Name: Brown Sugar Caramel Pound Cake
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1.5 cups 1 1/2 cups (340 g) unsalted butter, room temperature (Use high-quality butter for best flavor); 2 cups 2 cups (400 g) light brown sugar, packed (Can use dark brown for deeper molasses flavor); 5 large 5 large eggs, room temperature; 3 cups 3 cups (375 g) all-purpose flour, sifted (Substitute 1:1 gluten-free flour blend if needed); 0.5 teaspoon 1/2 teaspoon baking soda; 0.5 teaspoon 1/2 teaspoon salt; 0.5 cup 1/2 cup (120 ml) sour cream, room temperature (Or Greek yogurt for tang); 1 tablespoon 1 tablespoon vanilla extract; 0.75 cup 3/4 cup (150 g) granulated sugar; 0.5 cup 1/2 cup (120 ml) heavy cream, warmed (Use coconut cream for dairy-free option); 0.25 cup 1/4 cup (56 g) unsalted butter; 1 pinch Pinch of salt; 1 teaspoon 1 teaspoon vanilla extract, added off heat

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Introduction

I stumbled on this Brown Sugar Caramel Pound Cake on a rainy Sunday when I needed something warm, fragrant, and a little nostalgic. The kitchen filled with the scent of brown sugar and butter, and I found myself lingering by the oven door, watching the cake rise into a deep golden dome. It felt like the kind of dessert that wraps you in a cozy blanket of flavor and memory.

The crumb is dense but tender, with a buttery note and a caramel warmth that comes from browning the sugar just right. Making this has become my go-to when friends stop by or when I want to bring something special to a potluck. If you enjoy rich, comforting desserts that feel both homemade and a little luxurious, this cake is for you. For a different caramel twist, try this related apple pecan cake with caramel glaze for fall gatherings: apple pecan cake with caramel glaze.

What Makes This Recipe Special

This cake stands out because the caramel flavor is integrated into both the batter and the glaze, giving each bite a deep, buttery sweetness without being cloying. It is family-approved, easy to slice for gatherings, and forgiving for bakers of many skill levels. The texture is moist and rich, not dry, and the caramel glaze adds a glossy finish that makes it feel celebratory.

Ingredients You’ll Need

For the Cake

1 1/2 cups (340 g) unsalted butter, room temperature (use high-quality butter for best flavor)
2 cups (400 g) light brown sugar, packed (can use dark brown for deeper molasses flavor)
5 large eggs, room temperature
3 cups (375 g) all-purpose flour, sifted (substitute 1:1 gluten-free flour blend if needed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 ml) sour cream, room temperature (or Greek yogurt for tang)
1 tablespoon vanilla extract

For the Caramel Glaze

3/4 cup (150 g) granulated sugar
1/2 cup (120 ml) heavy cream, warmed (use coconut cream for dairy-free option)
1/4 cup (56 g) unsalted butter
Pinch of salt
1 teaspoon vanilla extract, added off heat

Small notes: Measure flour by spooning into the cup and leveling for accuracy. Room-temperature eggs and butter help with proper emulsification and rise.

How to make Brown Sugar Caramel Pound Cake

Step 1: Preheat and prepare (10 minutes)

Preheat oven to 325°F (163°C). Grease and flour a 10-cup bundt or loaf pan, tapping out excess flour. The lower temperature helps the dense pound cake bake evenly without over-browning.

Step 2: Cream butter and sugar (6 to 8 minutes)

In a large bowl, cream butter and brown sugar on medium-high until light and fluffy, about 6 to 8 minutes. The mixture should look paler and have a slightly airy texture.

Step 3: Add eggs and vanilla (2 to 3 minutes)

Add eggs one at a time, mixing well after each addition. Stir in the vanilla. The batter may look slightly curdled at first; that is normal.

Step 4: Combine dry ingredients (2 minutes)

In a separate bowl, whisk together flour, baking soda, and salt.

Step 5: Alternate dry and sour cream (2 to 3 minutes)

With mixer on low, add one-third of the flour mixture, then half of the sour cream, repeating and ending with the flour. Mix until just combined. The batter should be thick, smooth, and glossy.

Step 6: Bake (60 to 75 minutes)

Pour batter into prepared pan, smoothing the top. Bake at 325°F (163°C) for 60 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs not wet batter. The top should be deep golden brown and spring back lightly when touched.

Step 7: Cool in pan (15 minutes)

Let the cake cool in the pan on a wire rack for 15 minutes, then gently invert onto the rack to cool completely.

Step 8: Make the caramel glaze (10 minutes)

In a saucepan, melt granulated sugar over medium heat, swirling until it turns an amber caramel color. Carefully whisk in warm heavy cream (it will steam and bubble), then add butter and a pinch of salt. Cook 1 to 2 minutes until smooth. Remove from heat and stir in vanilla. Let cool slightly until it thickens but is pourable.

Step 9: Glaze and set (10 minutes)

Pour the warm glaze over the cooled cake, letting it drip down the sides. Allow glaze to set 15 to 20 minutes before slicing. The glaze should be glossy and slightly tacky, not runny.

Tips & Recipe Variations

Use room-temperature ingredients to ensure the batter emulsifies properly.
If the caramel looks grainy, continue heating gently until smooth or add a tablespoon of water to help dissolve crystals.
For a nutty twist, fold 1 cup chopped toasted pecans into the batter before baking.
To make it gluten-free, substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it.
For lower sugar, reduce granulated sugar in the glaze slightly and use light brown sugar in the batter. Texture will be denser.
Storage: Keep cake covered at room temperature for 2 days, or refrigerate up to 5 days in an airtight container. Rewarm slices briefly in a 300°F (150°C) oven for 5 minutes to refresh texture.

How to Serve

Slice and serve with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the caramel richness.
Pair with strong coffee or a spiced chai for contrast.
For a festive presentation, garnish with flaky sea salt and toasted pecans or a few fresh berries for color.
Serving size: yields about 10 to 12 slices. Estimated calories vary by slice size, roughly 350 to 450 calories per slice depending on glaze amount.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes. Bake and glaze the cake a day ahead, then store covered at room temperature or refrigerated. Bring to room temperature before serving for best texture.

Q: Can I freeze slices?

A: Yes. Wrap individual slices tightly in plastic and freeze up to 3 months. Thaw in the refrigerator overnight and warm briefly before serving.

Q: What can I use instead of heavy cream in the glaze?

A: Use coconut cream for a dairy-free glaze, though the flavor will shift slightly. Heavy cream gives the creamiest result.

Q: How do I prevent the cake from being dense or gummy?

A: Do not overmix after adding the flour. Bake at a moderate temperature and test with a toothpick near the center to ensure doneness.

Review

“This Brown Sugar Caramel Pound Cake became an instant hit at our family dinner. The caramel glaze is luxurious without overpowering, and the cake stays moist for days. One of the best pound cakes I have ever baked.” – A happy home baker

Conclusion

Making this Brown Sugar Caramel Pound Cake is like sharing a little warmth with friends and family. The caramel aroma, tender crumb, and glossy glaze make it an easy centerpiece for any gathering. If you want to follow the original inspiration and detailed recipe I used, find the full tried-and-true version here: Brown Sugar Caramel Pound Cake Recipe. Try it, savor a slice, and let me know how your glaze turned out.