There's nothing quite like the rich, buttery aroma of Brown Sugar Caramel Pound Cake filling your kitchen. With its dense, tender crumb and a luscious caramel glaze, this cake is pure indulgence in every bite. Perfect for holidays, special occasions, or just because, this dessert is guaranteed to impress.

I first discovered this cake at a family gathering, where my aunt served it alongside fresh coffee and vanilla ice cream. The combination of warm caramel and deep brown sugar flavors instantly made it a favorite, and I knew I had to recreate it at home. Now, it’s a staple in my baking rotation, always met with requests for seconds.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with your new go-to dessert! This Brown Sugar Caramel Pound Cake is not only delicious but also easy to make with pantry staples.

First, the brown sugar adds a deep, molasses-like sweetness that perfectly complements the rich, buttery cake. Unlike regular white sugar, it gives the cake an irresistible caramel undertone.

Second, the dense yet tender texture is achieved through the perfect balance of butter, eggs, and flour. Every slice is moist and satisfying, making it a crowd-pleaser for any occasion.

Plus, let’s talk about the homemade caramel glaze! This golden drizzle seeps into the cake, adding a silky sweetness that takes it to the next level. It’s the kind of topping that makes you want to lick the plate clean.

Finally, this recipe is foolproof. Whether you’re a seasoned baker or a beginner, the step-by-step instructions make it easy to achieve bakery-quality results at home.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in its simple yet carefully chosen ingredients. Each component plays a key role in building flavor and texture.

Brown Sugar: The star ingredient! Using dark brown sugar gives the cake a richer molasses flavor, while light brown sugar results in a milder sweetness. Either will work, but for a deeper caramel taste, go with dark.

Butter: For a truly luscious pound cake, use high-quality unsalted butter. It provides richness and helps create that classic pound cake crumb. Make sure it’s at room temperature for smooth mixing.

Eggs: This recipe uses five large eggs, which help bind the ingredients together and contribute to the cake’s structure. Room temperature eggs blend better, resulting in a more even texture.

Heavy Cream: A small amount of heavy cream in the batter keeps the cake moist, while also adding creaminess to the caramel glaze. If you don’t have heavy cream, half-and-half is a good substitute.

Vanilla Extract: Don’t skip this! A good-quality pure vanilla extract enhances all the flavors, making the brown sugar and caramel notes pop.

You’ll also need a bundt pan to give this cake its classic shape. Be sure to grease and flour it well to prevent sticking.

How To Make This Brown Sugar Caramel Pound Cake

Creating this mouthwatering Brown Sugar Caramel Pound Cake is easier than you might think. Follow these steps for the perfect bake.

Start by preheating your oven to 325°F. Grease and flour a bundt pan, ensuring every crevice is coated to prevent sticking. This step is crucial for a flawless release.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This process incorporates air, ensuring a soft texture. Add the eggs one at a time, mixing well after each addition. Be patient—this step makes a difference in the final cake consistency.

Next, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with heavy cream. This method prevents over-mixing and results in a smooth, velvety batter.

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. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.

While the cake cools, make the caramel glaze. In a saucepan over medium heat, melt butter and brown sugar, stirring constantly. Once it begins to bubble, add heavy cream and vanilla extract, whisking until smooth. Let it cool slightly before pouring over the cake.

Once the glaze sets, slice and serve. The result? A rich, buttery cake with a melt-in-your-mouth caramel topping.

Storage Options

This Brown Sugar Caramel Pound Cake stores beautifully, making it a great make-ahead dessert.

For best results, keep the cake at room temperature in an airtight container for up to 3 days. The caramel glaze will continue to soak into the cake, enhancing the flavor over time.

To store longer, wrap the cake tightly in plastic wrap and refrigerate for up to one week. Bring it to room temperature before serving for the best texture.

If you’d like to freeze it, wrap individual slices in plastic wrap and store them in an airtight container for up to three months. Thaw at room temperature or warm slightly in the microwave.

To reheat, place a slice in the microwave for 15-20 seconds to restore its soft, buttery texture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is! Here are some creative ways to switch things up.

Want to add a nutty crunch? Fold chopped pecans or walnuts into the batter before baking. They add texture and a toasty flavor that pairs perfectly with caramel.

If you love spices, try adding cinnamon, nutmeg, or allspice to the batter. These warm flavors enhance the brown sugar richness and give the cake a cozy, spiced twist.

For a boozy version, mix a splash of bourbon into the caramel glaze. The deep caramel and vanilla notes of bourbon complement the sweetness beautifully.

Need a dairy-free option? Substitute coconut milk for the heavy cream and use vegan butter instead of regular butter. The result is just as rich and delicious.

Finally, for a chocolatey twist, drizzle melted chocolate over the cooled cake alongside the caramel glaze. Chocolate and caramel together? Absolutely irresistible.

No matter how you tweak it, this Brown Sugar Caramel Pound Cake is guaranteed to be a showstopper. Give it a try and let me know how you make it your own!