My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is rich, dense, and dripping with indulgent caramel goodness—just the way my granddaddy loved it. The brown sugar in the batter adds a deep molasses warmth, while the buttery caramel glaze takes it over the top. Every bite of this cake brings back cozy memories of family gatherings and second helpings at the dessert table.

Why You’ll Love This Recipe

I love how this cake delivers an irresistible combination of flavors and textures. The crumb is tender but dense, with just the right touch of sweetness. The caramel glaze creates a luscious, crackly topping that sinks slightly into the cake, keeping it moist for days. It’s a showstopper that doesn’t require any fancy decoration—just slice and enjoy. Whether I serve it at holidays or a casual Sunday dinner, it always earns rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Light brown sugar

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Whole milk

• Vanilla extract

• Chopped pecans (optional)

For the caramel glaze:

• Unsalted butter

• Brown sugar

• Heavy cream

• Vanilla extract

• Powdered sugar (for thickening if needed)

Directions

1. I preheat the oven to 325°F and grease a bundt or tube pan thoroughly with butter and flour to prevent sticking.

2. In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy—this takes a few minutes.

3. I add the eggs one at a time, beating well after each.

4. In a separate bowl, I whisk together the flour, baking powder, and salt. Then I gradually add the dry mixture to the butter mixture, alternating with milk, starting and ending with flour.

5. I stir in the vanilla extract and fold in pecans if I’m using them.

6. I pour the batter into the prepared pan, smooth the top, and bake for about 75 to 85 minutes, or until a toothpick inserted comes out clean.

7. While the cake cools slightly in the pan, I prepare the glaze. I melt butter in a saucepan, stir in brown sugar and cream, and simmer for 2–3 minutes. Off the heat, I add vanilla and a bit of powdered sugar if I want a thicker glaze.

8. Once the cake is slightly cooled, I invert it onto a wire rack and drizzle the warm caramel glaze over the top.

Servings and timing

This cake serves 12 to 14 slices. It takes about 20 minutes to prep and 75 to 85 minutes to bake, plus cooling time for glazing—so I plan for about 2 hours total.

Variations

• I sometimes switch the pecans for walnuts or leave them out entirely for a nut-free version.

• A splash of bourbon in the glaze gives the cake a deeper, grown-up flavor.

• For added texture, I’ve even folded in bits of toffee or chopped dates into the batter.

• If I want a chocolate twist, I drizzle a bit of melted dark chocolate along with the caramel.

• To make it a bit lighter, I’ve tried replacing some of the butter with sour cream—it makes it extra moist.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. For reheating, I microwave individual slices for about 10–15 seconds to soften the glaze and bring back that just-baked feel. It also freezes well—I wrap it tightly and thaw it in the fridge overnight before serving.

FAQs

Can I make this cake ahead of time?

Yes, I usually bake it a day in advance. The flavors deepen overnight, and the cake stays moist.

How do I keep the cake from sticking to the pan?

I always butter and flour the bundt pan generously, making sure to get into every crevice. Nonstick baking spray with flour also works well.

What kind of brown sugar should I use?

I use light brown sugar for a balanced sweetness, but dark brown sugar works too for a bolder molasses flavor.

Can I skip the glaze?

The cake is still tasty without it, but the caramel glaze is what really sets this recipe apart. I recommend not skipping it unless I’m going for a simpler finish.

How can I tell when the cake is done?

I insert a wooden skewer or long toothpick into the center—it should come out clean with no wet batter. The top should also spring back lightly when touched.

Conclusion

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is more than just dessert—it’s a memory baked into every slice. I love how it brings together simple pantry staples to create something comforting, nostalgic, and utterly delicious. Whether I’m making it for a special occasion or just because, it never fails to fill the kitchen with warmth and smiles.