Here's a rich, buttery Brown Sugar Caramel Pound Cake that will have your kitchen smelling like heaven. Each bite is packed with deep caramel flavor, thanks to the brown sugar base and luscious homemade caramel glaze.

I first made this cake for a holiday gathering, and it disappeared within minutes. Now, it's my go-to dessert for special occasions or whenever I want something indulgent and comforting. The best part? It’s surprisingly simple to make, yet tastes like something from a gourmet bakery. Let’s get baking!

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with this irresistible cake! It’s moist, rich, and full of warm caramelized sweetness that melts in your mouth.

First, this cake has the perfect texture—dense but tender, with a buttery crumb that stays soft for days. The combination of brown sugar and butter gives it a deep, caramel-like richness that you just don’t get from regular white sugar.

It’s also incredibly easy to make. You don’t need any fancy equipment—just a mixer, a bundt pan, and some pantry staples.

And let’s talk about the homemade caramel glaze. It’s thick, glossy, and soaks into the cake beautifully, making every bite even more decadent. If you love caramel, this is the cake for you.

Lastly, this cake is perfect for any occasion. Whether you’re making it for a family gathering, holiday party, or just because you’re craving something sweet, it’s guaranteed to impress.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake comes from its simple yet powerful ingredients. Each one plays a key role in delivering the rich flavor and perfect texture.

Let’s start with brown sugar—the star of the show. It’s what gives this cake its deep caramel flavor and keeps it extra moist. I recommend using dark brown sugar for a stronger molasses taste, but light brown sugar works too.

Next, we have butter. This cake uses a full cup of butter, and for good reason! It provides richness and a velvety texture that makes the cake melt in your mouth. Be sure to use unsalted butter so you can control the saltiness.

For the flour, stick with all-purpose flour for the best structure. It creates a dense yet soft crumb, which is exactly what you want in a pound cake. Don’t forget to sift the flour to avoid lumps!

Eggs are essential for binding everything together. This recipe uses five eggs, which contribute to the cake’s richness and help create a sturdy yet tender texture.

And of course, we can’t forget the homemade caramel glaze. Made with butter, brown sugar, and heavy cream, it adds a glossy, sweet finish that takes this cake to the next level.

How To Make This Brown Sugar Caramel Pound Cake

Making this cake is easier than you might think, and the results are absolutely worth it. Follow these steps for the perfect caramel-infused treat.

Start by preheating your oven to 325°F. Grease and flour a bundt pan generously to prevent sticking. Even if your pan is nonstick, this step is essential to ensure a smooth release.

In a large bowl, cream together butter and brown sugar until the mixture is light and fluffy. This process takes about 3-5 minutes and helps incorporate air, making the cake soft and tender. Once it’s fluffy, add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with heavy cream and vanilla extract. This method helps maintain the smooth consistency of the batter.

Once the batter is fully mixed, pour it into your prepared bundt pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

While the cake cools, make the caramel glaze. Melt butter and brown sugar in a saucepan over medium heat, stirring constantly. Once the sugar has dissolved, add heavy cream and vanilla extract, then let the glaze simmer until it thickens slightly. Pour the warm caramel over the cake and let it soak in for the ultimate flavor boost.

Storage Options

If you somehow manage to have leftovers, this cake stores beautifully. Keep it covered at room temperature for up to three days. The caramel glaze actually helps lock in moisture, so the cake stays soft and fresh.

For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Let it come to room temperature before serving to bring back its soft texture.

You can also freeze this cake! Wrap slices individually in plastic wrap, then place them in an airtight container. Freeze for up to three months. When ready to eat, thaw a slice at room temperature or warm it in the microwave for a few seconds.

Variations and Substitutions

This cake is already amazing as-is, but here are a few ways to tweak the recipe to suit your taste or dietary needs.

If you want an even richer caramel flavor, swap out some of the heavy cream for sweetened condensed milk in the glaze. It makes it extra thick and indulgent.

Prefer a nuttier twist? Stir in chopped pecans or walnuts to the batter for a crunchy texture that pairs beautifully with the caramel.

For a hint of spice, add cinnamon or nutmeg to the dry ingredients. These warm spices complement the brown sugar perfectly.

Want to make it dairy-free? Use vegan butter and coconut cream instead of butter and heavy cream. The flavor will be slightly different, but still deliciously rich.

No bundt pan? No problem! You can bake this cake in a loaf pan (or two smaller loaf pans) instead. Just adjust the baking time and check for doneness with a toothpick.

This Brown Sugar Caramel Pound Cake is truly a showstopper, and now you have everything you need to make it at home. Try it out and let me know how it turns out—I guarantee it’ll be a new favorite!