Brown Sugar Caramel Pound Cake
A rich, dense cake made with brown sugar and topped with a luscious caramel glaze, perfect for any occasion.
Servings: 12 servings
Equipment
- Mixing Bowl
- Bundt Pan
- Saucepan
Ingredients
For the Cake
- 1 cup Unsalted Butter, softened (2 sticks)
- 2 cups Light Brown Sugar, packed
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Whole Milk
For the Caramel Glaze
- 1 cup Light Brown Sugar, packed
- 1/2 cup Unsalted Butter
- 1/4 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat your oven to 325°F. Grease and flour a standard (10-inch) bundt or tube pan to prevent sticking.
- In a large bowl, beat the softened butter and 2 cups brown sugar together until light and fluffy—about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk. Start and end with the flour, mixing just until combined—don’t overmix!
- Pour the batter into the prepared pan, smoothing the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack.
- In a small saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup butter, and 1/4 cup heavy cream. Bring to a simmer, stirring constantly. Cook for about 2-3 minutes, then remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt.
- When the cake is slightly cooled, drizzle the warm caramel glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week.