The warm aroma of brown sugar melting into a tender crumb fills the kitchen. It draws everyone in for a slice of this Brown Sugar Caramel Pound Cake. Its moist texture, studded with crunchy toffee bits and optional pecans, delivers a perfect balance of caramel sweetness and subtle nuttiness in every bite. Baking this classic dessert feels like a comforting ritual. It rewards with rich flavor without much fuss.
I often make this pound cake for weekend brunches or as a thoughtful hostess gift. It serves a crowd and holds up well. The caramel glaze adds a glossy finish that keeps it moist for days. Leftovers reheat beautifully for an easy treat. Busy days call for simple joys like this one. It pairs perfectly with coffee or tea.
Why We Love This Recipe
- Moist and Rich: The combination of brown sugar and heavy cream ensures a tender, flavorful crumb. It stays fresh for days.
- Easy to Customize: Add pecans for extra crunch or skip them to keep it nut-free. This makes it versatile for family preferences.
- Decadent Topping: The homemade caramel glaze drips luxuriously. It elevates the classic pound cake into a showstopper dessert.
- Crowd-Pleasing: Toffee bits add irresistible texture. They delight guests at gatherings without complicated steps.
Homemade Brown Sugar Caramel Pound Cake
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich, moist homemade pound cake infused with brown sugar, toffee bits, and optional pecans, topped with a luscious caramel glaze for a decadent dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- 1 cup toffee baking bits, plus more for garnish
- 1/2 cup chopped pecans (optional, for batter), plus more for garnish
- For the Caramel Glaze: 14 oz can sweetened condensed milk
- 1 cup packed light brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 12-cup Bundt pan by generously greasing it and lightly flouring its interior; set aside.
- In a large mixing bowl, cream together the softened butter and butter-flavored shortening until light and fluffy.
- Gradually incorporate both the light brown sugar and granulated sugar into the butter mixture, beating until well combined and aerated.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Alternately add the dry flour mixture and the combined buttermilk and heavy cream to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the toffee baking bits and chopped pecans (if using) into the cake batter.
- Spoon the batter evenly into your prepared Bundt pan.
- Bake for approximately 85 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you may loosely tent it with foil.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the caramel glaze: In a medium saucepan, combine the sweetened condensed milk, 1 cup of packed light brown sugar, and 2 tablespoons of butter. Bring to a boil over medium-high heat, whisking frequently, then reduce heat and simmer until slightly thickened, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Once the cake is fully cooled, drizzle the warm caramel glaze generously over the top. Garnish with additional toffee bits and chopped pecans, if desired, before serving.
Notes
- Pecans are optional in the batter but recommended for added texture and flavor.
- Tent the cake with foil if the top browns too quickly during baking.
- Ensure eggs and butter are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Ingredients to make Brown Sugar Caramel Pound Cake
The ingredients in this Brown Sugar Caramel Pound Cake come together for a deeply flavorful, moist result. Brown sugar provides caramel notes. Toffee bits offer delightful crunch. Opting for high-quality butter and fresh eggs enhances the richness. It ensures the best rise and taste.
- Unsalted butter – Provides the creamy base for a tender crumb; use softened for easy creaming.
- Butter-flavored shortening – Adds stability and subtle flavor to the batter without overpowering the brown sugar.
- Light brown sugar – Infuses the cake with molasses depth and moisture; packed for accurate sweetness.
- Granulated sugar – Balances the brown sugar for a light, aerated texture during beating.
- Large eggs – Bind the batter and add richness; room temperature for smooth incorporation.
- Pure vanilla extract – Enhances all flavors with warm, aromatic notes throughout the cake and glaze.
- All-purpose flour – Forms the structure; sifted to prevent lumps and ensure even baking.
- Baking powder – Helps the cake rise gently in the Bundt pan for a lofty interior.
- Salt – Balances sweetness and highlights the caramel undertones.
- Buttermilk – Adds tang and tenderness to the crumb without making it dense.
- Heavy whipping cream – Contributes extra moisture and richness for a velvety bite.
- Toffee baking bits – Scattered in for crunchy, buttery surprises; use more for garnish.
- Chopped pecans – Optional addition for nutty texture in the batter; swap with walnuts if preferred.
- Sweetened condensed milk – Base for the glaze, providing creamy sweetness and body.
- Light brown sugar – For the glaze, it melts into a sticky, caramelized topping.
- Butter – In the glaze, it adds silkiness and helps achieve a smooth drizzle.
