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.