“Fluffy & moist brown sugar caramel pound cake with homemade caramel glaze. Easy, from scratch recipe!”
I’m not much of a cusser. Cussing just doesn’t really do it for me. I prefer to use more creative forms of expression like “well pumper my nickel bread!” and things like that. But every now and then something comes along that just needs a solid DAMN DAMN DAAAAMN!!!
This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy pictures by the way. Would you look at me differently if I told you that every time I got a slice I had to sing “I want some of your brown shuuuuga!” ? I really did and now that you’ve just read that I can bet a dollar you’ll probably do the same thing. We’re in this together now.
But omagosh y’all let me tell you….. this pound cake! Baaaaabeeeee! Please forgive me for keeping this to myself for so long. I made this brown sugar caramel pound cake years ago for a cookout and totally forgot how amazing it was.
I filed it away under “recipes to post in the fall on Divas Can Cook” and never looked back. I’m good for doing things like that. It would be a sin to make you guys wait until the fall time for this. I You NEED this. Like right now!
This brown sugar caramel pound cake is incredible!! It’s fluffy and moist as heck! Full of buttery, vanilla, caramel flavors… epic I tell ya!
Those sweet & salty toffee pieces thrown into the batter and the glaze is everything good and holy. Don’t even get me started on that easy caramel glaze.
Throw on a side of vanilla ice cream and this pound cake becomes simple yet a bit over the top. Perfect for company and holidays.
I decided not to add the pecans into the batter but you certainly can put some in if that’s your thangthizzle! Even some finely shredded coconut would be good in this pound cake.
I’m sorry, what did you say? Oh you want more pound cake? Thought you’d never ask!! Try this classic 7-Up pound cake recipe!!!
Watch me make this brown sugar caramel pound cake from start to finish!
Brown Sugar Caramel Pound Cake
Ingredients
- 1 cup butter softened
- 1/2 cup butter-flavored shortening
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 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
- FOR CARAMEL FROSTING
- 14 oz can sweetened condensed milk
- 1 cup light brown sugar packed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup pecan cookie pieces & toffees bits optional garnish
Instructions
- Preheat oven to 325. F.
- Generously grease and lightly flour bundt pan. Set aside.
- In a large bowl, cream together butter and shortening.
- Mix in brown sugar and white sugar.
- Add eggs, one at a time, beating well after each egg.
- Fold in vanilla extract. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
- Mix well until combined being sure to scrape down the sides of the bowl.
- Fold in toffee pieces. (Can also add in some pecan pieces if desired)
- Pour batter evenly into prepared bundt pan.
- Shake the pan back and forth and up and down to even out batter and release air bubbles.
- Bake on the middle rack for 1 hour and 10 minutes.
- Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
- When cake is completely cooled start making the caramel frosting.
- In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
- Keep stirring until bubbles begin to gently break on the surface.
- Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
- Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Stir vigorously until butter is combined.
- Sauce will begin to thicken up even more as it cools.
- Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
- Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
- Let cake sit until frosting begins to harden.
- Slice and serve, add vanilla ice cream to take it over the top!
Video
Where’s the recipe?
Do you use salt or unsalted butter for the cake and caramel sauce?
Unsalted