Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is rich, buttery, and absolutely decadent. With a deep caramel flavor and a dense, moist crumb, it’s the kind of dessert I turn to when I want something classic but extra indulgent. The brown sugar gives the cake a warm, molasses-like richness, and the thick caramel glaze poured on top is pure magic.

Why You’ll Love This Recipe

I love how every slice of this cake delivers comfort and luxury in one bite. The combination of brown sugar, butter, and vanilla creates a flavor that’s sweet without being too heavy. It’s perfect for holidays, potlucks, or just treating myself to a slice with coffee. And that caramel glaze? I could eat it with a spoon.

Ingredients

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

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

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

Directions

1. I preheat the oven to 325°F (165°C) and grease and flour a bundt pan.

2. In a large bowl, I cream the butter and both sugars until light and fluffy.

3. I beat in the eggs one at a time, mixing well after each addition.

4. In another bowl, I whisk together flour, baking powder, and salt. I add the dry mixture to the wet ingredients, alternating with the milk, and stir until just combined.

5. I fold in vanilla and pecans if I’m using them, then pour the batter into the prepared pan and smooth the top.

6. I bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

8. While the cake cools, I make the glaze by melting the butter and brown sugar in a saucepan. I stir in cream, vanilla, and salt, then simmer for a few minutes until thickened slightly.

9. I pour the warm glaze over the cooled cake and let it set before slicing.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 1 hour–1 hour 10 minutes
Total Time: About 1 hour 30 minutes
Calories per serving: Approximately 480–520 kcal

Variations

Sometimes I swap pecans for walnuts or leave the nuts out completely for a smoother texture. I’ve also added a touch of cinnamon or bourbon to the glaze for extra depth. When I want a more dramatic presentation, I top the glazed cake with a sprinkle of sea salt or extra chopped nuts.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I refrigerate it, I let slices come to room temperature or warm them slightly in the microwave for about 15 seconds to soften the glaze. It also freezes well—I wrap individual slices and freeze them for up to 2 months.

FAQs

Can I use dark brown sugar instead of light?

Yes, I use dark brown sugar for a deeper molasses flavor, though the cake will be slightly darker and richer.

Do I have to use a bundt pan?

A bundt pan gives it a classic look and helps it bake evenly, but I’ve made it in two loaf pans as well—just adjust the baking time.

Can I double the glaze?

Absolutely. If I want a thicker caramel layer or extra to drizzle on each slice, I double the glaze and store any leftover in the fridge.

How do I keep the cake from sticking to the pan?

I grease and flour the pan generously and let the cake cool for 15 minutes before inverting—it helps the cake release cleanly every time.

Is this cake overly sweet?

It’s rich, but the balance of butter and salt in the cake and glaze keeps it from being too sweet. I adjust the sweetness by using a light hand with the glaze if needed.

Conclusion

This Brown Sugar Caramel Pound Cake is a showstopper dessert that’s as easy to make as it is delicious. The moist crumb, deep caramel flavor, and buttery glaze make it a treat I return to again and again. Whether I’m baking it for a special occasion or just because, it’s always a crowd favorite.