Imagine biting into a rich, moist slice of cake that carries the deep, buttery sweetness of brown sugar complemented by a luscious caramel glaze. This Brown Sugar Caramel Pound Cake Recipe brings that dream to life, blending the warm flavors of southern comfort with the satisfying texture of a classic pound cake. The addition of pecans gives just the right touch of crunch, while the velvety caramel glaze ties everything together into a show-stopping dessert perfect for any occasion.
Ingredients You’ll Need
Gathering the ingredients for this Brown Sugar Caramel Pound Cake Recipe is delightfully straightforward, but each element plays a crucial role in creating the perfect balance of flavor and texture. From the rich butter that keeps the cake tender to the brown sugar that delivers its signature caramel notes, every ingredient is essential.
- Unsalted butter (softened): Provides the cake’s tender crumb and rich flavor.
- Light brown sugar (packed): Adds deep caramel notes and moisture to the cake.
- Granulated sugar: Balances sweetness and helps with the cake’s structure.
- Large eggs: Bind ingredients and contribute to that perfect pound cake density.
- All-purpose flour: Forms the cake’s sturdy yet soft body.
- Baking powder: Provides a gentle lift to keep the cake from being too dense.
- Salt: Enhances the sweetness and balances flavors.
- Whole milk: Adds moisture and enriches the cake’s texture.
- Vanilla extract: Brings warmth and depth to the overall flavor.
- Chopped pecans (optional): Introduce a delightful crunch and nuttiness.
- For the caramel glaze: Unsalted butter, light brown sugar, heavy cream, vanilla extract, and a pinch of salt come together to create a glossy, indulgent topping.
How to Make Brown Sugar Caramel Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 325°F (165°C). Greasing and flouring a 10-inch bundt pan ensures your cake will release easily and keep its beautiful shape. This foundational step sets you up for success right from the beginning.
Step 2: Cream the Butters and Sugars
In a large bowl, beat softened butter with brown and granulated sugars until you see a light, fluffy mixture. This process incorporates air, which will help give the cake a soft crumb and bring out the natural sweetness of the sugars for a perfectly textured pound cake.
Step 3: Add Eggs One at a Time
Mix in the eggs one by one, taking your time to fully combine each before adding the next. This slow incorporation helps maintain the airiness you’ve built and keeps the batter smooth and consistent.
Step 4: Combine Dry Ingredients Separately
Whisk together flour, baking powder, and salt in another bowl. This step is essential for even distribution, which ensures your cake rises properly without salty or baking powder pockets.
Step 5: Alternate Adding Dry Ingredients and Milk
Gently fold the dry mixture into the creamed butter and sugar, alternating with milk. This balancing act keeps the batter tender yet sturdy. Stir in vanilla extract for that warm, inviting aroma, and fold in the pecans for an extra dimension of flavor and texture if you’re using them.
Step 6: Bake to Perfection
Pour the batter into your treated bundt pan, smoothing the top with a spatula. Bake for 75 to 85 minutes. You’ll know your cake is ready when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before turning it onto a wire rack to cool completely.
Step 7: Make the Caramel Glaze
While the cake cools, melt butter in a saucepan over medium heat. Stir in brown sugar and keep stirring until the mixture bubbles and thickens—this takes about 2 to 3 minutes. Carefully add heavy cream, vanilla, and a pinch of salt, then cook for another 2 minutes until silky smooth. This glaze will add an irresistible glossy finish and extra buttery sweetness that makes this Brown Sugar Caramel Pound Cake Recipe truly unforgettable.
Step 8: Glaze the Cake
Drizzle the warm caramel glaze generously over your cooled cake. The glaze will soak in slightly, creating a beautiful, shiny crust and enriching every bite with that classic caramel flavor pairing perfectly with the brown sugar cake underneath.
How to Serve Brown Sugar Caramel Pound Cake Recipe
Garnishes
Consider topping your slice with a sprinkle of toasted pecans for a crunch that contrasts the soft cake. A light dusting of powdered sugar or a small scoop of vanilla ice cream can elevate each serving into a little celebration.
