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Decadent Caramel Pound Cake with Silky Glaze
Clara

Decadent Caramel Pound Cake with Silky Glaze

This buttery and moist caramel pound cake is a dessert lover's dream. The tender, melt-in-your-mouth crumb pairs perfectly with a rich, silky caramel glaze that cascades beautifully over the cake. A nostalgic yet indulgent treat that’s perfect for both everyday enjoyment and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter (for glaze)
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract (for glaze)
  • 1 pinch salt

Equipment

  • 10-inch bundt or tube pan
  • stand mixer or hand mixer
  • large mixing bowl
  • medium mixing bowl
  • small saucepan
  • wire cooling rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
  2. Cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition.
  3. Whisk together flour, baking powder, and salt. Gradually add to creamed mixture, alternating with milk. Stir in vanilla extract.
  4. Pour batter into pan and bake for 75–85 minutes, until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto rack to cool completely.
  5. For the glaze, melt butter in a small saucepan. Add brown sugar and heavy cream, stirring until smooth. Boil gently 2–3 minutes, then remove from heat. Stir in vanilla and a pinch of salt. Cool 5 minutes.
  6. Pour warm glaze over cooled cake, letting it drip down the sides. Slice and serve.

Notes

Ensure all ingredients (butter, eggs, milk) are at room temperature for the best texture. Don’t overmix once the flour is added, and be thorough when greasing and flouring your bundt pan to prevent sticking. Try adding nuts, rum extract, or almond extract for creative variations. Pairs beautifully with coffee, tea, or vanilla ice cream.