This Homemade Caramel Pound Cake is rich, buttery, and topped with a luscious caramel glaze that melts right into every slice. Perfect for holidays, family gatherings, or when you’re craving a truly indulgent dessert!

Why You’ll Love This Recipe

Buttery & Moist: Classic pound cake texture with extra richness.
Caramel Glaze: Sweet, silky topping that soaks into every bite.
Crowd-Pleaser: Perfect for sharing at parties or special occasions.
Make-Ahead Friendly: Tastes even better the next day!

Ingredients

For the Pound Cake:

3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
½ cup vegetable oil
2 ½ cups granulated sugar
5 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature

For the Caramel Glaze:

½ cup unsalted butter
1 cup brown sugar, packed
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt
1 cup powdered sugar, sifted

Prep Time: 20 minutes
Bake Time: 75–85 minutes
Total Time: ~1 hour 45 minutes
Servings: 12–14
Calories: ~460 kcal per slice

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan (or two loaf pans).

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, and salt in a medium bowl.

Step 3: Cream Butter & Sugar

Beat butter, oil, and sugar until light and fluffy (about 4–5 minutes).

Step 4: Add Eggs & Vanilla

Mix in eggs one at a time, then add vanilla extract.

Step 5: Combine Batter

Add the flour mixture in 3 parts, alternating with milk, mixing gently until smooth. Do not overmix.

Step 6: Bake

Pour batter into prepared pan and bake 75–85 minutes, or until a toothpick comes out clean.

Step 7: Cool Cake

Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 8: Make Caramel Glaze

In a saucepan, melt butter, stir in brown sugar, and cook 2 minutes. Add cream, vanilla, and salt; bring to a gentle boil. Remove from heat and whisk in powdered sugar until smooth.

Step 9: Glaze & Serve

Let glaze cool slightly, then pour over the cooled cake. Slice and enjoy!

Frequently Asked Questions

1. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine — just be sure to beat long enough for the butter and sugar to become fluffy.

2. Can I freeze this pound cake?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Add glaze after thawing for best results.

3. Can I make this without a Bundt pan?
Absolutely. Two loaf pans or a 9×13-inch pan also work, but adjust bake time accordingly.

Final Thoughts

This Homemade Caramel Pound Cake is pure comfort — rich, moist cake with a silky caramel glaze that takes it over the top. Perfect for holidays, Sunday dinners, or any time you want a truly show-stopping dessert. Would you like me to also make a mini-loaf version of this recipe for gifting?