Brown Sugar Pound Cake with Caramel Glaze

Brown Sugar Pound Cake with Caramel Glaze by Cakewalker

While clicking through some archived photographs, I came upon this one I shared with the Los Angeles Times quite a few years back. I first learned of the cake when the newspaper had pulled it from their recipe archives publishing it again as part of their ‘Weekend Project’ series in the Food section. The L.A. Times Test Kitchen hand selects recipes for when Saturdays and Sundays allow a little more time for cooking and baking.

From the title alone, the “…with Caramel Glaze” sealed the deal for me. I don’t think two weeks had passed before trying the recipe.

Caramel glaze pour by CakewalkerUsing a cake turntable, if available, makes pouring the glaze a…piece of cake!

I was struck by the simplicity of the cake, how easily it came together with basic ingredients from the pantry and the splendid flavor in the finished dessert. The crumb captivated me: it was smooth, moist and dense, harnessing all the qualities of a true pound cake. The glaze, which initially teeters between maple and caramel on the palate, draws a finish of sweet, light caramel. It quickly became a favorite in the house, and didn’t last long.

Brown Sugar Pound Cake by Cakewalker

And then it dawned on me. I haven’t shared the recipe with you! Do yourself a favor and make this gem sooner than later. For leisurely weekends, or weekday treats, this pound cake is likely to make regular appearances at your table. Did I mention it’s an ideal match for a cup of fresh-brewed coffee?

Cakewalker - Brown Sugar Pound Cake with Caramel GlazeA slight adaptation of the Los Angeles Times’ version for Nancie McDermott’s recipe from Southern Cakes.

Brown Sugar Pound Cake with Caramel Glaze

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 5 minutes

Yield: One 10-inch tube cake. Serves 12-16.

Serving Size: One slice

Brown Sugar Pound Cake with Caramel Glaze

This easy Brown Sugar Pound Cake recipe fancied up with its caramel glaze makes a knockout dessert garnering rave reviews!


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
  • 1 (16 ounce) package dark brown sugar
  • 1/2 cup white sugar
  • 5 eggs, room temperature
  • Caramel Glaze:
  • 1/2 cup (1 stick) butter
  • 1 cup light brown sugar, packed
  • 1/2 cup evaporated milk
  • 4 cups sifted powdered sugar
  • 1 teaspoon pure vanilla extract


  • Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan; set aside.
  • In a mixing bowl, combine the flour, baking powder and salt―whisk together; set aside. In a small bowl, combine the milk and the vanilla; set aside.
  • With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches; then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition. The mixture should appear light and creamy like a frosting in a perfect beige color.
  • Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same manner. Quickly scrape the batter into the prepared tube pan. Smooth the top, but don’t be too fussy about it; the batter self-levels as it heats up. Bake until the cake is nicely browned at the edges, springs back when lightly touched at the center, and a wooden skewer inserted into the center comes out clean―about 1 hour and 10 minutes. (See notes below)
  • Remove the pan from the oven and place on a wire rack to cool for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate; cool completely. When cool, glaze with caramel glaze.
  • For the glaze:
  • In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.
  • Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes.
  • Use the glaze at once by pouring it in a steady stream over the top of the cake allowing it to cascade over the sides. If the glaze hardens, stir in 1 to 2 spoonfuls of evaporated milk to soften it.


My total baking time for the desired color, spring and skewer test for doneness was 1 hour and 20 minutes, so it’s possible to have the recipe take longer to bake (my oven is perfectly calibrated, and I used standard baking mode). The cake may be baked in two 9x5 loaf pans; in this case start checking for doneness at about 55 minutes. The caramel glaze recipe seemingly makes much more (almost double) the amount needed for the cake; consider halving the recipe, or gently reheat leftover to loosen it, and spoon over ice cream. The cake freezes beautifully double-wrapped in plastic.

Slice of Brown Sugar Pound Cake by Cakewalker


  1. I have been seeing so many brown butter things and it is making my mouth water. Look at that pound cake! It looks so dense and moist and flavorful! I would gladly eat that at breakfast with my coffee or snack on it with my afternoon tea. Absolutely gorgeous!

  2. That Caramel Glaze sealed the deal for me too!!! Beautiful!!! and beautifully photographed! just pinned this one!! love it!

    • Brooks Walker says

      Thank you so much, Alice! Did you see the part about spooning warmed, leftover glaze on ice cream? 🙂

  3. This cake sounds similar to the Caramel Pound Cake I baked not too long ago. Great recipe and beautiful cake!!

    • Brooks Walker says

      Thank you, Jett. There’s a good chance it is the same. Versions based on Nancie McDermott’s recipe have been written about for more than a handful of years. It’s great to have you here!

  4. Love the idea of the caramel glaze! And its flavor must pair so wonderfully well with the brown sugar in the pound cake. Really lovely recipe — thanks.

  5. Pound cakes are one of my weaknesses, I love them for breakfast. With a cup of tea/coffee in the morning or in the afternoon, I would be so happy.

  6. No! I’m not going to bake this anytime soon. I’ve been eating too much cake. I must not make this for at least a month. Then look out!

  7. I’m a big fan of caramel or brown butter anything. This cake is a beauty. GREG

  8. I’m a huge fan of pound cake in the first place, but smothering it in caramel glaze pushes this one over the top! It’s beautiful, Brooks!

  9. JoyceB says

    Thank you for this recipe. I have always been in awe of anyone who can make caramel icing. This one seems doable. I will try it

    • Brooks Walker says

      You’re welcome, Joyce. Of all the caramel icings I’ve come across, this is one of the easiest. Best wishes in making this cake and happy baking!

  10. oo yes this is a beautiful fellow! i just want to eat all of that frosting now. right now!!

    • Brooks Walker says

      Anna, the cake in of itself is tasty, but when the glaze is poured over top it becomes more special. Thanks for stopping by!

  11. Wow! It looks amazing, caramel is one of my favourites for sure. I have a small tube pan, I wonder how many ounces or mL your tube pan is so I can figure out how to reduce the recipe appropriately.

    • Brooks Walker says

      I can’t be sure Eva, but I suspect the tube pan I used has an 8 or possibly 10 cup capacity. Perhaps you saw the recipe note to bake the batter in two loaf pans? This would be an option if you don’t want to guesstimate the adjustments. This I know, you’ll adore this cake!

  12. Susan Price says

    Made this and added crushed pecans to the cake. Delicious! Will make without for my kids (for me too just an excuse to make another within a week).

  13. Can I use a bundt pan?

    • Brooks Walker says

      You could certainly try, Kristi. I’ve not used a Bundt pan for this cake so I can’t account for the results. If you give it a go, try for a pan with at least a 10-cup measure and be mindful not to overfill the pan if the capacity is anything less. Best wishes, and thanks for stopping by!

  14. jaki-terry says

    A personal favorite! My friends love it!

  15. Doreen D Rogers says

    I made it, we loved it! Thank you for this recipe!

  16. Shelly says

    Hello, I really want to try this cake, but I live in COLORADO and would like to know if I need to change anything to accommodate for the altitude? Thanks!

    • Brooks Walker says

      Hi Shelly, thanks for reaching out! Yes, you’ll want to adjust the recipe depending upon your elevation. There are a few good sources for the information you’ll want to consider on the web; most are consistent in the adjustment amounts for leavening, sugar and liquid. Search high altitude cake baking. Best wishes, I think you’re going to love this pound cake! 🙂

  17. Billie Jean Miller says

    5 stars
    I made this cake years ago from Wed. L. A. Times newspaper, it was so goooood. Lost recipe, now we are together again. thank you! This cake is to die for! Billiejean


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