Butter Pound Cake With Easy Caramel Frosting

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A simple, delicious, buttery flavored butter pound cake from scratch that’s topped with a thick, homemade caramel frosting.

This yummy Caramel Pound Cake comes from the cookbook, Best of the Best from Alabama. (Please no Alabama jokes in the comment section.  I’m from this great state and have heard them all. LOL)

Butter Pound Cake From Scratch With Caramel Frosting

Delish, Classic Pound Cake

Let me start off by saying, this caramel pound cake is not a sexy looking cake. But, as I’ve said with other non sexy bakes, “it’s the tastes that counts” and the taste of this cake is magnificent.  I like to call these delicious, special looking bakes my John 7:24 treats – Don’t judge by appearance…. 

Old Fashioned Caramel Cake

This is really a good old fashion caramel cake. However, we’re using a rich, dense butter pound cake instead of 2 or 3 yellow cake layers. This tastes every bit as yummy.

The caramel frosting on this cake is the same as or similar to the caramel frosting on the layer cake. This icing has a good, sweet brown sugar, caramel flavor. Friends, this icing is thick, and rich and just pure sin. It’s the perfect way to top this cake.

I took this cake to church and my friends on my Parking Team at church loved it. They informed me that the cake was super delicious and they proved it by eating it up.

Even though this isn’t a bakery perfect looking cake, it’s so decadent, rich and delicious no one will care. Give this delicious, not so sexy, cake a bake soon, your tastes buds will be glad you did (maybe not your jeans though).

Easy Butter Pound Cake Topped With Caramel Frosting

Key Ingredients In Caramel Frosted Cake

  • Butter – If possible use real butter. It provides a richer flavor and a more dense texture than margarine.
  • Brown Sugar – Results in a softer and moister cake. Try using dark brown sugar for an extra moist cake.
  • Granulated Sugar
  • Eggs
  • All Purpose Flour
  • Milk
  • Butter Flavoring – Enhances the butter flavor

Caramel Frosting

  • Granulated sugar
  • Dark brown sugar – provides a robust taste
  • Butter – As stated above, use real butter
  • Evaporated milk
Butter Pound Cake With Thick Caramel Frosting

Tools For Easy Butter Pound Cake And Frosting

  • Stand or Hand Mixer
  • Bundt Pan
  • Long Spatula
  • Dry Ingredient Measuring Cups
  • Measuring spoons
  • Wet Ingredient Measuring Cup
  • Sifter
Pound Cake With Brown Sugar And Caramel Frosting

Can you overmix a pound cake?

It depends. According to this article from Southern Living, it depends on what stage of the cake baking process you’re in. Let’s divide this into 3 parts.

1. Beating the butter to fast

Maybe you can overmix on this part, but the main mistake here is not beating the butter long enough. Beat softened butter until creamy. This can take between 1 and 7 minutes, depending on your mixer. Gradually add your sugar and continue to beat until light and fluffy. This whips air into your cake batter, so it will rise during baking.

2. Overbeating the eggs

You can overbeat your eggs. Add eggs one at a time beating just until the yolk disappears. Overbeating your eggs can cause the cake to overflow the sides of the pan while it bakes or create a fragile crust that crumbles and separates from the cake as it cools.

3. Overmixing the batter

Add the dry ingredients alternately with the liquid, always ending with the dry ingredients. This helps ensure the dry and wet ingredients are distributed evenly throughout the batter. After each addition mix just until blended. Overmixing the batter can cause a tough, rubbery pound cake.

Final Thoughts On Caramel Pound Cake Recipe

If you appreciate luscious, rich desserts this cakes for you. A classic butter filled and flavored pound cake topped with a thick caramel frosting you just can’t go wrong here. This classic southern cake will be a hit wherever it’s served.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Classic Southern Pound Cake Recipes

Butter Pound Cake With Easy Caramel Frosting
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A scrumptious moist and dense caramel pound cake with a lovely thick caramel glaze. A homemade recipe that's easy and simple to make.
Course Dessert
Cuisine American
Keyword Easy, southern, moist, old fashion, vanilla, glaze, brown sugar, bundt, classic, coffee, caramel, homemade, simple
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 12 minutes
Total Time 1 hour 37 minutes
Servings 18 Slices
Calories 380kcal
Cost $7


  • Stand or Hand Mixer
  • Bundt or Tube Pan


Ingredients for Caramel Pound Cake

  • cups Butter
  • 2 cups Dark brown Sugar
  • 1 cup Granulated Sugar
  • 6 Eggs
  • 3 cups Flour
  • ½ tsp Baking Powder
  • 1 cup Milk
  • 1 tsp Vanilla Flavoring
  • 1 – 1¼ tsp Butter Flavoring
  • 1 cup Chopped nuts (optional)

Ingredients for Caramel Frosting (Optional)

  • cups Granulated sugar
  • cups Dark brown sugar
  • ¾ cup Butter
  • ¾ cup Evaporated milk
  • tsp Vanilla


Instructions for Caramel Pound Cake

  • Cream butter and sugars.
  • Add eggs one at a time, beating well after each
  • Sift flour and baking powder together
  • Add the flour and baking powder alternately with the milk
  • Add flavorings and nuts
  • Spoon into greased medium to large tube or bundt pan.
  • Bake at 325° for 1 hour and 15 – 30 minutes
  • Let cool 10 – 15 minutes

Instructions for Caramel Frosting

  • Heat sugars, butter and evaporated milk until sugar dissolves
  • Bring to a rolling boil
  • Cook for 3 minutes. I stirred pretty consistently here.
  • Set off heat and add vanilla.
  • Beat to spreading consistency. Mine took about 5 minutes of beating and letting it cool a little.
  • If it's to thick, add a little milk.
  • Spread over cake. I poured mine over cake and treated it more as a glaze.


Calories listed for this cake are without the frosting.
Pound cakes freeze extremely well.  Wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy duty freezer bag.  Keeps best 4 to 6 months, but can stay in longer.  I personally think they taste better after they’ve served some freezer time.  


Calories: 380kcal


  1. This cake looks so delicious! I’ve pinned it to my dessert recipes to make later. My husband came up behind me while looking at your post and asked if I would make it for him. Thanks for sharing!

    1. Amy, what a sweet comment. You’ll love this cake. Again, not the prettiest, but very tasty. Please let me know how y’all like it.

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