Brown Sugar Carmel Pound Cake Recipe

There's something magical about the rich, buttery aroma of Brown Sugar Caramel Pound Cake baking in the oven. The deep caramel notes mingle with warm vanilla, filling your kitchen with a scent that promises pure indulgence.

this Recipes

I first discovered this recipe when I needed a dessert that felt both elegant and comforting. The combination of brown sugar and caramel creates an irresistible sweetness, while the dense, buttery crumb makes each bite incredibly satisfying. Whether for a holiday gathering or a casual Sunday treat, this cake never fails to impress.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with a dessert that’s as decadent as it is simple to make. This pound cake is the ultimate sweet treat for caramel lovers, and once you try it, you’ll understand why.

First, the flavor is out of this world. The brown sugar gives the cake a rich molasses undertone, while the homemade caramel glaze adds a smooth, buttery finish that melts in your mouth.

It's also incredibly easy to prepare. No complicated steps or fancy equipment—just a straightforward recipe that delivers bakery-quality results.

Not to mention, this cake is the perfect make-ahead dessert. It stays moist for days, meaning you can bake it in advance for holidays, special occasions, or just a week of sweet snacking.

And if you're a fan of classic Southern desserts, this recipe will fit right into your collection. It’s a tried-and-true favorite that pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake comes from its carefully chosen ingredients. Each plays a crucial role in creating the perfect balance of texture and flavor.

Brown sugar is the star of the show. Unlike white sugar, it adds moisture and a subtle molasses flavor, making the cake incredibly rich and tender. I recommend using dark brown sugar for a deeper caramel taste, but light brown sugar works well too if you prefer a milder sweetness.

Butter is essential for that classic pound cake texture. Using unsalted butter allows you to control the salt level while ensuring a creamy, melt-in-your-mouth crumb. Make sure it’s at room temperature for even mixing.

Sour cream keeps the cake moist and tender. It adds a slight tang that balances out the sweetness of the caramel, creating a well-rounded flavor profile. If you don’t have sour cream, full-fat Greek yogurt makes a great substitute.

The homemade caramel glaze takes this cake to the next level. Made with butter, brown sugar, and heavy cream, it’s silky, buttery, and absolutely irresistible. Pour it over the cooled cake and watch it cascade down the sides for a picture-perfect finish.

A Bundt pan is the best choice for baking. The shape allows for even cooking and a beautiful presentation. Be sure to grease and flour the pan well to prevent sticking.

How To Make This Brown Sugar Caramel Pound Cake

Creating this Brown Sugar Caramel Pound Cake is easier than you might think. Follow these steps for a cake that turns out moist and flavorful every time.

Start by preheating your oven to 325°F (163°C). This slightly lower temperature ensures that the cake bakes evenly without over-browning. Generously grease and flour your Bundt pan to prevent sticking—this step is key for a clean release.

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. This process helps incorporate air, which gives the cake its soft texture. Beat in the eggs, one at a time, making sure each is fully mixed before adding the next.

Next, alternate adding the dry ingredients and sour cream to the batter. This prevents over-mixing, which can make the cake dense. Stir in vanilla extract for a warm, aromatic flavor boost.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for about 75-85 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.

Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before adding the caramel glaze.

To make the caramel glaze, melt butter and brown sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves. Add heavy cream and continue stirring until smooth. Let the glaze cool slightly before drizzling it over the cake for a glossy, irresistible finish.

Storage Options

This Brown Sugar Caramel Pound Cake stores beautifully, making it perfect for enjoying over several days.

For room temperature storage, keep the cake in an airtight container for up to 3 days. If you live in a humid climate, refrigerating it might be a better option.

In the fridge, the cake will stay fresh for up to a week. Be sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

For longer storage, freeze the cake (without the glaze) for up to 3 months. Wrap it in plastic wrap, followed by aluminum foil, and store it in a freezer-safe bag. When ready to eat, let it thaw at room temperature and add the caramel glaze just before serving.

To reheat, warm individual slices in the microwave for 10-15 seconds to restore their soft, buttery texture.

Variations and Substitutions

One of the best things about this Brown Sugar Caramel Pound Cake is its versatility. Here are some fun ways to switch things up.

For a nuttier twist, add chopped pecans or walnuts to the batter. The crunch pairs beautifully with the soft, rich cake. You can also sprinkle them over the caramel glaze for extra texture.

If you love spice, add a teaspoon of cinnamon or a pinch of nutmeg to the batter. This gives the cake a cozy, warm flavor that’s perfect for fall.

Want an extra boozy kick? Stir in two tablespoons of bourbon to the caramel glaze. The deep, smoky notes enhance the caramel flavor and add a sophisticated touch.

For a lighter version, swap out half the butter for applesauce. This reduces the fat while keeping the cake moist and flavorful.

If you’re a chocolate lover, try drizzling melted chocolate over the top along with the caramel glaze. The combination of caramel and chocolate is absolutely divine.

No matter how you customize it, this cake is sure to be a hit. Have fun experimenting and making it your own!

Print