Homemade Caramel Pound Cake Recipe

by

🍰 Homemade Caramel Pound Cake Recipe – A Rich Southern Delight 🍯

📜 Introduction:

Homemade Caramel Pound Cake is the embodiment of indulgence—a dense, buttery cake infused with the warm sweetness of brown sugar and topped with luscious caramel glaze. Originating from traditional Southern baking, this cake is a celebration of simple ingredients transformed into a decadent dessert. Perfect for holidays, family gatherings, or just a cozy weekend treat, this cake will win hearts with every bite.

🥄 Ingredients:

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable shortening (or replace with another ½ cup butter)
  • 2½ cups light brown sugar, packed
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
  • 2 tsp pure vanilla extract

For the Caramel Glaze:

  • 1 cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter
  • ¼ cup evaporated milk or heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

🧁 Instructions & Methods:

Making the Pound Cake:

  1. Preheat Oven & Prepare Pan:
    Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.
  2. Cream Butter, Shortening & Sugar:
    In a large mixing bowl, beat the softened butter and shortening together until creamy. Gradually add the brown sugar, beating until the mixture is light and fluffy (about 5 minutes).
  3. Add Eggs:
    Add eggs one at a time, beating well after each addition. Scrape the bowl as needed.
  4. Sift Dry Ingredients:
    In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate Milk & Flour:
    Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with flour. Mix just until combined.
  6. Add Vanilla:
    Stir in the vanilla extract until smooth.
  7. Bake the Cake:
    Pour the batter evenly into the prepared pan. Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Making the Caramel Glaze:

  1. Combine Ingredients:
    In a saucepan over medium heat, combine brown sugar, butter, and evaporated milk.
  2. Cook the Glaze:
    Stir constantly until the mixture comes to a gentle boil. Let it boil for 2–3 minutes.
  3. Add Vanilla & Salt:
    Remove from heat. Stir in vanilla and a pinch of salt. Let cool slightly—it should thicken but still be pourable.
  4. Glaze the Cake:
    Drizzle the warm caramel glaze over the cooled pound cake. Let it set for 10–15 minutes before serving.

📚 History of the Recipe:

Pound cakes date back to 18th-century Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, American Southern kitchens transformed this classic with rich regional flavors—like brown sugar and caramel—to create the beloved caramel pound cake. The use of shortening and light brown sugar became widespread in mid-century America to enhance moistness and sweetness.

💪 Health Benefits:

While this is a rich dessert, there are some perks:

  • Brown sugar contains small amounts of minerals like calcium, potassium, and iron.
  • Eggs offer protein and essential amino acids.
  • Butter is a source of fat-soluble vitamins like A and E.

Remember: everything in moderation. 😊

⚙️ Formation (Texture & Structure):

This cake has a moist, dense crumb with a velvety texture. The caramel glaze forms a glossy coating that slightly hardens on top, locking in flavor and moisture. The crust is golden and buttery with a melt-in-your-mouth interior.

🍴 Nutrition (per serving, approx. 1 slice out of 12):

  • Calories: 470
  • Fat: 26g
  • Saturated Fat: 14g
  • Carbohydrates: 55g
  • Sugars: 38g
  • Protein: 5g
  • Cholesterol: 115mg
  • Sodium: 160mg

❤️ Lovers of This Recipe:

This cake is adored by:

  • Southern bakers, who love its comforting familiarity.
  • Caramel fanatics, for its deep, toffee-like glaze.
  • Holiday hosts, because it’s a perfect make-ahead dessert.
  • Grandmothers, who pass this down as a generational treat.

📌 Final Methods & Pro Tips:

  • Don’t overmix once the flour is added to keep the cake tender.
  • Cool completely before glazing to prevent the caramel from sliding off.
  • Store tightly covered at room temperature for up to 3 days or refrigerate for longer shelf life.
  • Serve with whipped cream or vanilla ice cream for extra indulgence.

🎀 Conclusion:

Homemade Caramel Pound Cake isn’t just a dessert—it’s a tribute to warmth, tradition, and southern hospitality. From its golden crust to its gooey caramel drizzle, it tells a story with every slice. Whether it’s made for Sunday supper or a festive gathering, this cake brings people together.

💕 Final Word to Lovers of This Cake:

If you adore caramel, if you treasure home-baked joy, and if you believe dessert should be rich with love and butter—this cake was made for you. Keep baking, keep sharing, and most of all, keep enjoying the little luxuries of life, one slice at a time.

Would you like a printable version or one tailored for a specific event like a birthday or holiday? 🎂

Leave a Comment