Salted Caramel Pound Cake Recipe

Some cakes manage to blur the line between homemade comfort and show-stopping decadence, and this Salted Caramel Pound Cake does it with irresistible flair. Imagine a slice: golden and tender, rippled with glossy caramel, and sparkled just so with flakes of sea salt. Each bite is buttery, sweet, and finished with that playful hint of salt that keeps you reaching for another forkful. Whether you’re gathering friends for coffee or celebrating a special occasion, this cake is your golden ticket to an instant crowd-pleaser.

this Recipe

Ingredients You’ll Need

There’s something so satisfying about a recipe that calls for familiar ingredients and transforms them into pure magic. Every element in this Salted Caramel Pound Cake brings something special to the table, whether it’s richness, structure, or those luxurious caramel ribbons.

• Unsalted butter (1 cup, softened): Gives the cake its melt-in-your-mouth crumb and classic pound cake richness.
• Granulated sugar (1 1/2 cups): Adds sweetness and ensures a tender crumb.
• Brown sugar (1/2 cup): Deepens the cake with hints of molasses and a touch of chewiness.
• Large eggs (5): Bind everything together and help create a fluffy yet rich texture.
• Vanilla extract (2 teaspoons): Elevates those sweet, caramel notes for extra warmth.
• Sour cream (1/2 cup): Keeps the cake moist and balances out the sweetness.
• All-purpose flour (2 1/2 cups): Builds structure without heaviness, perfect for a tight yet tender crumb.
• Baking powder (1/2 teaspoon): Provides just enough lift to keep the cake from feeling dense.
• Salt (1/2 teaspoon): Enhances all the flavors and keeps things from being overly sweet.
• Whole milk (1/2 cup): Adds moisture and helps the cake batter come together smoothly.
• Salted caramel sauce (1 cup, divided): Swirled within and drizzled over, it’s both the flavor and the star of the show.
• Flaky sea salt (for garnish, optional): Brings a sparkling, crave-worthy finish to every slice.

How to Make Salted Caramel Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. Generously grease a 10-cup bundt or loaf pan, making sure to get into every nook and cranny. This helps the cake release easily and keeps that gorgeous caramel swirl intact. A little patience here saves any heartbreak later!

Step 2: Cream Together the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This usually takes about 3 to 4 minutes and is the secret to a soft, tender crumb—the more air you whip in, the better the texture.

Step 3: Add Eggs, Vanilla, and Sour Cream

Crack in the eggs, one at a time, mixing well after each addition to ensure they’re fully combined. Stir in the vanilla extract and sour cream for that signature pound cake tang. The batter will look luxuriously silky at this point—exactly where you want it.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Add these dry ingredients to the wet mixture in three parts, alternating with the whole milk and starting and ending with flour. Mix gently, just until you don’t see any dry streaks. Overmixing will toughen the cake, so take it easy here.

Step 5: Swirl in the Salted Caramel

Pour half the batter into your prepared pan and smooth the top. Drizzle about 1/3 cup of that luscious salted caramel sauce over the batter and use a knife to gently swirl it through. Top with the remaining batter, smoothing the top again to seal in those pockets of caramel. You’re making that signature Salted Caramel Pound Cake magic happen!

Step 6: Bake to Perfection

Slide your pan into the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Cool the cake in its pan for 15 minutes before gently turning it out onto a wire rack to finish cooling completely. This step gives the crust time to set and keeps everything intact.

Step 7: Finish with Caramel and Salt

Warm the remaining caramel sauce and drizzle it generously over the fully cooled cake. If you want that bakery-style finish, sprinkle a little flaky sea salt on top—it’s the crowning touch, drawing out the caramel’s complexity and giving you those irresistible bites Salted Caramel Pound Cake is famous for.

How to Serve Salted Caramel Pound Cake

Garnishes

You can dress up your Salted Caramel Pound Cake with a simple extra drizzle of caramel sauce and a sparkling of flaky sea salt, but don’t stop there! Try a dusting of powdered sugar or a dollop of freshly whipped cream for a luxurious finish. Even a scattering of toasted nuts or thinly sliced apples can add a personal flair that fits any occasion.

Side Dishes

Pairing this cake with something bright really makes those caramel flavors shine. Scoops of vanilla ice cream or a tangy fruit compote are classic choices, but fresh berries or a spoonful of crème fraîche also add a wonderful contrast in flavor and texture. Even a little espresso on the side brings out the cake’s richness and deepens the experience.

Creative Ways to Present

Elevate your Salted Caramel Pound Cake by turning it into elegant trifle layers with vanilla pudding and fresh fruit, or cube it to create decadent dessert skewers at a party. If you love brunch spreads, try toasting thick slices and topping them with a swipe of mascarpone and extra caramel drizzle. This cake is so versatile, it can be both the grand finale of a holiday feast or a comforting treat with morning coffee.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Salted Caramel Pound Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. If you want it to last a bit longer, pop it in the fridge—just bring slices to room temperature or give them a quick zap in the microwave before serving to restore that fresh-baked softness.

Freezing

This cake freezes beautifully! Slice it, wrap the pieces individually in plastic or foil, then place them in a freezer-safe bag or container. Salted Caramel Pound Cake will stay fresh for up to 2 months. Thaw slices overnight in the fridge, or let them stand at room temperature before serving, for best flavor and texture.

Reheating

If you enjoy a warm slice, heat a piece in the microwave for about 10-15 seconds, or warm it in a 300°F oven for a few minutes. The caramel gets slightly gooey again, and the cake’s aroma fills your kitchen, tasting almost as good as freshly baked!

FAQs

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works perfectly for Salted Caramel Pound Cake, just choose one you love the taste of. If you’re feeling adventurous, a homemade caramel takes it to new heights, but no pressure—easy is delicious too.

What’s the best way to get the caramel swirl just right?

Pouring caramel over half the batter and swirling gently with a knife creates those gorgeous layers. Don’t over-swirl; a few gentle figure-eights will do the trick and ensure distinct, gooey caramel pockets throughout the cake.

Can I make this Salted Caramel Pound Cake in advance?

It tastes fantastic the next day! In fact, the flavors meld and the texture gets even more tender overnight. Just store tightly covered at room temperature or in the fridge and add the finishing caramel drizzle and sea salt before serving.

Is there a gluten-free option for this recipe?

Yes, you can easily swap in your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The crumb will be a touch different, but you’ll still get a moist, flavorful Salted Caramel Pound Cake everyone can enjoy.

Can I use a loaf pan instead of a bundt?

You sure can! The cake will still bake up beautifully in a large loaf pan, just ensure it holds at least 10 cups to prevent overflow. Keep an eye on baking time—loaf pans may take a bit longer or shorter depending on your oven.

Final Thoughts

This Salted Caramel Pound Cake is the kind of treat you’ll want to share with everyone you know, yet find yourself sneaking a second slice alone in the kitchen. It’s buttery, perfectly salted, and infuses any gathering with that homemade touch we all crave. Give this recipe a go—you’ll taste the love in every caramel-swirled bite!

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