brown sugar caramel pound cake

brown sugar caramel pound cake

Greetings and salutations to all of you, lovely readers, at “Life with dianaluis”! We’re going to explore the luscious, velvety worlds that are encased in a Brown Sugar Caramel Pound Cake today. No longer merely spectators, you are now fellow confectioners in my cozy, fragrant kitchen, where common ingredients transform into a lavish celebration of brown sugar and caramel. Are you prepared to create, celebrate, and savor sweetness? Anytime your appetite for food calls for more
Taking Off on a Gastronomic Journey That Sings to the Soul
Imagine this: a lazy Sunday, the gentle hum of the oven, and the sweet aroma of caramel filling every corner of your home and turning every ordinary moment into something truly delicious. Not only is our Brown Sugar Caramel Pound Cake a delicious treat, but it’s also a symbol of love, a joyous celebration of tradition, and a means of creating enduring, sweet memories with our loved ones.

This cake evokes memories of cozy family get-togethers and grandmothers’ kitchens. Immerse yourself in a flood of caramel and brown sugar with each bite that alternates between being delectably sweet and alluringly subtle. A feast of tastes that is both luxurious and comforting!


 For the Cake:
– One cup (2 sticks) softened unsalted butter
– 2 cups light brown sugar, packed
– 1 cup granulated sugar
– 5 large eggs
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 teaspoon vanilla extract

 For the Caramel Glaze:
– 1/2 cup (1 stick) unsalted butter
– 1 cup light brown sugar, packed
– 1/4 cup whole milk
– 1 teaspoon vanilla extract
– 1 cup powdered sugar, sifted


 For the Cake:

1. Preheat Oven and Prepare Pan:
– Set the oven temperature to 325°F (163°C).
– Coat a 10-inch tube pan or bundt pan with butter and flour.

2. Cream Butter and Sugars:
– Creamy texture is achieved by beating softened butter in a large mixing basin.
– Gradually add the brown sugar and granulated sugar, beating well until light and fluffy.

3. Add Eggs:
– Beat thoroughly after adding each egg, one at a time.

4. Combine Dry Ingredients:
– In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix Wet and Dry Ingredients:
– Add the flour combination to the butter mixture gradually, starting and finishing with the flour mixture and alternating with the milk.
– After each addition, beat at a low speed just until integrated.
– Stir in the vanilla extract.

6. Bake the Cake:
– Pour the batter into the prepared pan.
– Bake for 70-80 minutes, or until a wooden toothpick inserted in the center comes out clean.
– After allowing the cake to cool in the pan for roughly ten minutes, remove it and let it cool fully on a wire rack.

For the Caramel Glaze:

1. Make the Glaze:
– In a medium saucepan over medium heat, melt the butter.
– Add the brown sugar and milk, stirring constantly.
– Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes, stirring constantly.

2. Finish the Glaze:
– After taking the pan off of the burner, mix in the vanilla extract.
– Add the powdered sugar gradually and mix until smooth and thoroughly blended.

3. Glaze the Cake:
– Let the glaze cool for a few minutes to thicken slightly.
– Drizzle the warm glaze over the cooled cake, allowing it to run down the sides.


– Ensure all ingredients are at room temperature for best results.
– Don’t overmix the batter to keep the cake light and tender.
– Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
– For an extra touch, sprinkle some sea salt over the caramel glaze for a salted caramel flavor.

Enjoy your delicious Brown Sugar Caramel Pound Cake!

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