Brown Sugar Caramel Pound Cake

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Golden, rich, and perfectly moist, this Brown Sugar Caramel Pound Cake is pure indulgence in every bite. Drizzled with a glossy layer of buttery caramel and sprinkled with toasted pecans, it’s the kind of dessert that turns ordinary days into sweet celebrations. The deep molasses tones from the brown sugar create a warm, cozy flavor that pairs beautifully with the buttery pound cake base.

Whether you’re hosting a gathering or craving a slice of something comforting with your afternoon coffee, this pound cake hits the spot. It’s a showstopper at potlucks, holidays, or just when you want to treat yourself. Once you taste that tender crumb soaked in luscious caramel, there’s no turning back.

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Why You’ll Love This Brown Sugar Caramel Pound Cake

This cake is everything you want in a homemade dessert: simple, delicious, and rich with flavor. The brown sugar gives it a moist, caramel-like sweetness that deepens as it bakes. That velvety caramel glaze? It’s the cherry on top—or more accurately, the golden crown.

Plus, it’s make-ahead friendly and stays moist for days. You can even freeze it without the glaze for future cravings!

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What Kind of Brown Sugar Should I Use?

For this recipe, light brown sugar is perfect. It offers a balanced sweetness and a touch of molasses without overpowering the cake. However, if you want a deeper, more intense flavor, you can absolutely go with dark brown sugar—just know it will create a slightly richer, more robust cake.

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Ingredients for the Brown Sugar Caramel Pound Cake

Each ingredient in this recipe brings a key element to the cake’s moist texture and rich flavor:

• Unsalted Butter – Adds richness and provides structure to the cake.
• Light Brown Sugar – Infuses the cake with caramel-like sweetness and moisture.
• Granulated Sugar – Helps balance the deep flavor of the brown sugar and creates a light crumb.
• Eggs – Essential for binding and structure, giving the cake stability and lift.
• All-Purpose Flour – The base of the cake, creating a soft yet dense texture typical of pound cakes.
• Baking Powder – Gives the cake a gentle rise.
• Salt – Enhances all the other flavors in the cake.
• Whole Milk – Moistens the batter and keeps the texture soft.
• Vanilla Extract – Adds warm, aromatic flavor.
• Toasted Pecans (optional) – Bring crunch and nutty richness that pairs beautifully with the caramel.

For the Caramel Glaze:

• Butter – The base of the glaze, making it rich and smooth.
• Brown Sugar – Melts into a deep caramel flavor.
• Heavy Cream – Gives the glaze a silky, pourable consistency.
• Vanilla Extract – Rounds out the glaze with warmth.

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How To Make the Brown Sugar Caramel Pound Cake

Step 1: Cream the Butter and Sugars

In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. This step is key to getting a tender cake crumb.

Step 2: Add the Eggs

Add the eggs one at a time, beating well after each addition. This helps incorporate air for a better rise.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk, beginning and ending with the flour.

Step 4: Add Vanilla and Pecans

Stir in the vanilla extract and fold in the toasted pecans if using.

Step 5: Bake

Pour the batter into a greased and floured loaf pan. Bake at 325°F (163°C) for 60-70 minutes or until a toothpick inserted comes out clean.

Step 6: Make the Caramel Glaze

In a saucepan, melt butter and brown sugar over medium heat. Add cream and simmer for 2-3 minutes. Stir in vanilla and let cool slightly before pouring.

Step 7: Glaze and Serve

Once the cake is cooled, drizzle the caramel glaze generously over the top. Let it set slightly before slicing.

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Serving and Storing This Brown Sugar Caramel Pound Cake

This pound cake is rich and filling, making it perfect for slicing into 8 to 10 generous portions. It’s best served at room temperature to fully enjoy the tender texture and glossy caramel topping.

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you prefer to make it ahead, you can bake the cake and freeze it (unglazed) for up to 2 months. When ready to serve, simply thaw, warm slightly, and drizzle with fresh caramel glaze.

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What to Serve With Brown Sugar Caramel Pound Cake?

A Scoop of Vanilla Ice Cream

The cold, creamy contrast of ice cream with the warm caramel and buttery cake is irresistible.

Whipped Cream with a Hint of Cinnamon

Light and airy, cinnamon-spiced whipped cream enhances the cake’s fall-like flavors.

Fresh Berries

A pop of tartness from raspberries or strawberries balances the sweetness beautifully.

Hot Coffee or Espresso

The deep flavors of coffee pair wonderfully with the caramel and nutty tones of the cake.

Salted Caramel Sauce

Yes, more caramel! A light drizzle of salted caramel can enhance the sweet-salty experience.

Roasted Pears or Apples

Serve with spiced roasted fruit for a comforting autumn-inspired dessert.

Crushed Toffee Bits

Sprinkle on top for a little extra crunch and texture.

A Glass of Bourbon or Dessert Wine

For a more grown-up pairing, these drinks match the richness of the cake deliciously.

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Frequently Asked Questions

Can I use dark brown sugar instead of light brown sugar?
Yes, you can! Dark brown sugar will give the cake a deeper molasses flavor and a darker color. It adds richness but might make the overall sweetness more intense.

Do I need to toast the pecans before adding them?
Toasting the pecans brings out their nutty flavor and adds a bit of crunch. It’s not mandatory, but highly recommended for the best texture and taste.

Can I make this cake without the caramel glaze?
Absolutely. The cake is delicious on its own, but the caramel glaze takes it to another level. If you’re short on time, a simple dusting of powdered sugar also works.

How do I know when the pound cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Make sure the top is golden brown and the cake springs back when lightly pressed.

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Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
You can find more of my favorite dessert recipes here: Meals We Share By Sally on Pinterest

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Conclusion

Brown Sugar Caramel Pound Cake is the kind of dessert that instantly becomes a family favorite. With its moist crumb, rich flavor, and irresistible glaze, it’s easy to see why this recipe earns a spot in your baking rotation. Whether you’re serving it up for a holiday, a cozy weekend, or a special gathering, this cake delivers comfort and indulgence in every slice.

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