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 ½ cups butter, at room temperature, plus more for pan; 3 ½ cups flour, plus more for pan; 1 teaspoon baking powder; ½ teaspoon fine salt; 2 cups packed light brown sugar; 1 ½ cups granulated sugar; 6 large eggs, at room temperature; 1 ½ cups whole milk, at room temperature; ½ cup butter; 1 cup packed dark brown sugar; ½ cup milk; ½ teaspoon pure vanilla extract; 4 cups confectioners' sugar, sifted

Servings: persons

1 ½ cups butter, at room temperature, plus more for pan
3 ½ cups flour, plus more for pan
1 teaspoon baking powder
½ teaspoon fine salt
2 cups packed light brown sugar
1 ½ cups granulated sugar
6 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
½ cup butter
1 cup packed dark brown sugar
½ cup milk
½ teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

1
To make the cake: Heat oven to 325 degrees .
2
Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.
3
Sift together flour, baking powder, and salt into large bowl and set aside.
4
In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes.
5
Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes.
6
Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended.
7
Do not overmix.
8
Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.
9
Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
10
Do not overbake.
11
Let cake cool in the pan on a wire rack for at least 30 minutes.
12
Loosen edges with a small knife, then turn onto rack to let cool completely.
13
To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat.
14
Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.
15
Remove from heat and whisk in remaining 1/2 cup milk.
16
Let mixture cool.
17
Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth.
18
Transfer cake to a cake plate and ice with frosting.
19
Let stand for at least 2 hours before slicing.

3179

kcal

Calories

112

Fat

526

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ½ cups butter, at room temperature, plus more for pan, 3 ½ cups flour, plus more for pan, 1 teaspoon baking powder, ½ teaspoon fine salt, 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.

That's it — enjoy your meal!

Caramel Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions