This brown sugar caramel pound cake has a luxuriously dense texture. In even better news, it is covered with salted caramel sauce that seeps into every bite.

Make a statement with this amazing recipe that can be made in a gorgeous bundt pan, and is made with just six staple ingredients!

With a gorgeous deep golden brown crust and a dense, buttery interior, this brown sugar cake is sure to please. Slice it and serve with a drizzle of salted caramel sauce for an elegant dessert your guests will adore.

A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

This brown sugar pound cake can be baked in a traditional cake pan, two loaf pans, or formed into a bundt cake pattern as shown. The choice is yours, and you can’t go wrong!

I absolutely love pound cakes. They’re so easy to make, amazing for breakfast, snacks or dessert and keep incredibly well! In fact, you can freeze individual slices to enjoy later!

I’ve shared so many easy pound cake recipes over the years including Orange Pound Cake, Pumpkin Pound Cake, Lemon Pound Cake and Apple Pound Cake. Don’t skip my complete recipe collection for all the best variations!

A slice of brown sugar caramel pound cake on a white plate, with the bundt cake in the background.

Brown Sugar Caramel Pound Cake

Their tender crumb and luscious texture is irresistible! It gives it a deep, rich flavor and color for a delicious twist.

Brown sugar caramel pound cake can be made in loaf pans, but everything is better in a bundt. Bundt cakes require little to no additional effort but feel so special!

  • Minimal Ingredients – Pound cakes originated with a pound of each ingredient. This one keeps that minimal mindset front and center.
  • That Caramel Sauce – What is cake without a topping? This brown sugar caramel cake can stand on its own, but I love adding a little “frosting” for fun. It is an easy way to decorate a bundt cake and to dip each and every bite, because you’re worth it.
  • Gorgeous to Serve – They double as a centerpiece! They’re easy to slice and look so pretty when plated.
A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

Brown Sugar Cake Ingredients and Substitutions

  • Butter – Unsalted works well here, but you can also use salted butter to balance out the sweet flavor of the cake. Learn how to soften butter quickly here!
  • Brown Sugar – Light brown sugar is the best option for this cake. Firmly pack your brown sugar into the measuring cup! Learn about the Best Brown Sugar Substitutes here.
  • Eggs – Size large eggs are best.
  • All Purpose Flour – Lightly spooned into the measuring cup.
  • Milk – Whole or even 2% milk will work well for this recipe.
  • Vanilla Extract – Adds incredible fragrance and flavor to this brown sugar cake. Learn how to make your own homemade vanilla extract here!
A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

*Don’t have time for a homemade sauce? That’s okay! Use your favorite store bought caramel sauce! No judgement here.

  • Brown Sugar – The molasses in brown sugar makes this caramel sauce come to life!
  • Heavy Cream – For pure decadence and the creamy consistency of this salted caramel sauce.
  • Butter – Butter is a necessity for caramel sauce!
  • Fleur de Sel – Or any type of cracked salt.
  • Vanilla Extract 

Variations

  • Add Toffee Bits – Add in the batter or on top!
  • Add Nuts – Candied nuts are amazing in Brown Sugar Pound Cake, but make a beautiful garnish as well.
  • Sprinkle with Thick Flakes of Sea Salt
A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

stand mixer

How to Make

  1. Prep – Preheat oven and grease bundt (or loaf) pan.
  2. Cream Butter – This gives pound cake its luxurious texture.
  3. Make Batter – Combine ingredients, alternating flour and milk.
  4. Bake – This cake bakes low and slow to maintain moisture and a perfect rise.
  5. Release – Allow to cool slightly before inverting onto a platter.
A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

Tips

  • Bring eggs and butter to room temperature.
  • Cream Butter – Beat until it’s light in color.  When adding brown sugar, beat until fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
  • Do Not Over Beat – Beat eggs one at a time to prevent the air in the mixture from deflating.
  • Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

A slice of brown sugar caramel pound cake on a white plate

Frequently Asked Questions

Does brown sugar make a cake moist?

Yes! Brown sugar is moist and therefore makes baked goods softer and more moist.

Does brown sugar make cake darker?

Yes, it not only gives it rich flavor, but rich color, too!

A slice of brown sugar caramel pound cake on a white plate, with the bundt cake in the background.

Serving Suggestions

A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

How to Store

  • Room Temperature – Store cooled pound cake in an airtight container for up to 3 days.
  • Refrigerate – Wrap with plastic wrap and store in an airtight container or bag up to 4 days as well.
  • Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Freeze up to 6 months. Bring to room temperature to enjoy.
A slice of brown sugar caramel pound cake on a white plate, with the bundt cake in the background.

More Pound Cakes

Cakes + Cupcakes

A brown sugar caramel pound cake on a white platter, baked in a bundt pan and topped with caramel sauce.

Brown Sugar Caramel Pound Cake

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

This is an easy brown sugar caramel pound cake with salted caramel sauce. Make a statement with this easy and delicious cake that can double as a centerpiece when it’s baked in a pretty bundt pan!

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Ingredients

Salted Caramel Sauce (Topping)

Instructions

  • Preheat oven to 300°F. Grease 10″ bundt pan with shortening and a dust of flour or baking spray and set aside.

  • In a large mixing bowl, beat butter 5 minutes until it’s a creamy light yellow (do not skip this step).

  • Beat in brown sugar until light and fluffy.

  • Beat in eggs until just incorporated. 

  • Alternate beating in flour and milk on low speed. add vanilla.

  • Pour into greased bundt pan and bake 90 minutes.

  • Remove from oven and cool on a wire rack 15 minutes. Carefully trim off the excess with a kitchen knife.

  • Turn over onto a platter or cake pedestal and remove from pan. Optional: top with salted caramel sauce.

For the Topping

  • In a saucepan over medium-low, combine brown sugar, cream, butter and salt.

  • Whisk for five minutes as it thickens.

  • Add vanilla and continue to whisk for another minute. Remove from heat and allow to thicken before serving. Refrigerate to store.

Tips

Tips

  • No time for the homemade caramel sauce? That’s okay – nobody will know if you take a store bought shortcut!
  • Bring eggs and butter to room temperature for the best pound cake finish.
  • Cream Butter – Beat until it’s light in color. When adding brown sugar, beat until fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
  • Do Not Over Beat – Beat eggs one at a time to prevent the air in the mixture from deflating.

Nutrition Information

Calories: 506kcal (25%), Carbohydrates: 65g (22%), Protein: 5g (10%), Fat: 25g (38%), Saturated Fat: 15g (75%), Cholesterol: 123mg (41%), Sodium: 243mg (10%), Potassium: 132mg (4%), Sugar: 40g (44%), Vitamin A: 815IU (16%), Calcium: 68mg (7%), Iron: 2mg (11%)









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