Salted Caramel Pound Cake: The Ultimate Sweet and Salty Indulgence

There’s something magical about the combination of sweet and salty flavors that makes our taste buds sing. As someone who has spent years perfecting cake recipes, I can confidently say that this Salted Caramel Pound Cake is one of my crowning achievements. The dense, buttery texture of traditional pound cake elevated with ribbons of salted caramel creates an experience that’s nothing short of extraordinary.

My journey with this recipe began when I was looking for a way to transform the classic pound cake into something more sophisticated. The inspiration struck when I was enjoying a salted caramel latte one chilly autumn afternoon. Why not bring those complex flavors into my baking? After numerous test batches (and very happy neighbors who served as my taste-testers), I finally nailed the perfect balance of sweet cake, rich caramel, and that hint of salt that makes everything pop.

In this article, I’ll walk you through every step of creating this showstopping dessert. From making your own salted caramel sauce (trust me, it’s easier than you think!) to achieving that perfect pound cake texture, you’ll have all the knowledge you need to impress family and friends with this decadent treat.

What Makes a Perfect Pound Cake?

Before we dive into the recipe, let’s talk about what makes a pound cake special. Traditional pound cake gets its name from the original recipe that called for a pound each of four ingredients: flour, butter, sugar, and eggs. While modern recipes have evolved, the quintessential characteristics remain:

• Density: Unlike fluffy layer cakes, pound cake has a tight, dense crumb
• Moisture: A good pound cake should be moist without being soggy
• Rich flavor: The high butter content gives pound cake its signature richness
• Sturdy texture: Firm enough to hold up to slicing, yet tender when you bite into it
• Golden crust: A slightly crisp, golden exterior that contrasts with the soft interior

My salted caramel version maintains all these beloved characteristics while adding new dimensions of flavor. The caramel adds moisture and creates beautiful flavor pockets throughout the cake, while the salt cuts through the sweetness for a perfectly balanced dessert.

Essential Ingredients

The quality of your ingredients directly impacts the final result. Here’s what you’ll need for this recipe:

For the Pound Cake:

• 2 cups (456g) unsalted butter, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) full-fat sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional but recommended)

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, room temperature, cut into pieces
• 1/2 cup (120ml) heavy cream, room temperature
• 1 1/2 teaspoons flaky sea salt (like Maldon)

For the Caramel Glaze:

• 1/2 cup (120ml) reserved salted caramel sauce
• 1/4 cup (60ml) heavy cream
• 1 cup (120g) powdered sugar, sifted
• Additional flaky sea salt for garnish

Kitchen Equipment You’ll Need

Having the right tools makes baking so much easier. Here’s what you’ll need to have ready:

• 12-cup bundt pan or tube pan
• Stand mixer or hand mixer
• Mixing bowls of various sizes
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Kitchen scale (for precise measurements)
• Heavy-bottomed saucepan (for caramel)
• Candy thermometer (optional but helpful for caramel)
• Cooling rack
• Parchment paper
• Sifter or fine mesh strainer

Making the Salted Caramel Sauce

Let’s start with the caramel sauce, as it needs time to cool before being incorporated into the cake batter.

1. Place the sugar in a medium heavy-bottomed saucepan over medium heat.
2. Watch carefully as the sugar begins to melt. Resist the urge to stir—instead, gently swirl the pan occasionally to promote even melting.
3. Once the sugar has completely melted and turned a deep amber color (around 350°F if using a candy thermometer), carefully add the butter pieces. The mixture will bubble vigorously, so be cautious.
4. Whisk until the butter is fully incorporated, then remove from heat.
5. Slowly pour in the heavy cream while whisking constantly. Again, the mixture will bubble dramatically.
6. Stir in the sea salt and continue whisking until smooth.
7. Transfer to a heat-safe container and allow to cool completely. The sauce will thicken as it cools.

Common Caramel Pitfalls and How to Avoid Them

Making caramel can be intimidating, but these tips will help ensure success:

Crystallization: If sugar crystals form on the sides of your pan, they can cause the entire mixture to crystallize. To prevent this:

• Make sure your saucepan is absolutely clean
• Avoid stirring the sugar as it melts
• You can brush the sides of the pan with a wet pastry brush to dissolve any crystals that form

Burning: Caramel goes from perfect to burned in seconds. To avoid this:

• Stay attentive throughout the process
• Have all ingredients measured and ready before starting
• Remove from heat immediately when it reaches the right color

Temperature shock: Adding cold ingredients to hot caramel can cause it to seize. Always use room temperature butter and cream.

Preparing the Cake Batter

Now that your caramel is cooling, let’s make the pound cake batter:

1. Preheat your oven to 325°F (165°C). Thoroughly grease and flour your bundt pan, ensuring every crevice is covered to prevent sticking.
2. In your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and lighter in color (about 2 minutes).
3. Gradually add the sugar, about 1/4 cup at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy, about 5-7 minutes total. This extended creaming is crucial for a proper pound cake texture.
4. Add eggs one at a time, beating for a full minute after each addition. Scrape down the sides of the bowl as needed.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
6. In another small bowl, combine the sour cream and extracts.
7. With the mixer on low speed, add the dry ingredients and sour cream mixture alternately, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix just until each addition is incorporated—overmixing will develop too much gluten and toughen the cake.
8. Once your batter is ready, the magic happens! Pour 1/3 of the batter into the prepared pan. Drizzle 1/4 cup of the cooled salted caramel sauce over the batter. Use a knife to gently swirl, but don’t overmix.
9. Add another 1/3 of the batter, followed by another 1/4 cup of caramel sauce and swirl again.
10. Top with the remaining batter. Reserve the remaining caramel sauce for the glaze and serving.

