Brown Sugar Caramel Pound Cake
Creamy, buttery, and dripping with warm caramel, this Brown Sugar Caramel Pound Cake is the kind of dessert that makes any day feel special.
Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Saucepan
Ingredients
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
Instructions
- 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.
Notes
For a thinner glaze, warm the caramel slightly before drizzling; for thicker, cool it a bit longer.