Caramel Pound Cake Recipe: Easy & Delicious

Decadent Caramel Pound Cake: A Heavenly Dessert!

Indulge in the rich and velvety smoothness of this homemade Caramel Pound Cake. It’s a perfect blend of buttery cake and sweet, golden caramel icing, creating a dessert that’s as delightful to eat as it is to present. Ideal for special occasions or just a weekend treat, this recipe will guide you through making a cake that’s sure to impress.

Ingredients for Caramel Pound Cake Recipe

For the Cake:

• 1 cup unsalted butter, room temperature (2 sticks)
• 1/3 cup vegetable oil
• 2 1/2 cups granulated sugar
• 3 cups sifted cake flour
• 6 large eggs, room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract

For the Caramel Icing:

• 1 1/2 sticks butter
• 2 cans evaporated milk
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

For the Cake:

1. Preheat your oven to 325 degrees.
2. In a large mixing bowl, cream butter, oil, and sugar on high until light and fluffy, which takes about 5-6 minutes.
3. Change mixer speed to medium and add eggs one at a time, ensuring each is well incorporated. Then, mix in the vanilla extract.
4. Sift together cake flour, baking powder, and salt in a separate bowl.
5. On a slow mixer speed, alternately add in the flour mixture and sour cream, ending with the flour mixture. Mix until just combined to avoid overmixing.
6. Prepare your Bundt cake pan by spraying with baking spray or greasing and flouring it.
7. Pour the batter into the pan, spreading evenly.
8. Bake in the preheated oven for about 1 hour and 30 minutes. Check doneness with a toothpick after 1 hour – it should come out clean.
9. After baking, cool the cake in pans on cooling racks for 10 minutes, then remove from pans and let it cool completely before icing.

For the Caramel Icing:

1. Combine butter, evaporated milk, and sugar in a saucepan over medium heat until melted together.
2. Keep the mixture over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours. Watch closely to prevent burning. Cook until the caramel has thickened and turned a lovely golden brown.
3. To test thickness, the caramel should coat the back of a spoon well.
4. Once done, remove from heat and stir in the vanilla extract.
5. Allow the caramel to cool for 15-20 minutes before icing the cake. It should thicken slightly.

Serving and Enjoyment

Once your cake is completely cooled and the caramel icing has thickened to the right consistency, it’s time to ice the cake. The rich caramel icing pairs beautifully with the buttery cake, creating a symphony of flavors.

This Caramel Pound Cake is a crowd-pleaser, perfect for any gathering or simply as a treat for your family. Enjoy it with a cup of tea or coffee, and let every bite take you to a world of creamy, caramel bliss!