Decadent Caramel Pound Cake

Decadent Caramel Pound Cake Recipe

Moist, buttery, rich, and drizzled with homemade caramel glaze — this cake is a true showstopper!

Whether you’re baking for a holiday, birthday, or just a cozy weekend treat, this caramel pound cake delivers indulgence in every bite. Let’s dive into every luscious detail.

Ingredients

For the Cake:

  • 1 cup (230g) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil (adds moisture and richness)
  • 2 cups (400g) packed light brown sugar
  • 1 cup (200g) granulated white sugar
  • 5 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (240ml) whole milk or buttermilk

For the Caramel Glaze:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) light brown sugar
  • 1/4 cup (60ml) heavy cream or evaporated milk
  • Pinch of salt
  • 1 tsp vanilla extract

Instructions

Step 1: Prepare the Oven & Pan

  • Preheat your oven to 325°F (160°C).
  • Thoroughly grease and flour a bundt pan or tube pan — this ensures the cake releases cleanly.
  • Tip: Use baking spray with flour for extra security.

Step 2: Cream the Butter, Oil & Sugars

  • In a large mixing bowl, beat the butter, oil, brown sugar, and granulated sugar together for 4–5 minutes, until light, fluffy, and creamy.
  • Add the eggs one at a time, beating well after each addition. This helps create a stable, airy texture.
  • Mix in the vanilla extract.

Step 3: Add Dry Ingredients & Milk Alternately

  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet mixture in three parts, alternating with the milk:
    • Start and end with the flour mixture.
  • Mix just until everything is combined. Do not overmix or the cake may turn dense.

Step 4: Bake to Perfection

  • Pour the batter into your prepared pan and smooth the top with a spatula.
  • Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

Caramel Glaze Instructions

Step 5: Make the Caramel Sauce

  • In a medium saucepan over medium heat, melt the butter.
  • Stir in the brown sugar and cook for 2–3 minutes, stirring constantly, until the mixture is bubbling and smooth.
  • Slowly whisk in the cream, salt, and vanilla. Let it cook for another 1–2 minutes to thicken slightly.
  • Remove from heat and let it cool slightly to reach a pourable (but thick) consistency.

Step 6: Final Touch – Glazing the Cake

  • Once the cake has fully cooled, drizzle the warm caramel glaze over the top.
  • Let it drip beautifully down the sides — don’t be shy!

Optional Additions & Tips

  • Want a crunch? Sprinkle chopped pecans or toasted walnuts over the glaze.
  • Make it festive: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness. Amish Peanut Butter Cream Pie

Why You’ll Love This Cake

  • Incredibly moist and buttery.
  • Packed with rich caramel flavor in both the cake and the glaze.
  • Perfect for holidays, potlucks, or just when you’re craving something special.

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