Brown Sugar Caramel Pound Cake with Toffee Glaze
This Brown Sugar Caramel Pound Cake is rich, moist, and packed with warm flavor from toffee bits and caramel glaze. A Southern-inspired classic that’s easy enough for beginner home bakers and guaranteed to impress.
Ingredients
For the Cake
- 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 the Caramel Frosting
- 14 oz can sweetened condensed milk
- 1 cup light brown sugar packed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Optional Garnish
- 1/2 cup pecan cookie pieces
- Additional toffee bits
Instructions
- Preheat oven to 325°F. Grease and lightly flour a bundt pan.
- In a large bowl, cream together butter and shortening until smooth.
- Mix in brown sugar and granulated sugar until fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients with buttermilk and heavy cream. Mix just until combined.
- Fold in toffee bits and optional pecans. Pour into prepared pan and smooth top.
- Bake for 70 minutes. Cool in pan 15 minutes, then invert and cool completely.
- For caramel frosting, heat condensed milk and brown sugar over medium-low, stirring until thickened (about 5 minutes).
- Stir in butter and vanilla. Pour warm frosting over cake and garnish with pecans and toffee.
Notes
For best results, let the cake cool completely before frosting. Want a twist? Add chopped pecans into the batter for a nutty crunch. This Brown Sugar Caramel Pound Cake also pairs wonderfully with vanilla ice cream.