Brown Sugar Carmel Pound Cake Recipe

There’s something magical about the warm, toasty aroma of a Brown Sugar Caramel Pound Cake baking in the oven. The combination of rich brown sugar, buttery pecans, and a velvety caramel glaze creates a dessert that feels like a warm hug.

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I first fell in love with this cake after a visit to a small Southern bakery. Their caramel-drizzled pound cake was love at first bite—dense, moist, and bursting with deep, buttery flavor. After a few experiments in my own kitchen, I perfected this version, and now it’s my most requested cake for holidays and gatherings!

Why You’ll Love This Brown Sugar Caramel Pound Cake

This cake is more than just a dessert—it’s an experience. Here’s why you’ll adore it:

1. Deep, rich caramel flavor – Thanks to dark brown sugar and a buttery homemade caramel glaze, this cake has layers of complex, toffee-like sweetness.

2. Moist and tender crumb – The balance of butter, eggs, and sour cream ensures a perfectly dense but soft pound cake.

3. A showstopper for any occasion – Whether for holidays, potlucks, or Sunday dinner, this cake is guaranteed to impress.

4. Easy to make ahead – It tastes even better the next day as the flavors meld together!

Once you try it, this cake will become a staple in your baking rotation. Now, let’s talk about what you’ll need.

Ingredient Notes

The magic of this Brown Sugar Caramel Pound Cake comes from a few key ingredients that create its signature flavor and texture.

Brown sugar – This cake uses dark brown sugar for the deepest caramel notes. The molasses in the sugar enhances the cake’s moisture and gives it a warm, rich taste. If you only have light brown sugar, you can use it, but the flavor won’t be as intense.

Butter – Always use unsalted butter so you can control the salt level in your cake. The butter should be softened before mixing to create a smooth, fluffy batter.

Sour cream – This is the secret to a moist pound cake! It adds richness and tenderness, balancing out the sweetness. Full-fat sour cream works best, but Greek yogurt can be substituted in a pinch.

Pecans – Toasted pecans bring a crunchy contrast to the soft cake. Toasting them enhances their nutty flavor—just spread them on a baking sheet and bake at 350°F for 5-7 minutes.

Homemade caramel glaze – The caramel drizzle is made from butter, brown sugar, heavy cream, and vanilla, creating a smooth, rich topping that soaks into the cake beautifully.

You’ll also need a bundt pan to achieve that classic pound cake shape, along with a hand mixer or stand mixer for the best texture.

How to Make This Brown Sugar Caramel Pound Cake

Baking this cake is a straightforward process, and the results are absolutely worth it. Here’s how to do it:

Start by preheating your oven to 325°F and greasing a bundt pan with butter and flour (or baking spray). This ensures the cake releases smoothly after baking.

In a large bowl, cream together the butter and brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, resulting in a soft, tender crumb. Next, add in the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream, which add both moisture and flavor. Then, in a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is fully combined.

Finally, fold in the toasted pecans and pour the batter into the prepared bundt pan. Smooth the top, then bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

While the cake cools, make the caramel glaze. In a small saucepan, melt butter and brown sugar over medium heat, stirring until smooth. Add heavy cream and vanilla extract, then simmer for a couple of minutes until slightly thickened. Pour the warm glaze over the cake, letting it drip down the sides.

The result? A decadent, buttery cake that’s beautifully caramelized on the outside and melt-in-your-mouth tender on the inside.

Storage Options

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If you have leftovers (which is rare!), here’s how to store your Brown Sugar Caramel Pound Cake:

• Room temperature: Store the cake in an airtight container for up to 3 days. The caramel glaze will keep the cake moist.
• Refrigerator: For longer storage, keep the cake in the fridge for up to one week. Let it come to room temperature before serving.
• Freezer: Wrap individual slices in plastic wrap, then place them in a freezer bag. The cake freezes well for up to 3 months. Thaw overnight in the fridge before enjoying.

To reheat, pop a slice in the microwave for 10-15 seconds to bring back its soft, buttery texture.

Variations and Substitutions

This recipe is incredibly versatile! Here are a few ways you can switch it up:

1. Swap the nuts – If you’re not a fan of pecans, try walnuts or almonds for a different crunch. You can also leave them out entirely for a nut-free version.

2. Add a cinnamon twist – Stir 1 teaspoon of ground cinnamon into the batter for a warm, spiced flavor that pairs beautifully with caramel.

3. Make it extra indulgent – Fold in ½ cup of toffee bits for extra caramel crunch in every bite.

4. Use a different glaze – Instead of caramel, try a maple glaze by swapping the caramel sauce for a mix of powdered sugar, maple syrup, and milk.

5. Mini pound cakes – Bake the batter in a muffin tin or mini bundt pans for adorable, individual-sized treats. Adjust the bake time to around 20-25 minutes.

However you customize it, this cake is guaranteed to be a hit!

Final Thoughts

This Brown Sugar Caramel Pound Cake is the ultimate comfort dessert. It’s rich, buttery, and drenched in the most luscious caramel glaze—perfect for holidays, family gatherings, or just a cozy night in.

Once you take your first bite, you’ll understand why this recipe is a keeper. So grab your ingredients, preheat that oven, and get ready to bake a cake that everyone will be raving about!

Have you tried this recipe? Let me know in the comments! 🍰✨

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