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Brown Sugar Caramel Pound Cake with Caramel Frosting

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This Brown Sugar Caramel Pound Cake with Caramel Frosting is a rich, indulgent Southern dessert with a dense, moist crumb and deep caramel flavor. Finished with a buttery caramel frosting, it’s the perfect treat for special occasions or a cozy weekend bake.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable shortening (or oil)
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk (or buttermilk)
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter (for frosting)
  • 1 cup light brown sugar, packed (for frosting)
  • 1/3 cup heavy cream (or whole milk, for frosting)
  • 1/4 tsp salt (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
  2. In a large bowl, cream together butter, shortening, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix until fully combined.
  6. Pour batter into the prepared pan and bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  8. To make the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes.
  9. Add cream and salt, bring to a gentle boil while stirring for about 1 minute. Remove from heat and let cool for 5 minutes.
  10. Whisk in powdered sugar and vanilla. Adjust consistency with more cream or sugar as needed.
  11. Once the cake is completely cool, spread the caramel frosting over the top, allowing it to drip down the sides.

Notes

  • Add chopped pecans or walnuts for crunch.
  • Spice it up with cinnamon or nutmeg.
  • Swirl in melted chocolate for a chocolate-caramel twist.
  • Top with flaky sea salt for a salted caramel variation.
  • Use mini Bundt pans for individual servings (bake 30–35 minutes).
  • Store at room temperature up to 3 days, or refrigerate up to 5 days.
  • To freeze, wrap the unfrosted cake well and freeze up to 2 months.

Nutrition

Find it online: https://elladishes.com/brown-sugar-caramel-pound-cake-with-caramel-frosting/