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double caramel pound cake
Faiza Shabir

Southern Brown Sugar Caramel Pound Cake

This Southern Brown Sugar Caramel Pound Cake is rich, buttery, and full of deep caramel flavor. Brown sugar adds warmth and moisture, while the homemade caramel glaze takes it over the top. It’s dense yet tender, just like a classic Southern pound cake should be. Perfect for holidays, Sunday dinners, or special gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: Southern / American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the pound cake:
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • For the caramel glaze:
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch salt

Method
 

  1. Preheat oven to 325°F (165°C) and grease and flour a Bundt or tube pan.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. Alternate adding flour mixture and milk, beginning and ending with flour.
  7. Pour batter into prepared pan and smooth top.
  8. Bake 70–80 minutes until a toothpick inserted comes out clean.
  9. Cool in pan 15 minutes, then transfer to wire rack.
  10. For glaze, melt butter in saucepan, stir in brown sugar and cream, simmer 2–3 minutes, remove from heat, add vanilla and salt.
  11. Pour warm caramel glaze over cooled cake.

Notes

  • Use room-temperature ingredients for smooth batter.
  • Do not overmix after adding flour to keep the cake tender.
  • Let cake cool before glazing to prevent runoff.
  • Store covered at room temperature up to 3 days.

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