There's something undeniably comforting about the rich, buttery taste of Brown Sugar Caramel Pound Cake. With its deep caramel notes and moist, tender crumb, this cake is pure indulgence. The combination of brown sugar and homemade caramel glaze creates a melt-in-your-mouth experience that's impossible to resist.

I first discovered this recipe when searching for the perfect dessert to bring to a family gathering. After just one bite, everyone was hooked, and now it has become a go-to treat for birthdays, holidays, and special occasions. Trust me, once you try it, you'll find yourself making it again and again!

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with a dessert that's as decadent as it is simple to make. This Brown Sugar Caramel Pound Cake is a true showstopper, and here’s why:

First, the brown sugar gives the cake a warm, caramelized flavor that sets it apart from traditional pound cakes. It adds depth and richness, making each bite even more satisfying.

This cake is also incredibly moist. Thanks to a combination of butter, sour cream, and brown sugar, the texture is velvety soft, ensuring that every slice is tender and delicious.

The caramel glaze is the perfect finishing touch. Drizzled over the warm cake, it seeps into every crevice, adding an extra layer of gooey sweetness that takes this cake to the next level.

Best of all, this recipe is easy to make and requires simple pantry staples. No complicated techniques or fancy equipment—just classic ingredients coming together to create something truly magical.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in its simple, yet perfectly balanced ingredients. Each one plays a crucial role in creating its signature taste and texture.

Brown Sugar – The star of the show! Using light brown sugar gives the cake a delicate caramel flavor, while dark brown sugar provides a deeper, molasses-rich taste. Either works beautifully.

Butter – For that classic pound cake richness, you'll need unsalted butter at room temperature. It creates a soft and tender crumb while enhancing the caramel flavor.

Sour Cream – This ingredient keeps the cake moist and adds a subtle tang that balances the sweetness. If you don’t have sour cream, Greek yogurt makes an excellent substitute.

Eggs – The binding agent that gives the cake structure and fluffiness. Use room temperature eggs for the best texture.

Vanilla Extract – A must-have for enhancing the warm caramel tones. For an extra-special touch, try using bourbon vanilla extract.

How To Make This Brown Sugar Caramel Pound Cake

Baking this Brown Sugar Caramel Pound Cake is easier than you might think. Let’s break it down step by step.

Start by preheating your oven to 325°F and greasing a Bundt pan generously with butter or nonstick spray. You want to ensure that your 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 helps incorporate air into the batter, making the cake light while maintaining its rich texture.

Next, add the eggs one at a time, mixing well after each addition. This ensures a smooth batter and helps create the perfect structure for your cake.

In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Slowly add this dry mixture to the wet ingredients, alternating with the sour cream. This step helps keep the batter balanced and prevents overmixing, which can lead to a dense cake.

Pour the batter into the prepared Bundt pan and bake for about 75-85 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.

While the cake cools, prepare the caramel glaze by melting butter and brown sugar in a saucepan over medium heat. Once it begins to bubble, stir in heavy cream and vanilla, whisking until smooth. Drizzle the warm glaze over the cooled cake and let it set before slicing.

Storage Options

This Brown Sugar Caramel Pound Cake stores beautifully, making it perfect for make-ahead treats.

For room temperature storage, keep the cake in an airtight container for up to 3 days. The caramel glaze helps keep it moist and flavorful.

If you prefer to refrigerate it, wrap the cake tightly in plastic wrap and store it for up to one week. Let it come to room temperature before serving for the best texture.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. The cake will stay fresh for up to 3 months. When ready to enjoy, simply thaw at room temperature.

Variations and Substitutions

One of the best things about this Brown Sugar Caramel Pound Cake is its versatility. Here are some fun ways to change it up:

If you love nuts, try folding in chopped pecans or walnuts into the batter for added crunch and flavor.

For a boozy twist, add a tablespoon of bourbon or dark rum to the caramel glaze. It enhances the caramel flavors and gives the cake an extra layer of warmth.

Want a chocolate version? Swirl in melted chocolate or chocolate chips to create a rich, caramel-chocolate combo that’s truly decadent.

If you prefer a lighter glaze, dust the cake with powdered sugar instead of drizzling caramel on top.

However you choose to enjoy it, this Brown Sugar Caramel Pound Cake is guaranteed to become a favorite. Try it once, and you'll be hooked!