Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake: A Sweet Slice of Heaven

 Brown Sugar Caramel Pound Cake is a dessert masterpiece that will make your taste buds dance with delight. This rich, moist pound cake boasts a deep caramel flavor that’s beautifully complemented by the subtle sweetness of brown sugar. With a perfect balance of textures and a caramel drizzle, this cake is a heavenly treat for any occasion. Get ready to embark on a sweet journey and learn how to create this indulgent delight that will impress your family, friends, and your own palate.


For the Pound Cake:

  • 1 1/2 cups unsalted butter, at room temperature
  • 2 1/2 cups brown sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract

For the Caramel Drizzle:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract


Prepare the Pound Cake:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the pure vanilla extract.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Prepare the Caramel Drizzle: 10. In a saucepan, melt the unsalted butter over medium heat.

  1. Stir in the brown sugar, heavy cream, and salt. Cook, stirring constantly, until the mixture comes to a gentle boil.
  2. Reduce the heat and simmer for 2-3 minutes, then remove the saucepan from the heat.
  3. Stir in the pure vanilla extract.

Drizzle and Serve: 14. Place the cooled pound cake on a serving platter.

  1. Drizzle the warm caramel sauce over the cake, allowing it to cascade down the sides.
  2. Slice and serve this sweet slice of heaven to your delighted guests.

Cook’s Notes:

  • To enhance the caramel flavor, you can add a tablespoon of dark corn syrup to the caramel drizzle.
  • For an extra touch of elegance, you can decorate the cake with a sprinkle of flaky sea salt or a dusting of powdered sugar.
  • This cake can be stored at room temperature in an airtight container for a few days, or refrigerated for longer freshness.
  • A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment to this luscious pound cake.

Brown Sugar Caramel Pound Cake is a dessert that will steal the show at any gathering. Its rich, caramelized sweetness and moist, tender crumb make it an irresistible treat for those with a sweet tooth. Whether you’re serving it for a special occasion or just indulging in a delightful slice, this cake is guaranteed to make your taste buds sing. Enjoy the wonderful, caramel-infused journey with every bite!

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