This rich and moist caramel pound cake is infused with buttery goodness and drizzled with smooth caramel sauce, making it a decadent dessert for any occasion. Each bite melts in your mouth with deep caramel flavor and a tender crumb, perfect for serving with coffee or as a show-stopping treat.
Ingredients
For the Pound Cake:
1 cup unsalted butter (softened)
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
For the Caramel Sauce:
1 cup brown sugar
½ cup heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
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Instructions
1. Preheat the Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
2. Prepare the Pound Cake Batter
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Caramel Sauce
In a saucepan over medium heat, melt butter and brown sugar, stirring constantly.
Add heavy cream and salt, stirring until smooth. Simmer for 3–4 minutes until thickened.
Remove from heat and stir in vanilla extract. Let cool slightly before drizzling over the cake.
5. Assemble and Serve
Drizzle warm caramel sauce over the cooled cake.
Slice and serve with whipped cream, ice cream, or extra caramel drizzle.
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Tips for the Best Pound Cake
Use room temperature ingredients for a smooth batter.
Do not overmix to keep the cake soft and moist.
Let the cake cool completely before adding the caramel sauce.
For extra flavor, add ½ teaspoon cinnamon to the batter for a warm spice touch.
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Variations
Salted Caramel Pound Cake – Sprinkle flaky sea salt on top for a sweet-salty contrast.
Caramel Pecan Pound Cake – Add ½ cup chopped pecans into the batter for crunch.
Chocolate Caramel Cake – Drizzle melted chocolate over the caramel sauce for a richer taste.
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Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days, reheating slices in the microwave for 15 seconds.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
This Buttery Caramel Pound Cake is the ultimate dessert for caramel lovers, delivering a buttery texture, rich flavor, and an irresistible caramel drizzle. Perfect for holidays, celebrations, or just because, this cake is a guaranteed crowd-pleaser. Enjoy!