Brown Sugar Caramel Pound Cake w/ Caramel Glaze

Savor the Sweetness of Brown Sugar Caramel Pound Cake w/ Caramel Glaze

Indulge in the rich flavors of Brown Sugar Caramel Pound Cake w/ Caramel Glaze, a dessert that blends deep caramel tones with buttery pound cake texture. Whether you’re baking for family or treating guests, this cake offers both comfort and elegance. In fact, its luxurious aroma often fills the home before you even slice into it. Ready to bake something memorable? Let’s begin.

Deep Caramel Goodness in Brown Sugar Caramel Pound Cake w/ Caramel Glaze

This Brown Sugar Caramel Pound Cake w/ Caramel Glaze delivers moist crumb, buttery notes, and toffee-like sweetness. Moreover, the caramel glaze adds a silky layer that enhances each bite. It’s not just cake — it’s an experience that lingers on the palate.

Pro Tips for Baking Your Caramel Pound Cake

1. Room-temperature ingredients help everything mix smoothly, so allow your butter, eggs, and dairy to sit at room temperature before you begin.
2. Measure carefully — too much flour or too little liquid can make the cake dry.
3. Alternate wet and dry additions gradually, so the batter remains smooth and avoids lumps.
4. Don’t overmix once you’ve added the flour mixture; overworking makes the cake tough.
5. Use toffee bits for texture — folding in toffee gives a pleasant chew and surprise.
6. Test doneness properly — insert a toothpick into the center; if it comes out with a few moist crumbs, it’s ready.
7. Cool before glazing — let the cake cool fully so the glaze doesn’t slide off.
8. Warm the glaze slightly if it thickens too much before pouring over the cake.

Brown Sugar Caramel Pound Cake w/ Caramel Glaze Recipe

• Preparation time: 20 minutes
• Baking time: 1 hour 10 minutes
• Cooling & glazing time: about 30 minutes
• Servings: 12–14 slices
• Equipment: Bundt pan (greased and floured), large mixing bowls, medium bowl, saucepan, wire rack

Ingredients:

For the Cake

• 1 cup butter, softened
• ½ 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
• ½ teaspoon salt
• ½ cup buttermilk
• ½ cup heavy whipping cream
• 1 cup toffee baking bits (plus extra for garnish)

For the Caramel Glaze

• 14 oz can sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ½ cup pecan cookie pieces and toffee bits (optional garnish)

Directions

1. Preheat the oven to 325 °F.
   Generously grease and lightly flour your bundt pan, then set it aside.
2. Cream fats and sugars.
   In a large bowl, beat together butter and shortening. Then mix in brown sugar and granulated sugar until smooth and light.
3. Add eggs and vanilla.
   Incorporate the eggs one at a time, beating well after each addition. Then fold in the vanilla extract.
4. Whisk dry ingredients.
   In a medium bowl, combine flour, baking powder, and salt.
5. Alternate adding dry mix with liquids.
   Gradually add the dry mixture into the wet mixture, alternating with buttermilk and heavy cream. Mix just until combined, scraping down bowl sides.
6. Fold in toffee bits.
   Use a spatula to gently fold in the toffee pieces. Optionally, stir in some pecans for extra crunch.
7. Pour into the pan.
   Evenly pour the batter into the prepared bundt pan. Shake the pan gently side to side and up and down to release air bubbles.
8. Bake.
   Place the pan on the middle rack and bake for 1 hour and 10 minutes or until a toothpick comes out with moist crumbs.
9. Cool the cake.
   Remove from oven. Let the cake rest in the pan for 10–15 minutes. Then invert it onto a wire rack and allow complete cooling.
10. Make the caramel glaze.
    Over medium-low heat in a large saucepan, stir together condensed milk and brown sugar. Keep stirring until small bubbles form gently on the surface.
11. Thicken the sauce.
    Continue stirring for about 5 minutes until the mixture thickens. Be careful not to boil or burn it; lower heat if needed.
12. Finish the glaze.
    Remove from heat and stir in butter and vanilla. Stir vigorously until fully combined. The sauce will thicken more as it cools.
13. Glaze the cake.
    Pour the hot caramel sauce over the cooled cake. Reserve extra sauce — it’s delicious drizzled on ice cream!
14. Garnish and serve.
    Sprinkle pecan pieces and toffee bits on top (highly recommended). Let the glaze set slightly, then slice and serve.

Why This Brown Sugar Caramel Pound Cake w/ Caramel Glaze Works

This cake shines because of its balance. The brown sugar gives it depth, while the heavy cream and buttermilk keep the crumb moist. Furthermore, the toffee bits inside add chew and surprise. Meanwhile, the caramel glaze complements rather than overwhelms the cake’s core flavor. Together, everything harmonizes.

Serving Suggestions & Pairings

Serve slices of Brown Sugar Caramel Pound Cake w/ Caramel Glaze with vanilla ice cream or a drizzle of extra caramel. You can even offer a side of whipped cream for contrast. If you’re baking early in the day, pair it with coffee or tea. And if you enjoy bundt cakes, check out this Bundt cake breakfast idea for inspiration: a lighter variant.

Related Recipes You’ll Love

• Try pairing your dessert spread with a sweet side like candied carrots from Linda Cooking.
• Or serve it alongside a comforting dish like chicken bacon ranch casserole with potatoes.
• For other cake variations, the sticky bun breakfast ring might inspire your next treat.
• If you're into breads, check out the easy Dutch oven no-knead bread recipe.
• After indulging in this cake, a light dessert like pear preserves would clean the palate gently.

Final Thoughts

Your Brown Sugar Caramel Pound Cake w/ Caramel Glaze is a showstopper that blends classic baking with decadent richness. With attention to detail and these directions, you’ll end with moist slices coated in caramel allure. Grab a slice, sip something warm, and enjoy the sweet rewards of your baking efforts!

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