Here is a rich, moist Caramel Pound Cake recipe with deep caramel flavor and a soft, buttery crumb. This is a classic bakery-style cake that works perfectly for tea time or special occasions.
Caramel Pound Cake
Preparation Time
20 minutes
Baking Time
60–70 minutes
Servings
10–12 slices
Ingredients
Caramel Sauce (Homemade)
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Granulated sugar – ½ cup
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Heavy cream or fresh cream – ½ cup (warm)
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Unsalted butter – 2 tablespoons
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Vanilla extract – ½ teaspoon
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Salt – a pinch
Pound Cake Batter
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Unsalted butter – 1 cup (225 g), softened
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Brown sugar – 1 cup (packed)
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Eggs – 4 large, room temperature
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All-purpose flour – 2 cups
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Baking powder – 1 teaspoon
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Salt – ¼ teaspoon
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Milk – ¼ cup
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Vanilla extract – 1 teaspoon
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Prepared caramel sauce – ½ cup (cooled)
Directions
Step 1: Make the Caramel Sauce
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Heat sugar in a saucepan over medium heat until it melts and turns deep amber.
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Slowly add warm cream while stirring carefully.
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Add butter and stir until smooth.
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Remove from heat, add vanilla and salt.
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Let cool completely before using.
Step 2: Prepare the Pan
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Preheat oven to 170°C (340°F).
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Grease and flour a 9×5-inch loaf pan or bundt pan.
Step 3: Cream Butter and Sugar
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Beat butter and brown sugar for 3–4 minutes until light and fluffy.
Step 4: Add Eggs
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Add eggs one at a time, beating well after each addition.
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Scrape the bowl as needed.
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Mix in vanilla extract.
Step 5: Mix Dry Ingredients
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In a bowl, whisk flour, baking powder, and salt.
Step 6: Combine Batter
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Add dry ingredients in batches, alternating with milk.
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Mix gently until just combined.
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Fold in ½ cup cooled caramel sauce evenly.
Step 7: Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 60–70 minutes.
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Check doneness with a toothpick; it should come out clean.
Step 8: Cool and Finish
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Cool cake in pan for 15 minutes.
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Remove and cool completely on a wire rack.
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Drizzle extra caramel sauce on top before serving.
Tips for Best Results
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Use dark brown sugar for deeper caramel flavor.
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Make sure caramel sauce is fully cooled before adding.
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Do not overmix to keep the cake tender.
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Cover loosely with foil if the top browns too fast.
Variations
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Salted Caramel Pound Cake: Add extra pinch of salt to caramel.
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Caramel Nut Cake: Fold in ½ cup toasted pecans or walnuts.
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Glazed Version: Pour warm caramel glaze over cooled cake.
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Mini Loaves: Bake 35–40 minutes.
Storage
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Store covered at room temperature for 2–3 days.
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Refrigerate up to 5 days.
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Freeze slices for up to 2 months.