Print

Brown Sugar Caramel Pound Cake Recipe

Brown Sugar Caramel Pound Cake Recipe
Print Recipe

4.8 from 24 reviews

Indulge in the rich and decadent flavors of this Brown Sugar Caramel Pound Cake. A moist and tender pound cake loaded with toffee bits and drizzled with a luscious caramel glaze, this dessert is a true delight for any occasion.

Ingredients

Units Scale

Main Cake Ingredients:

  • 1 1/2 cups unsalted butter (softened)
  • 2 cups light brown sugar (packed)
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 (8 oz) bag toffee bits
  • 1 cup chopped pecans (optional)
  • 1 tablespoon vanilla extract

For the Caramel Glaze:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat oven to 325°F (163°C) and grease/flour a 10-inch bundt pan.
  2. Mix Batter: Cream butter and sugars, add eggs, then mix in dry ingredients and milk. Stir in vanilla, toffee bits, and pecans.
  3. Bake: Pour batter into pan and bake for 75–85 minutes.
  4. Make Glaze: Melt butter, add brown sugar, then cream. Boil briefly, remove from heat, and add vanilla. Drizzle over cooled cake.

Notes

  • Cake is even better the next day.
  • Store covered at room temperature for up to 3 days or refrigerate for longer storage.

Nutrition

Find it online: https://easy-tapas-recipes.com/brown-sugar-caramel-pound-cake-recipe/