Best 2 Brown Sugar Caramel Pound Cake Recipes

Introducing the delectable brown sugar caramel pound cake, a symphony of flavors that will tantalize your taste buds and leave you craving more. This classic dessert combines the rich, buttery taste of a pound cake with the irresistible sweetness of brown sugar and the velvety smoothness of caramel, creating a harmonious blend that is sure to impress. With its moist, dense texture and a crispy, caramelized crust, this cake is perfect for any occasion, whether it's a cozy family gathering or an elegant dinner party. So gather your ingredients, preheat your oven, and embark on a culinary journey to create this timeless masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN SUGAR POUND CAKE WITH CARAMEL DRIZZLE RECIPE - (4/5)

Brown Sugar Pound Cake with Caramel Drizzle Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 15

Ingredients

Carmel Drizzel:
1 1/2 cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
1 - 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

BROWN SUGAR CARAMEL POUND CAKE RECIPE - (3.9/5)

Brown Sugar Caramel Pound Cake Recipe - (3.9/5) image

Provided by stokeslm

Number Of Ingredients 15

Ingredients

CARAMEL DRIZZLE:
1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup pecans, chopped
1 (14-ounce) can condensed milk, sweetened
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. spoon caramel drizzle over cooled cake. CARAMEL DRIZZLE: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.

Tips:

Use room temperature ingredients. This will help the cake batter come together more smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Brown sugar caramel pound cake is a delicious and decadent dessert that is perfect for any occasion. With its moist, tender crumb and rich, buttery flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this brown sugar caramel pound cake a try. You won't be disappointed!