Oh, get ready, because we’re diving headfirst into pure bliss with this incredible Caramel Pound Cake with Glaze! Seriously, if you’re looking for that one cake that just screams comfort and celebration, this is it. My kitchen smells like a dream when I make this – that warm, sweet caramel scent just fills everything up, and it takes me right back to my grandma’s kitchen. She always had a way of making simple things feel so special, and this pound cake is definitely one of those things. I’ve been baking for years, trying all sorts of recipes, but this one? It’s got that perfect balance of dense, moist crumb and that amazing, rich caramel flavor that just melts in your mouth. It’s the kind of cake that makes everyone ask for seconds, and trust me, you’ll be happy to give them!

Gather Your Ingredients for a Delicious Caramel Pound Cake with Glaze

Alright, let’s get our ducks in a row for this amazing Caramel Pound Cake with Glaze! Having everything prepped and ready makes the whole baking process so much smoother. Trust me, I’ve learned that the hard way!

Butter and Sugar: The Creamy Foundation

First up, we need 1 cup (that’s two sticks!) of good quality unsalted butter. Make absolutely sure it’s softened – you know, like when you can easily press your finger into it, but it’s not melted or greasy. This is super important for getting that light and fluffy texture when we cream it with the sugar. And speaking of sugar, grab 3 cups of regular granulated sugar. Room temperature ingredients are your best friend here; they just blend together so much better, creating that lovely creamy base.

Eggs, Extracts, and Flavor Infusion

Now for the richness! We’ll need 5 large eggs. Again, make sure they’re at room temperature – it really helps them incorporate smoothly into the batter without making it curdle. For that signature flavour, we’re going in with 1 teaspoon of pure vanilla extract and a generous 2 teaspoons of caramel extract. Don’t skip the caramel extract; it really punches up that caramel flavor and makes this cake truly special.

Dry Ingredients: The Structure of Your Caramel Pound Cake

For the structure of our delicious Caramel Pound Cake, we’ll use 3 cups of all-purpose flour. Just your standard stuff works perfectly. And don’t forget that 1/2 teaspoon of salt! It might seem small, but it really balances out all that sweetness and brings out the other flavors.

The Liquid Component: Buttermilk and Caramel Sauce

For moisture and tenderness, we need 1 cup of buttermilk. It makes the cake so wonderfully soft! And for that deep caramel goodness that runs *through* the cake, we’ll use 1/2 cup of your favorite caramel sauce. Make sure it’s a good, thick one!

Crafting the Luscious Caramel Glaze

And for the grand finale, the glaze! You’ll need 1 cup of confectioners’ sugar – make sure it’s sifted if you want it super smooth. Then, we’ll add 2 to 3 tablespoons of more caramel sauce, depending on how caramelly you want it. A splash of milk or cream, maybe 1 tablespoon to start, will help us get that perfect drizzly consistency.

Step-by-Step Guide to Baking Your Caramel Pound Cake with Glaze

Alright, let’s get this beautiful Caramel Pound Cake with Glaze into the oven! It’s not as complicated as it looks, promise. Just follow along, and you’ll have a masterpiece.

Preparing Your Pan and Oven

First things first, let’s get that oven preheated to 325°F (that’s 160°C). You want it nice and ready. Now, grab your 10-inch Bundt pan or tube pan. The key to getting that cake out perfectly is prepping the pan well. I like to generously grease it all over with butter or baking spray, and then give it a good dusting of flour. Make sure you get into all those nooks and crannies! You can even tap out the extra flour. This step is crucial for a clean release later on.

Creaming Butter and Sugar for the Perfect Base

In your biggest mixing bowl, toss in that softened butter and all that granulated sugar. Now, this is where the magic starts. You’ll want to cream these together until they’re super light and fluffy. I usually use my electric mixer for this, starting on low and then bumping it up. When it’s right, it’ll look pale yellow and feel airy, almost like whipped cream. This process whips air into the batter, which is what gives the pound cake its lovely texture.

Incorporating Eggs and Flavor Extracts

Next, we’ll add those room temperature eggs, but here’s the trick: add them one at a time! Beat well after each egg goes in. This helps them emulsify into the butter and sugar mixture properly. Once all the eggs are in and nicely combined, stir in the vanilla extract and that wonderful caramel extract. The smell at this point is already amazing!

Combining Wet and Dry Ingredients for the Batter

In a separate bowl, give your flour and salt a quick whisk together. This just makes sure the salt is evenly distributed. Now, you’ll add the dry ingredients to your butter mixture in thirds, alternating with the buttermilk and caramel sauce mixture, which you should whisk together in a small bowl first. Start with about a third of the dry stuff, mix it in, then add half of the liquid mixture, mix, another third of the dry, mix, the rest of the liquid, mix, and finish with the last bit of dry ingredients. The most important thing here is to mix until *just* combined. Seriously, don’t overdo it! A few little streaks of flour are okay; they’ll disappear when you pour it into the pan.

Baking Your Caramel Pound Cake to Perfection

Carefully pour all that glorious batter into your prepared pan. Smooth the top a bit. Now, into the preheated oven it goes! Bake for about 60 to 75 minutes. How do you know it’s done? The best way is the skewer test. Stick a wooden skewer or a thin knife right into the thickest part of the cake. If it comes out clean, with maybe just a few moist crumbs attached, it’s ready! If there’s wet batter on it, give it another 5-10 minutes and check again.

