Moist, buttery Caramel Pound Cake topped with a rich brown sugar caramel glaze. This easy homemade cake melts in your mouth and is perfect for caramel lovers!
Y'all know I love a good pound cake, but this Caramel Pound Cake is on another level! It's rich, buttery, and perfectly sweet with that golden caramel glaze drizzled over the top. Silky thick caramel topped on a brown sugar-infused pound cake is what this pound cake is. The cake itself is moist and tender, and when that smooth caramel soaks in, every bite just melts in your mouth. This is one cake that'll have everyone asking for seconds.
Video Tutorial
Why You'll Love This Caramel Pound Cake
- Rich flavor - That buttery pound cake base paired with homemade caramel is the perfect balance of sweet and decadent.
- Moist and tender - A blend of butter, sugar, and sour cream creates a soft, velvety crumb.
- Show-stopping glaze - The caramel glaze adds a glossy finish that looks as good as it tastes.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Use room temperature ingredients - Butter, eggs, and dairy blend better and prevent clumping when brought to room temp.
⇢ Measure carefully - Baking is all about precision, so measure each ingredient accurately before adding.
⇢ Cream butter and sugar well - Mix for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time - Mix each just until combined before adding the next.
⇢ Don't overmix - After combining, stop mixing as soon as ingredients are blended. Finish any leftover mixing by hand.
⇢ Prep your pan generously - Use a baking spray like Baker's Joy for a no-fail release, or grease and flour the pan well.
Caramel Pound Cake recipe
Ingredients
- Ingredients needed for the Caramel Pound Cake:
- 3 c All-Purpose Flour
- 1 c Unsalted Butter - room temperature (two sticks)
- â…“ c Shortening
- 2 c Light or dark brown sugar
- 1 c Granulated sugar
- 1 c Buttermilk - room temperature
- 5 Large Eggs - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tsps Vanilla flavor (extract)
- Ingredients needed for the Caramel Icing:
- 1 c Light or dark brown sugar
- 14 oz. Condensed milk
- 3 tbsps Unsalted butter
- 2 tsps Vanilla flavor (extract)
- ¼ teaspoon Salt
- Chopped pecans (optional)
Instructions
- To make the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and shortening together until combined.
- Then slowly add in the granulated sugar and then the brown sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Mix in the vanilla flavoring.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray.
- Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the icing:
- Heat a large saucepan to medium heat.
- Add the brown sugar, butter, salt, and condensed milk to the pan.
- Simmer for approximately 5 minutes, stirring frequently.
- Remove it from the heat and add the vanilla flavoring.
- Pour the icing over the cake as desired. Allow the icing to set, then serve and enjoy!
Video
Notes
Nutrition
Frequently Asked Questions:
Should I use light brown sugar or dark brown sugar for the cake?
Either will work fine. Light brown sugar will make your icing a lighter color.
Can I use store-bought caramel sauce instead of making the glaze?
Yes, but homemade is always has the best flavor. If you're short on time, you can use a good-quality caramel sauce.
Can I bake this in loaf pans instead of a Bundt pan?
Absolutely! This recipe makes about two 9x5 loaf pans. Just adjust the baking time (check around 50-55 minutes).
Why did my glaze come out grainy?
That usually means the sugar wasn't fully dissolved. Be sure to cook it long enough for the sugar to melts.
More Caramel Recipes
Made with light brown sugar and a delicious brown sugar glaze - Brown Sugar Pound Cake
Mile High Caramel Pound Cake - the perfect balance between decadence and simplicity.
Anissa says
Could I substitute the vanilla extract with caramel emulsion?
Ashley Frederick says
Of course you can! Hope it comes out great!
Erika says
My family went crazy over this pound cake. I made a small modification to the recipe. As I was adding the batter to my Bundt pan, I made a layer of batter than I took and made a layer of caramel sauce that I had left over from cookies that I made earlier. Then I added another layer of cake batter and baked. The caramel sauce layer Baked through the pound cake. When I say this cake was absolutely delicious there was none left!
Ashley Frederick says
That's sounds amazing! I'm glad it came out great! Thank you so much for baking my recipe.
Rose Reese says
Everything, I want to make it
Ashley Frederick says
Hope you enjoy!