When you want a dessert that’s guaranteed to impress without requiring fancy ingredients or techniques, this Brown Sugar Caramel Pound Cake is the answer. It’s rich, buttery, and filled with deep caramel flavor thanks to brown sugar, pecans, and a luscious homemade caramel glaze. Whether you serve it for holidays, potlucks, or Sunday dinner, this cake is sure to steal the show.

Why You’ll Love Brown Sugar Caramel Pound Cake

This isn’t just any pound cake—it’s melt-in-your-mouth, crave-it-again good. Here’s why it deserves a spot in your baking rotation:

Simple Ingredients: Mostly pantry staples—no special trips required.

Big Flavor: Deep, warm caramel notes in every bite.

Moist and Tender: Thanks to sour cream and brown sugar.

Perfect for Sharing: Serves a crowd and keeps well.

Budget-Friendly: Gourmet taste without a gourmet price tag.

Ingredients in Brown Sugar Caramel Pound Cake

Here’s what you’ll need to make this irresistible cake:

• Butter: Unsalted, softened for creaming.
• Brown Sugar: Use light or dark for that signature molasses flavor.
• Granulated Sugar: For a touch of added sweetness.
• Eggs: Room temperature, for structure and richness.
• All-Purpose Flour: The base of the cake.
• Baking Powder & Baking Soda: For lift.
• Salt: Balances the sweetness.
• Sour Cream: Adds moisture and tang.
• Vanilla Extract: A must for flavor depth.
• Toasted Pecans: Optional, but adds texture and a nutty note.
• Caramel Glaze: Butter, brown sugar, heavy cream, and vanilla make a dreamy drizzle.

(Full measurements in the recipe card below.)

Instructions

1. Prep the Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly.

2. Cream the Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 3–5 minutes).

3. Add Eggs and Vanilla
Beat in the eggs one at a time, then add vanilla extract.

4. Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix It All Together
Add the dry ingredients to the wet mixture, alternating with sour cream. Stir in pecans, if using.

6. Bake the Cake
Pour batter into prepared pan. Bake for 75–85 minutes, or until a toothpick comes out clean. Let cool 10 minutes before inverting onto a wire rack.

7. Make the Caramel Glaze
In a saucepan, melt butter over medium heat. Add brown sugar and cream; bring to a boil and cook for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla.

8. Glaze the Cake
Drizzle warm glaze over the cooled cake. Let it set slightly before slicing.

Nutrition Facts

Servings: 12–16 slices
Calories per slice: ~420–480 (depending on glaze and nuts)

Preparation Time

• Prep Time: 15 minutes
• Bake Time: 75–85 minutes
• Cool & Glaze Time: 20 minutes
• Total Time: About 2 hours

How to Serve Brown Sugar Caramel Pound Cake

This cake is a standout all on its own—but if you want to take it up a notch:

• Top with whipped cream or vanilla ice cream
• Add fresh berries on the side
• Serve with coffee or caramel-flavored latte

Additional Tips

• Don’t overmix the batter: Mix until just combined to avoid a dense cake.
• Room temperature ingredients: Ensures smoother mixing and better texture.
• Use a heavy-duty bundt pan: It helps distribute heat evenly.
• Toast the pecans: Brings out their flavor and makes the cake even better.
• Drizzle glaze while warm: It soaks into the cake beautifully.

FAQs

1. Can I use a regular cake pan instead of a bundt?
Yes, but the bake time will change. Use two 9-inch loaf pans and bake for 55–65 minutes.

2. Can I freeze the cake?
Absolutely! Wrap slices tightly and freeze for up to 3 months. Thaw at room temp.

3. Do I have to use pecans?
Nope. You can skip them, or substitute with walnuts or chopped toffee bits.

4. Can I make this ahead?
Yes! In fact, it’s even better the next day after the flavors have settled.

5. What kind of brown sugar is best?
Either light or dark will work. Dark gives a deeper caramel flavor.

6. Can I use yogurt instead of sour cream?
Yes plain Greek yogurt is a great substitute.

7. My glaze hardened too fast what happened?
It cooled too much before pouring. Reheat gently until pourable again.

8. How should I store it?
Cover and store at room temp up to 3 days or refrigerate up to 5 days.

9. Can I double the glaze?
Definitely if you’re a caramel lover, pour it on thick!

10. Is this cake overly sweet?
It’s rich but balanced, especially with the touch of salt and tang from sour cream.

Conclusion

If you’re after a cake that’s easy, affordable, and unforgettable, this Brown Sugar Caramel Pound Cake delivers every single time. It’s got the perfect crumb, the dreamiest glaze, and all the cozy, comforting vibes you crave in a homemade dessert. Bake it once, and you’ll be asked for it again and again guaranteed!

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