Caramel Pound Cake is a rich, moist, and indulgent dessert that combines the buttery essence of a classic pound cake with a deep, caramelized flavor. Perfect for special occasions or as a decadent treat with coffee or tea, this cake offers a delightful twist with its caramel glaze and soft crumb. The result is a dessert that’s both comforting and elegant, with layers of flavor from brown sugar and vanilla, and topped off with a luscious caramel drizzle.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon pure vanilla extract
For the Caramel Glaze:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of salt
Preparation
Step 1:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring all edges and grooves are covered to prevent sticking.
Step 2:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar. Beat on medium speed for 3–4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
Step 3:
Add the eggs one at a time, beating well after each addition. This will ensure a smooth and creamy texture. Stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture gradually, alternating with the milk. Begin and end with the flour mixture, and mix until just combined. Do not overmix, as this can make the cake dense.
Step 5:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 10–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6:
Remove the cake from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 7:
While the cake cools, prepare the caramel glaze. In a medium saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir until the butter melts and the sugar is dissolved. Bring to a gentle boil, then reduce the heat and let it simmer for 3–5 minutes, stirring constantly, until it thickens slightly. Remove from heat, stir in vanilla extract and salt, and let it cool for 5–10 minutes.
Step 8:
Once the cake is completely cooled, drizzle the caramel glaze over the top. Allow it to set slightly before slicing.
Variation
For a different flavor profile, try adding 1 teaspoon of cinnamon or 1/2 teaspoon of nutmeg to the batter for a warm, spiced note. Alternatively, sprinkle chopped pecans or walnuts into the batter or over the glaze for added crunch and texture.
Cooking Note
Ensure all ingredients are at room temperature to achieve the best texture and consistency. When baking, avoid opening the oven door frequently, as this can cause the cake to deflate. Be patient with the caramel glaze – simmering allows it to thicken properly for that perfect, smooth drizzle.
Serving Suggestions
Serve slices of this caramel pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier presentation, garnish each slice with caramelized pecans or a drizzle of chocolate syrup.
Tips
- For a Lighter Texture: Sift the flour before measuring to aerate it, giving the cake a lighter, fluffier texture.
- Prevent Overmixing: Once the dry ingredients are added, mix just until incorporated to avoid a dense cake.
- Storing the Cake: Store the cake in an airtight container at room temperature for up to 3 days. Refrigeration is recommended if the cake is topped with a perishable glaze.
- Reheating Tips: Warm slices in the microwave for 10 seconds for a fresh-from-the-oven taste.
Prep Time:
20 minutes
Cooking Time:
1 hour 10–20 minutes
Total Time:
1 hour 30–40 minutes
Nutritional Information (per serving):
- Calories: ~450 kcal
- Protein: 5g
- Carbohydrates: 57g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 100mg
- Sodium: 160mg
- Fiber: 1g
- Sugars: 37g
FAQs
1. Can I make the cake in advance?
Yes, Caramel Pound Cake actually improves in flavor after resting. You can make it up to two days in advance and store it in an airtight container. Apply the caramel glaze before serving for best results.
2. What if I don’t have a bundt pan?
You can use a loaf pan instead, though the cooking time may vary slightly. Keep an eye on the cake starting around the 50-minute mark, as a loaf pan may bake faster.
3. Can I freeze Caramel Pound Cake?
Yes, this cake freezes well. Allow the cake to cool completely, wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. When ready to serve, thaw at room temperature and add fresh caramel glaze before serving.
4. Why did my caramel glaze turn grainy?
Grainy caramel can result if the sugar isn’t fully dissolved or if the heat is too high. Stir consistently and keep the heat low once it begins to simmer to prevent crystallization.
Conclusion
Caramel Pound Cake is a classic dessert that brings together rich flavors and satisfying textures in every bite. Perfect for family gatherings, holiday dinners, or simply as an indulgent treat, this cake is sure to impress. With its moist crumb, caramel richness, and irresistible glaze, each slice is a little bit of heaven. Whether enjoyed on its own or with your favorite topping, Caramel Pound Cake is a dessert that will leave everyone asking for seconds. Give this recipe a try, and let the comforting flavors of caramel and vanilla fill your home!
Caramel Pound Cake
- Total Time: 1 hour 30–40 minutes
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon pure vanilla extract
For the Caramel Glaze:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
Step 1:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring all edges and grooves are covered to prevent sticking.
Step 2:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar. Beat on medium speed for 3–4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
Step 3:
Add the eggs one at a time, beating well after each addition. This will ensure a smooth and creamy texture. Stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture gradually, alternating with the milk. Begin and end with the flour mixture, and mix until just combined. Do not overmix, as this can make the cake dense.
Step 5:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 10–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6:
Remove the cake from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 7:
While the cake cools, prepare the caramel glaze. In a medium saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir until the butter melts and the sugar is dissolved. Bring to a gentle boil, then reduce the heat and let it simmer for 3–5 minutes, stirring constantly, until it thickens slightly. Remove from heat, stir in vanilla extract and salt, and let it cool for 5–10 minutes.
Step 8:
Once the cake is completely cooled, drizzle the caramel glaze over the top. Allow it to set slightly before slicing.
Notes
Ensure all ingredients are at room temperature to achieve the best texture and consistency. When baking, avoid opening the oven door frequently, as this can cause the cake to deflate. Be patient with the caramel glaze – simmering allows it to thicken properly for that perfect, smooth drizzle.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10–20 minutes
Nutrition
- Calories: 450 kcal
- Sugar: 37g
- Sodium: 160mg
- Fat: 24g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg