Caramel Pound Cake
Intro
There are some desserts that never go out of style, and Caramel Pound Cake is one of them. Rich, buttery, dense yet tender, and finished with a smooth homemade caramel glaze, this cake is pure comfort in every slice. It’s the kind of dessert that feels nostalgic—like something your grandmother would bake for Sunday dinner—yet elegant enough to serve at holidays, celebrations, or special gatherings.
What makes Caramel Pound Cake truly special is its balance. The cake itself is not overly sweet, allowing the deep, warm flavors of butter and vanilla to shine. Then comes the caramel glaze, poured generously over the top, seeping slightly into the cake and forming a glossy finish that’s impossible to resist. Every bite delivers that classic Southern-style pound cake texture with a luscious caramel finish.
Whether you’re baking for family, guests, or simply treating yourself, Caramel Pound Cake is a reliable, crowd-pleasing recipe that always impresses. This guide will walk you through everything you need to know—from why this recipe works, to expert tips, serving ideas, and timing—so you can bake with confidence and achieve perfect results every time.
Caramel Pound Cake
Why This Recipe Works
This Caramel Pound Cake recipe works so well because it relies on time-tested techniques and carefully balanced ingredients. Pound cakes are known for their dense structure, and this version stays true to that tradition while remaining moist and tender.
The combination of butter and vegetable shortening is key. Butter provides rich flavor, while shortening adds stability and softness, ensuring the cake doesn’t dry out even after several days. The high sugar content helps create a fine crumb and golden crust, while the slow baking temperature allows the cake to rise evenly without cracking or browning too quickly.
Using whole milk or buttermilk adds moisture and richness, and the eggs—added one at a time—create structure without making the cake heavy. Finally, the homemade caramel glaze brings everything together. Unlike store-bought toppings, this glaze is cooked just enough to deepen the brown sugar flavor without becoming bitter.
In short, Caramel Pound Cake succeeds because every element has a purpose, resulting in a cake that’s rich, smooth, and consistently delicious.
Caramel Pound Cake
What You’ll Need For This Recipe
Before starting your Caramel Pound Cake, gather all ingredients and tools to ensure a smooth baking process.
Cake Ingredients
Unsalted butter (softened)
Vegetable shortening (or extra butter)
Granulated sugar
Large eggs, room temperature
All-purpose flour
Baking powder
Salt
Whole milk or buttermilk
Vanilla extract
Caramel Glaze Ingredients
Unsalted butter
Light brown sugar
Whole milk or heavy cream
Powdered sugar (sifted)
Vanilla extract
Equipment
Large mixing bowl
Hand mixer or stand mixer
Whisk
Measuring cups and spoons
Rubber spatula
10-inch Bundt or tube pan
Saucepan
Wire cooling rack
Having everything prepared before you begin helps ensure your Caramel Pound Cake comes together smoothly and without mistakes.
Caramel Pound Cake
How To Make This Recipe
This Caramel Pound Cake is made in simple, manageable steps. Take your time, and don’t rush the process—pound cakes reward patience.
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). This lower temperature allows the cake to bake evenly without drying out. Generously grease and flour a 10-inch Bundt or tube pan, making sure to coat all crevices.
Step 2: Cream the Butter, Shortening, and Sugar
In a large bowl, beat the softened butter, shortening, and granulated sugar together for about 5 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise properly.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This ensures the batter emulsifies correctly and creates a smooth, stable structure.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agent throughout the flour.
Step 5: Alternate Dry Ingredients and Milk
Add the flour mixture to the batter in three additions, alternating with the milk. Always begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
Step 6: Add Vanilla and Transfer Batter
Stir in the vanilla extract gently. Pour the batter evenly into the prepared pan and smooth the top.
Step 7: Bake
Bake the Caramel Pound Cake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack.
Caramel Pound Cake
How To Make the Caramel Glaze
The glaze is what elevates this Caramel Pound Cake from simple to unforgettable.
Melt the butter in a saucepan over medium heat. Add the brown sugar and stir constantly for about two minutes, allowing the sugar to dissolve and deepen in flavor. Pour in the milk or cream and bring the mixture to a gentle boil.
Remove from heat and whisk in the powdered sugar and vanilla extract until smooth. Let the glaze cool slightly until thick but pourable.
Slowly pour the glaze over the completely cooled cake, allowing it to drip naturally down the sides.
Caramel Pound Cake
Tips + Tricks & More For Recipe Success
Always use room-temperature ingredients for even mixing.
Cream the butter and sugar thoroughly—this step affects texture.
Do not overmix after adding flour, or the cake may become dense.
Use buttermilk for a richer flavor and softer crumb.
Allow the cake to cool completely before glazing to prevent the caramel from soaking in too much.
If glaze thickens too quickly, reheat gently or add a splash of milk.
These tips will help ensure your Caramel Pound Cake turns out perfect every time.
Caramel Pound Cake
How to Serve
Caramel Pound Cake is best served at room temperature, when the texture is soft and the caramel glaze has fully set. Slice with a sharp knife for clean edges.
This cake is rich on its own, so small slices go a long way. It pairs beautifully with coffee, tea, or a cold glass of milk.
Caramel Pound Cake
Serving Suggestions
Serve with whipped cream for a lighter contrast.
Add a scoop of vanilla ice cream for an indulgent dessert.
Sprinkle chopped pecans or walnuts over the glaze.
Pair with fresh berries for balance.
Serve warm slices slightly reheated for extra comfort.
No matter how you present it, Caramel Pound Cake always feels special.
Caramel Pound Cake
Time & Yield
Prep Time: 20 minutes
Bake Time: 70–80 minutes
Cooling & Glazing: 30 minutes
Total Time: About 2 hours
Servings: 12–16 slices
Caramel Pound Cake
Storage & Make-Ahead Tips
Store Caramel Pound Cake covered at room temperature for up to 3 days or refrigerated for up to 5 days. The flavor actually improves after the first day as the caramel settles into the cake.
You can bake the cake a day ahead and glaze it just before serving for the freshest appearance.
Caramel Pound Cake
Final Thoughts
Few desserts offer the warmth, richness, and timeless appeal of Caramel Pound Cake. With its buttery crumb and silky caramel glaze, it’s a recipe that belongs in every baker’s collection. Whether you’re making it for holidays, gatherings, or quiet family moments, this cake delivers comfort and elegance in every bite.
Once you try this Caramel Pound Cake, it’s guaranteed to become a favorite—one you’ll return to again and again.