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Brown Sugar Caramel Pound Cake

A slice of brown sugar caramel pound cake with thick caramel glaze and chopped pecans on top.
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This brown sugar caramel pound cake is a rich, buttery dessert loaded with toffee bits and topped with a silky homemade caramel glaze. Perfect for holidays, gatherings, or anytime you need a decadent treat.

  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup butter-flavored shortening
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup heavy whipping cream
  • 1 cup toffee baking bits, plus more for garnish
  • 14 oz can sweetened condensed milk (for glaze)
  • 1 cup light brown sugar, packed (for glaze)
  • 2 tablespoons butter (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Optional: pecan cookie pieces & toffee bits for garnish

Instructions

  1. Preheat oven to 325°F. Grease and flour a bundt pan thoroughly.
  2. In a large bowl, cream together butter and shortening until smooth.
  3. Beat in both sugars until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. In a separate bowl, whisk together flour, baking powder, and salt.
  7. Alternately mix dry ingredients into the wet mixture, alternating with buttermilk and heavy cream. Begin and end with dry ingredients.
  8. Fold in toffee bits gently.
  9. Pour batter into prepared bundt pan and tap to remove air bubbles.
  10. Bake for 1 hour and 10 minutes, or until a skewer comes out with moist crumbs.
  11. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
  12. To make the glaze, combine sweetened condensed milk and brown sugar in a saucepan over medium-low heat. Stir constantly.
  13. When bubbles form, reduce heat and cook for 5 minutes until slightly thickened.
  14. Remove from heat and stir in butter and vanilla. Stir until fully combined and glaze thickens as it cools.
  15. Pour glaze over fully cooled cake and garnish with toffee or pecans if desired.

Notes

  • Make sure the cake is fully cooled before adding glaze to avoid melting.
  • Leftover glaze can be stored and used over ice cream or waffles.
  • Toffee bits can be replaced with crushed Heath bars or caramels.
  • To make it ahead, bake and store the cake wrapped, then glaze before serving.
  • Wrap tightly to freeze without glaze for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/brown-sugar-caramel-pound-cake/