Why This Cake Wins

• Silk on Silk – buttery pound + flowing caramel.
• Two Finishes – melt-and-pour OR from-scratch.
• Zero Mixer – one bowl, one spoon.
• Gift-Ready – pack in loaf tin with ribbon.

Ingredient Spotlight

Pound Cake Base

• 2 sticks (226 g) unsalted butter, softened
• 1 cup (200 g) caster sugar
• 3 large eggs, room temp
• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (120 ml) whole milk, room temp
• 1 tsp vanilla extract

Caramel Choices

A. Melt-and-Pour (5 min)

• 1 cup soft caramel candies (e.g., Werther’s)
• 2 Tbsp heavy cream

B. From-Scratch (8 min)

• ½ cup (100 g) caster sugar
• 2 Tbsp water
• ¼ cup (60 ml) heavy cream, room temp
• Pinch of salt

Step-by-Step Method

1. Pound Cake Base: Preheat 350 °F / 175 °C. Grease and line a 9×5-inch loaf pan. Beat butter and sugar until pale. Add eggs one at a time. Whisk flour, baking powder, salt; add alternately with milk + vanilla. Bake 45–50 min until skewer clean. Cool 10 min, then turn out.
2. Caramel Choices:
   • A. Melt-and-Pour: Microwave caramels + cream in 30-sec bursts until smooth. Pour over cooled cake; spread with offset spatula.
   • B. From-Scratch: Heat sugar + water until amber. Whisk in cream (stand back!). Simmer 1 min; add salt. Pour over cake; tilt to coat.
3. Finish: Let caramel set 10 min before slicing. Optional: dust with powdered sugar or flaky salt.

Flavor Twists

• Cheese Swirl: fold ½ cup grated cheddar into batter.
• Gluten-Free: use 1:1 GF baking blend.
• Vegan: swap butter for solid coconut oil + flax eggs.

Storage & Make-Ahead

• Room temp: airtight 4 days (caramel stays silky).
• Freeze: squares wrapped 2 months; thaw 10 min.
• Gift-Ready: pack in loaf tin with ribbon and caramel drizzle pot.

📖 Recipe Card