Caramel Pound Cake Recipe

Name: Caramel Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed dark brown sugar; 1 cup firmly packed light brown sugar; 1 cup sugar; 1 cup butter or margarine, softened; 1/2 cup vegetable oil; 5 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 teaspoon vanilla extract

Servings: persons

1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter or margarine, softened
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract

1
Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.
2
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.
3
Bake at 325u00b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

1830

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup firmly packed dark brown sugar, 1 cup firmly packed light brown sugar, 1 cup sugar, 1 cup butter or margarine, softened, and more.

Yes, Caramel Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Pound Cake

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