Brown Sugar Caramel Pound Cake 🍰✨

This rich and moist Brown Sugar Caramel Pound Cake is packed with the warm flavors of brown sugar and topped with a buttery caramel glaze. Perfect for celebrations or as an indulgent treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat butter and shortening until creamy. Gradually add brown sugar and granulated sugar, beating until fluffy.

Step 4

Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.

Step 5

Alternately add the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix just until combined.

Step 6

Pour the batter into the prepared Bundt pan and smooth the top.

Step 7

2. Bake the Cake:

Step 8

Bake for 1 hour and 10–15 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 10

3. Make the Caramel Glaze:

Step 11

In a medium saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for 2 minutes.

Step 12

Remove from heat and stir in vanilla extract and salt. Gradually whisk in powdered sugar until smooth.

Step 13

Let the glaze cool slightly, then pour over the cooled cake, allowing it to drip down the sides.

Step 14

Serve and Enjoy

Step 15

Slice and serve the cake with coffee or tea for an irresistible dessert. The rich caramel glaze perfectly complements the dense, buttery cake.

Step 16

Storage Tip: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.