Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is one of those decadent desserts I love to bake when I want something rich, buttery, and completely satisfying. The deep flavor of brown sugar, the soft, dense crumb, and the luscious caramel glaze come together in every bite to create a showstopping treat perfect for holidays, special occasions, or just a cozy night in.

Why You’ll Love This Recipe

I love this recipe because it delivers all the things I crave in a classic Southern-style pound cake—moist texture, sweet and nutty flavor, and a thick caramel glaze that melts right into the top. It’s easy to make, looks stunning on the table, and always draws rave reviews from friends and family. Plus, the smell while it bakes is pure heaven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
unsalted butter
light brown sugar
granulated sugar
eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract
chopped pecans (optional)

For the caramel glaze:
unsalted butter
light brown sugar
evaporated milk or heavy cream
vanilla extract
pinch of salt

Directions

1. I preheat the oven to 325°F (165°C) and grease and flour a Bundt or tube cake pan thoroughly.

2. In a large bowl, I cream the butter, brown sugar, and granulated sugar together until light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with flour.

6. I stir in the vanilla extract and fold in the pecans, if using.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 15–20 minutes before turning it out onto a wire rack.

To make the caramel glaze:

1. In a small saucepan, I melt the butter over medium heat.

2. I stir in the brown sugar and evaporated milk, bringing the mixture to a boil.

3. I lower the heat and simmer for 2–3 minutes until slightly thickened, then remove from heat.

4. I stir in vanilla extract and a pinch of salt.

5. I pour the warm glaze over the cooled cake, letting it drip down the sides.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Calories: Around 480 kcal per slice

Variations

Sometimes I swap pecans for walnuts or skip the nuts entirely. For a deeper caramel flavor, I brown the butter in the glaze before adding the sugar and cream. I’ve also added a splash of bourbon or rum to the glaze for a grown-up twist. And when I want to dress it up, I sprinkle chopped toffee bits or sea salt over the glaze.

Storage/reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To serve warm, I microwave individual slices for 10–15 seconds. This cake also freezes well—I wrap slices tightly and freeze for up to 2 months, then thaw at room temperature before enjoying.

FAQs

Can I use dark brown sugar?

Yes, I’ve used dark brown sugar for a more intense molasses flavor. It makes the cake even richer, especially paired with the caramel glaze.

What kind of pan works best?

I prefer a Bundt pan for a beautiful presentation, but a tube pan also works. I make sure to grease it well to avoid sticking.

Do I have to use nuts?

Not at all. I often leave them out if I’m serving someone with allergies or who prefers a nut-free cake.

Can I make the glaze ahead of time?

Yes, I make the glaze in advance and store it in the fridge. I reheat it gently on the stove or in the microwave until pourable.

Why is my glaze grainy?

Graininess happens if the sugar doesn’t dissolve completely. I stir the mixture constantly and make sure it reaches a gentle boil before removing it from the heat.

Conclusion

This Brown Sugar Caramel Pound Cake is a rich, buttery dessert that delivers indulgent flavor in every slice. I love how simple it is to make and how it always feels like a special occasion when I serve it. Whether topped with glaze or enjoyed plain with coffee, it’s the kind of cake that keeps everyone coming back for more.