Caramel Pound Cake Recipe

Name: Caramel Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups All-Purpose Flour, Plus More For Pan; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 3 sticks Butter, Room Temperature; 2 cups Light Brown Sugar, Packed; 1-1/2 cup Granulated Sugar; 6 whole Eggs, Room Temperature; 1-1/2 cup Whole Milk, Room Temperature; _____; FOR THE ICING:; 1 stick Butter; 1 cup Light Brown Sugar; 1/2 cups Whole Milk; 1/2 teaspoons Vanilla Extract; 4 cups Confectioners Sugar

Servings: persons

3-1/2 cups All-Purpose Flour, Plus More For Pan
1 teaspoon Baking Powder
1/2 teaspoons Salt
3 sticks Butter, Room Temperature
2 cups Light Brown Sugar, Packed
1-1/2 cup Granulated Sugar
6 whole Eggs, Room Temperature
1-1/2 cup Whole Milk, Room Temperature
_____
FOR THE ICING:
1 stick Butter
1 cup Light Brown Sugar
1/2 cups Whole Milk
1/2 teaspoons Vanilla Extract
4 cups Confectioners Sugar

1
For the cake:
2
Combine flour, baking powder and salt in a large bowl and set aside. In a mixing bowl, cream butter until fluffy; add brown sugar and granulated sugar and beat until light and smooth, stopping to scrape down the bowl with a spatula so that everything is incorporated evenly. Add eggs, one at a time, beating well after each addition. Alternately add the flour and milk, in 3 batches, beginning and ending with flour; beat until smooth.
3
Grease and flour a bundt cake pan and then scrape the batter into the prepared pan and bake in a preheated 325-degree oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a wire rack for at least 30 minutes before removing from the bundt cake pan. Let cool completely before icing.
4
For the icing:
5
Melt butter in a saucepan over medium heat. Add brown sugar and whisk constantly until mixture is smooth and bubbling. Remove from heat and whisk in milk. Let mixture cool completely. Stir in the vanilla, then gradually add the confectioners sugar and stir until well blended and smooth.
6
Transfer cake to a serving plate and ice with the icing. If you want to be able to pour your icing on, I would add a bit more milk to get it to that consistency; mine was a thick, spreadable consistency.

2832

kcal

Calories

109

Fat

450

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 15 ingredients. The key ingredients include: 3-1/2 cups All-Purpose Flour, Plus More For Pan, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, 3 sticks Butter, Room Temperature, 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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