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Caramel Pound Cake

A moist and rich caramel pound cake that's perfect for any occasion. Simple to make and deliciously satisfying, it brings sweetness to busy days.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk Feel free to make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
  • 1 cup caramel sauce Store-bought or homemade.
  • to taste sea salt Optional for sprinkling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
Mixing
  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
Baking
  1. Pour the batter into the prepared bundt pan and tap gently on the counter to release air bubbles. Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.
  2. Once cool, drizzle generously with caramel sauce and optionally sprinkle with sea salt before serving.

Notes

Check for doneness towards the end of the baking time. If it looks too dark, cover it with aluminum foil. The cake can be frozen for up to three months if wrapped well.