Irresistible Brown Sugar Caramel Pound Cake Recipe for Sweet Tooths

Sweet aromas of brown sugar caramel pound cake drift through kitchen spaces, promising delectable comfort.

Memories of grandmother’s baking sessions spark nostalgic feelings about classic desserts.

Soft butter blends seamlessly with rich ingredients, creating a decadent texture.

Layers of deep caramel notes weave through each tender crumb.

Warm spices hint at cozy afternoons and cherished moments around the table.

Simple ingredients combine into something magical and irresistible.

You’ll find this recipe becomes an instant favorite that everyone requests at gatherings.

Slice into pure deliciousness and savor every heavenly bite.

Brown Sugar Caramel Pound Cake Treats

• Savor Rich Flavor Complexity: This pound cake delivers an incredible depth of taste with brown sugar and caramel creating a luxurious, indulgent dessert that feels like a gourmet treat.
• Master Simple Baking Techniques: Perfect for bakers of all skill levels, the recipe requires basic mixing and folding techniques that anyone can learn, making it an approachable yet impressive dessert.
• Create Versatile Crowd-Pleaser: Ideal for multiple occasions like family gatherings, potlucks, afternoon tea, or weekend dessert, this cake satisfies diverse taste preferences with its sweet and comforting profile.
• Elevate Presentation Elegance: With optional powdered sugar dusting and caramel sauce drizzle, the cake transforms from a simple baked good to a stunning centerpiece dessert that looks professionally prepared.

Ingredients You’ll Need For Brown Sugar Caramel Pound Cake

• All-Purpose Flour: A key component that provides structure and texture to the pound cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Butter: Softened butter adds richness and moisture to the cake.
• Brown Sugar: Provides a deep, caramel-like sweetness and contributes to the cake's moist texture.
• Granulated Sugar: Adds sweetness and helps with the cake's overall structure.
• Eggs: Bind the ingredients together and add richness to the cake.
• Vanilla Extract: Adds a warm, classic flavor to the dessert.
• Milk: Helps to create a smooth, tender cake batter.

• Caramel Sauce: Adds a luxurious, sweet flavor and creates a decadent swirl throughout the cake.
• Powdered Sugar: Optional topping that adds a decorative and sweet finish to the cake.

How To Bake Brown Sugar Caramel Pound Cake Like A Pro

Step 1: Prepare the Oven and Pan

Warm up your oven to 325F (160C). Generously coat a 9×5-inch loaf pan or bundt pan with butter and flour, ensuring every nook and cranny is covered to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 4: Incorporate Eggs and Vanilla

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and blend until smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, alternating with milk. Start and end with dry ingredients. Mix gently until just combined – don’t overmix.

Step 6: Fold in Caramel Sauce

Carefully fold caramel sauce into the batter, creating delightful swirls of golden sweetness throughout.

Step 7: Transfer to Pan

Pour the batter into the prepared pan, spreading it evenly with a spatula to create a smooth top.

Step 8: Bake to Perfection

Slide the pan into the preheated oven and bake for 60-70 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Remove the cake from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

Step 10: Final Touches

Once cooled, drizzle extra caramel sauce over the top. If desired, dust with a light sprinkle of powdered sugar for an elegant finish.

Step 11: Serve and Enjoy

Slice the cake and serve. Savor each bite of this rich, decadent dessert that combines the deep flavors of brown sugar and caramel.

Tips For Brown Sugar Caramel Pound Cake Success

• Select Softened Butter: Ensure butter is at room temperature for smooth, creamy mixing that prevents lumpy batter.
• Monitor Cake Doneness: Use the toothpick test by inserting it into the cake's center; if it comes out clean, the cake is perfectly baked.
• Layer Caramel Carefully: Fold caramel sauce gently to distribute evenly without disrupting the cake's delicate texture.
• Prevent Overbaking: Check the cake around 55-60 minutes to avoid dryness, as ovens can vary in temperature and cooking time.
• Cool Completely Before Serving: Allow the cake to cool entirely on a wire rack to set the structure and enhance the rich caramel flavor.