Side Dishes
This pound cake pairs wonderfully with fresh berries or a dollop of whipped cream to balance the richness. For brunch or afternoon tea, serve alongside a cup of freshly brewed coffee or spiced chai to complement the caramel and brown sugar flavors.
Creative Ways to Present
Try layering slices between thin layers of whipped mascarpone and drizzled caramel to create a stunning dessert trifle. Or arrange wedges on a dessert platter with a variety of dipping sauces like chocolate ganache or salted caramel for a playful and interactive experience.
Make Ahead and Storage
Storing Leftovers
Your Brown Sugar Caramel Pound Cake Recipe keeps beautifully at room temperature for a couple of days if wrapped tightly in plastic wrap or stored in an airtight container to preserve moisture and prevent it from drying out.
Freezing
If you want to save some for later, slice the cake and freeze individual portions wrapped in parchment and foil. When you’re ready, thaw them overnight in the refrigerator for a quick and easy dessert anytime.
Reheating
For that fresh-baked warmth, gently reheat slices in the microwave for 15-20 seconds. The cake softens and the caramel glaze becomes wonderfully melty, bringing back all that decadent goodness like it just came out of the oven.
FAQs
Can I use dark brown sugar instead of light brown sugar in this recipe?
Absolutely! Dark brown sugar will give your pound cake a deeper molasses flavor and a richer color. It’s a great tweak if you love bold caramel notes, just be aware the taste will be more intense.
Is it necessary to add pecans to the cake batter?
Pecans are optional and can be omitted if you prefer a nut-free cake. They add a lovely crunch and a toasty element, but the cake is delicious on its own without them.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it includes xanthan gum or another binder, and expect the texture to be slightly different but still enjoyable.
How long will the caramel glaze stay fresh on the cake?
Once glazed, the cake is best enjoyed within 2-3 days. The caramel glaze may start to harden or lose some of its sheen over time, but storing the cake well will help maintain its freshness.
What is the best way to toast pecans before adding to the batter?
Spread pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes until fragrant, stirring halfway through. Toasting brings out their natural oils and adds a richer flavor to your pound cake.
Final Thoughts
This Brown Sugar Caramel Pound Cake Recipe is the kind of dessert that feels like a warm hug from the inside out. It’s simple enough to make on a weekday with ingredients you probably already have but decadent enough to impress at special gatherings. Give this recipe a try and watch it become your new go-to for celebrations or those cozy moments when you just deserve something sweet and comforting.
Print
Brown Sugar Caramel Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This Brown Sugar Caramel Pound Cake is a rich and moist Southern-style dessert featuring a tender pound cake infused with brown sugar and vanilla, studded with chopped pecans for extra texture, and finished with a luscious caramel glaze made from butter, brown sugar, and cream. Perfect for gatherings or a special treat, this bundt cake combines classic comfort flavors with a decadent caramel topping.
Ingredients
For the cake:
- 1 1/2 cups unsalted butter (softened)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
For the caramel glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, 2 cups light brown sugar, and 1 cup granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Beat in the 5 large eggs one at a time, ensuring each egg is fully mixed before adding the next to create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to distribute evenly.
- Combine Ingredients: Gradually add the dry ingredients to the creamed butter and sugars, alternating with 1 cup whole milk. Start and finish with the dry ingredients. Stir gently to combine.
- Add Vanilla and Pecans: Stir in 1 teaspoon vanilla extract, then fold in the chopped pecans if using, carefully mixing to distribute evenly without overworking the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely before applying the glaze.
- Prepare the Caramel Glaze: In a saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup light brown sugar and stir constantly for 2–3 minutes until the mixture is bubbly and thickened.
- Finish the Glaze: Carefully stir in 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Continue cooking and stirring gently for an additional 2 minutes until the glaze is smooth and slightly thickened.
- Glaze the Cake: Drizzle the warm caramel glaze evenly over the cooled cake, letting it flow over the sides for maximum flavor and appeal.
Notes
- For extra texture and flavor, toast the pecans before folding them into the batter.
- This cake tastes even better the next day as the flavors have time to fully develop and meld.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Ensure the cake has cooled completely before glazing to prevent the caramel from melting off.