Cooling and Glazing Your Masterpiece

Once it’s baked, let the cake cool in the pan on a wire rack for about 10 to 15 minutes. This is important so it doesn’t fall apart when you try to get it out. After that short cool-down, carefully invert the pan onto your wire rack to release the cake. Let it cool completely – and I mean *completely* – before you even THINK about glazing it. While it’s cooling, let’s whip up that glaze! Just whisk together the confectioners’ sugar, 2 to 3 tablespoons of caramel sauce, and that tablespoon of milk or cream until it’s smooth and drizzly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar. Once the cake is totally cool, drizzle that gorgeous caramel glaze all over the top. Let it set for a few minutes, and then admire your handiwork!

Tips for Baking the Ultimate Caramel Pound Cake with Glaze

Okay, so you’ve got the recipe, you’ve got the ingredients, but let’s talk about making this Caramel Pound Cake with Glaze absolutely perfect. A few little tricks can make all the difference, trust me!

Room Temperature is Key

Seriously, I can’t stress this enough: make sure your butter and eggs are at room temperature. It’s not just a suggestion; it’s practically a rule for this cake! When they’re at the right temperature, they blend so much better, creating a smooth, emulsified batter. This means your cake will be lighter, more tender, and have that beautiful, fine crumb we’re going for.

The Art of Not Overmixing

This is another big one! Once you start adding the flour, you need to be gentle. Mix the batter *just* until everything is combined. If you overmix, you’ll develop the gluten in the flour too much, and that can make your pound cake tough and dense instead of tender and moist. A few little flour streaks left are way better than overmixing!

Ensuring a Clean Release from the Pan

Nobody wants a beautiful cake to break when it comes out of the pan! Besides greasing and flouring really well, especially in all those nooks of a Bundt pan, you can also try using a baking spray that contains flour. Another trick I love is to trace the bottom shape of your pan onto parchment paper, cut it out, and place it in the bottom of the pan after greasing and flouring. It gives you that extra insurance policy for a perfect release every single time!

Serving and Storing Your Delicious Caramel Pound Cake with Glaze

Okay, so your amazing Caramel Pound Cake with Glaze is baked, cooled, and looking absolutely stunning! Now for the best part: enjoying it. It’s honestly delicious just as it is, but if you want to go the extra mile, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is just heavenly alongside that rich caramel flavor. It really takes it to the next level!

Serving Suggestions

For a simple yet elegant touch, serve slices of your Caramel Pound Cake with Glaze with a generous dollop of homemade whipped cream. If you’re feeling a bit more decadent, a scoop of good quality vanilla ice cream is absolutely divine, especially when the warm cake starts to melt it slightly. You could even add a sprinkle of toasted pecans for a little crunch!

Storing Leftovers

Now, if – and I mean *if* – you have any leftovers, storing this cake is super easy. Just pop it into an airtight container or wrap it well with plastic wrap. It stays perfectly delicious at room temperature for about 3 days. If it’s really warm where you are, or if you just want to be extra sure, you can pop it in the fridge, but let it come back to room temperature for a bit before serving again so that wonderful crumb is nice and soft.

Frequently Asked Questions About Caramel Pound Cake with Glaze

Got questions about whipping up this delicious Caramel Pound Cake with Glaze? I’ve got answers! Baking is all about learning, and there are always a few things that pop up.

Can I use a different type of pan for this Caramel Pound Cake with Glaze?

Absolutely! While the recipe is written for a 10-inch Bundt or tube pan, you can totally use other pans. If you’re using loaf pans, you’ll likely need to reduce the baking time a bit, maybe start checking around 45-50 minutes. For round cake pans, like two 9-inch ones, the baking time might be closer to 35-45 minutes. Just remember that deeper or smaller pans will change the baking time, so keep an eye on it!

How do I know if my Caramel Pound Cake is fully baked?

The best way is the classic skewer test. Stick a wooden skewer or a thin knife right into the center of the cake. If it comes out clean, or with just a few moist crumbs clinging to it, then it’s perfectly baked! If you see wet batter, it needs a little more time. You’ll also notice the edges of the cake start to pull away slightly from the pan when it’s ready.

How long does this Caramel Pound Cake with Glaze stay fresh?

This lovely cake stays wonderfully fresh at room temperature for about 3 days if you store it in an airtight container. If your kitchen is super warm, or you just want to be extra cautious, you can store it in the refrigerator, but honestly, it’s best enjoyed at room temperature so you can really appreciate that tender crumb and rich caramel flavor. Just let it sit out for a bit before serving if it’s been chilled!

Estimated Nutritional Information for Caramel Pound Cake with Glaze

Just a friendly heads-up! The nutritional values listed for this delicious Caramel Pound Cake with Glaze are just estimates. They can totally change depending on the specific brands of ingredients you use, how you measure them, and even slight variations in baking. So, think of these numbers as a general guide!

Caramel Pound Cake: 5 Golden Tips

Author: smaakvolle.nl
Total Time: 95 minutes
Yield: 12-16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic pound cake infused with rich caramel flavor, topped with a sweet caramel glaze.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons caramel extract
3 cups all-purpose flour
1/2 teaspoon salt
1 cup buttermilk
1/2 cup caramel sauce
For the Glaze:
1 cup confectioners’ sugar
2–3 tablespoons caramel sauce
1 tablespoon milk or cream

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and caramel extract.
In a separate bowl, whisk together the flour and salt.
In a small bowl, whisk together the buttermilk and 1/2 cup caramel sauce.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 2-3 tablespoons caramel sauce, and milk or cream until smooth. Add more liquid if needed to reach desired consistency.
Drizzle the glaze over the cooled cake.

Notes

Ensure your butter and eggs are at room temperature for best results.
Do not overmix the batter.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55g
Sodium: 150mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Caramel Pound Cake, Pound Cake Recipe, Caramel Glaze, Easy Cake, Dessert, Baking