the mixture looks light and feels like fluffy clouds.

Step 3: Introduce the Eggs

Drop in eggs one by one, giving each a thorough beating until completely incorporated.

Your mixture should look smooth and silky.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Make sure everything is evenly mixed with no lumpy surprises.

Step 5: Marry Wet and Dry

Slowly fold the dry ingredients into your creamy mixture. Alternate adding dry ingredients with milk to keep the batter balanced.

Stir in vanilla and chopped pecans for extra flavor and crunch.

Step 6: Bake to Perfection

Pour the batter into your prepared bundt pan.

Slide it into the preheated oven and bake for 75-85 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Down

Let the cake rest in the pan for 15 minutes. Then transfer to a wire rack to cool completely.

Step 8: Create Caramel Glaze

• Brown sugar
• Heavy cream

Cook for 2 minutes, stirring constantly.

Remove from heat and splash in vanilla.

Step 9: Drizzle and Serve

Once the cake has cooled, generously pour the warm caramel glaze over the top, letting it cascade down the sides.

Slice and enjoy your decadent creation!

Pro Tips for Getting the Perfect Pound Cake Texture

• Toast pecans lightly before adding to enhance their nutty flavor and prevent sinking in the batter.
• Use room temperature ingredients to ensure smooth, even mixing and a consistent cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Check cake doneness early by inserting a toothpick at 75 minutes; every oven varies slightly in baking time.
• Store cake covered at room temperature for up to 3 days, or refrigerate for extended freshness and to preserve the caramel glaze's shine.

Flavor Twists to Make This Pound Cake Your Own

• Gluten-Free Caramel Pecan Cake: Replace all-purpose flour with gluten-free flour blend and ensure all ingredients are certified gluten-free.
• Dairy-Free Maple Pound Cake: Swap butter with coconut oil, use almond milk instead of dairy milk, and replace heavy cream with coconut cream in the glaze.
• Chocolate Caramel Nut Variation: Add 1/4 cup cocoa powder to the dry ingredients and use dark chocolate chips instead of pecans for a rich, decadent version.
• Lighter Yogurt Pound Cake: Substitute half the butter with Greek yogurt and reduce sugar by 1/4 cup for a slightly healthier alternative with similar texture.

Irresistible Brown Sugar Caramel Pound Cake Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Rich brown sugar caramel pound cake elevates classic dessert with deep Southern charm. Creamy caramel glaze and tender crumb create memorable sweet indulgence you cannot resist.

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Ingredients

Scale 1x2x3x

Cake Batter Ingredients:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 cups light brown sugar, packed
• 5 large eggs
• 1 cup whole milk

Fats and Flavoring Ingredients:

• 1 cup unsalted butter, softened
• 1 tablespoon vanilla extract

Optional and Finishing Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans (optional)

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Instructions

1. Prepare the oven by heating to 325F (163C) and thoroughly coat a bundt pan with grease and flour to prevent sticking.
2. Using an electric mixer, thoroughly blend butter, brown sugar, and granulated sugar until the mixture becomes airy and voluminous, creating a smooth base.
3. Incorporate eggs individually into the sugar mixture, ensuring complete integration after each addition to maintain a consistent texture.
4. In a separate mixing bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly and eliminate potential lumps.
5. Gradually fold dry ingredients into the creamed mixture, alternating with milk to maintain a smooth consistency. Gently mix in vanilla extract and chopped pecans, distributing them throughout the batter.
6. Transfer the prepared batter into the prepared bundt pan, spreading evenly, and bake for 75-85 minutes until a inserted toothpick emerges clean and dry.
7. Allow the cake to rest in the pan for 15 minutes, enabling it to set and cool slightly before carefully transferring to a wire cooling rack.
8. Create the caramel glaze by melting butter in a saucepan over medium heat, then incorporating brown sugar and heavy cream. Simmer for 2 minutes, stirring constantly, then remove from heat and blend in vanilla extract.
9. Generously drizzle the warm caramel glaze over the completely cooled cake, allowing it to cascade down the sides for an elegant finish.

Notes

• Customize the cake by swapping pecans with walnuts or almonds for a different nutty crunch and flavor profile.
• Ensure ingredients like butter and eggs are at room temperature for smoother mixing and better cake texture.
• Reduce baking time by 5-10 minutes for a more moist and tender pound cake if you prefer a softer consistency.
• Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

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

Nutrition

• Serving Size: 12
• Calories: 470 kcal
• Sugar: 38 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 63 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 110 mg