Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake is a rich and buttery cake that’s infused with the deep flavors of caramelized brown sugar. It’s not overly sweet, making it a perfect dessert for any occasion.

This cake is ideal for a cozy family gathering or a festive celebration. If you’re looking for a dessert that’s indulgent yet perfectly balanced, you’ve come to the right place. The combination of the moist pound cake and the luscious caramel glaze is simply divine. Not a fan of caramel? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Bundt pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Whisk
• Cooling rack

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup packed dark brown sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Caramel Glaze

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.
2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and both brown sugars together until light and fluffy. This should take about 3-5 minutes.
4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Prepare the Caramel Glaze: In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, and bring the mixture to a boil, stirring constantly. Boil for 1 minute, then remove from heat and stir in the vanilla extract. Let the glaze cool for a few minutes to thicken slightly.
9. Glaze the Cake: Once the cake is completely cooled, drizzle the caramel glaze over the top. Let it set before serving.

This Brown Sugar Caramel Pound Cake is sure to impress with its rich flavors and moist texture. The caramel glaze adds a touch of elegance and sweetness that complements the cake perfectly. Enjoy this delightful dessert at your next special occasion!