Brown Sugar Caramel Pound Cake Recipe

Moist, buttery, and sinfully rich, this Brown Sugar Caramel Pound Cake is the kind of dessert that stops conversations and fills the room with gasps of delight. Imagine a dense, velvety cake infused with warm brown sugar and dotted with crunchy pecans, all crowned with a thick, glossy layer of homemade caramel glaze. It’s the perfect marriage of soft crumb and sticky-sweet topping that’ll make you rethink everything you knew about pound cakes.

Whether you're bringing it to a potluck, serving it at a holiday dinner, or slicing it up for an indulgent afternoon treat, this cake delivers comfort and decadence in every bite. The caramel glaze seeps slightly into the top layer, making the outer edge moist and deeply flavorful, while the inside stays perfectly textured with hints of toffee and roasted nuts. This is more than dessert—it’s a celebration in cake form.

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Why You’ll Love This Brown Sugar Caramel Pound Cake

• Rich flavor profile: Brown sugar and butter create a warm, toffee-like depth, complemented by the nuttiness of pecans.
• Irresistible caramel glaze: The silky caramel topping isn't just pretty—it's finger-licking delicious.
• Crowd pleaser: It slices cleanly and holds its shape, making it perfect for parties, holidays, or gifting.
• Made from pantry staples: You probably already have everything you need to bake it right now.
• Stays moist for days: The dense structure keeps it tender even after a few days—if it lasts that long!

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Preparation Phase & Tools to Use for Brown Sugar Caramel Pound Cake

To create the perfect Brown Sugar Caramel Pound Cake, having the right tools can make all the difference between a good cake and an unforgettable one. Here's what you'll need and why each tool matters:

• Stand Mixer or Hand Mixer: Creaming the butter and sugars properly is key to that light, fluffy texture. A stand mixer makes it effortless, but a quality hand mixer works just fine.
• Bundt Pan (10-12 cup capacity): This classic pan shape allows even baking and adds beautiful definition to the cake. It also helps the thick batter cook thoroughly.
• Mixing Bowls: Use one large and one medium bowl to keep your wet and dry ingredients organized.
• Rubber Spatula: Essential for scraping down the sides of your mixing bowl to ensure everything is well incorporated.
• Measuring Cups and Spoons: Precision matters when it comes to baking, especially with flour and leavening agents.
• Whisk: Helps in combining dry ingredients evenly before mixing into the wet ingredients.
• Saucepan: You'll use this for the homemade caramel glaze—go for a heavy-bottomed one to prevent burning.
• Cooling Rack: This allows the cake to cool evenly without trapping moisture.

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Preparation Tips

• Room Temperature Ingredients: Always use room temperature butter, eggs, and sour cream to ensure smooth mixing and a tender crumb.
• Grease Every Crevice of the Bundt Pan: Use a baking spray with flour or brush with butter and dust with flour to prevent sticking.
• Don't Overmix: Once the flour goes in, mix until just combined to avoid a tough cake.
• Toast the Pecans: This optional step adds depth and a richer nutty flavor.
• Let It Cool Completely Before Glazing: The caramel glaze sets better and won’t run off if the cake is fully cooled.
• Caramel Glaze Tip: Stir constantly and use medium-low heat to avoid scorching the sugar or butter.

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Ingredients for This Brown Sugar Caramel Pound Cake

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 1 ½ cups chopped pecans (toasted, optional)

For the Caramel Glaze:

• ½ cup (1 stick) unsalted butter
• 1 cup light brown sugar, packed
• ⅓ cup heavy cream
• Pinch of salt
• 1 teaspoon vanilla extract
• Extra pecans for garnish (optional)

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Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 325°F (163°C). Generously grease and flour a 10- to 12-cup Bundt pan, making sure to get into every curve and corner. Set aside.

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Step 2: Cream the Butter and Sugars

In a large mixing bowl (or the bowl of a stand mixer), cream the softened butter, brown sugar, and granulated sugar on medium-high speed for 3–5 minutes, until light and fluffy. This step builds air into the batter and is crucial for texture.

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Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

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Step 5: Add Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined—do not overmix.

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Step 6: Add Vanilla and Pecans

Stir in the vanilla extract and fold in the chopped pecans using a spatula. Be gentle to maintain the batter’s fluffiness.

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Step 7: Pour and Bake

Pour the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to release air bubbles.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil around the 60-minute mark.

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Step 8: Cool the Cake

Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely. Be patient—removing too soon may cause sticking or breakage.

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Step 9: Make the Caramel Glaze

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cream, and bring to a gentle boil. Simmer for 2–3 minutes, stirring constantly. Remove from heat, stir in the salt and vanilla, and let it cool slightly until thickened but still pourable.

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Step 10: Glaze and Garnish

Once the cake is fully cooled, drizzle the caramel glaze generously over the top, letting it drip down the sides. Top with extra chopped or whole pecans if desired.

