I discovered this cake about 13 years ago when my friend, Jenny Hutt, had a radio show on Siriusxm radio – Whatever with Alexis and Jennifer. I had recently gotten a new car and Sirius came with the vehicle. I was super excited about being able to listen to Howard Stern everyday but quickly discovered Whatever. There were many days when I would just be sitting in my car, in my driveway, with a baby in the back seat, listening and cracking up – out loud!
I was already obsessed with baking, reading cookbooks, discovering and trying new things but it was listening to them that inspired new books, new authors and mentors and packaging in a way that branded my gifting in a bigger and badder way. I found my favorite resources and quickly my goodies were recognizable to friends, neighbors and the staff at my kids elementary school.
This cake was mentioned and after making it once – it became not only a household favorite but one of my biggest requested cakes from friends and family. The original recipe is from Saveur and there is nothing about it that I would change.
This cake has many fans and if you are trying to score some brownie points with someone in your sphere – make this cake. I promise you – this will go straight from their belly to their heart!
Caramel Pound Cake
342 grams | 12 oz. | 3 sticks unsalted butter, room temperature
490 grams | 17.5 oz. | 3 1/2 cups flour, plus more for the pan
1 tsp. baking powder
1/2 tsp. fine salt
400 grams | 14 oz. | 2 cups packed light brown sugar
300 grams | 10.5 oz. | 1 1/2 cups white sugar
6 eggs, room temperature
1 1/2 cups whole milk, room temperature
114 grams | 4 oz. | 1 sticks unsalted butter
200 grams | 5 oz. | 1 cup packed dark brown sugar
1/2 cup milk
1/2 tsp. vanilla
440 grams | 18 oz. | 4 cups confectioners’ sugar, sifted
• preheat oven to 325*.
• butter and flour a 10 inch fluted tube pan. butter and flour a light-colored 10-inch fluted cake pan. this is a lot of batter and I make one 10″ cake and one 6″ cake. when buttering the pan, make sure there are no clumps of butter or exposed areas in the pan.
• sift flour, baking powder and salt into large bowl – set aside.
• in the bowl of a standing mixer with a paddle, cream the butter until fluffy.
• add both sugars and and mix until lightened and smooth – about 5 minutes.
• reduce speed to medium-low and add eggs, one at a time, beating after each addition. scrape down the sides of the bowl. don’t overmix!!! this will make the cake dense and no one wants dense and dry cake!
• add the flour mixture, alternating with the milk, in three batches. starting and ending with the flour. beat until smooth – about 3 minutes.
• scrape the batter into the prepared pans and bake in the center of the oven until a wooden skewer inserted in the center comes out clean.
• for the larger cake, bake about 1 hour and 10 minutes. for the smaller cake, start checking it at about 45 minutes.
• let cake cool on wire rack at least 30 minutes. loosen edges with a small knife and turn out onto a rack to let cool.
• pour icing over cakes and let it drip down the sides of the cake.
• let set for at least 2 hours before diving in.
• the cake is best eaten within the first 48 hours – but no one has complained after those 2 days!