Decadent Caramel Pound Cake with Silky Glaze

Introduction

There are few desserts as comforting and universally loved as a perfectly baked pound cake. This Caramel Pound Cake takes that comforting classic to a new level of decadence. It’s a dessert that feels both nostalgic and luxurious—the cake itself is impossibly buttery, moist, and tender, with a light crumb that melts in your mouth. But the true magic lies in the topping: a rich, homemade caramel glaze that cascades over every ridge, creating a sweet, sticky, and utterly irresistible finish. Whether served as a simple treat with a cup of coffee or as a show-stopping dessert for a special occasion, this cake is guaranteed to be a new family favorite.

Equipment and Tools

Baking a perfect pound cake requires a few key tools to ensure a moist, even crumb.

• 10-inch Bundt or Tube Pan: The classic choice for pound cake, this pan shape ensures even baking and creates a beautiful presentation.
• Stand Mixer or Hand Mixer: Essential for properly creaming the butter and sugar until light and fluffy, which is key to the cake’s texture.
• Large Mixing Bowl: For combining the cake ingredients.
• Medium Mixing Bowl: To whisk together the dry ingredients.
• Saucepan: A small saucepan is needed to make the caramel glaze.
• Wire Cooling Rack: Crucial for allowing the cake to cool evenly and for the glaze to set.

Serving Suggestions

This caramel pound cake is a treat on its own, but a few simple additions can make it truly unforgettable.

• Classic Plating: Slice the cake and arrange it on a serving plate. The beautiful glaze will speak for itself.
• Decadent Dessert: For a truly indulgent experience, serve a warm slice of the cake with a scoop of vanilla bean ice cream and an extra drizzle of the warm caramel glaze.
• Beverage Pairings: A cup of hot coffee, a mug of your favorite tea, or a glass of cold milk all make for perfect pairings that complement the rich, buttery flavor of the cake.

Nutritional Information

(Approximate values per slice, based on 12 servings)

• Calories: Approx. 420-460 per slice.
• Macronutrients: This is an indulgent dessert rich in carbohydrates from the sugar and flour, as well as fats from the butter and heavy cream.¹ It’s a delicious treat to be enjoyed in moderation.

Storage and Reheating

This pound cake holds up beautifully and can be stored for several days.

• Room Temperature: Store the cooled cake covered at room temperature for up to 3 days. A cake dome or a large bowl turned upside down over the cake works well.
• Refrigeration: For longer storage, you can refrigerate the covered cake for up to 5 days.
• Reheating: To serve a warm slice, simply place it in the microwave for 15-20 seconds.

Expert Tips and Variations

• Professional Tips:
  • Room Temperature Ingredients: Make sure your butter, eggs, and whole milk are at room temperature. This is the single most important tip for a perfect pound cake, as it allows all the ingredients to emulsify properly, creating a light, even texture.
  • Don’t Overmix: Once you’ve added the flour, mix the batter just until the ingredients are combined. Overmixing will develop the gluten, resulting in a tough, dense cake.
  • Properly Prep the Pan: Greasing and flouring your bundt pan thoroughly is crucial to ensure the cake doesn’t stick. You can also use a baking spray that contains flour.
• Creative Recipe Variations:
  • Add Nuts: Stir in 1 cup of toasted pecans or walnuts for an extra layer of flavor and crunch.
  • Change the Flavor: Add 1 tablespoon of rum extract or a teaspoon of almond extract to the batter for a different flavor profile.
  • For another delicious dessert with a decadent caramel glaze, be sure to check out our Caramel Apple Spice Cake.

Ingredients

This simple list of ingredients comes together to create a classic and decadent dessert.

For the Pound Cake:

• 1 cup unsalted butter, softened: Provides richness and a tender crumb.
• 2 1/2 cups granulated sugar: Sweetens the cake and helps create a fine, light texture.
• 6 large eggs: Adds structure and richness.
• 3 cups all-purpose flour: The main dry ingredient, providing structure.
• 1/2 tsp baking powder: Provides a slight lift to the dense cake.
• 1/2 tsp salt: Balances the sweetness and enhances flavor.²
• 1 cup whole milk: Adds moisture and a tender crumb.
• 2 tsp vanilla extract: The key flavor of a classic pound cake.

For the Caramel Glaze:

• 1/2 cup unsalted butter: The fat base of the glaze.
• 1 cup brown sugar, packed: Creates a richer, more complex caramel flavor.
• 1/4 cup heavy cream: Creates a smooth, pourable glaze.
• 1 tsp vanilla extract: Adds flavor.
• Pinch of salt: Balances the sweetness.

Step-by-Step Instructions

Follow these instructions for a perfectly baked and glazed Caramel Pound Cake.

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (163°C).³ Generously grease and flour a 10-inch bundt or tube pan, ensuring every nook and cranny is covered to prevent sticking.
2. Make the Batter: In a large bowl using a stand mixer or a hand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
3. Combine Dry & Wet Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low. Gradually add the dry mixture to the creamed mixture alternately with the whole milk, beginning and ending with the flour. Mix until just combined. Stir in the vanilla extract with a spatula.
4. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely.
5. Make the Glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the packed brown sugar and heavy cream, stirring continuously until the sugar has dissolved and the mixture is smooth. Bring the mixture to a gentle boil and let it cook for 2-3 minutes, stirring occasionally, until it has thickened slightly. Remove the pan from the heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool for about 5 minutes.
6. Glaze and Serve: Once the cake is completely cooled, pour the warm caramel glaze evenly over the top. The glaze will cascade down the sides of the cake. Slice and serve!

Frequently Asked Questions (FAQ)

Q: Can I use a different pan size?

A: Yes, you can use two 9×5 inch loaf pans. The bake time will be shorter, around 50-60 minutes. Make sure to check for doneness with a toothpick.

Q: What if my glaze is too thick or too thin?

A: If the glaze is too thick, simply whisk in an extra tablespoon of heavy cream until it reaches your desired consistency. If it is too thin, return it to the heat and cook for another minute or two, stirring constantly.

Q: Why did my cake sink in the middle?

A: This can happen for a few reasons, including opening the oven door too early, using ingredients that were not at room temperature, or over-mixing the batter.

Q: How do I make the glaze even more decadent?

A: For an even richer glaze, try a different type of sugar, like coconut sugar, as seen in our Cooker Caramel Chocolate Cake recipe, or add a bit of bourbon or rum extract to the finished glaze. For more tips on baking, you can check out a reliable source like King Arthur Baking.