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Notes

• Use quality ingredients: Real butter, fresh eggs, and good vanilla extract make a noticeable difference in flavor and texture.
• Toasting pecans is worth it: It brings out a deeper, nuttier flavor that complements the caramel beautifully. Just toast in a dry skillet over medium heat for 3–5 minutes.
• Let the glaze cool slightly before pouring: If it's too hot, it'll run off the cake. If it's too cool, it will clump. Aim for that glossy, pourable sweet spot.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold butter or sour cream can cause the batter to curdle or mix unevenly. Always bring ingredients to room temperature.
• Under-creaming the butter and sugar: This step creates the structure and lift in your cake. Beat until it's pale and fluffy.
• Overbaking: This cake is meant to be moist and rich. Check it around the 75-minute mark, and don't wait for it to be bone-dry in the middle.
• Removing the cake too soon: Let it rest in the pan after baking, or it may fall apart when inverted.
• Pouring glaze on a warm cake: It will absorb too quickly and not sit beautifully on the surface.
• Skipping the greasing step: Bundt pans can be tricky. Use baking spray with flour or do the butter + flour method thoroughly.
• Overmixing once flour is added: This activates gluten, which leads to a tougher cake. Mix gently.
• Not leveling the batter: After pouring into the pan, gently smooth the top for even baking.

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What to Serve With Brown Sugar Caramel Pound Cake?

This luscious cake is a standout all on its own, but pairing it with the right extras can elevate it into a full-on dessert experience. Whether you're hosting or just treating yourself, here are some pairing ideas to complement that buttery, caramel-rich flavor.

8 Recommendations

1. Vanilla Bean Ice Cream

The contrast between warm cake and cold, creamy vanilla ice cream is unbeatable. It also cuts the richness perfectly.

2. Fresh Berries

Raspberries, strawberries, or blueberries bring a tart, juicy freshness that balances the sweet caramel glaze.

3. Whipped Cream

Light and airy whipped cream adds volume without overwhelming the flavors. Try adding a dash of bourbon or cinnamon for a twist.

4. Espresso or Strong Coffee

The deep bitterness of coffee complements the sweetness of the cake and sharpens the caramel notes.

5. Warm Apple Compote

Soft, spiced apples over a slice of pound cake add cozy autumn vibes and double down on the comfort.

6. Salted Caramel Sauce

Drizzle even more caramel on top, especially if you enjoy a bold sweet-and-salty combo.

7. Crème Anglaise

A pourable vanilla custard adds a luxurious touch and brings a restaurant-level feel to your dessert.

8. Toasted Coconut Flakes

Sprinkle some on top of the glaze for extra texture and a tropical hint that works surprisingly well with brown sugar and butter.

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Storage Instructions

To keep your Brown Sugar Caramel Pound Cake fresh and delicious, proper storage is key—especially with that dreamy caramel glaze.

• Room Temperature: Store covered at room temperature for up to 3 days. Use a cake dome or wrap tightly in plastic wrap to prevent it from drying out.
• Refrigerator: If your kitchen is warm or humid, refrigerate the cake in an airtight container. Bring it to room temperature before serving for the best texture and flavor.
• Freezing: You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the fridge and add the glaze just before serving.
• Freezing Slices: Want to freeze leftovers? Slice the cake, wrap individual pieces, and freeze. Perfect for a quick treat with coffee!

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Estimated Nutrition (Per Slice — based on 12 servings)

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 210mg
• Carbohydrates: 68g
• Sugar: 46g
• Fiber: 1g
• Protein: 5g
• Serving Size: 1 slice (approx. 1/12 of cake)

(Nutrition may vary depending on brands and exact ingredient quantities.)

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Frequently Asked Questions

1. Can I make this pound cake without pecans?

Absolutely! If you're not a fan of nuts or have allergies, simply leave them out. The cake will still be rich, moist, and full of flavor.

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2. Can I use dark brown sugar instead of light brown sugar?

Yes, but expect a deeper molasses flavor and slightly darker color. It's a great swap if you want an even richer taste.

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3. What can I substitute for sour cream?

You can use plain Greek yogurt as a 1:1 substitute. It offers a similar tang and moisture to the cake.

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4. Why did my cake stick to the pan?

Bundt cakes are notorious for sticking. Make sure to grease every nook and cranny with butter and flour or a baking spray that includes flour. Let the cake cool slightly before inverting.

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5. Can I make this cake ahead of time?

Yes! This cake tastes even better the next day. You can bake it the night before and add the glaze the next morning or just before serving.

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6. Is it okay to use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine. It may take slightly more effort during the creaming stage, but you'll get the same great result.

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7. Can I use a different pan instead of a Bundt pan?

You can try a large loaf pan or two smaller loaf pans, but adjust the baking time accordingly. The signature look and even baking come best from a Bundt.

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8. How do I know when the caramel glaze is ready?

The glaze should be glossy, slightly thickened, and pourable. It will thicken more as it cools, so don’t wait too long before drizzling over the cake.

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Conclusion

This Brown Sugar Caramel Pound Cake is a nostalgic, crowd-pleasing dessert that combines the rich warmth of brown sugar, the crunch of pecans, and the silky sweetness of homemade caramel. It’s the kind of cake that feels like a celebration, whether you’re serving it after a family dinner, gifting it for the holidays, or slicing into it on a quiet afternoon.

With pantry-friendly ingredients and a touch of Southern charm, this cake is both a timeless classic and a modern showstopper. One bite, and it might just become your new favorite go-to dessert.

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