There's something undeniably comforting about a rich, buttery pound cake, but when you add the deep, molasses-kissed sweetness of brown sugar and a luscious caramel glaze, it becomes absolutely irresistible. This Brown Sugar Caramel Pound Cake is the kind of dessert that turns an ordinary day into something special.

I first made this cake for a family gathering, and it quickly became a staple at every celebration. The moist, dense crumb, the warm caramel flavors, and the slight crunch from toasted pecans make it a true crowd-pleaser.

Why You'll Love This Brown Sugar Caramel Pound Cake

Get ready to fall in love with your new favorite cake recipe. This Brown Sugar Caramel Pound Cake is packed with flavor and has the perfect texture.

First, the brown sugar gives this cake a deeper, richer sweetness than regular white sugar. It also adds a slight chewiness to the crust, which is one of the best parts.

Then there's the buttery caramel glaze—thick, creamy, and just the right amount of sweet. It seeps into the cake, making every bite better than the last.

This cake is also incredibly moist. Thanks to a combination of butter, eggs, and sour cream, it stays soft and rich for days.

And let’s not forget the pecans! They add a lovely crunch and a hint of nuttiness that pairs beautifully with the caramel. If you're not a fan, you can leave them out or swap them for walnuts.

Whether you’re serving it at a holiday dinner, a potluck, or just treating yourself, this cake is a guaranteed hit.

Ingredients Notes

The magic of this cake comes from its carefully chosen ingredients. Each one plays a key role in creating its deep, caramelized flavor and perfectly soft texture.

Brown Sugar – The star of this recipe! It provides a rich, almost toffee-like sweetness that white sugar just can’t match. Dark brown sugar will give an even deeper flavor, while light brown sugar works well if you prefer something milder.

Butter – Use unsalted butter so you can control the salt level. Make sure it's at room temperature for easy creaming. The butter not only adds flavor but also creates that signature pound cake texture.

Eggs – These give the cake structure and richness. Using large eggs at room temperature ensures they blend smoothly into the batter.

Sour Cream – This is the secret to an extra moist pound cake. It adds a slight tang that balances the sweetness and keeps the cake from drying out.

Pecans – Toasting the pecans before adding them enhances their flavor and gives them a bit more crunch. If you're allergic to nuts or prefer a nut-free cake, you can leave them out.

For the caramel glaze, you’ll need butter, brown sugar, heavy cream, and vanilla extract. This simple combination creates a smooth, pourable caramel that hardens slightly as it cools, forming a sweet, glossy topping.

How To Make This Brown Sugar Caramel Pound Cake

Baking this cake is easier than you might think, and the results are absolutely worth it. Follow these steps to create a perfect, bakery-worthy dessert.

Start by preheating your oven to 325°F and greasing a Bundt pan generously. Since pound cakes tend to stick, it’s a good idea to also dust the pan with flour after greasing it.

In a large mixing bowl, cream together butter and brown sugar until light and fluffy. This step is important because it helps create a tender cake texture. Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next.

Next, mix in the sour cream and vanilla extract. The batter may look slightly curdled at this point, but don’t worry—it will smooth out once you add the dry ingredients.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake, so be gentle.

Fold in the toasted pecans and pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, make the caramel glaze. In a saucepan over medium heat, melt butter and brown sugar together, stirring constantly. Once the sugar dissolves, add heavy cream and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, then remove from heat and stir in vanilla extract.

Pour the warm caramel glaze over the cooled cake, letting it drip down the sides. If you want an extra decadent finish, sprinkle a few more chopped pecans on top.

Storage Options

This cake stays moist for days, making it a great make-ahead dessert. If you have leftovers (which is rare in my house!), here’s how to store them.

For short-term storage, keep the cake at room temperature in an airtight container for up to 3 days. If your kitchen is warm, store it in the fridge instead.

For longer storage, wrap slices in plastic wrap and place them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.

You can also freeze the cake! Wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge.

To reheat a slice, pop it in the microwave for about 10-15 seconds to bring back that fresh-from-the-oven warmth.

Variations and Substitutions

This cake is already delicious as is, but there are a few ways to tweak it to match your taste preferences.

If you love extra caramel flavor, stir a tablespoon of caramel sauce into the batter before baking. It will add even more depth to the cake.

For a chocolate twist, mix in ½ cup of chocolate chips with the pecans. The slight bitterness of dark chocolate pairs beautifully with the sweet caramel glaze.

Want a boozy version? Add a splash of bourbon or rum to the glaze for a sophisticated, slightly spiked caramel flavor.

If you don’t have sour cream, you can substitute it with Greek yogurt. It provides a similar tangy richness that helps keep the cake moist.

For a nut-free version, simply omit the pecans. The cake will still be incredibly flavorful and tender.

This Brown Sugar Caramel Pound Cake is a guaranteed hit for any occasion. Whether you’re baking for a holiday, a family gathering, or just because, it’s a recipe you’ll come back to again and again. Give it a try, and enjoy every caramel-drizzled bite!