Delicious Caramel Frosted Pound Cake Recipe

Caramel frosted pound cake combines two beloved Southern traditions into one unforgettable dessert: the dense, buttery richness of classic pound cake, and a decadent, homemade caramel frosting.

This cake stands out for its impressive presentation, moist crumb, and the glossy caramel glaze that clings to every slice. Mastering caramel can be daunting, but the result is worth every step—a cake that balances nutty brown sugar, hints of vanilla and almond, and a smooth, luscious finish.

This recipe refines the technique, introduces pro tips for perfect texture, and offers smart make-ahead and storage options for bakers at any level.

Ingredients Checklist

Begin by assembling all your ingredients for both cake and frosting. Having everything pre-measured ensures a smooth, enjoyable baking process and helps prevent mistakes.

• For the Pound Cake:

  • 1 cup (225g) unsalted butter, softened
    For deep flavor and a moist, tender crumb.

  • ½ cup (110g) butter-flavored shortening (or more butter if preferred)
    Adds richness and improves texture.

  • 2½ cups (500g) granulated sugar
    Provides structure and sweetness.

  • ½ cup (110g) packed light brown sugar
    Adds moisture and caramel undertones.

  • 5 large eggs, room temperature
    For stability and a fine crumb.

  • 2 teaspoons vanilla extract
    Enhances overall flavor.

  • 1 teaspoon almond extract (optional but recommended)
    Lends a subtle, nutty note.

  • 3 cups (375g) all-purpose flour, sifted
    Base of the cake, sifted for lightness.

  • ½ teaspoon baking powder
    Ensures a gentle rise.

  • ½ teaspoon fine salt
    Balances sweetness.

  • 1 cup (240ml) heavy whipping cream
    Keeps cake ultra-moist.

  • ¼ cup (60ml) whole milk
    For batter consistency.

• For the Caramel Frosting:

  • 1 cup (200g) dark brown sugar, packed
    Creates deep caramel flavor.

  • 1 cup (200g) granulated sugar
    Adds smoothness.

  • ½ cup (115g) unsalted butter
    For silky mouthfeel.

  • ½ cup (120ml) whole milk or heavy cream
    For a spreadable, creamy texture.

  • ½ teaspoon fine sea salt
    Balances richness.

  • 2–2½ cups (250–300g) sifted confectioners’ sugar
    Brings the frosting together.

  • 1½ teaspoons pure vanilla extract
    To finish the caramel flavor.

• Optional Garnishes:

  • Chopped toasted pecans or walnuts

  • Flaky sea salt

  • Extra caramel sauce for drizzling

Step-by-Step Instructions

Thorough, well-ordered steps are the secret to a bakery-style pound cake with smooth, glossy caramel icing.

1. Prepare Pan and Oven:
   Preheat oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or bundt pan for easy release.

2. Mix the Pound Cake Batter:
   In a large mixing bowl or stand mixer, cream butter, shortening, and both sugars on medium speed until very light and fluffy (about 4–5 minutes).
   Beat in eggs one at a time, scraping the bowl and ensuring each is fully incorporated. Add vanilla and almond extracts.
   In a separate bowl, sift together flour, baking powder, and salt.
   On low speed, add flour mixture to creamed mixture in three additions, alternating with heavy cream and milk, beginning and ending with flour. Mix until just combined—do not overbeat.

3. Bake the Cake:
   Spoon batter into prepared pan and smooth the top.
   Bake 60–75 minutes, rotating halfway, until a wooden pick inserted in the center comes out clean or with a few moist crumbs.
   Let cake cool in pan for 15 minutes, then invert onto a wire rack and cool completely.

4. Make the Caramel Frosting:
   In a heavy-bottomed saucepan over medium heat, melt butter, then add brown sugar and granulated sugar. Cook, stirring constantly, until mixture bubbles and sugars are dissolved.
   Stir in milk and salt. Bring to a low boil, then simmer for 4–5 minutes, stirring occasionally.
   Remove from heat. Whisk in confectioners’ sugar, ½ cup at a time, until smooth and thick but pourable. Beat in vanilla. For a thicker frosting, add more sugar as needed.
   Work quickly to pour and spread frosting over cooled cake, as caramel sets fast. If frosting becomes too stiff, warm it gently over low heat.

5. Frost and Garnish:
   Pour or spoon frosting evenly over the top, allowing it to cascade down the sides. While still tacky, top with nuts, flaky salt, or a swirl of extra caramel if desired.
   Let frosting set for at least 30 minutes before slicing.

Tips for Perfect Results

Professional pointers ensure your cake bakes evenly, releases easily, and your caramel frosting turns out silky and never grainy.

• Room Temperature Ingredients:
  Softened butter, eggs, and dairy blend more evenly and create a finer crumb.

• Sift Dry Ingredients:
  Prevents lumps and promotes a lighter cake.

• Proper Mixing:
  Cream butter and sugar thoroughly, but mix gently after flour is added to avoid a dense cake.

• Use a Candy Thermometer:
  For perfect caramel, cook until it reaches soft-ball stage (232–240°F/111–116°C) if you want a thicker icing.

• Quick Work With Frosting:
  Caramel frosting sets up fast. Have the cake ready, and pour as soon as it’s spreadable.

• Easy Release:
  If the cake resists release, cool longer in the pan and gently run a thin knife around the edges.

• Make Ahead:
  Cake can be baked a day ahead and wrapped well; frost just before serving for best texture.

Serving Suggestions

How you serve and present your cake can turn it from simple comfort food into a true showpiece.

• Classic:
  Slice and serve as-is with coffee or sweet tea.

• Elevated:
  Top each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

• Nutty Crunch:
  Sprinkle each serving with extra toasted nuts for texture.

• Salty-Sweet:
  Add a touch of flaky salt over the caramel to enhance the flavor contrast.

• With Fruit:
  Offer fresh berries or poached pears alongside for a tart complement to the caramel.

Final Thoughts

Caramel frosted pound cake is the ultimate Southern comfort dessert—timeless, impressive, and deeply satisfying. By following expert techniques for mixing, baking, and especially for caramelizing, you’ll avoid graininess and ensure a moist, show-stopping cake every time. This recipe is as fit for celebrations as it is for simple gatherings, and its make-ahead and storage options make it practical for busy bakers. Enjoy the sweet satisfaction of sharing a true classic, and don’t be surprised when it becomes your most-requested cake for years to come.