There’s something truly magical about the combination of sweet caramel and sea salt that makes my taste buds dance with delight. When this flavor profile is incorporated into a buttery, dense pound cake, the result is nothing short of extraordinary. Today, I’m sharing my perfected recipe for Salted Caramel Pound Cake—a dessert that has consistently impressed family gatherings, dinner parties, and even the most discerning dessert connoisseurs.
The Beauty of Pound Cake with a Modern Twist
Traditional pound cake dates back to the 1700s when it was made with one pound each of flour, butter, eggs, and sugar—hence the name “pound” cake. While I appreciate tradition, I believe that sometimes a modern twist can elevate a classic to new heights. This salted caramel version maintains the moist, tender crumb of a traditional pound cake while introducing complex flavors that are decidedly contemporary.
The first time I made this cake, I was aiming to create something special for my mother’s birthday. She loves the combination of sweet and salty flavors, and this cake was an instant hit. The rich caramel infused throughout the batter, coupled with a generous drizzle of homemade salted caramel sauce on top, creates layers of flavor that develop with each bite.
Key Ingredients for Success
Before we dive into the recipe, let’s talk about what makes this pound cake truly exceptional:
High-quality butter: I cannot stress enough how important good butter is for a pound cake. I prefer European-style butter with a higher fat content for the richest flavor.
Brown sugar: Unlike traditional pound cakes that rely solely on granulated sugar, I incorporate brown sugar for its molasses content, which enhances the caramel notes.
Sea salt flakes: Not all salts are created equal! Flaky sea salt like Maldon provides the perfect textural contrast and bursts of saltiness that make this dessert memorable.
Heavy cream: For the caramel sauce, heavy cream creates a silky, pourable consistency that’s simply divine.
Now, let’s get baking!
Salted Caramel Pound Cake Recipe
Ingredients
For the Cake:
- 1½ cups (3 sticks/345g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 6 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup prepared caramel sauce (store-bought or homemade)
For the Homemade Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1-1½ teaspoons flaky sea salt (adjust to taste)
For the Salted Caramel Glaze:
- 1 cup homemade caramel sauce (from above)
- ¼ cup (60ml) heavy cream
- 1 cup (120g) powdered sugar, sifted
- Flaky sea salt for garnish
Instructions
Step 1: Prepare Your Baking Pan
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring every crevice is covered to prevent sticking.
Step 2: Make the Homemade Caramel Sauce
- In a medium heavy-bottomed saucepan, combine the sugar and water
- Heat over medium heat without stirring until the sugar dissolves
- Once dissolved, increase the heat to medium-high and cook until the mixture turns amber (about 8-10 minutes)
- Remove from heat immediately and carefully whisk in the warmed heavy cream (mixture will bubble vigorously)
- Whisk in butter, vanilla, and sea salt until smooth
- Set aside to cool slightly while preparing the cake batter
- Reserve 1 cup for the glaze
Step 3: Prepare the Cake Batter
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy (about 5-7 minutes)
- Add eggs one at a time, beating well after each addition
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients
- Beat in vanilla extract
- Gently fold in ⅓ cup of the prepared caramel sauce, creating slight swirls without fully incorporating
Step 4: Bake the Cake
- Pour the batter into the prepared pan, smoothing the top with a spatula
- Tap the pan gently on the counter to remove any air bubbles
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean
- Allow the cake to cool in the pan for 15 minutes
- Invert onto a wire rack and let cool completely
Step 5: Prepare the Salted Caramel Glaze
- In a medium bowl, whisk together the reserved caramel sauce and heavy cream until smooth
- Gradually add the powdered sugar, whisking continuously until the glaze reaches a pourable consistency
- If the glaze is too thick, add a splash more heavy cream; if too thin, add more powdered sugar
Step 6: Finish and Serve
- Place the cooled cake on a serving plate
- Pour the glaze evenly over the cake, allowing it to drip down the sides
- Immediately sprinkle with flaky sea salt before the glaze sets
- Allow the glaze to set for about 20 minutes before serving
Texture and Flavor Profile
