Description
If you're searching for a show-stopping dessert that’s equal parts comforting and luxurious, this Brown Sugar Caramel Pound Cake is exactly what you need. This moist and buttery cake is loaded with rich brown sugar, studded with toasted pecans, and drenched in a thick caramel glaze that oozes down the sides. Perfect for holiday dinners, easy dessert ideas, or even quick breakfast indulgences, it delivers big flavor with pantry staples. It also stores beautifully, making it one of those easy recipes you’ll want to bake again and again.
Ingredients
1 ½ cups 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)
½ cup unsalted butter
1 cup light brown sugar, packed
⅓ cup heavy cream
1 pinch salt
1 teaspoon vanilla extract
Extra pecans for garnish (optional)
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
2. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar for 3–5 minutes until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients in three parts, alternating with sour cream. Start and end with dry ingredients. Mix until just combined.
6. Stir in vanilla and fold in chopped pecans with a spatula.
7. Pour the batter into prepared pan and smooth the top. Tap gently to release air bubbles.
8. Bake for 75–85 minutes or until a toothpick comes out clean. Tent with foil if browning too fast.
9. Let cake cool in pan for 15–20 minutes. Then invert onto a wire rack to cool completely.
10. In a saucepan, melt butter. Add brown sugar and cream. Bring to a gentle boil for 2–3 minutes while stirring.
11. Remove glaze from heat. Stir in salt and vanilla. Let cool slightly.
12. Drizzle glaze over cooled cake and garnish with additional pecans if desired.
Notes
Use full-fat sour cream for the best moist texture.
Allow the caramel glaze to cool slightly before pouring—it should be thick but still flow easily.
This cake tastes even better the next day, once the flavors settle and the glaze absorbs into the top layer.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 46g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: caramel pound cake, brown sugar cake, bundt cake, easy dessert, holiday baking