Caramel Pound Cake – Rich, Moist, and Full of Homemade Flavor

Introduction

A true Southern classic, Caramel Pound Cake is the perfect balance of buttery richness and caramel sweetness.
With its tender crumb and velvety glaze, this cake feels like pure comfort in every bite.
Whether baked for family gatherings, holidays, or just to brighten a cozy afternoon, it’s a dessert that never fails to impress.

This version keeps things simple — no complicated steps or fancy ingredients, just good old-fashioned flavor.
The dense yet moist pound cake pairs beautifully with a thick homemade caramel glaze that soaks into every golden slice.
Serve it warm with coffee or cold with ice cream for an irresistible treat!

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2½ cups granulated sugar
• 5 large eggs
• 1 cup whole milk (or buttermilk for extra richness)
• 1 tablespoon vanilla extract

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup packed light brown sugar
• ¼ cup whole milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt (optional, for balance)

Instructions

1. Preheat your oven:
   Set oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar:
   In a large mixing bowl, beat the softened butter and sugar together for 3–5 minutes, until light and fluffy.
   Proper creaming gives the cake its signature tender texture.
4. Add eggs and vanilla:
   Beat in the eggs one at a time, scraping down the sides after each addition. Add the vanilla extract and mix until combined.
5. Combine wet and dry ingredients:
   Alternate adding the flour mixture and milk, beginning and ending with the flour.
   Mix on low speed just until everything is incorporated — don’t overmix.
6. Pour and bake:
   Pour the batter evenly into the prepared pan and smooth the top.
   Bake for 65–75 minutes or until a toothpick inserted near the center comes out clean.
7. Cool the cake:
   Allow to cool in the pan for 15 minutes, then invert onto a wire rack or serving plate to cool completely before glazing.
8. Make the caramel glaze:
   In a small saucepan over medium heat, melt butter. Add brown sugar and milk, stirring constantly.
   Bring to a gentle boil and cook for 2–3 minutes until smooth.
   Remove from heat, add vanilla and salt, and stir well. Let it cool for 5–10 minutes until slightly thickened.
9. Glaze the cake:
   Slowly spoon or pour the warm caramel glaze over the cooled cake, allowing it to drip beautifully down the sides.

Prep Time: 20 minutes | Bake Time: 70 minutes | Total Time: ~1 hour 30 minutes

Servings: 12–14 | Kcal: ~420 per slice

Serving and Storage Tips

• Serving: Serve slightly warm or at room temperature. It’s wonderful on its own or with a scoop of vanilla ice cream.
• Storage: Cover tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap slices or the whole cake in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm individual slices in the microwave for 10–15 seconds for that “fresh from the oven” taste.

Variations

• Salted Caramel Pound Cake: Add ½ teaspoon sea salt to the glaze for a sweet-and-salty twist.
• Pecan Caramel Cake: Sprinkle 1 cup chopped toasted pecans over the glaze before it sets.
• Spiced Caramel Cake: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the batter for a warm fall flavor.
• Coffee Caramel Drizzle: Stir 1 teaspoon instant coffee into the glaze for a subtle mocha note.
• Caramel Cream Cheese Frosting: Replace the glaze with caramel-flavored cream cheese frosting for a bakery-style dessert.

Tips

• Measure accurately: Too much flour makes pound cake dense; spoon and level flour instead of scooping.
• Room-temperature ingredients: Bring butter, eggs, and milk to room temp for even mixing.
• Don’t overbake: The cake is done when the center springs back lightly to touch and a toothpick comes out clean.
• Cool before glazing: If the cake is too hot, the glaze will soak in instead of coating beautifully.
• Use real butter: Margarine changes the flavor and texture — real butter gives that rich, caramel flavor.

Conclusion

This Caramel Pound Cake is everything a homemade dessert should be — simple, indulgent, and full of flavor.
The buttery, golden cake pairs perfectly with the smooth caramel glaze that melts into every bite.
It’s a timeless classic that feels like a warm hug, ideal for sharing with loved ones or savoring with a cup of coffee.

Once you’ve made it, it’ll become a family favorite. Whether for holidays or any sweet occasion, this recipe is a delicious reminder that homemade desserts never go out of style.

Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes, you can substitute homemade glaze with ¾ cup store-bought caramel. Warm it slightly before drizzling over the cake.

Why did my pound cake crack on top?

This is normal! Pound cakes often crack because the dense batter rises slowly. It’s a sign of proper baking, not a flaw.

Can I bake this in loaf pans?

Yes, divide the batter between two 9×5-inch loaf pans and bake for about 55–60 minutes.

What’s the best way to keep it moist?

Store it tightly covered, and don’t overbake. Adding a tablespoon of sour cream or yogurt to the batter can add extra moisture.

Can I make the glaze thicker?

Cook the caramel glaze 1–2 minutes longer or reduce the milk slightly for a thicker texture.