Brown Sugar Caramel Pound Cake – A Buttery, Toffee-Filled Delight

If you love dense, moist, and buttery pound cakes, this Brown Sugar Caramel Pound Cake will blow your mind! Infused with rich molasses and caramel flavors, packed with toffee chips and pecans, and finished with a warm, silky caramel drizzle, this cake is the ultimate indulgence.

Perfect for fall and winter baking, this cake will fill your kitchen with the cozy aroma of brown sugar, vanilla, and butter. It’s an impressive yet easy-to-make dessert that will steal the show at any gathering.

Why You’ll Love This Recipe

Ultra-Moist Texture – Thanks to butter, brown sugar, and milk, this pound cake stays soft and rich.
Incredible Caramel Flavor – The caramel drizzle and toffee chips add deep, buttery sweetness.
Perfect for Chilly Weather – This cake tastes like warm, cozy comfort on a plate.
Easy Yet Impressive – A foolproof recipe with no fancy techniques required!

Ingredients & Their Role

For the Pound Cake:

• 1 ½ cups butter (softened) – Creates a rich, buttery texture.

• 2 cups light brown sugar (packed) – Adds deep molasses flavor and moisture.

• 1 cup granulated sugar – Balances sweetness and helps with structure.

• 5 large eggs – Provide richness and help the cake rise.

• 3 cups all-purpose flour – The base that gives the cake its dense structure.

• 1 teaspoon baking powder – Helps the cake rise slightly without being too airy.

• ½ teaspoon salt – Enhances the caramel and brown sugar flavors.

• 1 cup whole milk – Keeps the cake tender and moist.

• 1 (8 oz) bag toffee chips (Heath recommended) – Adds a crunchy, buttery toffee texture.

• 1 cup pecans (chopped) – Brings a nutty crunch to every bite.

For the Caramel Drizzle:

• 1 (14 oz) can sweetened condensed milk – Creates a silky, rich caramel base.

• 1 cup brown sugar – Deepens the caramelized flavor.

• 2 tablespoons butter – Makes the drizzle smooth and glossy.

• ½ teaspoon vanilla extract – Enhances the caramel with warm, sweet notes.

Step-by-Step Instructions

1. Prepare Your Pan & Preheat Oven

Preheat your oven to 325°F (163°C). Grease a 12-cup Bundt pan with nonstick baking spray or butter and flour to prevent sticking.

2. Make the Pound Cake Batter

• Using a stand mixer or hand mixer, beat the butter until creamy.

• Gradually add the brown sugar and granulated sugar, beating until the mixture is light and fluffy.

• Add the eggs one at a time, beating after each addition to fully incorporate.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

4. Mix the Batter

• Add the flour mixture to the batter alternating with the milk, beginning and ending with the dry ingredients.

• Stir in the toffee chips and pecans until evenly distributed.

5. Bake the Cake

• Spoon the batter into the prepared Bundt pan and smooth the top.

• Bake for 85 minutes, or until a wooden skewer inserted in the center comes out clean.

• If the top starts to brown too much, cover loosely with foil to prevent over-browning.

6. Cool the Cake

• Let the cake cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to cool completely.

How to Make the Caramel Drizzle

1. Cook the Caramel

• In a medium saucepan, combine the sweetened condensed milk and brown sugar.

• Bring to a gentle boil over medium-high heat, whisking constantly.

• Reduce the heat to low and simmer for 8 minutes, whisking frequently.

2. Finish & Drizzle

• Remove from heat and whisk in the butter and vanilla extract.

• Let cool for 5 minutes, then immediately drizzle over the cooled cake while still warm.

Pro Tips for the Best Pound Cake

Use Room Temperature Ingredients – This helps everything blend smoothly for an even texture.
Don’t Overmix – Overbeating can lead to a dense, tough cake. Mix until just combined.
Check for Doneness Early – Every oven is different! Start testing at 75 minutes with a toothpick.
Drizzle the Caramel While Hot – This ensures it spreads smoothly over the cake instead of thickening too quickly.

Serving Suggestions

This Brown Sugar Caramel Pound Cake is delicious on its own, but you can take it to the next level by serving it with:

A scoop of vanilla ice cream – The cold, creamy texture pairs perfectly with the warm caramel drizzle.
A cup of coffee or spiced tea – Complements the deep brown sugar and toffee flavors.
Warm cinnamon apples – A delicious fall-inspired topping!
A glass of milk – Because sometimes, simple is best.

Why You’ll Want to Bake This Cake Again & Again

This Brown Sugar Caramel Pound Cake is the ultimate comfort dessert—rich, buttery, packed with toffee bits and pecans, and finished with a warm caramel drizzle that soaks into every bite.

It’s perfect for holidays, potlucks, or just a cozy weekend treat. Once you taste this deeply caramelized, melt-in-your-mouth cake, you’ll be singing “I want some of your brown shuuuuga!” just like I did!

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