Name: Brown Sugar Caramel Pound Cake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 1.5 cups Butter, softened (At room temperature); 2 cups Light brown sugar, packed; 1 cup Granulated sugar; 5 large Eggs (At room temperature); 3 cups All-purpose flour; 1 teaspoon Baking powder; 0.5 teaspoon Salt; 1 cup Whole milk (At room temperature); 1 bag Toffee chips (8 oz, unwrapped if needed); 1 cup Pecans, chopped; 1 can Sweetened condensed milk (14 oz); 1 cup Brown sugar (For the caramel, packed); 2 tablespoons Butter (For the caramel, cut into pieces); 0.5 teaspoon Vanilla extract (For the caramel)

Jump to Recipe

Creamy, buttery, and dripping with warm caramel, this Brown Sugar Caramel Pound Cake is the kind of dessert that makes any day feel special. With a tender crumb studded with toffee chips and pecans and a homemade caramel glaze that soaks into every nook, it’s comfort food at its sweetest. Fun fact: pound cake recipes originally used a pound of each main ingredient, but this version trims and tweaks that tradition for modern kitchens without losing any richness. If you love classic cakes, this one rivals our other favorites and even pairs nicely with lighter treats — and you can find another take on a similar treat at brown sugar caramel pound cake. It’s simple to prepare, family-friendly, and perfect for potlucks or cozy nights in. Let’s get baking — you’re going to love it.

What is Brown Sugar Caramel Pound Cake?

Brown Sugar Caramel Pound Cake sounds like a mouthful, doesn’t it? Is it brown sugar, caramel, or pound cake that gets top billing? The honest answer: all three. Imagine a dense, buttery pound cake flavored deeply with brown sugar and studded with toffee and pecans, then finished with a sticky, sweet caramel glaze. Rumor has it the name stuck because one bite convinces you that “the way to a man’s heart is through his stomach.” Who can argue with that? Try it once and you’ll understand why home bakers keep coming back to this delight. Give it a go and decide which element steals the show.

Why You’ll Love This

This cake is irresistible for three big reasons:

Deep, comforting flavor: The brown sugar and caramel combine to create a rich, toffee-like taste that feels nostalgic and indulgent. The toffee chips create pockets of melty crunch while pecans add a buttery snap.
Cost-effective and homemade: Making this at home costs far less than a bakery version, and you can control ingredients and portions. The pantry staples come together into something spectacular without specialty items.
Versatile toppings and mix-ins: The caramel glaze is luxurious, but you can jazz it up with sea salt, espresso powder, or a scoop of vanilla ice cream for contrast.
If you enjoyed our other buttery loaf cakes, this one is a no-brainer next step. Ready to make it? Let’s move on to how easy it is.

How to Make

Quick Overview
This recipe is straightforward and forgiving. It combines classic pound cake technique with a sweet caramel sauce. The batter is rich and smooth; the bake time yields a dense but tender cake, and the caramel glaze melts into the warm cake for a gorgeous finish. Prep time is about 20 minutes, bake time around 85 minutes, plus cooling — plan for roughly 2 hours from start to finish.

Ingredients

1 ½ cups butter, softened to room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, at room temperature
1 (8 oz) bag toffee chips (Heath recommended), unwrapped if needed
1 cup pecans, chopped
1 (14 oz) can sweetened condensed milk
1 cup brown sugar (for the caramel), packed
2 tablespoons butter (for the caramel), cut into pieces
½ teaspoon vanilla extract (for the caramel)

