Brown Sugar Caramel Pound Cake: A Sweet Symphony of Flavors

  Pound cakes are renowned for their dense, rich texture, and timeless appeal. When you add brown sugar and caramel into the mix, you get a dessert that’s not only a classic but also an indulgent delight. Brown Sugar Caramel Pound Cake takes the familiar pound cake to a new level of sweetness and decadence. It’s a dessert that’s perfect for any occasion, from family gatherings to special celebrations. Let’s dive into this recipe and create a dessert that will leave your taste buds singing.


For the Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 2 1/2 cups brown sugar, packed
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • A pinch of salt


Prepare the Cake:

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream the room-temperature butter and brown sugar together until the mixture is light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
  6. Stir in the vanilla extract.
  7. Pour the cake 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. The exact baking time may vary, so keep an eye on it.
  9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan and allow it to cool completely on a wire rack.

Prepare the Caramel Sauce: 10. In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.

  1. Once the sugar has dissolved, stop stirring and let it boil. Swirl the pan occasionally to ensure even caramelization. Cook until the mixture turns a deep amber color.
  2. Carefully add the heavy cream, butter, and a pinch of salt. Be cautious, as the mixture will bubble vigorously.
  3. Stir until the caramel sauce is smooth and well combined. Remove it from the heat and let it cool slightly.

Finish the Cake: 14. Drizzle the warm caramel sauce over the cooled pound cake, allowing it to cascade down the sides.

  1. Let the caramel set for a few minutes before slicing and serving.

Cook’s Notes:

  • For a deeper caramel flavor, you can add a splash of caramel extract to the cake batter.
  • The caramel sauce can be made ahead of time and reheated for serving.
  • If you don’t have a bundt pan, you can use a regular cake pan, but the cooking time may vary, so keep an eye on the cake.
  • Serve each slice of Brown Sugar Caramel Pound Cake with an extra drizzle of caramel sauce or a dollop of whipped cream for an extra touch of decadence.

Brown Sugar Caramel Pound Cake is a dessert that captures the essence of indulgence. With its rich, caramel-infused flavor and dense, moist texture, it’s a true treat for your taste buds. Whether it’s a special occasion or a sweet craving, this pound cake is sure to impress and satisfy.

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