My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is the kind of dessert that feels like a warm hug. It’s rich, dense, and deeply comforting, with a buttery crumb and a sweet caramel glaze that soaks into every bite. This cake has been passed around at family gatherings, holidays, and Sunday dinners for as long as I can remember—and for good reason.

Why You’ll Love This Recipe

I love how this cake blends simple ingredients into something truly special. The brown sugar gives it a deep molasses-like flavor, while the caramel glaze adds a sticky-sweet finish that makes every slice irresistible. It’s a great make-ahead dessert, travels well, and gets even better the next day. If I want a dessert that never fails to impress, this is the one I bake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Light brown sugar

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Whole milk

• Vanilla extract

• Pecans (optional, chopped and toasted)

For the Caramel Glaze:

• Unsalted butter

• Light brown sugar

• Heavy cream

• Powdered sugar

• Vanilla extract

directions

1. I start by creaming the butter, brown sugar, and granulated sugar until fluffy. This usually takes about 4–5 minutes with a mixer.

2. I add the eggs one at a time, mixing well after each addition.

3. In a separate bowl, I whisk together the flour, baking powder, and salt. I alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the dry mix.

4. I stir in vanilla and fold in chopped pecans if I’m using them.

5. I pour the batter into a greased and floured bundt pan, then bake at 325°F (163°C) for about 75–85 minutes, or until a toothpick comes out clean.

6. While the cake cools slightly, I make the glaze by melting butter and brown sugar together, then whisking in cream, vanilla, and powdered sugar until smooth.

7. I drizzle the warm caramel glaze over the slightly warm cake so it soaks in beautifully.

Servings and timing

This cake serves about 12–14 people generously. It takes approximately 20 minutes to prepare, and around 75–85 minutes to bake, plus time to cool and glaze—so I usually plan for about 2 hours total.

Variations

• I sometimes swap the pecans for walnuts or leave them out entirely for a smoother texture.

• For a deeper flavor, I use dark brown sugar instead of light brown sugar.

• I like to add a dash of cinnamon or nutmeg for a warm spice note, especially during fall.

• If I want a richer glaze, I use half-and-half instead of heavy cream and stir in a bit of bourbon.

• For individual servings, I bake the batter in mini bundt pans and reduce the baking time.

storage/reheating

I store this cake tightly covered at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. It also freezes beautifully—just wrap slices tightly in plastic and foil. To reheat, I microwave a slice for 15–20 seconds or warm it in a low oven for a few minutes.

FAQs

Can I make this pound cake without a bundt pan?

Yes, I’ve used a tube pan and even two loaf pans in a pinch. Just adjust the baking time and check for doneness with a toothpick.

How do I prevent the cake from sticking to the pan?

I make sure to grease and flour the pan thoroughly, getting into every crevice. Sometimes I use a baking spray with flour for extra insurance.

Can I use store-bought caramel sauce instead of homemade?

I can, but I prefer the homemade glaze—it soaks in better and has a fresher, richer flavor that really makes the cake shine.

Why did my pound cake crack on top?

A cracked top is normal for pound cakes. It happens because of the dense batter and long baking time. I think it adds character and holds the glaze beautifully.

Can I make this cake ahead of time?

Absolutely. I actually think it tastes better the next day once the glaze has had time to soak in and the flavors have settled.

Conclusion

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is more than just dessert—it’s tradition, comfort, and pure joy in every bite. Whether I’m baking it for a celebration or just because, it always brings smiles and second helpings. It’s the kind of recipe I’ll keep passing down for years to come.