Caramel Pound Cake
Caramel Pound Cake is a delightful dessert that combines the rich flavors of buttery cake with a luscious caramel glaze. Perfect for any occasion, this cake is sure to impress family and friends with its sweet and indulgent taste. Whether you serve it at a birthday party or enjoy a slice with your afternoon coffee, this cake will quickly become a favorite!
Why make this recipe?
This Caramel Pound Cake is not only delicious but also versatile! The moist, dense cake is complemented by a decadent caramel glaze that adds sweetness and flavor. It’s a wonderful dessert to make for gatherings, celebrations, or simply to enjoy at home. Plus, the ingredients are simple and easy to find, making it accessible for bakers of all skill levels.
How to prepare Caramel Pound Cake
Follow these easy steps to whip up this tasty Caramel Pound Cake in no time!
Ingredients:
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🥯 1/2 cup shortening
- 🍬 3 cups granulated sugar
- 🥚 5 large eggs, room temperature
- 🌾 3 cups all-purpose flour
- 🧂 1/2 teaspoon baking powder
- 🧂 1/2 teaspoon salt
- 🥛 1 cup whole milk (or evaporated milk for richer flavor)
- 🌼 2 teaspoons vanilla extract
For the Caramel Glaze:
- 🧈 1 cup unsalted butter
- 🍂 2 cups packed light brown sugar
- 🥛 2/3 cup evaporated milk (or heavy cream)
- 🍚 4 cups powdered sugar, sifted
- 🌼 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract and pour the batter into the prepared pan.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the caramel glaze. In a saucepan, melt the butter over medium heat.
- Add the brown sugar and evaporated milk, stirring until it comes to a gentle boil. Keep stirring for about 3-5 minutes until it thickens slightly.
- Remove from heat and mix in the powdered sugar and vanilla extract until smooth.
- Drizzle the caramel glaze over the cooled pound cake. Allow it to set before slicing.
How to serve Caramel Pound Cake
Serve your Caramel Pound Cake warm or at room temperature. It’s delightful on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Feel free to garnish with nuts or a sprinkle of sea salt for an extra touch!
How to store Caramel Pound Cake
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap and aluminum foil before freezing.
Tips for preparing Caramel Pound Cake
- Ensure your butter and eggs are at room temperature for the best texture.
- Don’t overmix the batter; mix just until combined for a tender cake.
- Experiment with the caramel glaze by adding a pinch of sea salt or a splash of bourbon for an extra kick.
Variations
- Nutty Caramel Pound Cake: Add 1 cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Chocolate Caramel Pound Cake: Fold in 1 cup of chocolate chips into the batter before baking for a chocolatey twist!
FAQs
1. Can I use a different type of milk?
Yes! You can substitute whole milk with evaporated milk or heavy cream for a richer flavor.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
3. Can I make this cake ahead of time?
Absolutely! This cake stays moist for several days and can be made in advance. Just store it properly.
Enjoy baking your Caramel Pound Cake, and relish in the sweetness it brings to your table! 🍰✨