Oh my goodness, let me tell you about this *Brown Sugar Caramel Pound Cake*! It’s an absolute showstopper—rich, buttery, and oh-so-moist with that heavenly caramel flavor that just wraps around your taste buds like a warm hug. I remember the first time I baked this cake; it filled my kitchen with the sweetest aroma, and my family couldn’t resist sneaking bites while it was cooling! This recipe is special to me because it brings back memories of gatherings where everyone would gather around the table, forks in hand, ready to devour a slice (or two!). Trust me, this cake is bound to become a favorite in your home, just like it is in mine!
Ingredients for Brown Sugar Caramel Pound Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
How to Prepare Brown Sugar Caramel Pound Cake
Now, let’s dive into making this delicious brown sugar caramel pound cake! It’s easier than you might think, and I promise you’ll be rewarded with a fantastic treat that fills your home with sweet goodness. Follow these steps, and don’t worry—I’ve got your back every step of the way!
Preheat and Prepare Your Pan
First things first, preheat your oven to 350°F (175°C). This is crucial because it ensures your cake bakes evenly. While that’s warming up, grab a bundt pan and grease it well with butter, then dust it with a little flour. This prevents sticking and helps your cake come out beautifully shaped!
Creaming the Butter and Sugar
Next, let’s cream the softened butter and brown sugar together until it’s light and fluffy—this is where the magic begins! I usually mix them on medium speed for about 3 to 5 minutes. The fluffier the mixture, the better your cake will be, trust me! It creates that lovely, airy texture we all crave.
Mixing Ingredients Together
Now, add the eggs one at a time, mixing well after each addition. This helps incorporate air into the batter. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Make sure to mix just until combined to avoid overworking the batter!
Baking and Cooling
Pour that luscious batter into your prepared bundt pan and pop it in the oven. Bake for about 60 to 70 minutes, but start checking for doneness around the 60-minute mark. A toothpick inserted into the center should come out clean. Once it’s done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is key for keeping that perfect texture!
Why You’ll Love This Recipe
- Incredibly moist and rich with that delightful brown sugar caramel flavor
- Simple to prepare, making it perfect for both novice and seasoned bakers
- Perfect for any occasion—birthdays, holidays, or just because!
- Pairs wonderfully with whipped cream or a drizzle of caramel sauce for extra indulgence
- Can easily be made ahead of time and tastes even better the next day
Tips for Success
To achieve the perfect brown sugar caramel pound cake, remember a few key tips! Make sure your butter is softened; it helps create that airy texture. Don’t rush the creaming process—take your time to whip it until fluffy! Also, be careful not to overmix once you add the dry ingredients. Lastly, let the cake cool in the pan for a bit; it’s crucial for maintaining its shape and moisture. Enjoy the process, and you’ll be rewarded with a slice of heaven!
Storage & Reheating Instructions
To keep your brown sugar caramel pound cake fresh, store it in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. When you’re ready to enjoy a slice, just let it thaw at room temperature. No need to reheat—it’s best enjoyed at room temperature, where all those rich flavors shine!
Nutritional Information
Now, let’s talk numbers! Each slice of this indulgent brown sugar caramel pound cake is approximately 350 calories, making it a delightful treat. You’ll also get about 15g of fat, including 9g of saturated fat. For those keeping tabs on sugar, each slice contains around 25g. Just remember, these values are estimates, but they give you a good idea of the deliciousness you’re diving into. Enjoy every bite guilt-free!
FAQ About Brown Sugar Caramel Pound Cake
Got questions about this irresistible brown sugar caramel pound cake? I’ve got you covered! One common question is, “Can I use white sugar instead of brown sugar?” While you can, the flavor won’t be the same—brown sugar adds that lovely caramel note. If you’re out of buttermilk, don’t worry! You can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes. Want to switch it up? Try adding chocolate chips or nuts for extra texture! And yes, this cake freezes beautifully, so feel free to make it ahead of time for those sweet cravings later on!
Print
Brown Sugar Caramel Pound Cake: 2 Layers of Heaven
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and rich pound cake infused with brown sugar and caramel flavors.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- Cream butter and brown sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in vanilla extract.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store cake in an airtight container.
- Can be served with whipped cream or caramel sauce.
- Best enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: brown sugar caramel pound cake
