Salted Caramel Pound Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This salted caramel pound cake has become my go to dessert whenever I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just an hour from start to finish, and honestly, the ingredient list is probably already sitting in your pantry. I love using brown sugar in this recipe because it adds natural molasses, which contains minerals like potassium and calcium that refined sugar just doesn't have. The magic really happens when you drizzle that homemade salted caramel sauce through the batter and top it with flaky sea salt, creating this perfect balance of sweet and salty in every bite. Trust me, once you make this, it'll be your new favorite too.
Ella x
Ingredients
- 250 gflour
- 150 ggranulated sugar
- 100 gbrown sugar
- 200 gunsalted butter
- 4 egglarge eggs
- 1 tspsalt
- 1 tspcinnamon
- 1 tspvanilla extract
- 200 mlsalted caramel sauce
- 1 tspbaking powder
- 1 tspflaky sea salt
- 100 gpound cake topping(chopped pecans)
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease and flour a 20cm round cake pan.
Tip: Use parchment paper for easy removal.
- 2
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
Tip: Make sure to incorporate well.
- 3
In a large mixing bowl, beat the butter and eggs until light and fluffy. Add the vanilla extract and mix well.
Tip: Use an electric mixer for best results.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients.
Tip: Don't overmix.
- 5
Pour half of the batter into the prepared cake pan. Drizzle with salted caramel sauce.
Tip: Use a spatula to spread evenly.
- 6
Pour the remaining batter over the caramel sauce.
Tip: Don't overfill.
- 7
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check every 10 minutes.
- 8
Remove from the oven and sprinkle with flaky sea salt. Let cool in the pan for 10 minutes before transferring to a wire rack.
Tip: Let cool completely before serving.
- 9
Just before serving, sprinkle with pound cake topping.
Tip: Chop pecans just before serving for best results.
- 10
Slice and serve. Enjoy!
Tip: Best served at room temperature.
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