How to Make Brown Sugar Caramel Pound Cake
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F and generously grease a 12-cup Bundt pan. Then lightly flour it to prevent sticking. This step ensures the cake releases easily after baking. Set the pan aside while you gather the other ingredients for smooth assembly.
Step 2: Cream Butter Mixture
In a large bowl, beat the softened unsalted butter and butter-flavored shortening until light and fluffy. It takes a few minutes on medium speed. Gradually add the packed light brown sugar and granulated sugar. Beat until well combined and the mixture looks aerated. This builds the base for a moist, tender crumb.
Step 3: Add Eggs and Vanilla
Beat in the room-temperature eggs one at a time. Ensure each is fully incorporated before the next to avoid curdling. Stir in the pure vanilla extract for added warmth. This step integrates air into the batter for a lighter texture.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt until evenly combined. This prevents lumps and distributes the leavener properly. Keep it nearby for the next mixing stage.
Step 5: Combine Wet and Dry
Combine the buttermilk and heavy whipping cream. Then alternately add the dry flour mixture and the liquid to the butter-sugar base. Start and end with flour. Mix just until combined to avoid overworking the batter. This could make the cake tough. The result is a smooth, pourable consistency.
Step 6: Fold in Add-Ins
Gently fold the toffee baking bits and chopped pecans, if using, into the batter until evenly distributed. Do this without deflating the air. This adds texture without breaking the delicate structure. Spoon the batter evenly into the prepared Bundt pan.
Step 7: Bake the Cake
Bake for about 85 minutes. Or until a wooden skewer inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly. The long, low bake develops deep flavors in the brown sugar. Let it cool in the pan for 10 minutes. Then invert onto a wire rack to finish cooling completely.
Step 8: Prepare Caramel Glaze
In a saucepan, combine the sweetened condensed milk, packed light brown sugar, and butter. Bring to a boil over medium-high heat while whisking. Then simmer for 5-7 minutes until thickened. Remove from heat and stir in vanilla extract for a glossy finish. Keep warm for drizzling.
Step 9: Glaze and Garnish
Once the cake is fully cooled, drizzle the warm caramel glaze generously over the top. Allow it to cascade down the sides. Sprinkle with extra toffee bits and chopped pecans for added crunch and visual appeal. Let it set slightly before slicing to serve.
Pro Tips for Success
- Room Temperature Ingredients: Use eggs and butter at room temperature. This ensures even emulsification and a smoother batter that rises properly.
- Tent for Even Baking: Loosely cover with foil if the top browns too fast. This prevents overdone edges while the center finishes.
- Fold Gently: Incorporate toffee bits and pecans carefully. This maintains air in the batter for a tender, not dense, crumb.
- Cool Completely: Allow full cooling before glazing. This avoids a soggy texture from the warm caramel.
How to Serve Brown Sugar Caramel Pound Cake
Garnishes
I love finishing this pound cake with a sprinkle of extra toffee bits. It provides that satisfying crunch against the soft crumb. Chopped pecans add a nutty contrast. A light dusting of powdered sugar gives it an elegant, snowy look. These simple touches make each slice feel special and inviting.
Side Dishes
Pair the cake with a scoop of vanilla ice cream. It melts into the warm caramel glaze, creating a creamy contrast. Fresh berries like raspberries offer a bright, tart balance to the sweetness. For a lighter option, serve alongside whipped cream and a hot cup of coffee.
Creative Ways to Present
Slice the pound cake into thick wedges. Arrange on a pedestal for a stunning dessert table display. Cube leftovers and layer in parfaits with yogurt and fruit for portable treats. Warm individual slices slightly before serving. This enhances the cozy, golden aroma.
Make Ahead and Storage
Storing Leftovers
I store slices of this pound cake in an airtight container at room temperature. It stays moist for up to three days thanks to the caramel glaze. Keep it away from direct sunlight to maintain the fresh flavor. This makes it ideal for grabbing a quick treat during busy weeks.
Freezing
For longer storage, wrap cooled slices tightly in plastic wrap and foil. Then place in a freezer bag. It freezes well for up to three months without losing texture. Thaw overnight in the fridge when ready to enjoy. I find this helpful for planning ahead for unexpected guests.
Reheating
Reheat a slice in the microwave for 20-30 seconds on medium power. Or warm in a 300°F oven for 5-10 minutes covered with foil. This prevents drying. The caramel softens beautifully, reviving the just-baked tenderness. Always check for even warmth before serving.
