Prepare to fall in love with this incredibly rich and tender Salted Caramel Pound Cake! This recipe takes a classic, comforting pound cake and elevates it with a generous drizzle of homemade, buttery, and perfectly balanced salted caramel sauce. It's an absolute showstopper that's surprisingly easy to make.
Whether you're looking for a dessert to impress guests, a special treat for your family, or just a truly satisfying bake, this Salted Caramel Pound Cake delivers every single time. The golden-brown crust, the moist, dense interior, and that addictive sweet-and-salty glaze create a symphony of flavors and textures that you won't soon forget.
Why You'll Love This Salted Caramel Pound Cake
This isn't just any pound cake; it's a celebration of flavor and texture. Here’s why it’s destined to become a staple in your recipe collection:
- Decadently Moist: The traditional pound cake structure ensures a rich, buttery, and incredibly moist crumb that practically melts in your mouth.
- Perfectly Balanced: The sweetness of the cake is beautifully complemented by the rich, slightly bitter notes of the caramel and a touch of sea salt, creating an irresistible flavor profile.
- Crowd-Pleaser: This elegant cake is perfect for holidays, dinner parties, potlucks, or simply a weekend treat. It looks impressive but is straightforward to prepare.
- Homemade Caramel Goodness: Making your own salted caramel is easier than you think and tastes infinitely better than store-bought.
Key Ingredients You'll Need
Most ingredients for this pound cake are pantry staples. Quality matters, especially for the butter and vanilla!
- Unsalted Butter: Essential for the rich flavor and tender texture of the pound cake and the base of the caramel. Make sure it's at room temperature for the cake batter.
- Granulated Sugar: Provides sweetness and helps create that classic pound cake crust.
- Large Eggs: Also at room temperature, these add structure, richness, and moisture.
- All-Purpose Flour: The backbone of the cake. Measure it correctly by spooning into a measuring cup and leveling off.
- Heavy Cream: Crucial for the creamy consistency of the salted caramel sauce.
- Vanilla Extract: Use good quality vanilla for both the cake and the caramel for the best flavor.
- Sea Salt: A pinch for the cake, and a more generous amount for the 'salted' caramel. Flaky sea salt works wonderfully as a garnish too!
Tips for the Perfect Pound Cake
Achieving that perfect pound cake texture is all about technique. Here are a few pointers:
- Room Temperature Ingredients: This is paramount! Room temperature butter, eggs, and dairy emulsify much better, leading to a smoother, more uniform batter and a lighter, more tender crumb.
- Don't Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which can result in a tough, dry cake.
- Grease and Flour Your Pan Properly: This ensures your beautiful cake releases easily. You can also use a baking spray with flour.
- Bake Low and Slow: Pound cakes are dense and need time to bake through without overbrowning. A lower oven temperature for a longer period is key.
- Cool Completely: Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack. Let it cool completely before glazing to prevent the caramel from melting and sliding off.
Make Your Own Salted Caramel Sauce
Making salted caramel from scratch might seem intimidating, but it's actually quite simple and incredibly rewarding. The key is patience and not stirring the sugar too early. You'll need a good heavy-bottomed saucepan for this. For precise cuts and measurements throughout your baking adventures, a quality chef's knife can be a baker's best friend, whether it's for butter, chocolate, or other ingredients.
Serving Suggestions
This Salted Caramel Pound Cake is divine on its own, but here are a few ideas to elevate your dessert experience:
- A La Mode: Serve a warm slice with a scoop of vanilla bean ice cream. The contrast of warm cake and cold ice cream is heavenly.
- Fresh Berries: A side of fresh raspberries or sliced strawberries adds a lovely tart counterpoint.
- Coffee or Tea: The rich flavors pair perfectly with a hot cup of coffee, espresso, or your favorite tea.
- Whipped Cream: A dollop of lightly sweetened whipped cream can add an extra layer of creaminess.
We hope you enjoy baking and sharing this delightful Salted Caramel Pound Cake! It's a recipe that truly embodies comfort and indulgence.
FAQs
What makes a pound cake different from other cakes?
Traditional pound cake gets its name from its original recipe, which called for a pound each of flour, butter, eggs, and sugar. This balance results in a dense, rich, and moist crumb that's distinct from lighter, airier cakes.
Can I make the salted caramel sauce ahead of time?
Yes, absolutely! The salted caramel sauce can be made up to a week in advance. Store it in an airtight container in the refrigerator. Gently reheat it over low heat or in the microwave for a few seconds until it's pourable before glazing the cake.
What's the best way to store leftover Salted Caramel Pound Cake?
To keep your pound cake fresh, store it at room temperature in an airtight container for up to 3-4 days. For longer storage, you can wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator or at room temperature.
My pound cake is dense and dry. What went wrong?
A common cause for a dense or dry pound cake is overmixing the batter, which develops the gluten too much. Overbaking can also lead to dryness. Ensure your ingredients are at room temperature and mix until just combined, stopping as soon as the flour streaks disappear.
Salted Caramel Pound Cake
- Total Time: 1 hour 40 minutes
- Yield: 12-16 servings 1x
- Diet: Standard
Description
A rich and moist pound cake topped with a luscious homemade salted caramel glaze, perfect for any occasion.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature
For the Salted Caramel Glaze:
1 cup granulated sugar
1/4 cup water
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup heavy cream, warmed
1 teaspoon vanilla extract
1/2-1 teaspoon flaky sea salt (or to taste)
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9x13 inch baking pan. Tap out any excess flour.
Step 2: In a large bowl, cream together the softened butter and 2 cups granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in 1 teaspoon vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined and no streaks of flour remain. Do not overmix.
Step 6: Pour the batter evenly into the prepared pan. Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean. If using a 9x13 pan, baking time may be slightly shorter (50-60 minutes).
Step 7: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 8: While the cake cools, prepare the salted caramel glaze. In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns a deep amber color, gently swirling the pan occasionally (about 8-12 minutes).
Step 9: Remove the pan from the heat and carefully add the cubed butter, stirring until melted. The mixture will bubble vigorously. Slowly and carefully pour in the warm heavy cream, whisking continuously until smooth. Stir in 1 teaspoon vanilla extract and 1/2 to 1 teaspoon sea salt.
Step 10: Allow the caramel to cool slightly and thicken for about 10-15 minutes. It should be warm but pourable.
Step 11: Once the cake is completely cool, drizzle the salted caramel glaze generously over the top, letting it drip down the sides. Slice and serve immediately or store for later.
Notes
Ensure all cold ingredients (butter, eggs, milk) are at room temperature before you begin. This helps them emulsify properly, creating a smooth batter and a tender crumb. For best results, use a kitchen scale to measure flour for accuracy. You can adjust the amount of sea salt in the caramel to your preference.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
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