Brown Sugar Caramel Pound Cake Recipe

This cake is not trying to be delicate — it’s rich, buttery, and dense in all the best ways, with brown sugar and a sticky caramel vibe that makes a normal afternoon feel like a small celebration. If you like pound cake that’s got a little chew, a little crust, and an unapologetic brown-sugar punch, this is for you.

My husband calls this “the guilty loaf” and will slice a piece at midnight like it’s a secret dessert emergency. Our kid once used it as currency — traded a broccoli bite for a sliver of caramel-glazed goodness — and honestly, I don’t judge. It’s become the thing I bake when friends swing by unannounced, because it travels well and everyone pretends it was fancy even though it’s basically butter, brown sugar, and personality.

Kitchen Talk

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I learned the hard way that caramel glaze is moody. It’s worth fussy attention: if it’s too hot the glaze runs off and if it cools too much it gets grainy. I’ve browned butter for this cake and also skipped it in a sleepy panic — both worked, but browning adds that nutty note that makes people stop mid-sentence. Also: the first time I used a nonstick bundt pan, the top stuck. Grease generously and let it rest — the cake will thank you.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic crumb; don’t grab self-rising unless the recipe calls for adjusted measurements. Brown sugar should be soft and clump-free.
– Fats & Oils: Real butter is worth it here — it’s the backbone of that pound-cake texture and caramel flavor. Unsalted lets you control salt.
– Eggs: Room-temperature eggs mix more smoothly and give better volume, so take them out while you prep the rest.
– Dairy: If the recipe calls for sour cream or buttermilk, buy the full-fat version for the best texture and tang.
– Flavor Boosts: Pure vanilla and a little coarse sea salt on top will elevate the caramel — skip the imitation stuff if you can.

Prep Ahead Ideas

– You can brown your butter a day ahead and store it in a jar in the fridge; bring it to room temp before using.
– Make the caramel glaze the day before and warm it gently before pouring so it’s pourable but not scalding.
– Keep any mixed dry ingredients in an airtight container in the pantry if you like assembly-line baking at dinner time.
– Store the cooled cake in a cake carrier or wrapped tightly in plastic; if you’re gifting, slice and wrap individual pieces so people can grab-and-go.

✔Time-Saving Tricks

– Let ingredients come to room temperature while you prep pans and line a tray — multitasking saves real minutes.
– Use a stand mixer or hand mixer to speed up creaming; don’t overmix once flour goes in.
– If you’re short on time, skip browning the butter and still make the caramel glaze; flavor’s slightly different but still very satisfying.
– Don’t rush the cool-down—removing from the pan too early invites breakage; usually 10–15 minutes is a good compromise.

✔Common Mistakes

– Overbaking. I once left mine in too long and ended up with a dry loaf — a quick brush of warm glaze revived it enough to still enjoy. Use a toothpick check and pull it when there are a few moist crumbs.
– Pouring cold glaze onto a hot cake (it will slide right off). Let the cake cool to warm before glazing.
– Skipping the salt: little salt in the batter and a pinch on top make the caramel pop.
– Not letting the butter soften properly — too hard and it won’t cream; too melted and you lose structure.

What to Serve It With

– Strong coffee or espresso (balances the sweetness).
– A scoop of vanilla ice cream or a dollop of whipped cream for dessert.
– Fresh berries or a simple fruit salad to cut through the richness.
– A sharp cheddar slice for the brave (weirdly good).

✔Tips & Mistakes

– Let butter soften on the counter for at least 30 minutes unless you brown it.
– Don’t open the oven too often; pound cake hates temperature swings.
– If your glaze hardens too fast, warm it gently over low heat with a splash of cream.
– If the cake domes too much, your oven may be too hot—drop temp by 25°F next time.

✔Storage Tips

Wrap cooled slices tightly in plastic or store the whole cake in an airtight container at room temperature for 2–3 days. For longer life, slice and freeze portions individually; thaw at room temp or toast briefly. Cold cake is fine for breakfast — some of my best mornings have been cold-cake-with-coffee mornings, no shame.

✔Variations and Substitutions

Swap half the all-purpose flour for cake flour for a slightly lighter crumb. Tried it with browned butter and with melted butter — both work; browned butter gives nuttier depth. You can fold in chopped pecans or walnuts for crunch, or swirl in apple butter for a fall twist. If you must avoid dairy, use a good plant-based butter and a non-dairy yogurt for moisture, but the texture will be a bit different.

Frequently Asked Questions

Brown Sugar Caramel Pound Cake Recipe

Buttery brown sugar pound cake crowned with a silky caramel glaze. Tender, rich, and perfect for coffee or celebrations.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp softened butter for greasing pan
• ▢ 1 tbsp all-purpose flour for dusting pan
• ▢ 1 cup unsalted butter, softened
• ▢ 1.5 cups light brown sugar, packed
• ▢ 1 cup granulated sugar
• ▢ 5 large eggs at room temperature
• ▢ 2.75 cups all-purpose flour for batter
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.75 tsp fine salt for batter
• ▢ 1 cup sour cream at room temperature
• ▢ 0.25 cup whole milk
• ▢ 2 tsp vanilla extract for batter
• ▢ 0.75 cup chopped pecans, toasted optional
• ▢ 0.5 cup unsalted butter for glaze
• ▢ 1 cup light brown sugar, packed for glaze
• ▢ 0.33 cup heavy cream for glaze
• ▢ 0.25 tsp fine salt for glaze
• ▢ 1 tsp vanilla extract for glaze
• ▢ 1.25 cups confectioners' sugar, sifted for glaze

Instructions

Preparation Steps

• Heat oven to 325°F. Butter and flour a 12-cup Bundt pan and tap out excess.
• Toast pecans in a dry skillet over medium heat until fragrant, 4–5 minutes. Cool completely.
• Cream softened butter, brown sugar, and granulated sugar until very fluffy, about 3–4 minutes.
• Beat in eggs one at a time, scraping the bowl between additions until smooth and satiny.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl.
• Stir sour cream, milk, and vanilla together in a small bowl or measuring cup.
• Add dry ingredients to the creamed mixture in three additions, alternating with the sour cream mixture. Begin and end with flour.
• Fold in cooled pecans just until evenly distributed. Do not overmix.
• Spoon batter into the pan and smooth the top. Tap the pan firmly to release air bubbles.
• Bake 65–75 minutes, until a tester comes out mostly clean. Tent loosely if browning too quickly.
• Cool 15 minutes in the pan. Invert onto a rack and cool until barely warm before glazing.
• Make glaze: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook 2 minutes, stirring until glossy.
• Whisk in cream and salt. Simmer 1 minute, then remove from heat and stir in vanilla.
• Gradually whisk in confectioners' sugar until smooth and pourable. Let thicken 3–5 minutes, stirring occasionally.
• Drizzle warm caramel glaze over the cooled cake. Let set 15 minutes before slicing.

Notes

Try a bourbon twist: stir 1–2 teaspoons bourbon into the glaze. Prefer walnuts? Swap them for the pecans. Store covered at room temperature for 2 days, or refrigerate up to 5 days; warm slices briefly for the best texture.

This recipe is an original creation inspired by classic Brown Sugar Caramel Pound Cake Recipe flavors. All ingredient ratios and instructions are independently developed.