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An extreme close-up shot of a slice of moist brown sugar pound cake, showing the tender, buttery crumb and the thick caramel glaze.
FL Recipes

Brown Sugar Caramel Pound Cake Recipe (The Ultimate Guide)

The most decadent and moist Brown Sugar Caramel Pound Cake recipe you'll ever try. This dense, buttery cake has a rich flavor and is topped with a simple, foolproof homemade caramel glaze. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brown Sugar Pound Cake
  • 1.5 cups unsalted butter softened to room temperature
  • 2 cups light brown sugar packed
  • 1 cup granulated sugar
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk at room temperature
  • 2 teaspoons pure vanilla extract
For the Foolproof Caramel Glaze
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 1 10 or 12-cup Bundt Pan
  • 1 Electric Mixer Stand or hand mixer
  • 1 Small Saucepan

Method
 

Making the Pound Cake
  1. Preheat your oven to 325°F (163°C). Generously grease and flour a 10- or 12-cup bundt pan.
  2. In a large mixing bowl, beat the room temperature butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes.
  3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined.
  6. Stir in the vanilla extract.
  7. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Crafting the Caramel Glaze
  1. In a small saucepan over medium heat, melt the butter and brown sugar, stirring until the sugar is dissolved.
  2. Bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly.
  3. Slowly whisk in the heavy cream and cook for another 1-2 minutes until slightly thickened.
  4. Remove from the heat and stir in the vanilla and salt. Let the glaze cool for 10-15 minutes before pouring over the cooled cake.

Nutrition

Calories: 550kcalProtein: 5gFat: 28gFiber: 1g

Notes

Room Temperature is Key: For the smoothest batter and most tender cake, ensure your butter, eggs, and milk are all at room temperature before you begin.
Proper Pan Prep: Don't skip the step of thoroughly greasing AND flouring your bundt pan. This is the secret to a perfect release every time.
Cooling Time: Let the cake cool completely before adding the glaze, otherwise the glaze will melt right off.
Keyword brown sugar cake,bundt cake,caramel glaze,Pound Cake

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