Brown Sugar Caramel Pound Cake

Indulge in Decadence with Brown Sugar Caramel Pound Cake

Indulge your sweet tooth with our irresistible Brown Sugar Caramel Pound Cake recipe. This delightful dessert combines the rich flavors of brown sugar and caramel with the moist, buttery texture of a classic pound cake. Perfect for any occasion, from family gatherings to holiday celebrations, this cake is sure to impress even the most discerning dessert connoisseurs. Plus, with our easy-to-follow instructions, you’ll be whipping up this delectable treat in no time.


  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup toffee bits (Heath Bits O’ Brickle Toffee Bits recommended)
  • 1/2 cup chopped pecans, raw and unsalted
  • Homemade caramel sauce, for drizzling (optional)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan, ensuring all surfaces are well coated to prevent sticking.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until fully incorporated.
  5. Gently fold in the toffee bits and chopped pecans until evenly distributed throughout the batter.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  9. Once cooled, drizzle the top of the cake with homemade caramel sauce for an extra touch of sweetness.

Cook Notes:

  • For best results, use room temperature eggs and butter to ensure proper incorporation and a smooth batter.
  • Be sure not to overmix the batter, as this can lead to a dense cake. Mix until just combined after each addition of flour and milk.
  • If you prefer a nut-free version, simply omit the chopped pecans or replace them with an equal amount of toffee bits.
  • For added indulgence, serve each slice of cake with a scoop of vanilla ice cream and an extra drizzle of caramel sauce.


  • Chocolate Lover’s Delight: Fold in 1/2 cup of mini chocolate chips for a decadent chocolate twist.
  • Citrus Burst: Add the zest of one orange or lemon to the batter for a bright, citrusy flavor.
  • Nut-Free Option: Replace the chopped pecans with an equal amount of shredded coconut for a nut-free alternative.

Keto and Low Carb Version:

  • Substitute almond flour for the all-purpose flour and use a keto-friendly sweetener like erythritol or stevia in place of the brown sugar and granulated sugar.
  • Replace the whole milk with unsweetened almond milk or coconut milk to reduce the carb content.
  • Omit the toffee bits and caramel sauce, or use sugar-free versions if available, to further reduce the carb count.

With its rich caramel flavor, buttery texture, and delightful crunch from the toffee bits and pecans, our Brown Sugar Caramel Pound Cake is a true indulgence for the senses. Whether you’re serving it as a dessert for a special occasion or simply treating yourself to a slice with your morning coffee, this cake is sure to satisfy your sweet cravings. So why wait? Whip up a batch today and delight your taste buds with this heavenly confection

Tips for Success:

  1. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. Room temperature ingredients blend more easily and result in a smoother batter.
  2. Proper Mixing: Cream the butter and sugars until light and fluffy, but avoid overmixing once you add the dry ingredients. Overmixing can lead to a tough cake texture.
  3. Sifting Dry Ingredients: Sift together the flour, baking powder, and salt to remove any lumps and aerate the mixture. This helps create a lighter, more tender cake crumb.
  4. Even Distribution: When folding in the toffee bits and pecans, be sure to distribute them evenly throughout the batter for consistent flavor in every bite.
  5. Baking Time: Keep an eye on the cake as it bakes and check for doneness using a toothpick inserted into the center. The toothpick should come out clean or with a few moist crumbs attached when the cake is ready.
  6. Cooling Properly: Allow the cake to cool in the pan for a short time before transferring it to a wire rack to cool completely. This prevents the cake from sticking to the pan and ensures even cooling.
  7. Caramel Drizzle: For an extra special touch, make your own homemade caramel sauce to drizzle over the cooled cake. Simply heat sugar and butter in a saucepan until golden brown, then stir in cream and vanilla extract until smooth and creamy.
  8. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.

Variations and Customizations:

  • Nut-Free Option: If you have a nut allergy or prefer a nut-free version, omit the chopped pecans altogether or substitute them with shredded coconut or crushed pretzels for added texture.
  • Fruit Infusion: Add a fruity twist to your pound cake by folding in diced strawberries, blueberries, or raspberries into the batter before baking. The burst of fresh fruit adds moisture and flavor to the cake.
  • Spice it Up: Enhance the warm, caramel flavor of the cake by adding a pinch of cinnamon or nutmeg to the batter. These spices complement the sweetness of the caramel and add depth to the overall flavor profile.
  • Glaze or Frosting: Instead of drizzling caramel sauce over the cake, you can opt to top it with a creamy glaze or frosting. A simple cream cheese glaze or vanilla buttercream would pair beautifully with the caramel undertones of the cake.

Keto and Low Carb Version:

For those following a ketogenic or low-carb diet, you can easily adapt this recipe to fit your dietary preferences:

  • Almond Flour: Replace the all-purpose flour with almond flour for a gluten-free and low-carb alternative. Almond flour adds a nutty flavor and helps create a tender crumb similar to traditional flour.
  • Sugar-Free Sweeteners: Use erythritol, stevia, or monk fruit sweetener in place of the brown sugar and granulated sugar to reduce the carbohydrate content of the cake. Be sure to adjust the amount according to your taste preferences.
  • Coconut Milk: Substitute whole milk with unsweetened coconut milk to further reduce the carb count. Coconut milk adds richness and moisture to the cake while keeping it keto-friendly.
  • Sugar-Free Toppings: Instead of traditional toffee bits and caramel sauce, use sugar-free alternatives or skip them altogether to keep the cake low in carbs and sugar.

In conclusion, our Brown Sugar Caramel Pound Cake is a delightful indulgence that combines the richness of brown sugar and caramel with the classic appeal of a buttery pound cake. With its moist texture, crunchy pecans, and decadent caramel drizzle, this cake is sure to become a favorite dessert for any occasion. Whether you’re hosting a special celebration or simply treating yourself to a sweet treat, this recipe is guaranteed to impress. So why wait? Gather your ingredients and get ready to savor every bite of this irresistible confection

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