Rich, buttery, and full of caramel goodness — this Brown Sugar Caramel Pound Cake is a true Southern favorite. Each bite melts in your mouth with the perfect balance of sweetness and a soft, dense crumb. The homemade caramel frosting adds an irresistible glossy finish that turns this cake into a bakery-style masterpiece. Whether for Sunday dinners, holidays, or special occasions, this pound cake always steals the show.
The Sweet Charm of Brown Sugar Caramel Pound Cake
There’s something timeless about a caramel cake made from scratch. The smooth brown sugar base creates deep, toffee-like undertones, while the buttery richness makes it luxuriously soft. The silky caramel frosting drizzles over the cake like liquid gold, creating a treat that’s both rustic and elegant.
This recipe delivers a perfect texture — moist but firm enough to slice cleanly. It’s a cake that feels indulgent without being overly sweet. You can serve it plain, with ice cream, or with a drizzle of extra caramel sauce for a decadent twist.
Why You’ll Love This Recipe
- Classic Southern flavor – The combination of brown sugar and butter gives this cake its signature caramel depth.
- Moist and tender texture – The mix of butter and shortening keeps the crumb soft while maintaining structure.
- Showstopping appearance – The glossy caramel frosting drips beautifully down the sides of the Bundt cake.
- Perfect for celebrations – Great for birthdays, Thanksgiving, Christmas, or anytime you crave comfort baking.
- Easy, foolproof method – Simple ingredients, straightforward steps, and guaranteed delicious results.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (or oil)
- 2 ½ cups light brown sugar, packed
- 1 cup granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk)
- 2 teaspoons vanilla extract
For the Caramel Frosting
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ⅓ cup heavy cream (or whole milk)
- ¼ teaspoon salt
- 2–2 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare Oven and Pan
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan, making sure all crevices are coated evenly. This helps prevent sticking and ensures a clean release.
2. Cream the Butter and Sugars
In a large mixing bowl, beat together the butter, shortening, brown sugar, and granulated sugar until light and fluffy. This step incorporates air into the mixture, creating a softer crumb later.
3. Add the Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for added depth of flavor.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agent so the cake rises uniformly.
5. Mix Wet and Dry Ingredients
Add the dry mixture to the creamed mixture alternately with the milk, beginning and ending with flour. Stir gently until the batter is smooth and lump-free. Avoid overmixing to maintain tenderness.
6. Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before frosting.
How to Make the Caramel Frosting
1. Cook the Base
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2 minutes until the sugar dissolves and the mixture starts to bubble slightly.
2. Add Cream and Salt
Slowly pour in the heavy cream (or milk) and salt, stirring constantly. Bring to a gentle boil for 1 minute, then remove from the heat.
3. Cool and Add Sugar
Let the mixture cool for about 5 minutes before whisking in the powdered sugar and vanilla extract. Beat until smooth, creamy, and spreadable.
If it’s too thick, add a splash of cream. If too thin, sift in a bit more powdered sugar until it reaches your preferred consistency.
4. Frost the Cake
Once the cake is completely cool, spread or drizzle the caramel frosting over the top, letting it drip naturally down the sides. The warm caramel tones and glossy texture create that irresistible, homemade charm.
Tips for the Perfect Caramel Pound Cake
- Room temperature ingredients help the batter mix evenly, giving the cake a smooth texture.
- Use fresh brown sugar — older sugar can harden and clump, affecting the batter’s consistency.
- Avoid overbaking — check at 65 minutes; if the cake springs back when lightly pressed, it’s ready.
- Cool completely before frosting — warm cake will melt the caramel and make it slide off.
- Store correctly — keep covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Freeze unfrosted cake — wrap in plastic and foil for up to 2 months. Defrost and frost before serving.
Delicious Variations
- Salted Caramel Version: Add ½ teaspoon sea salt to the frosting for a sweet-salty twist.
- Nutty Caramel Cake: Mix in ½ cup chopped pecans or walnuts for texture and flavor.
- Cream Cheese Caramel Frosting: Replace 2 tablespoons butter with cream cheese for a tangy finish.
- Caramel Apple Pound Cake: Add finely chopped apple pieces and cinnamon to the batter for a fall-inspired dessert.
Serving Suggestions
Serve this Brown Sugar Caramel Pound Cake as a showpiece dessert. It pairs beautifully with:
- A scoop of vanilla ice cream or butter pecan ice cream
- Fresh berries or a drizzle of warm caramel sauce
- A side of whipped cream for added richness
- Hot coffee or tea, which balances the sweetness perfectly
For holidays, dress it up with crushed pecans or drizzle extra caramel right before serving for that picture-perfect finish.
FAQs
What makes pound cake different from regular cake?
Pound cake traditionally uses equal parts of butter, sugar, eggs, and flour, creating a denser texture compared to regular cakes, which are often lighter and fluffier.
Can I use dark brown sugar instead of light?
Yes, but it will produce a deeper molasses flavor and darker color. If you prefer a milder caramel tone, stick to light brown sugar.
Why did my pound cake turn out dry?
Overbaking is the most common reason. Always check your cake 5–10 minutes early, and remove it once a toothpick comes out clean.
Can I make this cake ahead of time?
Absolutely. You can bake the cake a day before and frost it the next day. The flavors deepen overnight.
Can I substitute buttermilk for whole milk?
Yes. Buttermilk adds a subtle tang and makes the cake extra tender.
Conclusion
This Brown Sugar Caramel Pound Cake with Caramel Frosting is more than a dessert — it’s a slice of Southern tradition. The golden crumb, rich caramel flavor, and silky frosting make it a dessert worth savoring. Whether you serve it for family gatherings or as a weekend baking treat, this cake promises comfort, elegance, and pure indulgence in every bite.
Total Time: 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: Southern
Method: Baking
Difficulty: Easy to Intermediate
Main Keywords: Brown Sugar Caramel Pound Cake, Caramel Frosting, Southern Pound Cake
Nutrition (per slice):
Calories: 460 | Fat: 22g | Carbohydrates: 62g | Protein: 5g | Sugar: 45g