Directions

Preheat oven to 325°F. Grease a 12-cup Bundt pan with cooking spray or butter and dust with flour, tapping out the excess flour.
In a large mixing bowl, beat the softened butter until creamy using a hand mixer or stand mixer set to medium speed.
Add 2 cups light brown sugar and 1 cup granulated sugar to the butter. Beat until the mixture is light, fluffy, and slightly pale, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed so everything is evenly combined.
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until well mixed.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the 1 cup whole milk (start and end with the dry ingredients). Mix on low speed and stop as soon as the batter is just combined to avoid overmixing.
Gently fold in the toffee chips and chopped pecans with a spatula, ensuring even distribution without smashing the chips.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake for about 85 minutes, or until a wooden pick inserted near the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover the cake with foil during the last 20 minutes of baking.
Let the cake cool in the pan for 10 minutes to set, then carefully invert onto a wire rack to cool completely.
While the cake cools, make the caramel glaze. In a medium saucepan over medium-high heat, combine the 14 oz sweetened condensed milk and 1 cup brown sugar, whisking to dissolve the sugar.
Bring the mixture to a boil, whisking frequently. Reduce heat to a simmer and cook for 8 minutes, whisking continuously so it thickens and turns golden.
Remove the caramel from heat and whisk in 2 tablespoons butter and ½ teaspoon vanilla extract until glossy. Let the caramel cool for 5 minutes so it’s slightly thickened but still pourable.
Drizzle the caramel over the cooled cake while the cake is still slightly warm so it soaks in, letting extra caramel pool around the base.

Brown Sugar Caramel Pound Cake

What to Serve With

A scoop of vanilla or butter pecan ice cream for contrast and temperature play.
Fresh berries or a mixed fruit salad to cut through the sweetness.
A cup of strong coffee, espresso, or a caramel latte for a café-style pairing.
Light whipped cream or crème fraîche if you want a softer cream element without extra sweetness.
For a brunch spread, serve slices alongside spiced nuts and a simple green salad with vinaigrette.

Top Tips for Perfecting

Use room-temperature ingredients: Eggs and milk at room temp give a smoother batter and better rise.
Don’t overmix: Stir only until ingredients are combined to keep the cake tender.
Toast the pecans lightly in a dry skillet for 3–4 minutes to deepen their flavor before adding.
To avoid sinking toffee chips, toss them lightly in a tablespoon of flour before folding into batter.
If the cake’s crust gets too dark, tent with foil for the remaining bake time.
For a thinner glaze, warm the caramel slightly before drizzling; for thicker, cool it a bit longer.

Storing and Reheating Tips

Room temperature: Store loosely covered at room temperature for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving, or warm slices gently.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before glazing or reheating.
Reheating: Warm individual slices in the microwave for 10–15 seconds or in a 325°F oven for 5–8 minutes. Add a little extra caramel or a pat of butter before warming to refresh moisture.

FAQs

Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar is called for in the batter and gives a lovely caramel flavor. Dark brown sugar will make the cake slightly deeper in molasses flavor but is fine to use if that’s your preference.

Can I make this in a loaf pan instead of a Bundt pan?
Yes. Use two 9×5 loaf pans and reduce baking time; check around 60–75 minutes. Start checking earlier to avoid overbaking.

How do I prevent the caramel from burning?
Keep the heat at medium to medium-high and whisk constantly when boiling the sweetened condensed milk and brown sugar. If it looks like it’s smoking or darkening too quickly, reduce the heat.

Can I skip the toffee chips or pecans?
Absolutely. The cake is delicious plain or you can substitute chocolate chips, chopped dried fruit, or leave them out for a simpler version.

Is this caramel glaze safe if it thickens too much?
If the caramel becomes too thick, whisk in a teaspoon of milk at a time until it reaches the desired consistency. Rewarm gently if needed.

Conclusion

This Brown Sugar Caramel Pound Cake is a timeless, crowd-pleasing dessert that’s rich in flavor but straightforward to make. It brings together pantry staples into a show-stopping loaf with a silky caramel finish that everyone will ask about. Whether you’re baking for family, a party, or just because, this cake delivers warmth and indulgence in every slice. For a similar recipe and additional tips, check out this detailed Brown Sugar Caramel Pound Cake Recipe and enjoy baking!