Ingredients:
For the Pound Cake:
1 ½ cups butter (softened) – Provides richness and a velvety texture.
2 cups light brown sugar (packed) – Infuses a deep, molasses-like sweetness and moisture.
1 cup granulated sugar – Balances the flavors and enhances the cake’s structure.
5 large eggs – Essential for binding and creating a soft, dense texture.
3 cups all-purpose flour – The base of the cake, giving it structure.
1 teaspoon baking powder – Adds a slight lift, keeping the cake from being too dense.
½ teaspoon salt – Enhances all the flavors.
1 cup whole milk – Adds moisture and richness.
1 (8 oz) bag toffee chips (such as Heath) – Provides sweet, crunchy bursts of caramelized flavor.
1 cup pecans (chopped) – Adds a subtle nutty crunch for extra texture.
PREPARATION:
For the Caramel Drizzle:
1 (14 oz) can sweetened condensed milk – The base for a thick, creamy caramel sauce.
1 cup brown sugar – Deepens the caramelized, toasty flavor.
2 tablespoons butter – Adds silky richness to the drizzle.
½ teaspoon vanilla extract – Enhances the caramel’s sweetness.
How to Make Brown Sugar Caramel Pound Cake
Step 1: Prepare the Pan
Preheat your oven to 325°F (163°C).
Grease a 12-cup Bundt pan with cooking spray or butter, then dust with flour to prevent sticking.
Step 2: Make the Batter
In a large mixing bowl, beat butter until creamy and smooth.
Add both sugars and beat until light and fluffy.
Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 3: Combine Dry & Wet Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with flour.
Stir in the toffee chips and chopped pecans until evenly distributed.
Step 4: Bake the Cake
Spoon the batter into the prepared Bundt pan.
Bake for 85 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tip: Cover the cake with foil if it starts to brown too quickly.
Step 5: Cool the Cake
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
How to Make the Caramel Drizzle
Step 1: Cook the Caramel
In a medium saucepan, combine sweetened condensed milk and brown sugar.
Bring to a gentle boil over medium-high heat, whisking constantly.
Step 2: Simmer & Thicken
Reduce heat to low and simmer for 8 minutes, whisking frequently.
Step 3: Finish with Butter & Vanilla
Remove from heat and whisk in butter and vanilla.
Let the caramel cool for 5 minutes, but make sure to drizzle it while it’s still hot for the best consistency.
Serving Suggestions
Serve warm slices with a drizzle of extra caramel.
Pair with whipped cream or a scoop of vanilla bean ice cream.
Enjoy alongside a cup of hot coffee or spiced chai for the perfect cozy treat.
Pro Tips for the Best Brown Sugar Caramel Pound Cake
Use Room Temperature Ingredients – This helps create a smooth, even batter.
Don’t Overmix – Overmixing can lead to a tough, dry cake. Mix just until combined.
Toast the Pecans – Toasting them in a dry skillet for a few minutes brings out even more rich, nutty flavor.
Drizzle While Warm – The caramel will set as it cools, so pour it over the cake while it’s still warm and glossy.
Why This Pound Cake is Irresistible
This Brown Sugar Caramel Pound Cake is everything a great pound cake should be—dense, moist, buttery, and full of deep caramel flavors. The crunch of toffee chips and pecans combined with the silky, sweet caramel drizzle makes