Here’s a Caramel Pound Cake recipe that’s rich, buttery, and topped with a luscious caramel glaze. It’s a Southern-style dessert that’s perfect for holidays, potlucks, or anytime you want something indulgent and sweet.
🍰 Caramel Pound Cake Recipe
Ingredients
For the Pound Cake:
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1 cup (2 sticks) unsalted butter, softened
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½ cup vegetable shortening (or use more butter if preferred)
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2½ cups granulated sugar
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5 large eggs
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk
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2 tsp vanilla extract
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Optional: ½ cup chopped pecans or walnuts (for added texture)
For the Caramel Glaze:
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½ cup unsalted butter
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1 cup brown sugar (light or dark)
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¼ cup milk or heavy cream
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1 tsp vanilla extract
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Pinch of salt (optional)
👩🍳 Instructions
1. Make the Pound Cake
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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
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In a large bowl, cream the butter, shortening, and sugar together until light and fluffy (about 4–5 minutes).
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Add the eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Mix just until combined.
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Stir in the vanilla (and nuts, if using).
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Pour the batter into the prepared pan and smooth the top.
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Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
2. Make the Caramel Glaze
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In a medium saucepan over medium heat, melt the butter.
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Stir in the brown sugar and milk. Bring to a boil, stirring constantly.
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Reduce heat and let simmer for about 2–3 minutes.
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Remove from heat and stir in vanilla and a pinch of salt.
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Let cool for 5–10 minutes until it thickens slightly, then pour over the cooled cake.
