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Brown Sugar Caramel Pound Cake Recipe

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
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Ingredients
 

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.