The hallmark of a perfect pound cake is its texture—dense yet tender, with a tight crumb that slices beautifully. This salted caramel version achieves that perfect texture while incorporating a complex flavor profile:
- The cake itself: Buttery and rich with subtle caramel notes throughout
- The caramel swirl: Creates pockets of intense sweetness that melt in your mouth
- The glaze: Provides a smooth, creamy finish with pronounced caramel flavor
- The sea salt: Delivers bursts of saltiness that cut through the sweetness and enhance the caramel notes
Troubleshooting Common Issues
Even experienced bakers encounter challenges. Here are solutions to common pound cake problems:
| Issue | Cause | Solution |
|---|---|---|
| Cake sinks in the middle | Opening the oven door too early | Wait until at least 60 minutes before checking doneness |
| Dry cake | Overbaking or incorrect measuring | Use a timer and check with a toothpick; measure ingredients by weight if possible |
| Dense, gummy bottom | Undermixing or excess moisture | Ensure thorough mixing and proper ingredient temperatures |
| Cracked top | Oven too hot | Reduce temperature by 25°F and bake longer |
| Cake sticks to pan | Inadequate greasing | Use a combination of butter and flour or baking spray with flour |
| Caramel sauce crystallizes | Sugar crystals on sides of pan | Brush sides of pan with water before heating; avoid stirring |
Storage and Make-Ahead Tips
This cake actually improves with time as the flavors meld together. Here’s how to store it properly:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 2-3 days | Cover tightly with plastic wrap or store in an airtight container |
| Refrigerator | Up to 1 week | Wrap in plastic wrap, then foil; bring to room temperature before serving |
| Freezer | Up to 3 months | Wrap unglazed cake in plastic wrap, then foil; thaw overnight in refrigerator before glazing |
| Caramel sauce | Up to 2 weeks | Store in airtight container in refrigerator; warm before using |
Variations to Try
While the classic salted caramel version is divine, here are some variations I’ve experimented with that you might enjoy:
Apple Salted Caramel Pound Cake
Fold in 1 cup of finely diced apples tossed in cinnamon and a tablespoon of flour to prevent sinking.
Chocolate Salted Caramel Pound Cake
Replace ½ cup of flour with unsweetened cocoa powder for a chocolate version that pairs beautifully with the salted caramel.
Bourbon Salted Caramel Pound Cake
Add 2 tablespoons of good-quality bourbon to both the cake batter and the caramel sauce for a sophisticated adult dessert.
Banana Salted Caramel Pound Cake
Fold in 1 cup of mashed ripe banana for a tropical twist that complements the caramel wonderfully.
Serving Suggestions
A slice of this pound cake is delicious on its own, but here are some ways to take it to the next level:
- Serve warm with a scoop of vanilla bean ice cream and extra caramel sauce
- Pair with fresh berries for a refreshing contrast to the rich cake
- Accompany with a hot cup of French press coffee or espresso
- Serve alongside a spiced chai tea for complementary warm flavors
- Top with freshly whipped cream and a sprinkle of cinnamon
- Drizzle with dark chocolate sauce for a chocolate-caramel combination
Nutritional Information
For those who are mindful of their dietary intake, here’s an approximate nutritional breakdown per serving (assuming 16 slices per cake):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Total Fat | 27g |
| Saturated Fat | 16g |
| Cholesterol | 125mg |
| Sodium | 210mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 0.5g |
| Sugars | 42g |
| Protein | 5g |
Equipment Recommendations
Having the right tools makes baking this spectacular cake much easier:
| Equipment | Recommendation | Why It Matters |
|---|---|---|
| Bundt Pan | Heavy-gauge, non-stick with intricate design | Ensures even baking and beautiful presentation |
| Stand Mixer | With paddle attachment | Properly creams butter and sugar for optimal texture |
| Candy Thermometer | Digital with clip | Helps achieve perfect caramel (optional but helpful) |
| Mixing Bowls | Nested set of heat-resistant glass | Versatile for all mixing needs |
| Silicone Spatula | Heat-resistant | Perfect for folding and scraping caramel sauce |
| Cooling Rack | Large, sturdy wire rack | Allows air circulation for proper cooling |
| Sifter | Fine mesh | Ensures lump-free powdered sugar for glaze |
My Personal Tips for Perfect Results
After making this cake dozens of times, I’ve gathered some insights that can help you achieve the best results:
- Room temperature ingredients are non-negotiable: Cold eggs or butter can cause the batter to curdle or result in a dense cake.
