Homemade Caramel Pound Cake 🍰

If ever a cake could be called a hug in dessert form, this Homemade Caramel Pound Cake is it. Rich, buttery, and dripping in a thick, golden caramel glaze—it’s the kind of cake that makes you close your eyes with the first bite and go, “Mmm… oh yes.”

I baked this last week on a rainy Tuesday, and the moment the glaze started bubbling on the stove, my whole house smelled like a southern bakery. My daughter danced into the kitchen saying it smelled “like a warm blanket,” and honestly, she’s not wrong.

This cake is pure comfort, friends. It’s the dessert equivalent of putting on fuzzy socks and your favorite playlist. Whether you’re baking for guests or just for your own joy (which I fully support), this pound cake will not let you down.

---

Why You’ll Love This Homemade Caramel Pound Cake

• Velvety texture from the butter-rich batter
• Deep caramel flavor in every bite, from glaze to crumb
• Simple ingredients you likely have in your pantry
• Perfectly moist and holds up well for days
• Elegantly rustic, whether served solo or with a scoop of ice cream

Love a good southern dessert? This is in the same soul-soothing category as my Maple Butter Pecan Pie and my Buttermilk Bundt Cake—both cozy and crowd-approved!

---

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk

For the Caramel Glaze:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

---

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan thoroughly.
2. Cream the butter, brown sugar, and granulated sugar in a large bowl using a mixer. Beat for 3–4 minutes until light and fluffy.
3. Add eggs, one at a time, mixing well after each. Stir in the vanilla.
4. Whisk dry ingredients in another bowl: flour, baking powder, salt.
5. Combine wet and dry: Add flour mixture in thirds, alternating with milk. Start and end with flour. Mix until just combined.
6. Pour batter into pan, smooth the top, and bake for 1 hour 10–20 minutes, or until a toothpick comes out clean.
7. Cool cake in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
8. Make the glaze: In a saucepan over medium heat, stir brown sugar, cream, and butter until melted. Bring to a gentle boil, simmer for 3–5 minutes, then remove from heat. Stir in vanilla and salt.
9. Glaze the cake once it’s fully cooled. Let it set slightly before slicing.

---

Melania’s Tips for Perfect Homemade Caramel Pound Cake

• Use room temp ingredients—they blend better and give a smoother batter.
• Don’t overmix! Stop once the flour disappears.
• Let that glaze cool just a bit before drizzling so it doesn’t run off completely.

---

Bake It With the Littles

This cake is more hands-off, but the kiddos can still:

• Measure and mix dry ingredients
• Watch the caramel glaze bubble (with supervision!)
• Help drizzle the glaze like mini pastry chefs

Pro tip: Let them decorate with a few sea salt flakes or chopped pecans!

---

Meal-Prep Magic

This cake is a dream to make ahead:

• Keeps on the counter (covered) for 3–4 days
• Freezes beautifully—slice, wrap individually, and freeze up to 2 months
• Reheat a slice in the microwave for 20 seconds for caramel-y heaven

---

Healthier Swaps Without Losing the Magic

This cake is a splurge—but you can lighten it a little:

• Replace ½ the butter with Greek yogurt
• Use evaporated milk instead of heavy cream in the glaze
• Sub coconut sugar for a slightly lower-glycemic option

Still rich, still indulgent—just a little less over the top.

---

Leftover Remix

Too much cake? (Is that even a thing?) Here’s what to do:

• Caramel cake trifle: Layer cake chunks with whipped cream and banana slices
• Pound cake French toast: Yes, seriously. Just dip, fry, and devour
• Toasted cake croutons: Dice, bake, and top your next bowl of vanilla ice cream

---

Gift It Like a Pro

Wrap thick slices in parchment, pop in a kraft bakery box, and tie with a ribbon. Add a note: “Just a slice of sweet comfort.” Great for:

• Holidays
• Birthdays
• Teachers
• Anyone who’s had a week (we’ve all been there)

---

FAQs

Can I use a loaf pan instead of bundt?
You can, but divide into two loaves and watch the bake time—aim for about 55–65 minutes.

Can I double the glaze?
Absolutely. Pour half, let it set, then go back for round two.

Can I make it dairy-free?
Sub vegan butter and plant milk in the cake. For the glaze, try full-fat coconut milk.

Can I add nuts?
Yes! Stir in a cup of chopped pecans or walnuts for extra crunch.

---

Final Thought

This Homemade Caramel Pound Cake is a nostalgic dessert with a modern heart—sweet, sticky, and soul-satisfying. It’s the kind of treat that makes people linger at the table, go back for seconds, and maybe sneak a piece for breakfast. Bake it soon, share it generously, and savor every gooey bite.

Print