There’s nothing quite like the deep, buttery aroma of Brown Sugar Caramel Pound Cake filling the kitchen. Each bite is rich, moist, and packed with warm caramel flavors that melt in your mouth. If you love the combination of brown sugar and caramel, this cake is an absolute must-try.

I first discovered this recipe while searching for the perfect dessert to bring to a family gathering. It was an instant hit—moist, dense, and just the right amount of sweetness. Now, it’s my go-to for holidays, potlucks, and those days when I crave a little indulgence.

Why You'll Love This Brown Sugar Caramel Pound Cake

This cake is more than just a dessert—it’s a treat that brings warmth and nostalgia with every bite.

First off, it’s incredibly rich and moist. Thanks to the combination of butter, brown sugar, and sour cream, this pound cake has a dense but tender crumb that stays moist for days.

It’s also packed with deep caramel flavor. The brown sugar gives it a natural molasses-like sweetness, while the caramel glaze adds a buttery richness that makes every bite irresistible.

Another reason to love this recipe? It’s perfect for make-ahead baking. This pound cake actually tastes even better the next day as the flavors deepen and the caramel glaze seeps into the cake.

Lastly, it’s versatile. Serve it with a scoop of vanilla ice cream, drizzle it with extra caramel sauce, or enjoy it with a cup of coffee for the ultimate afternoon treat.

Ingredients Notes

The magic of this Brown Sugar Caramel Pound Cake lies in the carefully chosen ingredients that create its rich, caramelized flavor and tender texture.

Brown sugar is the star of the show. It gives the cake a deep caramel flavor and extra moisture. I prefer using dark brown sugar for a more intense molasses taste, but light brown sugar works just as well.

Butter provides the cake’s signature richness. Use unsalted butter to control the salt levels and allow the caramel flavors to shine.

Sour cream adds moisture and tenderness to the cake. It helps create a soft, melt-in-your-mouth texture that makes this pound cake so irresistible.

Vanilla extract enhances the overall flavor, adding a warm, sweet note that pairs beautifully with the brown sugar and caramel.

For the caramel glaze, a mix of butter, brown sugar, and heavy cream creates a silky-smooth topping that soaks into the cake, making every bite even more delicious.

How To Make This Brown Sugar Caramel Pound Cake

Creating this indulgent pound cake is easier than you might think. Let’s walk through the steps.

Start by preheating your oven to 325°F and greasing a bundt pan thoroughly. You don’t want any part of this delicious cake sticking!

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This process helps incorporate air into the batter, giving the cake a soft, tender texture.

Next, beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for structure and richness.

Mix in the vanilla extract and sour cream, then gradually add the dry ingredients. Be sure not to overmix—just blend until everything is combined to keep the cake soft and tender.

Pour the batter into your prepared bundt pan and bake for about 75-85 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.

While the cake cools, prepare the caramel glaze by melting butter and brown sugar together, then adding heavy cream for a smooth consistency. Drizzle it generously over the cooled cake for the ultimate finishing touch.

Storage Options

If you have leftovers (though that’s rare!), this cake stores beautifully.

For short-term storage, keep the cake at room temperature in an airtight container for up to 3 days. The caramel glaze helps keep it moist.

To store longer, wrap slices tightly in plastic wrap and keep them in the refrigerator for up to a week. Let the cake come to room temperature before serving for the best texture.

This cake also freezes well. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.

Variations and Substitutions

One of the best things about this recipe is its adaptability. Here are some delicious ways to make it your own:

Want a nutty crunch? Stir in a cup of chopped pecans or walnuts into the batter before baking. They add a wonderful contrast to the soft cake.

For a deeper caramel flavor, swap half of the sour cream for buttermilk. It adds a subtle tang and enhances the richness.

If you’re a fan of spice, add a teaspoon of cinnamon or pumpkin spice to the batter. The warm spices complement the brown sugar beautifully.

Looking for a boozy twist? Add a splash of bourbon to the caramel glaze for a grown-up, extra-indulgent treat.

No bundt pan? No problem! This cake can also be baked in two loaf pans. Just adjust the baking time accordingly.

No matter how you make it, this Brown Sugar Caramel Pound Cake is guaranteed to be a crowd-pleaser. Try it once, and you’ll find yourself coming back to it time and time again!