Mile High Caramel Pound Cake is the perfect balance between decadence and simplicity. It's ideal for special occasions or simply to satisfy a craving for something sweet.

The Mile High Caramel Pound Cake is a dessert lover's dream, combining rich flavors and an amazing caramel topping. This 18-pound cake is dense yet moist, with a smooth, buttery texture that perfectly complements the caramel glaze. Each slice is packed with flavor, making it an irresistible treat for caramel enthusiasts and cake lovers alike.

Video Tutorial

Recommended tools and equipment:

Mile High Bundt Pan (A 18 cup 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

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

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!

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined.

⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Mile High Caramel Pound Cake recipe

Mile High Caramel Pound Cake is the perfect balance between decadence and simplicity. It's ideal for special occasions or simply to satisfy a craving for something sweet.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 3

Servings: people

Author: Ashley Frederick

Ingredients

Pound Cake Ingredients:
4 c All Purpose Flour
4 c Granulated Sugar
2 c Unsalted Butter - room temperature
10 Large Eggs - room temperature
1 ½ c Buttermilk - room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
4 tsps Vanilla extract
Caramel Ingredients:
½ c Unsalted Butter (Salted may be used, but omit the additional salt)
1 c Light brown sugar
14 oz. Condensed M ilk
1 teaspoon Vanilla extract
⅛ teaspoon Salt

US Customary - Metric

Instructions

Steps to make the Pound Cake:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
Add the vanilla extracts.
Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, on low speed, until combined alternating with the buttermilk. Start with the flour and end with the flour.
Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 10-15 minutes before removing it from the pan. Allow the cake to continue to cool completely before adding the glaze.
Steps to make the Caramel:
In a large pot or pan, over medium heat, melt your stick of butter.
Add the brown sugar and mix until combined and no longer grainy.
Add the condensed milk and mix.
Stir occasionally until your desired consistency is reached.
Stir in the salt and vanilla and remove from the heat. Immediately pour over the cooled cake as desired.
Once the caramel has set, serve and enjoy!

Video

Frequently Asked Questions:

Do I need to sift my flour?

That's up to you. I use pre-sifted flour and no longer sift my flour.

Can I use cake flour instead of All-Purpose flour?

Sure. The type of flour used is preference.

How do I store the pound cake?

Store the cake in an airtight container for up to five days. The cake can also be frozen for up to three months.

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Three layers of delicious caramel cake - Southern Caramel Cake

Homemade Caramel Corn