Baking to Perfection

Place the pan in the center of your preheated oven and bake for 75-85 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (no wet batter).

The long, slow bake at a moderate temperature is what gives pound cake its characteristic texture. Resist the temptation to open the oven door during the first 60 minutes of baking, as this can cause the cake to fall.

When the cake is done, allow it to cool in the pan on a wire rack for 15 minutes before carefully inverting onto the rack to cool completely.

Troubleshooting Pound Cake Problems

Creating the Caramel Glaze

Once your cake has completely cooled (this is important—glazing a warm cake will result in a messy, thin glaze), prepare the caramel glaze:

1. In a medium bowl, whisk together 1/2 cup of your reserved salted caramel sauce and 1/4 cup heavy cream until smooth.
2. Gradually add the sifted powdered sugar, whisking continuously until you achieve a pourable consistency.
3. The glaze should be thick enough to coat the back of a spoon but thin enough to drip slowly down the sides of the cake.
4. Place the cooled cake on a wire rack over a piece of parchment paper (to catch drips).
5. Pour the glaze over the cake, letting it naturally flow down the sides.
6. While the glaze is still wet, sprinkle with additional flaky sea salt.
7. Allow the glaze to set for at least 30 minutes before serving.

Serving Suggestions

This Salted Caramel Pound Cake is a showstopper on its own, but there are several ways to elevate it even further:

• Serve slices slightly warmed with an extra drizzle of the remaining salted caramel sauce
• Add a scoop of vanilla bean ice cream on the side
• Pair with fresh berries to cut through the richness
• Offer with a cup of strong coffee or hot tea
• For special occasions, add a dollop of lightly sweetened whipped cream

Storage and Make-Ahead Tips

Pound cake is known for its keeping qualities, and this salted caramel version is no exception:

• Counter storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days.
• Refrigeration: If your kitchen is warm or you’ve added the glaze, the cake will keep in the refrigerator for up to 1 week. Bring to room temperature before serving.
• Freezing: Wrap unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.
• Make-ahead: The caramel sauce can be made up to 2 weeks ahead and stored in the refrigerator. Warm gently before using.

Variations to Try

Once you’ve mastered the basic recipe, consider these delicious variations:

• Chocolate Salted Caramel: Replace 1/3 cup of flour with unsweetened cocoa powder
• Spiced Caramel: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the cake batter
• Bourbon Caramel: Add 2 tablespoons of bourbon to the caramel sauce
• Orange Caramel: Add 1 tablespoon of orange zest to the cake batter
• Toasted Nut: Fold 1 cup of toasted, chopped pecans or walnuts into the batter

Nutritional Information

For those who are tracking dietary information, here’s the approximate nutritional content per slice (assuming 16 slices per cake):

Frequently Asked Questions

Q: Can I make this recipe without a stand mixer? A: Yes, you can use a hand mixer, but you’ll need to beat the butter and sugar longer to achieve the same light and fluffy texture. Your arm will get a workout, but the results will be worth it!

Q: What if my caramel sauce hardens before I use it all? A: Simply warm it gently in the microwave in 10-second intervals, stirring between each, until it reaches a pourable consistency again.

Q: Can I use salted butter and omit the additional salt? A: I don’t recommend this approach. The salt content in salted butter varies by brand, making it difficult to control the final flavor. Using unsalted butter and adding measured salt gives you more precise control over the sweet-salty balance.

Q: My cake is browning too quickly in the oven. What should I do? A: If you notice the cake browning too fast but it’s not yet cooked through, loosely tent the top with aluminum foil to slow the browning while allowing the cake to continue baking.

Q: Can I substitute the sour cream with something else? A: Yes, full-fat Greek yogurt makes an excellent substitute with similar results. Buttermilk can also work but will result in a slightly different texture.

Q: How do I know when my sugar has caramelized properly? A: The melted sugar should be a deep amber color, similar to the color of an old penny. If you’re unsure, you can test a tiny drop on a white plate to check the color more accurately.

Q: My glaze is too thick/thin. How do I fix it? A: If too thick, add heavy cream a teaspoon at a time until it reaches the desired consistency. If too thin, add more sifted powdered sugar.

Q: Can I make this cake in a regular loaf pan instead of a bundt pan? A: Yes, but you’ll need to adjust the baking time. Two standard 9×5 inch loaf pans will work well. Start checking for doneness around 55-60 minutes.

The Secret to Perfect Pound Cake Every Time

After years of baking, I’ve discovered that the true secret to a spectacular pound cake lies in patience. Take your time with each step:

1. Allow ingredients to come to room temperature completely
2. Cream the butter and sugar for the full recommended time
3. Add eggs slowly, one at a time, incorporating each fully
4. Don’t rush the baking or cooling processes

These steps might seem simple, but they make all the difference between an ordinary cake and an extraordinary one.

Creating this Salted Caramel Pound Cake is a labor of love, but the result is a dessert that will have everyone asking for your recipe. The combination of buttery pound cake with ribbons of salted caramel creates a sophisticated dessert that’s perfect for special occasions or weekend treats when you want to show off your baking skills.

Remember that baking is both a science and an art. Follow the measurements precisely, but don’t be afraid to trust your instincts about doneness and consistency. With practice, you’ll develop a feel for when everything is just right.

I hope you enjoy making (and eating!) this salted caramel pound cake as much as I do. Happy baking!