Brown Sugar Caramel Pound Cake with Caramel Frosting
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (or oil)
- 2 ½ 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
- 2–2 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
Directions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large bowl, cream together the softened butter, vegetable shortening, light brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
6. Stir in the vanilla extract.
7. Pour batter evenly into prepared pan and smooth the top.
8. Bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
For the Caramel Frosting:
1. In a saucepan over medium heat, melt the butter.
2. Add the light brown sugar, heavy cream, and salt. Bring to a boil, stirring constantly.
3. Boil for 1-2 minutes, then remove from heat and let cool slightly.
4. Gradually whisk in the powdered sugar until smooth and creamy.
5. Stir in the vanilla extract.
6. Once the cake is completely cooled, spread the caramel frosting evenly over the top.
Prep Time: 20 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 50 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
For a richer caramel flavor, lightly brown the butter before creaming it with the sugars.
Ensure the cake is completely cool before frosting to prevent the caramel frosting from melting.