If you’re ready to fall in love with a cake that turns every slice into a little celebration, this Brown Sugar Caramel Pound Cake is your ticket to dessert bliss. Thick, moist, and layered with flavors of buttery brown sugar and ribbons of luscious caramel, this cake captures the charm of a classic southern bake with a gooey twist. It’s the ultimate show-stopper for holidays, potlucks, or just a cozy weekend treat — one bite and you’ll know why it has a reputation for disappearing fast!

Brown Sugar Caramel Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a starring role, building the unbeatable taste, golden crumb, and caramel glow that makes this cake unforgettable. Simple pantry staples transform into pure comfort, and trust me — each one is essential for the perfect Brown Sugar Caramel Pound Cake!

All-purpose flour: Forms the sturdy base for this indulgent pound cake, soaking up all the buttery goodness.
Baking powder: Gives your cake just the right amount of lift so it’s never dense, just rich and melt-in-your-mouth.
Salt: Rounds out the sweetness and intensifies those caramel tones.
Whole milk: Adds creaminess and ensures the crumb stays ultra-tender.
Vanilla extract: Builds warmth and enhances both the cake and glaze’s complexity.
Granulated sugar: Helps strike that classic pound cake balance so the brown sugar shines but doesn’t overwhelm.
Packed dark brown sugar: The secret behind the deep caramel flavor and gorgeous color that defines this cake.
Unsalted butter (room temperature): Richness in every bite! Always go for unsalted so you control the flavor.
Large eggs: Bind everything together and help create that signature pound cake structure.
Chopped pecans (optional): Add a lovely nutty crunch that pairs perfectly with brown sugar, but the cake is dreamy without them, too.
Caramel glaze: A perfect finish made with unsalted butter, light brown sugar, evaporated milk, powdered sugar, and vanilla extract for a pourable, glossy sweep of pure decadence.

How to Make Brown Sugar Caramel Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F, giving it time to get cozy while you prepare everything else. Generously grease and flour a 10-inch bundt or tube pan — this is key for a dramatic, easy release after baking. Set it aside as your stage for cake magic!

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This not only ensures even distribution, but it also helps lighten the flour and prevents any pesky lumps from making their way into your batter.

Step 3: Cream the Butter and Sugars

In a large bowl, beat your room-temperature butter with both granulated and dark brown sugars until the mixture is fluffy, light, and almost cloudlike. Don’t rush this step — well-creamed butter is your secret weapon for that signature pound cake crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This creates a stable, silky base for your cake. Once all five are in, blend in the vanilla extract for a soft layer of warmth and aroma.

Step 5: Alternate Wet and Dry Ingredients

Now, with a gentle hand, alternately add the flour mixture and milk to your butter mixture, starting and ending with the flour. A few additions is all it takes. This method keeps your batter smooth and prevents overmixing. If you’re adding pecans, fold them in now for extra texture.

Step 6: Bake to Perfection

Spoon the batter evenly into your prepared pan, then smooth the top with a spatula. Slide it into the oven and bake for 70 to 80 minutes, until a toothpick poked into the center comes out clean (or with just a crumb or two). Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack and letting it cool completely.

Step 7: Make the Caramel Glaze

To create that irresistible caramel glaze, melt butter in a saucepan over medium heat, stirring in the light brown sugar and evaporated milk. Cook until smooth and just barely thickened, then whisk in powdered sugar and vanilla. Drizzle the warm glaze over your cooled Brown Sugar Caramel Pound Cake, letting it drip down the sides for a stunning finish.

How to Serve Brown Sugar Caramel Pound Cake

Garnishes

Give your Brown Sugar Caramel Pound Cake a final flourish with a sprinkling of chopped pecans or a pinch of flaky sea salt over the sticky caramel glaze. Those little extras highlight the cake’s sweetness and make each slice look bakery-worthy.

Side Dishes

This cake is the star of any dessert table, but it absolutely shines with a scoop of vanilla bean ice cream or a cloud of freshly whipped cream. For a cozy touch, serve it alongside a mug of hot coffee, chai, or strong black tea — the flavors complement the caramel beautifully.

Creative Ways to Present

If you’re hosting, slice your Brown Sugar Caramel Pound Cake thickly and plate with a drizzle of extra caramel sauce or a handful of berries for color. For gatherings, you can even cube the cake and skewer chunks with fruit for adorable, party-perfect bites!

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Sugar Caramel Pound Cake tightly wrapped at room temperature for up to three days. The cake is moist enough that it stays tender, and the caramel glaze keeps it from drying out — if anything, the flavor gets even deeper overnight!

Freezing

You can absolutely freeze this cake, either glazed or unglazed. Wrap individual slices or the whole cake in plastic wrap and aluminum foil, then freeze for up to two months. Thaw on the counter when you’re ready — it’s an absolute lifesaver for last-minute cravings or surprise guests.

Reheating

If you love a warm slice, pop your cake (unglazed is best for this) in a low oven or microwave for a few seconds until just slightly warm. Then, drizzle with fresh caramel glaze or serve with ice cream for the ultimate treat.

FAQs

Can I make Brown Sugar Caramel Pound Cake without pecans?

Absolutely, the pecans are optional! The cake is rich and delicious on its own, but if you’re nut-free or simply out of pecans, just skip them — you’ll still get bold brown sugar flavor and wonderful texture.

Why does my glaze sometimes slide off the cake?

This usually happens if the cake is still warm when glazed, or if the glaze is too thin. Make sure your Brown Sugar Caramel Pound Cake is completely cool before adding the glaze, and if needed, let the glaze cool and thicken slightly for better “stick.”

Can I make this recipe in a loaf pan or regular cake rounds?

You can, but you’ll need to adjust baking times. The signature shape and texture are best in a bundt or tube pan, but with careful watching, you can bake in two standard loaf pans or even divide the batter into smaller pans.

Is there a way to make the caramel glaze richer?

For a deeper caramel flavor, try using dark brown sugar in the glaze in place of light brown sugar. You’ll get those extra molasses notes that pair perfectly with the cake.

How do I know when my Brown Sugar Caramel Pound Cake is done baking?

The top should be golden, and a toothpick or cake tester inserted in the center will come out clean or with just a few moist crumbs. If you’re unsure, check at 70 minutes and every few minutes after.

Final Thoughts

If you’ve been looking for a baking project that feels special yet delivers pure comfort, you can’t go wrong with this Brown Sugar Caramel Pound Cake. Every bite is sweet, sticky, and infused with nostalgia. I hope you’ll make it and see just how quickly it becomes everyone’s new favorite at your table!

Brown Sugar Caramel Pound Cake Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, caramel-infused delight of this Brown Sugar Caramel Pound Cake. Moist, tender, and topped with a luscious caramel glaze, this Southern-inspired dessert is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup whole milk
1 teaspoon vanilla extract
1 cup granulated sugar
2 1/4 cups packed dark brown sugar
1 1/2 cups unsalted butter (room temperature)
5 large eggs
1 cup chopped pecans (optional)

Caramel Glaze:

1/2 cup unsalted butter
1 cup light brown sugar
1/2 cup evaporated milk
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat oven to 325°F and prepare a pan.
Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
Cream Butter and Sugars: Beat butter with granulated and brown sugars until fluffy.
Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla.
Combine Wet and Dry: Alternate adding dry ingredients and milk to the batter.
Add Pecans: Fold in pecans if desired.
Bake: Pour batter into pan and bake for 70–80 minutes.
Make Caramel Glaze: Melt butter, sugar, and milk, then whisk in powdered sugar and vanilla.
Glaze and Serve: Drizzle glaze over cooled cake and enjoy!