Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake is a rich and indulgent dessert that boasts a deep caramel flavor with a tender, moist crumb. It’s not overly sweet, making it a perfect treat for any occasion. If you’re looking for a dessert that’s both satisfying and elegant, you’ve come to the right place.

When you make a dense and flavorful pound cake and pair it with a luscious caramel glaze, you get the perfect combination. The addition of brown sugar gives it a warm, rich taste that’s simply irresistible. I’ve really been in the mood for a comforting dessert, and this dreamy cake is exactly that. Not a fan of caramel? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring spoons and cups
• 10-inch bundt pan
• Spatula
• Saucepan

Ingredients

• For the Cake:
  • 1 1/2 cups unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
• For the Caramel Glaze:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. Prepare the Cake Batter:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
   • Add the eggs, one at a time, beating well after each addition.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Stir in the vanilla extract.
3. Bake the Cake:
   • Pour the batter into the prepared bundt pan, spreading it evenly.
   • Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
4. Prepare the Caramel Glaze:
   • In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar is dissolved.
   • Add the milk and bring the mixture to a boil. Boil for 2 minutes, then remove from heat and stir in the vanilla extract.
   • Let the glaze cool slightly before drizzling over the cooled cake.

Prep Time:

25 minutes

Cook Time:

75-85 minutes

Total Time:

1 hour 40 minutes – 1 hour 50 minutes

Nutrition (per serving, based on 16 servings):

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 150mg
• Total Carbohydrate: 60g
• Dietary Fiber: 1g
• Sugars: 44g
• Protein: 5g

Enjoy this rich and indulgent Brown Sugar Caramel Pound Cake as a delightful treat for any special occasion or simply to satisfy your sweet tooth!

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake is a rich and indulgent dessert that boasts a deep caramel flavor with a tender, moist crumb. It’s not overly sweet, making it a perfect treat for any occasion.

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Equipment

• Mixing bowls 
• Hand mixer or stand mixer
• Measuring spoons and cups
• 10-inch bundt pan
• Spatula
• Saucepan

Ingredients

  

• For the Cake:
• 1 1/2 cups unsalted butter softened
• 2 cups light brown sugar packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• For the Caramel Glaze:
• 1/2 cup unsalted butter
• 1 cup light brown sugar packed
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the Oven:
• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
• Prepare the Cake Batter:
• In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Stir in the vanilla extract.
• Bake the Cake:
• Pour the batter into the prepared bundt pan, spreading it evenly.
• Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
• Prepare the Caramel Glaze:
• In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar is dissolved.
• Add the milk and bring the mixture to a boil. Boil for 2 minutes, then remove from heat and stir in the vanilla extract.
• Let the glaze cool slightly before drizzling over the cooled cake.