Brown Sugar Caramel Pound Cake with Caramel Frosting
Introduction
This Brown Sugar Caramel Pound Cake is the definition of indulgence — a rich, buttery pound cake sweetened with brown sugar for depth, then finished with a silky caramel frosting that drips down the sides like molten gold. It’s a show‑stopping dessert perfect for holidays, birthdays, or any time you want to impress with a Southern‑style classic.
Ingredients
For the Cake
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening (or oil)
2½ cups light brown sugar, packed
1 cup granulated sugar
6 large eggs, room temperature
3 cups all‑purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk)
2 tsp vanilla extract
For the Caramel Frosting
½ cup (1 stick) unsalted butter
1 cup light brown sugar, packed
⅓ cup heavy cream (or whole milk)
¼ tsp salt
2–2½ cups powdered sugar, sifted
1 tsp vanilla extract
Instructions
Prepare Oven & Pan
Preheat oven to 325°F (165°C).
Grease and flour a 10‑inch Bundt or tube pan.
Make the Cake Batter
Cream butter, shortening, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry mixture to wet mixture alternately with milk, beginning and ending with flour. Mix until smooth.
Bake the Cake
Pour batter into prepared pan.
Bake 65–75 minutes, or until a toothpick comes out clean.
Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Make the Caramel Frosting
In a saucepan, melt butter over medium heat. Stir in brown sugar and cook 2 minutes until dissolved.
Add cream and salt, bring to a gentle boil, stirring constantly for 1 minute. Remove from heat.
Cool slightly (about 5 minutes), then whisk in powdered sugar and vanilla until smooth and spreadable.
Adjust consistency: add cream if too thick, powdered sugar if too thin.
Frost the Cake
Spread caramel frosting over cooled cake, letting it drip slightly down the sides for that classic caramel look.
Time & Yield
Prep Time: 25 minutes
Bake Time: 65–75 minutes
Total Time: ~1 hour 45 minutes
Yield: 12–16 servings
Tips & Tricks
Extra depth: Use dark brown sugar for a richer caramel flavor.
Moist texture: Buttermilk adds tang and tenderness.
Perfect glaze: Frost cake while frosting is still warm for a glossy finish.
Storage: Keep covered at room temp for 2 days or refrigerate up to 5 days.
Variations
Salted Caramel Pound Cake: Sprinkle flaky sea salt over frosting.
Nutty Caramel Cake: Add toasted pecans or walnuts to the batter.
Chocolate Drizzle: Finish with melted chocolate for a candy‑bar vibe.
Serving Suggestions
Serve with vanilla ice cream or whipped cream.
Pair with coffee or spiced chai for cozy flavor.
Garnish with caramel shards or candied pecans for elegance.
FAQs
Q: Can I make this ahead?
A: Yes, bake the cake a day ahead and frost before serving.
Q: Can I freeze it?
A: Freeze unfrosted cake up to 2 months. Thaw and frost when ready.
Q: Why use both butter and shortening?
A: Butter adds flavor, shortening helps keep the cake tender and moist.
Conclusion
This Brown Sugar Caramel Pound Cake with Caramel Frosting is rich, moist, and dripping with caramel goodness. It’s a dessert that feels both nostalgic and luxurious — perfect for impressing guests or treating yourself to something truly special.