This Brown Sugar Caramel Pound Cake is the ultimate dessert for those who love indulgent, sweet, and rich flavors. The cake itself is perfectly moist and dense, made with a beautiful balance of brown sugar and granulated sugar. Its golden crumb pairs wonderfully with the luscious caramel glaze that’s poured over the top, creating a perfect combination of sweetness and warmth. The optional chopped pecans add a bit of crunch and texture, making each bite even more satisfying.

The cake is simple to prepare but delivers a stunning result that’s sure to impress any guest. The caramel glaze adds an extra layer of flavor that brings a comforting richness to the dessert. Whether you serve it for a special occasion or just to enjoy with a cup of coffee or tea, this pound cake will quickly become a favorite in your baking repertoire. With a soft, moist texture and a decadent caramel topping, every slice is pure bliss.

Perfect for family gatherings, holidays, or just as a treat to enjoy at home, this cake has everything you want in a dessert. It’s easy to make and so delightful to eat. Whether you’re an experienced baker or just starting out, you’ll find this recipe both accessible and incredibly rewarding.

Why You’ll Love This Recipe

1. Moist and Flavorful

The combination of brown sugar and granulated sugar gives this pound cake a deeply sweet and rich flavor, while the butter ensures it stays incredibly moist.

2. Simple Yet Delicious

With easy-to-find ingredients and straightforward steps, this recipe allows even beginner bakers to create a bakery-worthy cake.

3. Caramel Glaze Takes It Over the Top

The smooth, buttery caramel glaze enhances the flavor of the cake and adds a glossy, mouth-watering finish.

4. Customizable

Add chopped pecans or any other nuts of your choice to elevate the cake with extra crunch. You can also adjust the sweetness of the caramel glaze to suit your preferences.

5. Perfect for All Occasions

Whether it’s a family dinner, holiday celebration, or a casual dessert, this cake fits the bill. It’s simple enough for everyday enjoyment but fancy enough for special events.

Ingredients

For the Cake:

Unsalted butter, softened
Light brown sugar, packed
Granulated sugar
Large eggs
All-purpose flour
Baking powder
Salt
Whole milk
Vanilla extract
Chopped pecans (optional)

For the Caramel Glaze:

Unsalted butter
Light brown sugar, packed
Heavy cream
Vanilla extract
Salt
Powdered sugar (sifted)

Variations

Nuts: You can add different types of nuts to the cake, such as walnuts or almonds, for added crunch and flavor.
Fruits: For a twist, add in dried fruits like raisins or cranberries for a tart contrast to the sweet cake.
Spices: Consider adding a pinch of cinnamon, nutmeg, or even a bit of ground ginger to the batter for extra warmth and depth of flavor.
Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Dairy-Free: To make this recipe dairy-free, substitute the butter with a dairy-free alternative like margarine or coconut oil, and use non-dairy milk such as almond or soy milk.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan for the cake.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This should take about 4-5 minutes with an electric mixer.

Step 3: Add the Eggs

Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure even mixing.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Alternate Adding the Dry Ingredients and Milk

Add the dry ingredients to the butter mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture. Mix just until combined.

Step 6: Add Vanilla and Pecans

Stir in the vanilla extract and chopped pecans, if using.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Make the Caramel Glaze

While the cake is cooling, melt the butter for the caramel glaze in a saucepan over medium heat. Add the light brown sugar, heavy cream, and salt, and stir until the mixture is smooth and begins to bubble. Let it cook for 2-3 minutes, then remove from heat. Stir in the vanilla extract and sifted powdered sugar until smooth.

Step 9: Glaze the Cake

Once the cake has cooled for about 10-15 minutes, drizzle the caramel glaze over the top, allowing it to soak into the cake.

Tips for Making the Recipe

Make sure your butter is softened, not melted, to achieve the best texture for the cake.
Don’t overmix the batter, or the cake could become dense. Mix until just combined for a light and airy texture.
Use room-temperature eggs and milk for an even batter consistency.
Let the cake cool slightly before adding the glaze so that it doesn’t melt immediately.
If using nuts, lightly toast them beforehand for an enhanced flavor.

How to Serve

Serve slices of this Brown Sugar Caramel Pound Cake with a cup of coffee, tea, or even a scoop of vanilla ice cream for an indulgent treat. It’s perfect on its own but can be paired with fresh fruit or whipped cream for added freshness.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, you can refrigerate it for up to a week.

Freezing

To freeze, wrap the cake tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep for up to 2-3 months. Thaw in the refrigerator before serving.

Reheating

To reheat, place a slice in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes, depending on your preferred temperature.

FAQs

1. Can I use salted butter in the cake?

Yes, you can, but it may slightly alter the flavor of the cake. If using salted butter, omit the added salt in the recipe.

2. Can I make this cake without the glaze?

Yes, you can enjoy the cake without the caramel glaze for a less sweet, simpler dessert.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.

4. Can I use a different type of milk?

Yes, you can use any milk, including almond milk, oat milk, or soy milk, as a substitute for whole milk.

5. Can I make this cake without eggs?

You can try using an egg substitute, such as flaxseed meal mixed with water or an egg replacement product, although it may alter the texture.

6. How long can I store leftovers?

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

7. Can I freeze this cake?

Yes, you can freeze this cake for up to 2-3 months. Wrap it tightly in plastic wrap and foil before freezing.

8. Can I add other flavors to the glaze?

Absolutely! You can experiment with flavors like maple syrup or bourbon for a twist on the caramel glaze.

9. What can I substitute for pecans?

You can use walnuts, almonds, or even omit the nuts entirely if you prefer.

10. Can I use a different size pan?

If you’re using a different pan size, the baking time may vary. Check the cake for doneness by inserting a toothpick.

Conclusion

This Brown Sugar Caramel Pound Cake is a delicious and simple dessert that’s perfect for any occasion. With its moist texture, sweet caramel glaze, and optional nuts, it’s a treat that everyone will love. Whether you’re baking for a holiday or just a weekend treat, this cake is sure to impress. Easy to make and full of rich, comforting flavors, it will become a staple in your dessert repertoire.