Brown Sugar Caramel Pound Cake with Caramel Frosting

This Brown Sugar Caramel Pound Cake with Caramel Frosting is pure Southern comfort baked into every slice. With its rich, dense crumb and deep caramel flavor, it’s the kind of dessert I make when I want something truly indulgent. The sweet, buttery caramel frosting cascades beautifully over the cake, adding a touch of elegance and extra decadence that I can never resist.

Why I’ll Love This Recipe

I love how this pound cake strikes the perfect balance between sweetness and richness. The brown sugar in the batter gives the cake a deep, almost toffee-like flavor, while the caramel frosting takes things over the top in the best way. It’s easy enough for a weekend bake but impressive enough for a special occasion. Plus, the texture is so moist and velvety that each bite feels like a treat.

Ingredients

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

For the Cake:

• unsalted butter, softened

• vegetable shortening (or oil)

• light brown sugar, packed

• granulated sugar

• large eggs, room temperature

• all-purpose flour

• baking powder

• salt

• whole milk (or buttermilk)

• vanilla extract

For the Caramel Frosting:

• unsalted butter

• light brown sugar, packed

• heavy cream (or whole milk)

• salt

• powdered sugar, sifted

• vanilla extract

Directions

Prepare Oven & Pan:

I start by preheating my oven to 325°F (165°C) and greasing and flouring a 10-inch Bundt or tube pan to ensure the cake releases easily after baking.

Make the Cake Batter:

1. I cream together the butter, shortening, brown sugar, and granulated sugar until it’s light and fluffy.

2. Then I beat in the eggs one at a time, mixing well after each, followed by the vanilla extract.

3. In a separate bowl, I whisk together the flour, baking powder, and salt.

4. I add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour. I mix until smooth and fully combined.

Bake the Cake:

I pour the batter into the prepared pan and bake it for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Caramel Frosting:

1. I melt the butter in a saucepan over medium heat, then stir in the brown sugar and cook for 2 minutes until it’s dissolved and smooth.

2. I add the cream and salt, bringing the mixture to a gentle boil while stirring constantly for about 1 minute.

3. After removing it from the heat, I let it cool for about 5 minutes before whisking in the powdered sugar and vanilla.

4. I adjust the consistency by adding more cream or powdered sugar as needed to make it spreadable.

Frost the Cake:

Once the cake is fully cooled, I spread the caramel frosting over the top, letting it drip slightly down the sides for that classic caramel-drizzled finish.

Servings and timing

This pound cake yields about 12–14 slices and takes around 1 hour and 45 minutes from start to finish. That includes about 20 minutes of prep time and 65–75 minutes of baking. I always give it a little extra time to cool before frosting.

Variations

• Add nuts: I sometimes fold in a cup of chopped pecans or walnuts for a nutty crunch.

• Spice it up: A pinch of cinnamon or nutmeg adds a warm, spiced twist.

• Chocolate swirl: Swirling in some melted chocolate before baking adds a decadent chocolate-caramel combo.

• Salted caramel twist: I sprinkle a little flaky sea salt on the frosting for a sweet-and-salty finish.

• Mini Bundts: I’ve made this recipe in mini Bundt pans for individual servings—they bake in about 30–35 minutes.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If chilled, I let it come to room temperature before serving. To reheat individual slices, I microwave them for about 10–15 seconds to bring back that soft, buttery texture.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I store it unfrosted, tightly wrapped, and frost it the day I plan to serve it.

Can I use store-bought caramel frosting?

I can, but the homemade frosting really makes this cake special. It has a fresh, buttery richness that’s hard to match.

Why did my cake stick to the pan?

I always make sure to grease and flour the pan really well, especially if using a Bundt pan with intricate designs.

Can I freeze this cake?

Yes, I can freeze the unfrosted cake for up to 2 months. I wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting and serving.

What’s the difference between using whole milk and buttermilk?

Buttermilk adds a slightly tangy flavor and helps tenderize the crumb. I like using it for a softer texture, but whole milk works just as well for richness.

Conclusion

This Brown Sugar Caramel Pound Cake with Caramel Frosting is my go-to when I want something truly comforting and decadent. It’s full of rich, buttery flavor with a velvety caramel finish that makes it hard to stop at one slice. Whether I’m sharing it with family or savoring a quiet moment with a cup of coffee, this cake always hits the sweet spot.