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4.28 from 86 votes

Brown Sugar Caramel Pound Cake

FLUFFY & MOIST BROWN SUGAR CARAMEL POUND CAKE WITH HOMEMADE CARAMEL GLAZE. EASY, FROM SCRATCH RECIPE!
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Author Divas Can Cook

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!

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