This moist and fluffy brown sugar pound cake is smothered in a delicious homemade caramel glaze and studded with crunchy toffee chips. It’s the perfect indulgent dessert for any special occasion. The brown sugar gives the cake a wonderful molasses flavor while the caramel glaze takes it over the top. Be sure to let it cool completely before adding the glaze so it has time to firm up. Leftover glaze is amazing drizzled over ice cream too!
What kind of pan do I need for this recipe?
You will need a greased and floured 10-inch tube pan to make this pound cake. Make sure the pan is well coated with cooking spray and flour to prevent sticking.
Can I make this cake without the caramel glaze?
Absolutely! The brown sugar pound cake is delicious on its own without the caramel glaze. Simply omit the glaze ingredients and directions.
What can I substitute for butter flavored shortening?
You can use regular unsalted butter in place of the butter flavored shortening. The cake will still have great flavor and texture.
How do I know when the cake is fully baked?
The cake is done baking when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. This will take 60-70 minutes in a 325°F oven. Check for doneness at 60 minutes.
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)
For the Caramel Glaze:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup light brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
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!
This decadent brown sugar pound cake is the ultimate dessert for any special gathering or holiday celebration. The rich, buttery cake is infused with molasses notes from the brown sugar and becomes even more indulgent with the silky homemade caramel glaze. Studded with crunchy toffee chips and toasted pecans, it’s a showstopper sure to impress any crowd. The cake has a tender, moist crumb and develops even more flavor after a day or two. Cover leftovers tightly and store at room temperature for up to 5 days.
