Brown Sugar Caramel Pound Cake

Name: Brown Sugar Caramel Pound Cake
Prep time: 20 min
Cook time: PT-481896H13M38S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups brown sugar, packed; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk (or whole milk); 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/4 cup heavy cream; 1/2 teaspoon vanilla extract; Pinch of salt

Isabella

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This Brown Sugar Caramel Pound Cake is a show-stopping dessert that combines the deep, sweet richness of brown sugar with the luxurious decadence of caramel. With its moist texture and irresistible glaze, it’s a dessert that feels indulgent yet approachable, making it perfect for gatherings or quiet evenings at home.

Why You’ll Love This Recipe

I love this recipe for its rich, buttery cake base paired with a homemade caramel sauce that’s both sweet and slightly salty. It’s versatile enough to serve for a holiday dinner or as a casual family treat. The cake is easy to prepare, and the caramel drizzle takes it over the top, making it look and taste impressive without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened

1 1/2 cups brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk (or whole milk)

For the Caramel Sauce:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup heavy cream

1/2 teaspoon vanilla extract

Pinch of salt

Directions

Prepare the Cake:

Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, vanilla, and salt.

Stir until the mixture begins to boil. Reduce the heat to low and let it simmer for 3-4 minutes, stirring occasionally, until thickened.

Remove from heat and let it cool slightly.

Serve:

Once the cake is fully cooled, drizzle the caramel sauce generously over the top. Slice and serve with additional caramel drizzle or a scoop of ice cream, if desired.

Servings and Timing

Servings: This recipe makes about 10-12 slices, depending on how thickly it’s cut.

Prep Time: 20 minutes

Cook Time: 55-65 minutes

Total Time: Approximately 1 hour 30 minutes

Variations

Nutty Addition: Fold in ½ cup of chopped pecans or walnuts to the batter for added crunch.

Extra Moist Texture: Substitute ¼ cup of butter with sour cream or Greek yogurt.

Chocolate Twist: Add mini chocolate chips to the batter or drizzle melted chocolate alongside the caramel.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you need to reheat slices, microwave them for 10-15 seconds to restore the soft texture and warm caramel flavor.

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FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead and drizzle the caramel sauce just before serving for the freshest presentation.

What’s the best way to store the caramel sauce?

I keep leftover caramel sauce in a sealed container in the refrigerator for up to a week. I reheat it gently in the microwave or on the stovetop before using.

Can I use a different type of pan?

Yes, you can use a bundt pan, loaf pans, or even round cake pans. Just be sure to adjust the baking time and check for doneness.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes.

Can I freeze this cake?

Absolutely! I wrap the cake tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw it at room temperature before serving.

Conclusion

This Brown Sugar Caramel Pound Cake is the perfect dessert for any occasion. Its buttery richness and sweet caramel topping make it both comforting and indulgent. Whether served on its own, with a scoop of ice cream, or an extra drizzle of caramel, this cake is sure to be a hit every time I make it.

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