If you’re craving a dessert that practically hugs you back, Brown Sugar Caramel Pound Cake is about to become your next baking obsession. Imagine a buttery, ultra-moist cake swirled with mellow caramel and topped with a glossy, decadent glaze that will make you want to lick the plate clean. Each slice is fragrant, nutty, and downright luxurious—this classic Southern treat turns the humble pound cake into something truly irresistible, perfect for special gatherings or simply indulging yourself with a little extra sweetness.
Ingredients You’ll Need
This Brown Sugar Caramel Pound Cake comes together with a few baking staples and some soulful, flavor-packed additions. Each ingredient pulls its weight in crafting that perfect crumb, so let’s take a quick tour of what you’ll need for the cake and its swoon-worthy glaze.
- Unsalted butter: Softened for easy creaming, it delivers that rich, melt-in-your-mouth base every pound cake needs.
- Vegetable oil: Adds even more moisture, keeping the cake extra tender for days.
- Light brown sugar: Infuses the crumb with deep caramel notes and a gorgeous golden color.
- Granulated sugar: For sweetness and structure—just the right balance to keep the cake light but sturdy.
- Large eggs: Give the cake lift, richness, and that unmistakable pound cake silkiness.
- All-purpose flour: The backbone of the cake, ensuring a perfect, dense crumb that’s still delicate.
- Baking powder: Helps the cake rise without losing that delightful pound cake denseness.
- Salt: Just enough to sharpen the flavors and balance all that sugary goodness.
- Whole milk: Incorporates a touch of creaminess and moisture into every bite.
- Vanilla extract: Intensifies the caramel flavor and gives warmth to the final result.
- Chopped pecans (optional): For a crunchy, buttery bite—skip them if you’re nut-free, but they’re oh-so-good!
- For the caramel glaze: A combination of butter, brown sugar, whole milk, and vanilla swirls together to make a luscious drip that sets up beautifully atop your cake.
How to Make Brown Sugar Caramel Pound Cake
Step 1: Prep and Preheat
Get started by preheating your oven to 325°F (163°C) and thoroughly greasing and flouring a 10-inch bundt pan. This step ensures your Brown Sugar Caramel Pound Cake pops out in one glorious piece (and trust me, you’ll want to see those golden ridges!). Set your pan aside while you get mixing.
Step 2: Cream the Fats and Sugars
In a large mixing bowl, use your mixer to cream together the softened butter, vegetable oil, light brown sugar, and granulated sugar. Beat them until the mixture is visibly lighter and fluffy—this incorporates air, which sets the tone for that cloudlike inside.
Step 3: Add the Eggs
Crack in the eggs one at a time, mixing well after each. This gradual addition helps keep the batter silky and emulsified. You’ll notice the batter taking on a velvety richness with each egg.
Step 4: Mix Dry and Wet Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Alternately add the dry mixture and the whole milk to your wet batter, starting and ending with flour. This staging avoids overmixing and keeps the cake tender. Don’t forget the vanilla extract and, if you love a little crunch, fold in those chopped pecans.
Step 5: Bake Your Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top. Slide it into the oven and bake for 75 to 85 minutes, or until a toothpick poked into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely—you’ll smell that sweet caramel aroma wafting through your kitchen!
Step 6: Make the Caramel Glaze
In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and whole milk. Let it all bubble for 2 to 3 minutes, whisking constantly so the sugar dissolves completely and your glaze stays creamy. Off the heat, add vanilla extract, then let it cool just slightly—this helps the glaze stay luscious for pouring.
Step 7: Glaze the Cake
Once your Brown Sugar Caramel Pound Cake is completely cool, slowly drizzle the caramel glaze over the top, letting it cascade down the sides in golden ribbons. The glaze will set to a soft, fudgy finish that’s absolutely irresistible!
How to Serve Brown Sugar Caramel Pound Cake
Garnishes
For the ultimate final flourish, shower your cake with a scattering of toasted pecans or a dusting of powdered sugar. A few flakes of sea salt sprinkled over the glaze adds a gourmet twist, highlighting every nuance of caramel. Even a little vanilla ice cream on the side never hurts!
Side Dishes
This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of creamy vanilla bean ice cream. For a fancier occasion, serve it with a warm berry compote or fresh-cut stone fruit, letting the juicy tartness balance the Brown Sugar Caramel Pound Cake’s deep sweetness.
Creative Ways to Present
Turn single slices into dessert plates with a drizzle of extra caramel sauce, or cube the cake for a decadent trifle layered with whipped cream and fruit. You can even cut thick slices and grill them lightly—trust me, it brings out a whole new level of caramel flavor that’ll surprise your guests!
Make Ahead and Storage
Storing Leftovers
Simply cover your cooled cake in plastic wrap or foil and keep it at room temperature for up to three days. The flavors actually deepen as it sits, making the Brown Sugar Caramel Pound Cake even more irresistible the next day.
Freezing
For longer storage, wrap sliced or whole, unglazed cake tightly in a double layer of plastic wrap, then foil, and freeze for up to three months. Thaw overnight at room temperature, and glaze just before serving for best texture and flavor.
Reheating
If you’re craving a warm slice, pop it in the microwave for a few seconds or gently heat in a low oven. The caramel glaze will soften, and the cake’s buttery aroma will come right back to life—especially delightful served with ice cream!
FAQs
Can I make Brown Sugar Caramel Pound Cake without nuts?
Absolutely! Just skip the pecans in both the batter and garnishes. The cake is still incredibly flavorful and moist, with all the same caramel and brown sugar magic.
What’s the secret to a moist pound cake?
Two things: don’t overbake, and use both butter and oil as this recipe does. Alternating flour and milk also ensures the cake stays soft and luscious all the way through.
Can I use dark brown sugar instead of light?
Sure! Dark brown sugar will give an even deeper molasses flavor and richer color. If you love a bolder caramel taste, it’s a delicious swap, though it might slightly darken your cake.
How do I prevent the cake from sticking to the pan?
Generously grease and flour every nook and cranny of the bundt pan, or use a baking spray with flour. Let the cake cool for the advised 15 minutes before inverting, and it should release beautifully.
Can I make the caramel glaze ahead of time?
Yes, you can prepare the glaze up to a day in advance. Store it covered at room temperature. If it thickens too much, gently reheat and whisk until smooth before pouring over your Brown Sugar Caramel Pound Cake.
Final Thoughts
This Brown Sugar Caramel Pound Cake is pure comfort and celebration all at once—a true showstopper you’ll want to make again and again. Share it with friends, bring it to your next gathering, or simply treat yourself. Once you taste that silky glaze over a rich, buttery crumb, there’s no turning back!
Print
Brown Sugar Caramel Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Indulge in the rich, caramel-infused goodness of this Brown Sugar Caramel Pound Cake. With a moist, tender crumb and a decadent caramel glaze, this dessert is a true showstopper that will have everyone coming back for seconds.
Ingredients
Main Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 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, packed
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan.
- Mix wet ingredients: In a large bowl, cream together the butter, oil, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour.
- Add flavorings: Stir in vanilla extract and chopped pecans if using.
- Bake: Pour the batter into the prepared bundt pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. To make the caramel glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bring to a boil, and cook for 2–3 minutes, stirring constantly. Remove from heat, stir in vanilla, and pour over the cooled cake.
Notes
- For a nut-free version, simply omit the pecans.
- The cake can be made a day ahead—it gets even better as it sits.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 50g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
