Caramel Pound Cake
⭐ Makes: 1 loaf (12–16 slices)
⏱ Total Time: ~1 hour 15 minutes (plus cooling)
Ingredients
For the Caramel Pound Cake:
1 cup unsalted butter, softened
1 cup packed brown sugar (light or dark)
3 large eggs
1 tsp vanilla extract
1¼ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup buttermilk (or whole milk)
⅓ cup caramel sauce (store-bought or homemade)
2 tbsp sour cream (optional, for added moisture)
For the Caramel Glaze (optional, but highly recommended!):
¼ cup unsalted butter
¼ cup packed brown sugar
¼ cup heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the Caramel Pound Cake:
Preheat the oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan (or line it with parchment paper).
In a large bowl, beat the softened butter and brown sugar together until light and fluffy (about 3 minutes).
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
Add the caramel sauce and sour cream (if using) and mix until smooth and well incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake starts to brown too much, tent it with aluminum foil.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Make the Caramel Glaze (optional, but a game-changer!):
In a small saucepan, melt the butter over medium heat.
Add the brown sugar and stir until the mixture is smooth and bubbly.
Stir in the heavy cream and cook for about 2–3 minutes, allowing the sauce to thicken slightly.
Remove from heat and add vanilla extract and a pinch of salt.
Let the glaze cool slightly before drizzling it over the cooled cake.
3. Assemble the Cake:
Once the cake has cooled completely, drizzle the caramel glaze over the top of the cake.
Allow the glaze to set before slicing and serving.