If you are on the lookout for a dessert that feels like a warm hug on a plate, then this Brown Sugar Caramel Pound Cake Recipe is exactly what you need in your life. It’s rich, moist, and bursting with the deep, comforting flavors of brown sugar caramel that transform an ordinary pound cake into a truly unforgettable treat. Every bite delivers that perfect balance between dense cake and luscious caramel, making it an ideal centerpiece for family gatherings, cozy afternoons, or anytime you want to impress with something homemade and heartfelt.

Brown Sugar Caramel Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Brown Sugar Caramel Pound Cake Recipe calls for simple, pantry-friendly ingredients that come together to create an extraordinary dessert. Each component plays a key role, from the creamy butter that lends richness, to the brown sugar that brings that signature caramel depth and color to the cake and sauce.

1 cup unsalted butter, softened: Provides the silky texture and buttery flavor essential for moist crumb.
1 1/2 cups packed brown sugar: Adds sweetness and a molasses-like warmth to the cake batter.
4 large eggs: Helps bind the cake and adds to the tender structure.
2 teaspoons vanilla extract: Enhances all the flavors with its sweet floral notes.
2 1/2 cups all-purpose flour: The base that holds the cake together with the right amount of softness and density.
1/2 teaspoon baking soda: A leavening agent that helps the cake rise evenly.
1 teaspoon baking powder: Works alongside baking soda for a perfect lift.
1/2 teaspoon salt: Balances sweetness and intensifies the overall flavor.
1/2 cup buttermilk (or whole milk): Contributes tenderness and a slight tang to brighten the cake.
1/2 cup unsalted butter (for caramel sauce): The base of the caramel sauce that makes it richly indulgent.
1 cup packed brown sugar (for caramel sauce): Creates that deep, luscious caramel flavor.
1/4 cup heavy cream: Adds creaminess and smooth consistency to the caramel sauce.
1/2 teaspoon vanilla extract (for caramel sauce): Infuses the sauce with warmth and depth.
Pinch of salt (for caramel sauce): Balances the sweetness and amps up the caramel’s complexity.

How to Make Brown Sugar Caramel Pound Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 325°F (163°C) and prepare your preferred baking pan by greasing and flouring a 9×5-inch loaf pan or bundt pan. This step ensures your cake will release easily after baking, keeping its beautiful shape intact.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and 1 1/2 cups of brown sugar until the mixture is fluffy and light in color. This creaming step traps air, which contributes to the cake’s moist and airy texture. Then, add eggs one at a time, blending well after each addition to keep the batter smooth and consistent before stirring in 2 teaspoons of vanilla extract for that lovely fragrant boost.

Step 3: Combine Dry Ingredients and Incorporate Buttermilk

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mix to your wet ingredients, alternating with buttermilk. This process keeps the batter tender and prevents any lumps, resulting in a perfectly balanced, soft crumb.

Step 4: Bake Until Golden and Set

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The cake should develop a beautiful golden crust while remaining soft inside. Allow it to cool thoroughly on a wire rack before moving on to the caramel sauce — patience here rewards you with the ideal texture.

Step 5: Make the Brown Sugar Caramel Sauce

In a small saucepan, melt the 1/2 cup butter over medium heat, then stir in 1 cup brown sugar. Add the heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-4 minutes while stirring frequently. This simple caramel sauce will thicken slightly and develop a rich, glossy finish. Allow it to cool slightly so it’s warm but not too runny.

Step 6: Serve with a Drizzle of Sweet Caramel

Once your pound cake has cooled, drizzle the warm caramel sauce generously over the top. The sauce seeps into the cake’s surface, elevating every bite with buttery, caramel sweetness. Slice and serve to your eagerly waiting friends or family, and watch this humble delight disappear fast.

How to Serve Brown Sugar Caramel Pound Cake Recipe

Garnishes

A light sprinkle of flaky sea salt over the warm caramel sauce can add a lovely contrast and make each bite more dynamic. You could also add a dusting of powdered sugar or a handful of chopped toasted pecans for added texture and flavor.

