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Salted Caramel Pound Cake

This Salted Caramel Pound Cake is a decadent, irresistible dessert that combines the rich flavor of caramel with the softness of a traditional pound cake. Swirled with a luscious caramel batter and topped with a drizzle of salted caramel sauce, it’s the perfect treat for any occasion. Whether you’re serving it at a party or enjoying it as a comforting dessert, this cake is sure to impress.

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Salted Caramel Pound Cake

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Indulge in the rich, buttery goodness of Salted Caramel Pound Cake! 🍰✨ With every bite, you’ll experience the perfect balance of sweet, salty, and decadent flavors. The moist, dense cake is drizzled with luscious salted caramel that adds a heavenly finish. 😍 Perfect for any occasion, this cake is a crowd-pleaser that will have everyone coming back for more. Sweet, savory, and simply irresistible—what’s not to love? 😋🍯 #SaltedCaramelPoundCake #SweetAndSalty #CaramelGoodness #CakeLovers #DecadentDesserts #ButteryDelight #BakingJoy #PoundCakePerfection #CaramelLovers #TreatYourself 🍰🍯

  • Total Time: 1 hour 10 minutes

Ingredients

Scale
  • Cooking spray (for greasing the pan)
  • 1 cup (2 sticks) butter, softenedThe butter creates a moist and rich texture for the cake.
  • 1 cup granulated sugarSweetens the cake while adding structure to the batter.
  • 4 large eggsEggs help bind the ingredients and add moisture.
  • 2 cups all-purpose flourThe base of the cake, providing structure and texture.
  • 1 1/2 tsp baking powderHelps the cake rise, creating a soft crumb.
  • 1 tsp kosher saltBalances the sweetness of the cake and enhances the caramel flavor.
  • 1/4 cup caramel sauce (plus more for topping)Adds a rich caramel flavor to the cake batter.
  • Flaky sea salt (for topping)Sprinkled on top to add a savory contrast to the sweet caramel.

Instructions

  • Preheat and Prepare Pan
    • Preheat your oven to 350°F (175°C).
    • Grease a 9” x 5” loaf pan with cooking spray.
  • Make the Batter
    • In a large bowl, use a hand mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
  • Combine Dry Ingredients
    • In a separate medium bowl, whisk together the flour, baking powder, and salt.
    • Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
  • Add Caramel to Batter
    • Scrape 1/4 of the batter into a separate bowl.
    • Fold in the caramel sauce until well combined.
  • Assemble the Cake
    • Alternately spoon large dollops of the plain batter and the caramel batter into the prepared loaf pan.
    • Use a wooden skewer to swirl the batters together, making four figure-eight patterns.
    • Remove the skewer and smooth the top of the batter.
  • Bake the Cake
    • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake
    • Let the cake cool in the pan for 10 minutes.
    • Invert the cake onto a cooling rack and allow it to cool completely.
  • Top with Caramel and Sea Salt
    • Once the cake is fully cooled, drizzle with additional caramel sauce and sprinkle with flaky sea salt for a perfect finishing touch.

Notes

  • Caramel Sauce:
    For the best results, use a homemade caramel sauce or a high-quality store-bought one. Avoid caramel syrup as it’s too sweet and thin for this recipe.
  • Storage:
    Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and foil.
  • Make it Fancy:
    You can add a scoop of vanilla ice cream or a dollop of whipped cream when serving for an extra indulgent dessert.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 1 hour

Ingredients:

  • Cooking spray (for greasing the pan)
  • 1 cup (2 sticks) butter, softenedThe butter creates a moist and rich texture for the cake.
  • 1 cup granulated sugarSweetens the cake while adding structure to the batter.
  • 4 large eggsEggs help bind the ingredients and add moisture.
  • 2 cups all-purpose flourThe base of the cake, providing structure and texture.
  • 1 1/2 tsp baking powderHelps the cake rise, creating a soft crumb.
  • 1 tsp kosher saltBalances the sweetness of the cake and enhances the caramel flavor.
  • 1/4 cup caramel sauce (plus more for topping)Adds a rich caramel flavor to the cake batter.
  • Flaky sea salt (for topping)Sprinkled on top to add a savory contrast to the sweet caramel.

Instructions:

  1. Preheat and Prepare Pan
    • Preheat your oven to 350°F (175°C).
    • Grease a 9” x 5” loaf pan with cooking spray.
  2. Make the Batter
    • In a large bowl, use a hand mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
  3. Combine Dry Ingredients
    • In a separate medium bowl, whisk together the flour, baking powder, and salt.
    • Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
  4. Add Caramel to Batter
    • Scrape 1/4 of the batter into a separate bowl.
    • Fold in the caramel sauce until well combined.
  5. Assemble the Cake
    • Alternately spoon large dollops of the plain batter and the caramel batter into the prepared loaf pan.
    • Use a wooden skewer to swirl the batters together, making four figure-eight patterns.
    • Remove the skewer and smooth the top of the batter.
  6. Bake the Cake
    • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake
    • Let the cake cool in the pan for 10 minutes.
    • Invert the cake onto a cooling rack and allow it to cool completely.
  8. Top with Caramel and Sea Salt
    • Once the cake is fully cooled, drizzle with additional caramel sauce and sprinkle with flaky sea salt for a perfect finishing touch.

Flavor and Texture:

This Salted Caramel Pound Cake has a soft, tender crumb with a subtle richness from the caramel that is swirled throughout. The caramel flavor is sweet and indulgent, but the sprinkle of flaky sea salt on top balances the sweetness, giving each bite a complex flavor. The cake’s moist texture and caramel topping make it irresistible, and the extra sea salt adds a delightful contrast.

Tips and Variations:

  • Caramel Sauce:
    For the best results, use a homemade caramel sauce or a high-quality store-bought one. Avoid caramel syrup as it’s too sweet and thin for this recipe.
  • Storage:
    Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and foil.
  • Make it Fancy:
    You can add a scoop of vanilla ice cream or a dollop of whipped cream when serving for an extra indulgent dessert.

Why You’ll Love This Salted Caramel Pound Cake:

  • Decadent yet Simple:
    It’s an easy-to-make dessert with a luxurious caramel flavor that everyone will love.
  • Perfect for Any Occasion:
    Whether it’s a family gathering, a holiday dinner, or just a treat to enjoy with coffee, this pound cake is always a hit.
  • Balanced Sweet and Salty:
    The combination of sweet caramel and the savory touch of sea salt makes each bite perfectly balanced and unforgettable.

This Salted Caramel Pound Cake is the ultimate dessert for caramel lovers, offering a delightful contrast of flavors and textures. Make it today and enjoy the perfect slice of sweetness!

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