Brown Sugar Caramel Pound Cake Recipe – Easy & Delicious

If you’re looking for a dessert that combines a moist, buttery pound cake with the rich flavors of brown sugar and a luscious caramel drizzle, this Brown Sugar Caramel Pound Cake is the perfect treat! Not only is it deliciously sweet, but it’s also packed with toffee chips and chopped pecans, giving it an irresistible texture. The addition of a warm caramel sauce elevates the cake to a whole new level of indulgence. Perfect for family gatherings, holidays, or any special occasion, this cake is sure to be a crowd-pleaser.

Why This Brown Sugar Caramel Pound Cake Is a Must-Try

This Brown Sugar Caramel Pound Cake is everything you want in a dessert—rich, flavorful, and wonderfully moist. The combination of brown sugar and toffee chips in the cake batter brings a caramel-like sweetness to every bite. The added pecans give it a delightful crunch, balancing the smoothness of the cake. Topping it all off is a homemade caramel drizzle that adds just the right amount of gooey richness. Plus, it’s easy to make, and with just a few steps, you’ll have a show-stopping cake ready for any occasion!

Ingredients

Before you get started, make sure you have these key ingredients ready to go. Here’s what you’ll need for the Brown Sugar Caramel Pound Cake:

For the Cake:

• Butter (1 ½ cups, softened): Adds richness and moisture to the cake.
• Light Brown Sugar (2 cups, packed): Provides a deep caramel flavor and sweetness.
• Granulated Sugar (1 cup): Balances the sweetness and helps the cake rise.
• Large Eggs (5): Help bind the ingredients and provide structure to the cake.
• All-Purpose Flour (3 cups): The base of the cake, giving it texture and structure.
• Baking Powder (1 teaspoon): Helps the cake rise and gives it a light texture.
• Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.
• Whole Milk (1 cup): Adds moisture and helps create a tender crumb.
• Toffee Chips (1 8oz bag, Heath): Adds a sweet, buttery crunch that complements the caramel flavor.
• Chopped Pecans (1 cup): Adds a nutty crunch and pairs perfectly with the caramel and toffee.

For the Caramel Drizzle:

• Sweetened Condensed Milk (1 – 14 oz can): Forms the base of the caramel sauce and adds creaminess.
• Brown Sugar (1 cup): Adds sweetness and caramelizes to create a smooth sauce.
• Butter (2 tablespoons): Makes the caramel sauce rich and smooth.
• Vanilla Extract (½ teaspoon): Enhances the flavor of the caramel drizzle.

Step-by-Step Instructions

Now that you have your ingredients ready, let’s get started with making this delicious Brown Sugar Caramel Pound Cake.

1. Prepare the Oven and Pan

Preheat your oven to 325°F (165°C). Spray a 12-cup Bundt pan with cooking spray or grease it and dust with flour to prevent the cake from sticking.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter until it becomes creamy. Add both the light brown sugar and granulated sugar, and continue beating until the mixture is light and fluffy.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter.

4. Mix Dry Ingredients

In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Mix them well to ensure even distribution.

5. Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and the milk to the butter mixture. Start with the dry ingredients, followed by the milk, and continue until everything is just combined. Be careful not to overmix, as this can result in a dense cake.

6. Add the Toffee Chips and Pecans

Fold in the toffee chips and chopped pecans. These ingredients will add texture and flavor to the cake, making each bite extra special.

7. Bake the Cake

Pour the batter into the prepared Bundt pan and spread it out evenly. Bake for 85 minutes, or until a wooden pick inserted into the center of the cake comes out clean. To prevent excess browning, you can cover the cake with aluminum foil during the baking process.

8. Cool the Cake

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Caramel Drizzle

While the cake is cooling, prepare the caramel drizzle. Here’s how to make it:

1. Cook the Caramel

In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently. Once it boils, reduce the heat to low and let it simmer for about 8 minutes, whisking constantly.

2. Add Butter and Vanilla

Remove the saucepan from the heat, and whisk in the butter and vanilla extract. Stir until the butter is completely melted and the sauce is smooth.

3. Drizzle Over Cake

Let the caramel drizzle cool for about 5 minutes, but make sure it’s still warm when you drizzle it over the cooled cake.

Tips & Tricks

• Check Cake Doneness: To ensure your cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean, your cake is done.
• Prevent Overbaking: If you notice the top of the cake is getting too brown during baking, tent the cake with aluminum foil to prevent it from overbaking.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for up to a month. Simply thaw before serving.
• Make-Ahead Tip: You can prepare the caramel drizzle ahead of time and store it in the refrigerator. Reheat it gently before drizzling over the cake.

Pairing Ideas and Variations

This Brown Sugar Caramel Pound Cake pairs wonderfully with a hot cup of coffee, tea, or a glass of milk. For an extra indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. If you prefer a spicier version, you can add a pinch of cinnamon or nutmeg to the cake batter for a warm, cozy flavor.

For a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend. You can also make the cake dairy-free by swapping the butter and milk for non-dairy alternatives like coconut milk or almond butter.

Conclusion: Indulge in This Heavenly Brown Sugar Caramel Pound Cake

This Brown Sugar Caramel Pound Cake is a true showstopper, combining the warmth of brown sugar, the richness of a moist pound cake, and the decadence of a caramel drizzle. Whether you’re preparing it for a family gathering, a holiday, or just because you deserve a sweet treat, this cake is sure to impress. The addition of toffee chips and pecans gives it a unique crunch, while the caramel drizzle brings a comforting sweetness that makes every bite irresistible. Easy to make and bursting with flavor, this cake will undoubtedly become a new favorite in your dessert rotation. Enjoy the perfect balance of flavors with this melt-in-your-mouth treat!

FAQs About Brown Sugar Caramel Pound Cake

More Relevant Recipes

• Gingerbread Cupcakes with Cream Cheese Frosting: These delightful gingerbread cupcakes combine the classic spice of ginger with a creamy and tangy frosting. If you love rich, spiced desserts like the Brown Sugar Caramel Pound Cake, this recipe offers a festive twist with a similar warmth and indulgence, perfect for the holidays.
• Old-Fashioned Gingerbread Recipe: For those who enjoy traditional, flavorful cakes, this old-fashioned gingerbread is spiced with cinnamon, cloves, and ginger, similar to the rich, deep flavors found in brown sugar-based desserts. It’s a perfect companion to a cozy winter afternoon and pairs beautifully with whipped cream or a scoop of vanilla ice cream.
• Gingerbread Cake Holiday Recipe: This moist and fragrant gingerbread cake is packed with spices that evoke the holidays. It shares the same warm, comforting flavor profile as the Brown Sugar Caramel Pound Cake, making it a fantastic choice for holiday gatherings or when you’re craving a spiced dessert with a caramel-like richness.

Print