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
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