- Don’t rush the creaming process: Those 5-7 minutes of creaming butter and sugar incorporate air that gives the cake its lift.
- Alternate dry and wet ingredients: This prevents overworking the flour and developing too much gluten.
- The caramel sauce requires attention: Stay focused during this step—caramel can go from perfect to burnt in seconds.
- Use a light touch when folding: The caramel swirl should be visible as streaks, not fully incorporated.
- Check for doneness carefully: A toothpick inserted near the center should come out clean or with a few moist crumbs.
- Let the cake cool properly: Rushing this step can cause the cake to break or the glaze to melt completely.
Frequently Asked Questions
Q: Can I make this cake without a bundt pan?
A: Absolutely! You can use two 9×5-inch loaf pans, adjusting the baking time to about 60 minutes. Check for doneness with a toothpick.
Q: Is it possible to make this cake gluten-free?
A: Yes, you can substitute a 1:1 gluten-free flour blend. I recommend adding ½ teaspoon of xanthan gum if your blend doesn’t already include it to help with structure.
Q: Can I use salted butter instead of unsalted?
A: While you can, I recommend unsalted butter so you can control the exact amount of salt. If using salted butter, omit the additional salt in the cake batter.
Q: My caramel sauce crystallized. What went wrong?
A: Crystallization usually happens when sugar crystals form on the sides of the pan and fall back into the mixture. To prevent this, brush the sides of the pan with water using a pastry brush, and avoid stirring once the sugar starts to caramelize.
Q: Can I make the caramel sauce ahead of time?
A: Definitely! The sauce can be made up to two weeks in advance and stored in an airtight container in the refrigerator. Just warm it gently before using.
Q: How do I know when the caramel is the right color?
A: The perfect caramel should be a deep amber color, similar to a copper penny. Too light and it will lack flavor; too dark and it will taste burnt.
Q: My pound cake cracked on top. Is this normal?
A: Yes, a crack along the top is actually characteristic of pound cakes! It happens as the exterior sets before the interior is fully baked, and the interior continues to expand.
Q: Can I reduce the sugar in this recipe?
A: I wouldn’t recommend reducing the sugar by more than 20%, as sugar contributes not only to sweetness but also to moisture and structure in the cake.
A Cake Worth Celebrating
This Salted Caramel Pound Cake isn’t just a dessert—it’s an experience. The interplay of sweet and salty, the luxurious mouthfeel of the tender crumb, and the glossy caramel glaze make it worthy of special occasions. Yet, it’s straightforward enough to make when you simply want to elevate an ordinary day to something extraordinary.
I find there’s something deeply satisfying about placing this gorgeous cake at the center of the table and watching people’s eyes widen with anticipation. The compliments will flow as freely as the caramel sauce, and you’ll likely be asked for the recipe before the evening ends.
Whether you’re an experienced baker or relatively new to the world of pound cakes, this recipe provides the perfect balance of detailed instruction and creative freedom. The techniques you’ll master—from making caramel to achieving the perfect pound cake texture—will serve you well in countless other baking endeavors.
So preheat that oven, gather your ingredients, and prepare to create a dessert that will become a treasured recipe in your collection. Your taste buds—and anyone lucky enough to share this cake with you—will be eternally grateful.
