There's nothing quite like the rich, buttery aroma of Brown Sugar Caramel Pound Cake filling your kitchen. This decadent dessert is the perfect blend of deep caramel flavors, moist pound cake, and a velvety glaze that melts into every slice.
I first made this cake for a family gathering, and it was an instant hit. The combination of brown sugar and caramel creates an irresistible sweetness, while the dense texture makes it ideal for slicing and serving. If you're looking for a show-stopping cake that’s both indulgent and comforting, this is the one.
Why You'll Love This Brown Sugar Caramel Pound Cake
Get ready to fall in love with a dessert that’s both nostalgic and incredibly delicious.
First, the flavor is out of this world. Brown sugar and caramel work together to create a deep, rich sweetness that’s balanced by the buttery notes of the pound cake. It’s the kind of dessert that makes you slow down and savor every bite.
Second, it has the perfect texture. This cake is dense yet soft, with a melt-in-your-mouth quality that’s hard to resist. It holds together beautifully, making it ideal for slicing and serving at gatherings.
Not to mention, it’s surprisingly easy to make. Even if you’re not an expert baker, the simple step-by-step process ensures a foolproof, bakery-quality result every time.
Finally, it’s incredibly versatile. Serve it warm with a scoop of ice cream, drizzle extra caramel on top, or enjoy it with your morning coffee. No matter how you eat it, this cake is guaranteed to be a favorite.
Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in its carefully chosen ingredients. Each component plays a role in making this cake perfectly moist and flavorful.
Brown sugar is the star of the show, providing a deep caramel-like sweetness that sets this cake apart from a traditional pound cake. Be sure to use fresh, soft brown sugar for the best texture and flavor.
Butter is essential for creating the rich, moist crumb that makes pound cake so irresistible. I recommend using unsalted butter to better control the salt content, but if you only have salted butter, simply reduce the added salt slightly.
Heavy cream is the secret to the silky caramel glaze. It adds just the right amount of creaminess to balance the sweetness and helps the caramel achieve a smooth, pourable consistency.
Eggs are crucial for structure and moisture. Make sure they’re at room temperature before mixing to ensure they incorporate smoothly into the batter.
A touch of vanilla extract enhances the caramel flavors, adding depth and warmth to every bite. If you want an extra-special twist, try using a bit of bourbon vanilla extract.
How To Make This Brown Sugar Caramel Pound Cake

Creating this decadent pound cake is easier than you might think. Follow these steps, and you’ll have a dessert that looks and tastes like it came straight from a bakery.
Start by preheating your oven to 325°F and generously greasing a bundt pan. This ensures the cake releases smoothly once baked.
In a large mixing bowl, cream together the butter and brown sugar until the mixture is light and fluffy. This step is crucial—it helps incorporate air into the batter, giving the cake a soft yet dense texture.
Next, add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract for that extra layer of flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with heavy cream, until everything is well combined and smooth.
Pour the batter into the prepared bundt pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake cools, prepare the caramel glaze. In a small saucepan, melt butter and brown sugar, stirring until smooth. Add in the heavy cream, stirring continuously, until the mixture thickens slightly. Drizzle the warm glaze over the cooled cake, letting it soak into every delicious bite.
Storage Options
This pound cake stays fresh for several days if stored properly. Keep it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake freezes well for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is. Here are some fun ways to customize it:
- Nutty Twist: Add chopped pecans or walnuts to the batter for a delightful crunch that complements the caramel flavors beautifully.
- Chocolate Drizzle: If you’re a chocolate lover, drizzle some melted dark chocolate over the caramel glaze for an extra indulgent touch.
- Spiced Version: Enhance the warmth of this cake by adding a teaspoon of cinnamon or a pinch of nutmeg to the batter.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and use a dairy-free butter alternative for a non-dairy version.
- Bourbon Caramel: Stir a splash of bourbon into the caramel glaze for a more sophisticated, grown-up flavor.
No matter how you choose to enjoy it, this Brown Sugar Caramel Pound Cake is sure to be a hit. Happy baking!
PrintBrown Sugar Carmel Pound Cake Recipe
This Brown Sugar Caramel Pound Cake is rich, moist, and packed with deep caramel flavors. Made with brown sugar, butter, and a luscious caramel glaze, this indulgent cake is perfect for holidays, special occasions, or whenever you crave a sweet treat!
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) 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
- ½ teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans (optional)
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Stir in vanilla extract and pecans (if using).
- Pour batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the caramel glaze: Melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly, then remove from heat and stir in vanilla.
- Drizzle the warm caramel glaze over the cooled cake.
Notes
- Toasting the pecans enhances their flavor.
- Store cake in an airtight container at room temperature for up to 3 days.
- For extra richness, serve with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 180mg
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