The Best Caramel Pound Cake Recipe

Name: The Best Caramel Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed dark brown sugar; 1 cup packed light brown sugar; 1 cup white sugar; 1 cup butter or 1 cup margarine, room temperature; 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; Caramel Frosting; 1 (16 ounce) box light brown sugar; 1/2 cup butter or 1/2 cup margarine; 1 (5 ounce) can evaporated milk; 1 dash salt; 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extract

Servings: persons

1 cup packed dark brown sugar
1 cup packed light brown sugar
1 cup white sugar
1 cup butter or 1 cup margarine, room temperature
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
Caramel Frosting
1 (16 ounce) box light brown sugar
1/2 cup butter or 1/2 cup margarine
1 (5 ounce) can evaporated milk
1 dash salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

1
For cake, beat sugars and butter or margarine at medium speed until well blended.
2
Add oil, beating until blended.
3
Add eggs one at a time beating just until yellow disappears.
4
Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
5
Beat at low speed until well blended, about 2 minutes.
6
Stir in vanilla extract.
7
Pour batter into a greased and floured 10 inch tube pan.
8
Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
9
Cool 10 minutes, remove from pan and cool completely.
10
Drizzle with Caramel frosting.
11
Caramel Frosting:
12
Bring first 4 ingredients to boil in medium saucepan, stirring often.
13
Boil, stirring constantly for 3 minutes.
14
Remove from heat.
15
Add baking powder and vanilla.
16
Beat at medium speed for 5-7 minutes.
17
Drizzle quickly over cake.

2146

kcal

Calories

115

Fat

258

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 18 ingredients. The key ingredients include: 1 cup packed dark brown sugar, 1 cup packed light brown sugar, 1 cup white sugar, 1 cup butter or 1 cup margarine, room temperature, and more.

Yes, The Best 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!

The Best Caramel Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions