This Homemade Caramel Pound Cake is buttery, moist, and finished with a luscious caramel glaze. Perfect for gatherings or family desserts.

Scale

For the Pound Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

1 cup light brown sugar, packed

5 large eggs

3 cups all-purpose flour, sifted

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup whole milk

1 tablespoon pure vanilla extract

For the Caramel Glaze:

1 cup packed brown sugar

1/2 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

Cook Mode Prevent your screen from going dark

1. Preheat oven to 325°F. Grease and flour Bundt pan.

2. Cream butter and sugars until fluffy.

3. Add eggs one at a time, beating well.

4. Whisk flour, baking powder, and salt. Alternate adding with milk. Stir in vanilla.

5. Bake 75–85 minutes. Let cool.

6. Make glaze: simmer butter, brown sugar, and cream. Add vanilla and salt.

7. Pour glaze over cooled cake.

For a deeper flavor, try using dark brown sugar in the glaze.

Cake freezes beautifully when wrapped tightly.