Caramel Pound Cakes

Here is a classic, bakery-style Caramel Pound Cake recipe that is rich, buttery, and topped with a smooth homemade caramel glaze. This version gives you multiple cakes or one large bundt, perfect for sharing.

Preparation Time

20 minutes

Baking Time

65–75 minutes

Servings

2 small loaf cakes or 1 large bundt cake

Ingredients

Pound Cake Batter

Unsalted butter – 1½ cups (340 g), softened
Granulated sugar – 1½ cups
Light brown sugar – ½ cup
Eggs – 6 large, room temperature
All-purpose flour – 3 cups
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Whole milk – 1 cup
Vanilla extract – 2 teaspoons

Caramel Glaze

Brown sugar – 1 cup
Unsalted butter – ½ cup
Heavy cream – ¼ cup
Vanilla extract – 1 teaspoon
Salt – ¼ teaspoon

Directions

Step 1: Prepare Pans

Preheat oven to 165°C (330°F).
Grease and flour two 8×4-inch loaf pans or one bundt pan.

Step 2: Cream Butter and Sugars

Beat butter, granulated sugar, and brown sugar for 4–5 minutes until pale and fluffy.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each addition.
Scrape the bowl frequently.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 5: Make the Batter

Add dry ingredients to the batter alternately with milk.
Mix gently until just combined.
Stir in vanilla extract.

Step 6: Bake

Divide batter evenly into pans.
Bake for 65–75 minutes, until a toothpick comes out clean.
Cover loosely with foil if tops brown too fast.

Step 7: Cool

Cool cakes in pans for 15 minutes.
Turn out and cool completely on wire racks.

Caramel Glaze Directions

In a saucepan over medium heat, melt butter.
Stir in brown sugar and cream.
Bring to a gentle boil and cook 2–3 minutes.
Remove from heat and add vanilla and salt.
Let cool slightly until thick but pourable.

Step 8: Glaze the Cakes

Pour warm caramel glaze over cooled cakes.
Allow glaze to set before slicing.

Tips for Perfect Caramel Pound Cakes

Use room-temperature ingredients.
Beat butter and sugar thoroughly for a fine crumb.
Pour glaze while warm, not hot.
Let cakes rest before cutting.

Variations

Southern Style: Add 1 tablespoon molasses to glaze.
Salted Caramel: Increase salt to ½ teaspoon.
Nutty Caramel: Sprinkle toasted pecans on glaze.
Mini Loaves: Bake 40–45 minutes.

Storage

Store covered at room temperature for 3 days.
Refrigerate up to 5 days.
Freeze unglazed cakes for up to 2 months.