Easy Salted Caramel Pound Cake

This cake is basically my excuse to eat caramel for breakfast and call it “balanced.” The Easy Salted Caramel Pound Cake is dense, buttery, and unapologetically sweet with a flirtation of salt that keeps it from becoming a one-note disaster. It’s special because it tastes like you spent all weekend baking, but realistically it’s mostly chill time between stages of melting sugar and pretending you know what a “soft-ball stage” is. Try it if you want something impressive that doesn’t require a unicorn of baking skills—or if you need a dessert that will make people forgive you for burning dinner earlier.

Once, I tried to “multitask” and supervise the kids while glazing the cake. My husband, bless him, thought glazing meant “paint it like an abstract artist” and applied caramel with such enthusiasm that half of it ended up on the counter, the dog, and in shapes that looked suspiciously like modern art. I cried-laughed, he blamed the recipe, the dog was smug, and the kids declared it the best cake ever because it came with a side of chaos. I still haven’t forgiven him for using the good spatula as a spoon.

Time-Saving Hacks

– Use store-bought caramel sauce (don’t tell the purists). Heat it gently and swirl in a pinch of flaky sea salt and a splash of cream to fake the homemade depth.
– Mix by hand with sturdy whisk if you don’t want to haul out the stand mixer. Your arm will complain, but fewer dishes = small victory.
– Bake in a Bundt pan if your loaf pan is buried under Tupperware. Fewer knives to wash, more dramatic slices.
– If you’re impatient, cool the cake on a wire rack, then pop it in the fridge for 15 minutes to firm up the glaze faster. Yes, I’ll take a tiny bit of fridge condensation over waiting another hour.

Serving Ideas

– Slice and serve with a dollop of crème fraîche or whipped cream. The cream calms the sugar like a tiny mediator.
– Serve warm with vanilla ice cream if you want to hear angels sing—or the kids scream because they dropped their cone.
– Serve with coffee in the morning and pretend this is a reasonable breakfast. It is, emotionally.
– Serve with wine if the kids drove you nuts. Red, white, or boxed—your secret is safe with me.
– Honest note: sometimes I just eat it straight from the pan with a fork. No regrets.

What to Serve It With

Serves: 8–10 if you can cut straight; 12 if you make tiny, emotionally distant slices.

✔Tips & Mistakes

– Don’t overmix the batter. You want tender, not tire. A few streaks of flour are okay—seriously.
– Use room-temperature butter and eggs for the smoothest batter. If you forget, microwave the butter in 3-second bursts like you’re defusing an appliance.
– If your caramel seizes or gets grainy, breathe. Heat gently with a splash of cream and whisk like your life depends on it. You’ll usually pull it back.
– Pan too small? Don’t jam it in. Cake + overflow = heartbreaking sticky cleanup. Use a slightly larger pan or bake two smaller ones.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer storage, wrap slices tightly in plastic wrap and keep in an airtight container—they actually heat up nicely in the toaster oven.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. You can add toasted pecans or walnuts for crunch, fold in a handful of chocolate chips, or swirl in a touch of espresso powder to deepen the caramel notes. For a boozy twist, stir a tablespoon of bourbon into the glaze because adulthood is about choices.

Easy Salted Caramel Pound Cake

A delicious and moist pound cake infused with salted caramel flavor that is perfect for dessert.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs
• ▢ 2 cups all-purpose flour sifted
• ▢ 0.5 cup milk room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 0.5 teaspoon salt to enhance flavor

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Gradually add the flour, alternating with the milk, mixing until just blended.
• Stir in vanilla extract and salt.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with a drizzle of salted caramel sauce on top for extra flavor.