If you’re craving something irresistibly moist, packed with rich caramel undertones and a tender crumb, this Brown Sugar Caramel Pound Cake Recipe is about to become your new obsession. Imagine a pound cake that’s buttery and dense, yet soft enough to melt in your mouth, where brown sugar elevates every bite with its deep, molasses-kissed sweetness, and caramel sauce lovingly drapes over the top like a warm hug. This dessert isn’t just a treat, it’s an experience—perfect for sharing or savoring solo with your favorite cup of coffee or tea.
Ingredients You’ll Need
Every ingredient in this recipe is a star in its own right, contributing something essential—be it flavor, texture, or that classic golden color. From the richness of butter and brown sugar to the subtle tang of sour cream, each component plays a vital role in crafting this scrumptious pound cake.
- 1 cup butter (softened): Provides the tender, moist base that makes every slice indulgent; margarine works well for a dairy-free option.
- 2 cups brown sugar (packed): Adds deep molasses flavor and moisture, with dark brown sugar bringing extra richness.
- 1 cup granulated sugar: Balances sweetness and helps create a light, fluffy texture; coconut sugar is a fun alternative.
- 5 whole eggs: Bind everything together while adding structure and richness; room temperature eggs improve batter mixing.
- 3 cups all-purpose flour: The backbone of the cake; swap with gluten-free blend if needed with a 1:1 ratio.
- 1 teaspoon baking powder: Ensures a perfect rise and light crumb; fresh baking powder is critical.
- 1/2 teaspoon salt: Enhances all flavors; omit if using salted butter.
- 1 cup sour cream: Contributes moisture and a lovely tang, making the cake extra tender; Greek yogurt is a nice substitute.
- 2 teaspoons vanilla extract: Elevates the flavor with warm, aromatic notes; pure vanilla extract is best.
- 1 cup chopped pecans (optional): Offers wonderful crunch and nutty flavor; walnuts are a tasty swap.
- 1 cup caramel sauce: The crowning glory—drizzled warm over the cake for sticky, sweet perfection.
How to Make Brown Sugar Caramel Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming up your oven to 325°F (165°C). While it heats, grease and flour a 10-inch bundt pan thoroughly to ensure your cake releases beautifully after baking. This step may seem small, but it’s key for that perfect presentation!
Step 2: Cream the Butter and Sugars
Using a mixer, beat the softened butter with the brown and granulated sugars until the mixture turns light, fluffy, and pale—this aeration makes your cake incredibly tender. Don’t rush it; patience here pays off in texture.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This allows the batter to emulsify properly, creating a smooth, homogenous mixture that bakes evenly and rises well.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent and salt evenly, so every bite is consistently flavorful and light.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Now comes the easy rhythm: gradually add the dry ingredients to the butter mixture in portions, alternating with the sour cream. Mixing until just combined preserves tenderness and prevents overworking the batter, which could make the cake tough.
Step 6: Add Vanilla and Pecans
Gently fold in the pure vanilla extract and chopped pecans, if using. These little bursts of flavor and crunch add an extra layer of delight to every slice.
Step 7: Bake Your Cake
Pour the batter into the prepared bundt pan, smoothing the top for even baking. Place it in the oven for 70 to 80 minutes—plan to check doneness with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Drizzle
Allow the cake to cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack. Once cooled to warm (not hot), lavish the warm caramel sauce over the top and sprinkle with extra pecans for that finishing touch.
How to Serve Brown Sugar Caramel Pound Cake Recipe
Garnishes
Simple garnishes like a handful of toasted pecans or a light dusting of powdered sugar bring contrast and elegance to your cake’s rich surface. A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the caramel’s warmth and the cake’s tenderness.
Side Dishes
If you want to turn this dessert into a full celebration, serve it alongside fresh berries or a bright fruit compote. The tartness of berries balances the cake’s sweet, caramel-heavy notes beautifully, adding freshness and color to your plate.
Creative Ways to Present
For an elegant touch, slice the pound cake and layer it with whipped cream and caramel sauce in individual glasses or small trifle dishes. You can also create mini cakes using a muffin pan or loaf pan for personal-sized indulgences perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Caramel Pound Cake Recipe slices store wonderfully in an airtight container at room temperature for up to three days. This keeps the cake moist and the caramel sauce soft and inviting.
Freezing
To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then foil to prevent freezer burn. When stored in the freezer, your cake can last up to three months without sacrificing quality.
Reheating
When ready to enjoy again, gently warm slices in a microwave for about 15 seconds or pop them into a low-temperature oven wrapped in foil. Serve with a fresh drizzle of caramel sauce to revive that freshly baked feeling.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Absolutely! Light brown sugar will work fine, though the flavor may be a bit milder without the intense molasses notes that dark brown sugar provides. The cake will still be deliciously moist and sweet.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture and a subtle tanginess that balances the sweetness and creates a tender crumb. However, you can substitute Greek yogurt if needed, keeping the texture and flavor close to the original.
Can I make this cake dairy-free?
Yes! Swap butter for margarine and use dairy-free sour cream or yogurt alternatives. The results will be slightly different in flavor and texture but still wonderfully tasty.
How long does this cake keep fresh?
Stored properly at room temperature in an airtight container, the cake stays fresh for about three days. Refrigerating can extend its life but might change the texture slightly.
Can I add other nuts or omit nuts altogether?
Definitely! Pecans add a lovely crunch, but walnuts or almonds are excellent alternatives. If you prefer no nuts, simply leave them out—the cake remains just as delightful.
Final Thoughts
Trust me when I say this Brown Sugar Caramel Pound Cake Recipe is a must-try for anyone who loves rich, comforting desserts that feel like a warm embrace. From its tender crumb to the luscious caramel topping, every bite is pure bliss. Whip up a batch, share it with loved ones, and watch how quickly it disappears—happiness guaranteed.
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Brown Sugar Caramel Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Caramel Pound Cake is a rich and moist dessert that combines the deep molasses flavor of brown sugar with a luscious caramel drizzle. Perfectly baked in a bundt pan, this cake features a tender crumb enriched with sour cream, vanilla, and optional pecans for a delightful crunch. Ideal for gatherings or a special treat, it offers a comforting, indulgent experience with every slice.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 5 whole eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
Add-ins and Toppings
- 1 cup chopped pecans (optional)
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Batter Alternating Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with two additions of sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure tender crumb.
- Add Flavor and Nuts: Stir in the vanilla extract and chopped pecans, folding gently to disperse evenly without deflating the batter.
- Fill Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 70 to 80 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes to set. Then invert the cake onto a wire rack to cool completely, which helps maintain the texture and prevents sogginess.
- Add Caramel and Serve: Warm the caramel sauce slightly if desired and drizzle it generously over the cooled cake. Sprinkle additional pecans on top if using for added texture and flavor. Slice and serve.
Notes
- Substitute margarine for butter to make the cake dairy-free, though texture may vary slightly.
- Using dark brown sugar enhances the molasses flavor in the cake for a richer taste.
- Room temperature eggs blend better into the batter, ensuring a smoother texture.
- A gluten-free flour blend can be used in equal measure for a gluten-free version.
- If using salted butter, omit the added salt to avoid over-salting the cake.
- Greek yogurt can be used instead of sour cream as a tangy alternative.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Heating the caramel sauce before drizzling enhances its flow and flavor absorption.
