Get ready to experience pure comfort in cake form with this irresistible Brown Sugar Caramel Pound Cake. This indulgent dessert combines the rich, molasses notes of brown sugar with a velvety caramel finish that will make your kitchen smell like a high-end bakery.
Perfect for special occasions or weekend baking, this pound cake elevates the classic recipe with a modern twist that’s sure to become a family favorite. The dense, moist crumb pairs beautifully with the caramel notes, creating a dessert that’s both nostalgic and sophisticated.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- No fancy equipment needed – just basic mixing bowls and a loaf pan
- Stays fresh for days, making it perfect for make-ahead desserts
- Versatile enough for breakfast, tea time, or dessert
- Creates an impressive presentation with minimal effort
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter flavored shortening
- 1 1/2 cups light brown sugar
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup buttermilk, at room temperature
- 1 cup toffee chips
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 10-inch tube pan with cooking spray and dust with flour. Set aside.
- In a large bowl, beat the butter and shortening together until smooth and creamy. Add the brown sugar and granulated sugar and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add half of the flour mixture to the wet ingredients and mix until just combined. Pour in the heavy cream and mix again.
- Add the remaining flour mixture alternating with the buttermilk, beginning and ending with the flour. Mix until just combined after each addition.
- Fold in the toffee chips and pecans if using. Recipe by Ineskohl.info
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, about 1 hour.
- Make the caramel glaze: In a medium saucepan over medium heat, combine the sweetened condensed milk and brown sugar. Bring to a simmer, stirring frequently. Reduce heat to low and cook for 5-10 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the butter and vanilla until smooth. Pour the glaze over the completely cooled cake.
- Garnish with pecans and toffee chips if desired. Slice and serve. Enjoy!
Tips & Variations
- Add 1 cup chopped pecans for extra crunch and flavor
- Replace caramel sauce with maple glaze for a different twist
- Use room temperature ingredients for best results
- Wrap cooled cake in plastic wrap to maintain moisture
- Substitute buttermilk for whole milk for extra tenderness
Serving Suggestions
Serve warm slices with a scoop of vanilla ice cream and an extra drizzle of caramel sauce. For breakfast or brunch, pair with fresh berries and a hot cup of coffee. The cake also makes an excellent base for trifles or bread pudding if you have leftovers.
Notes
- Stores well at room temperature for up to 4 days
- Can be frozen for up to 3 months without caramel topping
- Cake will be done when it springs back lightly when touched
FAQs
- Can I use light brown sugar instead? Yes, though the flavor won’t be as rich
- Why did my cake sink in the middle? This usually happens if the oven door is opened during baking
- Can I make this in a bundt pan? Yes, but adjust baking time to 45-55 minutes
- Is the caramel sauce necessary? No, the cake is delicious even without it
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter flavored shortening
- 1 1/2 cups light brown sugar
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup buttermilk, at room temperature
- 1 cup toffee chips
- 1 cup chopped pecans (optional)
Steps
- Preheat the oven to 325°F (163°C). Grease a 10-inch tube pan with cooking spray and dust with flour. Set aside.
- In a large bowl, beat the butter and shortening together until smooth and creamy. Add the brown sugar and granulated sugar and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add half of the flour mixture to the wet ingredients and mix until just combined. Pour in the heavy cream and mix again.
- Add the remaining flour mixture alternating with the buttermilk, beginning and ending with the flour. Mix until just combined after each addition.
- Fold in the toffee chips and pecans if using. Recipe by Ineskohl.info
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, about 1 hour.
- Make the caramel glaze: In a medium saucepan over medium heat, combine the sweetened condensed milk and brown sugar. Bring to a simmer, stirring frequently. Reduce heat to low and cook for 5-10 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the butter and vanilla until smooth. Pour the glaze over the completely cooled cake.
- Garnish with pecans and toffee chips if desired. Slice and serve. Enjoy!
Notes
- Stores well at room temperature for up to 4 days
- Can be frozen for up to 3 months without caramel topping
- Cake will be done when it springs back lightly when touched
