Caramel Pound Cake
Indulge in the rich, buttery decadence of this Caramel Pound Cake, a dessert that's as comforting as it is elegant. This timeless recipe transforms simple pantry staples into a show-stopping treat, combining the moist, dense texture of a classic pound cake with the luxurious sweetness of caramel. Enhanced by a swirl of caramel sauce baked into the batter and finished with a drizzle of caramel glaze, each slice delivers an irresistible blend of flavors. Perfectly golden and lightly dusted with powdered sugar, this cake is an ideal centerpiece for celebrations or a cozy companion to your morning coffee. Easy to prepare in just 20 minutes and baked to perfection in under 70, this dessert serves up irresistible warmth and nostalgia with every bite. Whether you're a fan of homemade treats or caramel desserts, this one is destined to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 0.5 cup Light brown sugar, packed
- 4 Large eggs
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 0.5 cup Caramel sauce (store-bought or homemade)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan and set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition to ensure they are fully incorporated.
In a medium bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Stir in the vanilla extract and caramel sauce until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once fully cooled, drizzle additional caramel sauce over the top of the cake. Optionally, sprinkle with powdered sugar for garnish.
Slice and serve. Enjoy your caramel pound cake!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 50.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
