Brown Sugar Caramel Pound Cake is a rich, buttery pound cake with deep brown-sugar flavor and a sweet caramel finish. It has the dense, tender crumb you expect from a classic pound cake and makes an especially good dessert for holidays, gatherings, or serving with coffee.
Brown Sugar Carmel Pound Cake
A decadent, buttery pound cake loaded with toffee chips and pecans, baked to a tender finish. It is generously crowned with a rich, homemade condensed milk caramel drizzle that melts right in your mouth.
Ingredients
- For the Pound Cake:
- 1 ½ cups butter softened
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 8oz bag toffee chips (Heath brand recommended)
- 1 cup pecans chopped
- For the Caramel Drizzle:
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Generously spray a 12-cup Bundt pan with cooking spray (or grease it well) and thoroughly dust it with flour.
- In a large mixing bowl, beat the softened butter until creamy.
- Add the light brown sugar and granulated sugar, beating the mixture until light and fluffy.
- Add the eggs to the butter mixture one at a time, mixing well after each addition.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry flour mixture to the wet batter alternately with the whole milk, beating until just combined.
- Gently stir in the toffee chips and chopped pecans using a spatula.
- Spoon the thick batter evenly into your prepared Bundt pan.
- Bake for 85 minutes, or until a wooden pick inserted into the center comes out clean. Note: To prevent excess browning, cover the top of the cake loosely with foil halfway through baking.
- Let the cake cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and let it cool completely on a wire rack.
- Once the cake is completely cooled, prepare the caramel drizzle (instructions below) and spoon it over the cake.
- Directions for Caramel Drizzle:
- In a medium saucepan, combine the sweetened condensed milk and brown sugar.
- Bring the mixture to a boil over medium-high heat, whisking frequently to prevent burning.
- Reduce the heat and SIMMER for exactly 8 minutes, whisking frequently.
- Remove the saucepan from the heat and immediately whisk in the butter and vanilla extract.
- Let the caramel cool for 5 minutes before using. Note: Make sure to drizzle the caramel over the cake while the sauce is still HOT.
Notes
Pro-Tip: Make sure all your cold ingredients (butter, eggs, and milk) are completely at room temperature before you start baking. This ensures the batter emulsifies perfectly, resulting in a cake with a consistently smooth and tender crumb rather than a dense, heavy texture.
