Caramel Pound Cake – Rich, Buttery & Irresistible
Introduction
This Caramel Pound Cake is a true showstopper: moist, buttery pound cake topped with a silky caramel glaze that melts into every slice. It’s the kind of dessert that feels both nostalgic and indulgent, perfect for holidays, Sunday dinners, or whenever you want to impress guests with a homemade treat. The dense yet tender crumb pairs beautifully with the sweet, slightly nutty caramel glaze, making this cake a recipe you’ll want to bake again and again.
Why You’ll Love This Recipe
Classic pound cake base: Rich, buttery, and perfectly moist.
Decadent caramel glaze: Sweet, smooth, and slightly nutty.
Elegant presentation: Bundt pan makes it look bakery-worthy.
Make-ahead friendly: Stays moist for days and tastes even better the next day.
Recipe Details
Yields: 12–14 slices
Prep Time: 20 minutes
Bake Time: 75–85 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Ingredients
For the Pound Cake
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
6 large eggs
1 cup whole milk
½ tsp baking powder
¼ tsp salt
2 tsp vanilla extract
For the Caramel Glaze
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream or milk
2 cups powdered sugar
1 tsp vanilla extract
Step-by-Step Instructions
- Prepare the Pan
Preheat oven to 325°F (165°C).
Grease and flour a Bundt or tube pan thoroughly to prevent sticking.
- Make the Pound Cake Batter
In a large mixing bowl, cream butter and granulated sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the batter alternately with milk, beginning and ending with flour.
Mix just until combined—do not overmix.
- Bake the Cake
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Make the Caramel Glaze
In a saucepan over medium heat, melt butter.
Stir in brown sugar and cream, bring to a gentle boil, and cook for 2 minutes, stirring constantly.
Remove from heat and whisk in powdered sugar and vanilla until smooth.
Spoon warm glaze over cooled cake, letting it drip down the sides.
Tips for Success
Room temperature ingredients: Ensures smooth mixing and even baking.
Don’t overmix: Keeps cake tender instead of dense.
Check early: Start testing at 70 minutes to avoid overbaking.
Glaze while warm: Helps caramel spread evenly and soak into the cake.
Variations
Salted caramel: Add a pinch of sea salt to the glaze for balance.
Nutty twist: Sprinkle chopped pecans or walnuts over the glaze.
Chocolate drizzle: Add melted chocolate for a layered flavor.
Mini cakes: Bake in mini Bundt pans for individual servings.
Serving Ideas
Serve warm with a scoop of vanilla ice cream.
Pair with coffee or tea for an afternoon treat.
Garnish with extra caramel drizzle and fresh berries for a festive look.
Slice and wrap for homemade gifts.
Storage
Room temperature: Store covered for up to 3 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze slices for up to 2 months. Thaw at room temperature before serving.
Conclusion
This Caramel Pound Cake is rich, buttery, and topped with a decadent caramel glaze that makes every bite unforgettable. It’s a timeless dessert that’s simple to make yet elegant enough for special occasions.