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BAKERY SPECIAL
Salted Caramel Butter Loaf Cake
★★★★★
5.0 (162)|(2 Reviews)A velvety golden butter pound cake drenched in warm homemade salted caramel glaze and finished with crunchy flakes of sea salt.
D
By Dishora Editorial Team (Senior Baking Editor)•Published September 19, 2026
⏱ 1 hr 10 mins
Dishora Studio / Baking & Confectionery Arts🔥 340 kcal
WHY MAKE THIS
- Melt-in-your-mouth tender crumb thanks to cultured butter and sour cream.
- Drizzled with an easy 5-minute homemade golden caramel that sets into a glossy, luscious drip.
- The flaky sea salt topping cuts through the rich butter for the ultimate sweet-and-salty flavor profile.
- Stays exceptionally moist for up to 5 days on the counter or in the fridge.
There is something timeless about a classic butter pound cake, but drizzling it with deeply caramelized sugar and crystals of flaky sea salt elevates it into bakery-case royalty. We developed this recipe to achieve the perfect golden dome that cracks slightly down the center—the hallmark of an expertly baked loaf.
The secret to that velvety texture is creaming softened European butter with both granulated and light brown sugar for a full 5 minutes until pale and fluffy. The molasses notes in the brown sugar echo the rich caramel drizzle, making every bite taste warm, buttery, and profoundly comforting.
BAKERY SPECIAL
Classic Salted Caramel Butter Loaf Cake
This Salted Caramel Butter Loaf Cake is the ultimate cozy bakery showstopper: an ultra-tender, golden pound cake with a fine, velvety crumb, crowned with a generous cascade of warm homemade salted caramel glaze and flaky Maldon sea salt. With rich brown sugar, European-style unsalted butter, and a touch of sour cream for extraordinary moisture, every single slice melts in your mouth with an addictive balance of sweet cream and salty warmth.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings8 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup (170g) unsalted butter, softened at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 large eggs, at room temperature
- 1 1/2 tsp pure vanilla extract
- 1/3 cup (80g) sour cream or full-fat Greek yogurt
- For the Salted Caramel Glaze: 1/2 cup (100g) sugar, 3 tbsp butter, 1/4 cup warm heavy cream, 1/2 tsp flaky sea salt
- Garnish: Flaky Maldon sea salt crystals and candied toffee bits
Directions
1
Preheat oven & prepare loaf pan
Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch metal loaf pan and line with parchment paper, leaving an overhang on the sides for effortless lifting.
2
Whisk dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly blended. Set aside.
3
Cream butter and sugars
In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat softened butter, granulated sugar, and light brown sugar on medium-high speed for 4 to 5 minutes until pale, light, and fluffy.
4
Add eggs, vanilla & sour cream
Beat in eggs one at a time, mixing well after each addition. Beat in pure vanilla extract and sour cream until smooth and combined.
5
Fold batter and bake
Add the dry flour mixture on low speed just until combined (do not overmix). Spread the thick batter evenly into the prepared loaf pan. Bake for 48 to 52 minutes until golden amber and a skewer inserted in the center comes out clean.
6
Make salted caramel & glaze
While the cake cools on a wire rack, heat sugar in a small saucepan over medium heat, swirling until melted into a deep amber liquid. Whisk in butter until melted, then slowly pour in warm cream and salt. Simmer 1 minute, remove from heat, and cool 10 minutes until slightly thickened. Pour generously over the cooled loaf cake, sprinkle with flaky sea salt, slice, and serve!
💡 CHEF'S PRO TIPS
- Ensure butter, eggs, and sour cream are at true room temperature so the batter emulsifies seamlessly without curdling.
- Let the loaf cake cool completely before pouring the warm caramel so the glaze clings luxuriously to the crown rather than soaking all the way through.
- Sprinkle the flaky Maldon sea salt right before serving to keep the crystals crunchy and glistening.
Nutrition Facts
Per ServingCalories340 kcal
Protein4g
Carbs42g
Total Fat18g
Sodium: 210mg
Fiber: 1g
Sugar: 28g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
C
Camille D.★★★★★
This is hands-down the best loaf cake I have ever made. The texture is so buttery and soft, and the homemade caramel drizzle with the flaky salt makes it taste like it came from a high-end French bakery!
J
Julien P.★★★★★
Incredibly moist and not overly sweet because the sea salt balances the caramel perfectly. It was gone in less than an hour at tea time. Highly recommend!
