Homemade Caramel Pound Cake with Buttery Glaze

Why This Caramel Pound Cake Stands Out

Unlike lighter sponge cakes, this pound cake leans into its richness. The combination of butter and brown sugar gives the crumb its signature deep flavor and golden hue. And the glaze? It’s the real highlight warm, buttery, and glossy enough to look straight out of a bakery window. As a chef, I love recipes like this because they deliver maximum flavor with traditional ingredients, no shortcuts needed.

It’s perfect for Sunday dinners, holiday tables, or anytime you want to impress guests with a homemade treat that tastes like it took all day but didn’t.

Ingredients That Build Rich Flavor

This recipe uses kitchen staples but in generous proportions to create that deep caramel essence throughout the cake and glaze:

• All-purpose flour: Gives the pound cake its classic dense but tender texture.
• Butter &amp, shortening: The blend creates a soft crumb with rich, moist structure.
• Brown sugar: Both light brown sugar in the batter and glaze bring molasses flavor and moisture.
• Whole milk: Adds richness and helps create a smooth batter.
• Eggs: Five large eggs give this cake stability and richness.
• Vanilla: Enhances both the batter and the glaze with warmth and depth.

Curious about other caramel-based bakes? Our Reese’s Caramel Cheesecake is a rich, no-bake option that shares the same flavor profile in a different format.

Baking Tips for a Perfect Texture

To avoid a dry pound cake, don’t skip the alternating step when mixing flour and milk. Always begin and end with the flour mixture, and mix just until combined never overbeat. Bake low and slow at 325°F so the cake bakes evenly without cracking. And be patient with cooling, a hot cake won’t hold its shape when glazed.

Step by Step to Make Homemade Caramel Pound Cake

1: Prepare the Bundt Pan and Oven

• Preheat your oven to 325°F (160°C).
• Grease a 10-inch bundt pan thoroughly, then dust it lightly with flour. This helps release the cake cleanly and gives it a crisp exterior.

2: Mix the Dry Ingredients

• In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
• Set the bowl aside while you work on the wet mixture.

3: Cream the Butter and Sugar

• In a large mixing bowl, add 1 cup softened unsalted butter and ½ cup vegetable shortening (or another ½ cup butter if preferred).
• Add 2½ cups packed light brown sugar. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.

4: Add Eggs and Vanilla

• Crack in the 5 large eggs one at a time, beating well after each addition to incorporate fully.
• Mix in 2 teaspoons of vanilla extract for warm background flavor.

5: Combine Wet and Dry

• Alternate adding the dry flour mixture and 1 cup of whole milk into the batter. Start and end with flour (flour → milk → flour → milk → flour).
• Mix just until smooth. Do not overbeat, or the cake may turn dense or dry.

6: Pour and Bake

• Pour the thick batter evenly into your prepared bundt pan. Tap the pan gently on the counter to eliminate air pockets and level the batter.
• Bake in the center rack for 75 to 85 minutes. Begin checking with a toothpick around 75 minutes the cake is done when it comes out clean or with moist crumbs.
• Let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack and allow it to cool completely before glazing.

How to Make the Buttery Caramel Glaze

1: Heat and Stir

• In a saucepan over medium heat, melt ½ cup unsalted butter (1 stick).
• Add 1 cup packed light brown sugar and stir for 2-3 minutes until the sugar is dissolved into the butter.

2: Add Cream and Simmer

• Pour in ¼ cup heavy cream (or whole milk) and stir to combine.
• Bring to a light boil, then reduce heat and simmer for 2 more minutes. Stir constantly to prevent scorching.

3: Finish with Vanilla and Salt

• Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of salt (optional).
• Let the glaze cool for 5-10 minutes until it thickens slightly but is still pourable.

4: Glaze the Cake

• Place the cooled cake on a serving plate or cake stand.
• Slowly pour the warm glaze over the top, letting it drip naturally down the sides for that irresistible finish.

This caramel glaze sets softly with a beautiful sheen. For extra flair, garnish with crushed pecans or a light dusting of cinnamon if serving during the holidays.

If you’re a fan of old-fashioned caramel flavor, don’t miss our cinnamon rolls that pair beautifully with this glaze both are rich, sticky-sweet, and always crowd-pleasers.

Storage, Serving, and Expert Tips

This cake is as practical as it is beautiful. With its rich crumb and buttery glaze, it stores exceptionally well and even tastes better the next day as the caramel soaks slightly into the cake’s surface.

• Room Temperature: Store tightly covered at room temperature for up to 3 days.
• Refrigerator: If your kitchen is warm, refrigerate it for up to 5 days. Let slices come to room temperature before serving for best texture.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temp and drizzle with warm glaze before serving.

FAQs

Can I make this pound cake without a bundt pan?

Yes, you can bake it in two loaf pans or a large tube pan. Adjust the baking time accordingly start checking around 55-60 minutes.

What’s the best substitute for shortening?

You can use an equal amount of unsalted butter for a richer flavor. The cake may turn slightly denser but just as moist.

How do I avoid the glaze being too runny or stiff?

Let it cool slightly before pouring it thickens as it rests. Too hot and it’ll run off, too cold and it won’t pour smoothly.

Why did my cake stick to the pan?

Make sure your pan is generously greased and floured. You can also use a baking spray with flour for extra assurance.

Can I add mix-ins to the batter?

Yes! Chopped pecans or toffee bits fold in beautifully. Just don’t exceed 1 cup total to maintain structure.