Description
Indulge in the rich flavors of this Brown Sugar Caramel Pound Cake, a moist and buttery dessert topped with a luxurious homemade caramel sauce. Perfect for holidays, gatherings, or a cozy treat at home, this cake delivers indulgence with every bite.
Ingredients
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
Instructions
- Prepare the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Cream butter and brown sugar until fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually combine with wet ingredients, alternating with buttermilk.
- Pour batter into the prepared pan and bake for 55-65 minutes. Cool before transferring to a rack.
- Make the Caramel Sauce:
- Melt butter in a saucepan. Add brown sugar, heavy cream, vanilla, and salt. Stir, let boil, and simmer for 3-4 minutes. Cool slightly.
- Serve:
- Drizzle caramel sauce over the cooled cake. Slice and enjoy.
Notes
Substitute ¼ cup butter with sour cream for extra moisture.
Add chopped nuts or chocolate chips for variety.
Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12 slices
