This brown sugar pound cake is super soft, delicious, and made with a caramel glaze and you are sure going to love it. Start by adding softened butter int a large bowl then cream with a hand mixer until the batter is smooth and creamy. You will then add brown sugar and white sugar and mix them into the batter until you achieve a nice and creamy consistency. You will then crack in room temperature eggs one at a time into the butter-sugar mixture while beating the mixture after each addition.

For flavoring, you will add in some vanilla extract and mix it in, be sure to scrape the sides of the bowl to make sure everything is mixed in the batter. For the dry ingredients, you will need all-purpose flour into a bowl then add in baking powder and salt and then mix everything to make sure the baking powder and salt are well distributed into the flour. You will then start alternating the dry ingredients into the batter with heavy cream, add them in batches because this way it will be easy for everything tom combine.

Mix your batter until its light and fluffy and airy and make sure every dry ingredient is moistened in the batter. You can always tell a good cake by the way the batter is made so make sure the batter is very well prepared. For any addition at this part, you can add toffee chips or pecans then fold them into the batter. Grease and flour a bundt pan or any shape pan you have and pour in the batter then bake in a preheated 325 degrees Fahrenheit oven for 60 to 70 minutes.

When the cake is out of the oven, let it sit in the pan for about 15 minutes or so until warm then go ahead and flip it over to a wire rack. Let it cool completely before frosting. The cake can be eaten that way and it will still be delicio8us but you create everything a notch higher by glazing it. For the caramel glaze, add condensed milk into a saucepan over medium-low heat then add brown sugar and stir it up and when it starts to bubble, reduce the heat to the lowest setting and continue to stir it and let it cook for about 5 to 10 minutes before removing from the heat.

Add in some butter and a little bit of vanilla and stir it up as the sauce starts to thickens. Go ahead and pour the hot caramel onto the cake then slice it. This cake will be on your list of favorite cakes, the taste of this cake is like buttery and vanilla and caramel blends very well into 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 Caramel Frosting;

  • 14 oz can sweeten condensed milk
  • 1 cup light brown sugar packed
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325. F then generously grease and lightly flour bundt pan. Set aside.
  2. In a large bowl, cream together butter and shortening. Mix in brown sugar and white sugar then add eggs, one at a time, beating well after each egg. Fold in vanilla extract. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt then gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
  4. Mix well until combined being sure to scrape down the sides of the bowl, fold in toffee pieces. (Can also add in some pecan pieces if desired)
  5. Pour batter evenly into prepared bundt pan and shake the pan back and forth and up and down to even out batter and release air bubbles.
  6. Bake on the middle rack for 1 hour and 10 minutes. Remove from the oven and let the cake sit in the pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
  7. When the cake is completely cooled start making the caramel frosting. In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
  8. Keep stirring until bubbles begin to gently break on the surface, reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
  9. Continue cooking for about 5 minutes until the mixture thickens, stirring constantly then remove from heat and stir in butter and vanilla.
  10. Stir vigorously until butter is combined, the sauce will begin to thicken up even more as it cools.
  11. Pour the hot caramel sauce over the cooled cake.
  12. Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
  13. Let cake sit until frosting begins to harden. Slice and serve, add vanilla ice cream to take it over the top