There's nothing quite like the deep, buttery richness of a Brown Sugar Caramel Pound Cake. With its tender crumb, luscious caramel glaze, and warm notes of vanilla and brown sugar, this dessert is pure comfort in every bite.

I first discovered this recipe when searching for a way to bring a little nostalgia to our family gatherings. The rich caramel glaze dripping over the dense yet moist cake reminded me of the homemade treats my grandmother used to make. Now, this cake is a staple in our home, perfect for holidays, celebrations, or just because.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with a cake that's as indulgent as it is easy to make. This Brown Sugar Caramel Pound Cake is bound to become a family favorite.

First, the flavor is simply irresistible. Rich brown sugar infuses every bite with deep, molasses-like sweetness, perfectly complemented by a buttery caramel glaze that soaks into the cake for extra decadence.

This cake is also incredibly easy to make. While it looks and tastes like a bakery masterpiece, the recipe is straightforward, requiring just a few simple steps. No complicated techniques—just mix, bake, and drizzle.

It's a perfect make-ahead dessert. The flavors deepen and develop as it sits, making it even better the next day. If you're hosting, this is a great option to prepare in advance without any last-minute stress.

Finally, it's a showstopper. Whether served at a holiday feast or a casual get-together, the golden-brown cake with its glossy caramel topping is guaranteed to impress.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in its simple yet powerful ingredients. Each one plays a key role in delivering that perfect texture and flavor.

Brown sugar is the star of this recipe. Its molasses content adds depth, richness, and moisture to the cake, creating a tender, melt-in-your-mouth texture. Light or dark brown sugar can be used, depending on how intense you want the flavor.

Butter provides that classic pound cake richness. I recommend using unsalted butter to control the salt levels in the recipe. Make sure it's at room temperature for easy mixing.

Eggs contribute to the dense yet tender texture. Be sure to use large eggs at room temperature to ensure they incorporate smoothly into the batter.

Buttermilk adds a subtle tang that balances the sweetness and enhances the cake’s moist crumb. If you don't have buttermilk, you can make a quick substitute by mixing one tablespoon of lemon juice or vinegar into a cup of milk and letting it sit for 5 minutes.

Vanilla extract brings warmth and depth to the overall flavor. A high-quality pure vanilla extract is recommended for the best results.

For the caramel glaze, you’ll need butter, brown sugar, heavy cream, and vanilla extract. This simple combination creates a smooth, glossy caramel that elevates the cake to the next level.

How To Make This Brown Sugar Caramel Pound Cake

Baking this cake is easier than you think! Follow these simple steps for a flawless result every time.

Start by preheating your oven to 325°F and greasing a bundt pan generously with butter and flour. This ensures the cake releases smoothly once baked.

In a large bowl, cream together the butter and brown sugar until light and fluffy. This step is crucial for incorporating air into the batter, creating a beautifully tender crumb. Add the eggs one at a time, beating well after each addition.

Next, alternate adding the dry ingredients and the buttermilk. Begin and end with the dry mixture, gently folding everything together to maintain the cake’s delicate texture. Stir in the vanilla extract for that final touch of warmth.

Pour the batter into the prepared bundt pan, smoothing the top. Bake for about 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.

While the cake cools, prepare the caramel glaze by melting butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and vanilla, letting the mixture simmer until thickened. Pour the warm caramel over the cooled cake, allowing it to drizzle down the sides beautifully.

This cake is best enjoyed once the glaze has set, though it's hard to resist sneaking a slice right away!

Storage Options

If you have leftovers (which is rare!), this cake stores beautifully. Keep it covered at room temperature for up to 3 days, ensuring it stays moist and fresh.

For longer storage, refrigerate the cake in an airtight container for up to a week. Let it come to room temperature before serving to enjoy the full flavor and softness.

To freeze, wrap the cake (whole or in slices) tightly in plastic wrap and aluminum foil. Store for up to 3 months. When ready to enjoy, thaw in the fridge overnight and bring to room temperature before serving.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are a few ideas to customize your cake:

Want a nutty crunch? Fold in chopped pecans or walnuts to the batter for extra texture and flavor.

Looking for a spiced twist? Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy variation.

Need a dairy-free option? Swap the butter for vegan butter and use almond milk with vinegar instead of buttermilk.

Prefer a different glaze? Instead of caramel, try a maple glaze by replacing the brown sugar with pure maple syrup in the sauce.

However you make it, this Brown Sugar Caramel Pound Cake is guaranteed to be a hit. Give it a try, and don't be surprised when it becomes a regular request in your household!