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cinnamon ice cream, which balances its rich sweetness. Fresh berries or a dollop of lightly whipped cream can add brightness and freshness if you want a lighter pairing.

Creative Ways to Present

Try cutting the pound cake into thick slices and serving them as part of a dessert board with assorted nuts, fruit preserves, and chocolate chunks for an elegant touch. It also works wonderfully as a base for a seasonal trifle layered with fruit and custard for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Brown Sugar Caramel Pound Cake Recipe tightly in plastic wrap or store in an airtight container to keep it moist and fresh. It will last up to 3 days at room temperature or up to a week refrigerated. Before serving again, bring it back to room temperature so it’s soft and flavorful.

Freezing

You can freeze this pound cake by wrapping it thoroughly in plastic wrap and then placing it in a freezer-safe bag or container. It keeps well for up to 3 months. To thaw, move it to the fridge overnight and then allow it to sit at room temperature before serving.

Reheating

To enjoy freshly warmed slices, pop individual pieces in the microwave for 15-20 seconds or warm the entire cake in a low oven (around 300°F) wrapped in foil for 10-15 minutes. Reheated with the caramel sauce, it almost tastes like it just came out of the oven again.

FAQs

Can I use white sugar instead of brown sugar in this recipe?

Brown sugar is key to the deep caramel flavor and moist texture of this cake, so substituting white sugar will change the taste and density. If you must substitute, use a mix of white sugar and a small amount of molasses to mimic brown sugar’s unique qualities.

What type of pan works best for this cake?

A 9×5-inch loaf pan or a bundt pan both work beautifully. The bundt pan gives a more decorative shape and allows a slightly faster bake, but the loaf pan is perfect for classic slices and easy portioning.

Can I make the caramel sauce in advance?

Absolutely! You can prepare the caramel sauce a day or two before serving. Just rewarm it gently before drizzling over the pound cake. It keeps well refrigerated in an airtight container.

Is it necessary to use buttermilk?

Buttermilk adds a subtle tang and tenderizes the crumb, but if you don’t have it, whole milk is an acceptable substitute. For a closer match, add a teaspoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes before using.

Can I add nuts or chocolate chips to the batter?

Yes, adding chopped pecans, walnuts, or chocolate chips can be a delightful twist. Fold about 1 cup into the batter gently just before pouring it into the pan for added texture and extra flavor explosions.

Final Thoughts

This Brown Sugar Caramel Pound Cake Recipe is a cozy, crowd-pleasing dessert that’s surprisingly simple yet incredibly indulgent. Whether you’re baking for a special occasion or simply craving something sweet and comforting, this cake never disappoints. Give it a try, and I promise it will become a beloved classic in your baking repertoire just like it is in mine.

Brown Sugar Caramel Pound Cake Recipe

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4.1 from 51 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 10 servings 1x

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Description

This Brown Sugar Caramel Pound Cake is a moist, rich dessert featuring a tender pound cake infused with brown sugar and vanilla, topped with a luscious homemade caramel sauce. Perfectly baked to a golden finish, this cake is ideal for special occasions or an indulgent treat.

Ingredients

Scale

Cake

1 cup unsalted butter, softened
1 1/2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or whole milk)

Caramel Sauce

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the Cake: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
Cream Butter and Sugar: In a mixing bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups packed brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then stir in 2 teaspoons of vanilla extract for flavor.
Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to distribute the leavening agents evenly.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternately with 1/2 cup buttermilk (or whole milk), beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Make the Caramel Sauce: Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir in 1 cup packed brown sugar, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes, stirring frequently to prevent burning. Remove from heat and allow it to cool slightly until it thickens but is still pourable.
Serve: Once the cake is completely cooled, drizzle the warm caramel sauce generously over the top. Slice and serve to enjoy the rich flavors and moist texture.

Notes

You can substitute buttermilk with whole milk plus a teaspoon of lemon juice or vinegar as a homemade buttermilk substitute.
Make sure the caramel sauce is slightly cooled before drizzling to avoid melting the cake too much.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
For an extra touch, sprinkle a little flaky sea salt on the caramel sauce before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American