Sweet Variations For Brown Sugar Caramel Pound Cake

• Gluten-Free Caramel Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the rich caramel flavor.
• Vegan Caramel Delight: Swap butter with coconut oil, eggs with flax eggs, and use plant-based milk to create a dairy-free, egg-free alternative that's equally indulgent.
• Spiced Caramel Pound Cake: Add warm spices like cinnamon, nutmeg, and cardamom to the batter for a cozy, aromatic variation that elevates the classic recipe.
• Low-Sugar Caramel Option: Use a sugar substitute like stevia or monk fruit sweetener and reduce the overall sugar content for a lighter, diabetic-friendly dessert.

Pairing Recommendations For Brown Sugar Caramel Pound Cake

• Pair with Creamy Bourbon Vanilla Latte: Smooth, rich espresso blended with bourbon-infused vanilla syrup complements the cake's deep caramel notes perfectly.
• Enhance with Salted Caramel Ice Cream: Creamy, cold scoop provides delightful temperature contrast and amplifies the cake's sweet-salty caramel undertones.
• Match with Spiced Chai Tea: Warm, aromatic chai with hints of cinnamon and cardamom creates a wonderful flavor harmony with the pound cake's deep brown sugar complexity.
• Accompany with Toasted Pecan Whipped Cream: Nutty, light whipped cream topped with crushed toasted pecans adds textural interest and brings out the cake's warm, rich flavor profile.

Storage Tips To Keep Brown Sugar Caramel Pound Cake Fresh

• Store cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator. Keep at a consistent temperature to maintain moisture and prevent drying out.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap and place in freezer bag. Freeze up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, place in 300F oven for 5-7 minutes to restore softness and enhance caramel flavor.

Brown Sugar Caramel Pound Cake FAQ

• What makes brown sugar different from white sugar?

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

• Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or eliminate the added salt in the recipe to prevent the cake from becoming too salty. The flavor will be slightly different but still delicious.

• How do I know if the caramel sauce is well distributed in the batter?

Gently fold the caramel sauce using a spatula with a sweeping motion, ensuring you see ribbons of caramel throughout the batter without completely mixing it in. Streaks of caramel are perfectly fine and add visual appeal.

Brown Sugar Carmel Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 38 reviews

• Total Time: 80-90 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet Southern comfort shines in this Brown Sugar Caramel Pound Cake, blending rich buttery layers with deep caramel notes. Indulgent slices promise a delightful journey through classic baking traditions that will charm dessert enthusiasts seeking pure, nostalgic pleasure.

---

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (227 grams) unsalted butter, softened
• 1 cup (220 grams) brown sugar, packed
• 1/2 cup (100 grams) granulated sugar
• 4 large eggs, room temperature

Liquid Ingredients:

• 1 teaspoon vanilla extract
• 1/2 cup (120 milliliters) milk
• 1/4 cup (60 milliliters) caramel sauce

Garnish:

• Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 325F (160C) and prepare a 9×5-inch loaf pan with generous butter and flour coating.
2. Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry mixture.
3. Using an electric mixer, cream butter with brown and granulated sugars until the mixture becomes airy and pale, approximately 3-4 minutes.
4. Incorporate eggs individually into the sugar-butter blend, ensuring thorough mixing after each addition. Blend in vanilla extract until smooth.
5. Alternate adding dry ingredients and milk to the wet mixture, starting and concluding with dry ingredients. Mix gently to maintain cake’s delicate texture.
6. Fold caramel sauce into the batter, ensuring even distribution throughout the mixture.
7. Transfer batter into the prepared pan, smoothing the surface with a spatula for uniform baking.
8. Bake for 60-70 minutes, monitoring until a toothpick inserted in the center emerges clean without raw batter.
9. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack.
10. Once completely cooled, embellish the cake with an elegant drizzle of caramel sauce and optional powdered sugar dusting.
11. Slice and serve, savoring the rich, decadent flavors of this indulgent pound cake.

Notes

• Softened butter ensures smooth mixing and prevents lumpy batter, so remove butter from refrigerator 30 minutes before baking.
• Caramel sauce can be homemade or store-bought, but choose a thick consistency to prevent sinking in cake batter.
• Perform toothpick test carefully near cake’s center, checking multiple spots to confirm even baking and prevent undercooked sections.
• For gluten-free option, substitute all-purpose flour with 1:1 gluten-free baking blend, maintaining same measurement proportions.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 425 kcal
• Sugar: 31 g
• Sodium: 130 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg