There's something magical about the deep, rich flavors of brown sugar and caramel baked into a moist, buttery pound cake. The moment this cake comes out of the oven, your kitchen will be filled with the irresistible aroma of caramelized sugar and warm vanilla.

I first made this cake for a holiday gathering, and it quickly became the most requested dessert in our family. With its perfectly dense texture and indulgent caramel glaze, this cake is a showstopper for any occasion. Whether you're serving it with coffee in the morning or as a sweet ending to dinner, this recipe is sure to impress.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with this rich, decadent pound cake. Not only is it incredibly flavorful, but it’s also surprisingly easy to make.

First, the deep caramel flavor comes from the combination of brown sugar and butter, creating a richness that regular sugar just can't match. Every bite melts in your mouth with a buttery, molasses-kissed sweetness.

Second, the texture is pure perfection—dense yet tender, with a tight crumb that holds up beautifully to the caramel glaze. It’s everything a pound cake should be!

Another reason to love this cake is that it's perfect for make-ahead baking. The flavors deepen over time, making it even more delicious the next day. Plus, it stores well, so you can enjoy it throughout the week.

Finally, the homemade caramel glaze is what takes this cake to the next level. Poured over the warm cake, it seeps into every crevice, adding even more moisture and sweetness.

Ingredients Notes

This pound cake comes together with simple pantry staples, but each ingredient plays a key role in creating that signature caramel flavor.

Brown Sugar – The star of the show! It provides the rich, caramel-like sweetness that sets this pound cake apart. I recommend using dark brown sugar for an even deeper molasses flavor.

Butter – Make sure to use real, unsalted butter for the best flavor. It adds richness and ensures a tender crumb. Let it soften at room temperature before creaming it with the sugar.

Eggs – These give the cake structure and add moisture. Using room-temperature eggs helps them incorporate smoothly into the batter.

Heavy Cream – This is the secret to a truly luscious caramel glaze. It creates a smooth, pourable consistency that drapes beautifully over the cake.

Vanilla Extract – A generous splash of vanilla enhances the caramel flavors and brings warmth to the cake. Use pure vanilla extract for the best results.

Pecans (Optional) – If you love a little crunch, chopped pecans make a fantastic addition. They add texture and pair wonderfully with the caramel glaze.

You’ll also need a bundt pan for baking, as this cake bakes best in a deep, evenly heated pan.

How To Make This Brown Sugar Caramel Pound Cake

This cake may look impressive, but it’s surprisingly simple to make. Let’s break it down step by step.

Start by preheating your oven to 325°F and generously greasing a bundt pan with butter or nonstick spray. This ensures the cake releases smoothly after baking.

In a large bowl, cream together the butter and brown sugar until light and fluffy. This step is crucial—it aerates the batter, helping create a soft and tender cake. Beat for about 3-5 minutes, scraping down the sides of the bowl as needed.

Next, add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents curdling. Stir in the vanilla extract for a boost of warm flavor.

In a separate bowl, whisk together the dry ingredients—flour, baking powder, and a pinch of salt. Slowly add this to the wet mixture, alternating with milk, starting and ending with the dry ingredients. This keeps the batter balanced and prevents overmixing.

Pour the batter into the prepared bundt pan, smoothing the top. Bake for about 70-80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and the edges will slightly pull away from the pan.

Once done, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before adding the caramel glaze.

For the glaze, melt butter and brown sugar together in a saucepan over medium heat. Stir in heavy cream and a pinch of salt, then let it simmer for a few minutes until smooth and slightly thickened. Remove from heat and stir in vanilla extract.

Drizzle the warm caramel glaze over the cooled cake, letting it cascade down the sides. If you’re using pecans, sprinkle them on top while the glaze is still sticky.

Storage Options

This cake stays moist and flavorful for days, making it perfect for make-ahead baking.

Room Temperature – Store the cake in an airtight container at room temperature for up to 3 days. Keep it in a cool, dry place to prevent the glaze from becoming too soft.

Refrigerator – If you need to store it longer, keep it in the fridge for up to a week. Let it come to room temperature before serving for the best texture.

Freezer – This pound cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating – If you love warm cake, pop a slice in the microwave for 10-15 seconds. It brings back that fresh-baked flavor!

Variations and Substitutions

This recipe is incredibly versatile, so feel free to customize it to suit your taste.

Swap the Sugar – Want an even deeper flavor? Try using a mix of dark and light brown sugar, or swap in coconut sugar for a slightly different caramelized taste.

Add a Spice Kick – A touch of cinnamon or nutmeg in the batter can bring warm, cozy notes to the cake, making it even more irresistible.

Mix in Chocolate Chips – Caramel and chocolate are a match made in heaven. Stir in a handful of semi-sweet chocolate chips for a delightful twist.

Use a Different Glaze – Instead of caramel, try a maple glaze or a simple vanilla icing for a fresh take on this classic cake.

Make It Nut-Free – If you prefer a smooth texture, simply leave out the pecans. The cake will still be absolutely delicious.

Experiment with these variations and make this recipe your own—you can’t go wrong with brown sugar and caramel!

Final Thoughts

This Brown Sugar Caramel Pound Cake is the perfect blend of sweet, buttery, and rich flavors. Whether you’re making it for a holiday, a special gathering, or just because you’re craving something indulgent, it’s a guaranteed hit.

Try it out and let me know how it turns out for you! Happy baking!