Brown Sugar Caramel Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 ½ cups butter, softened
02 -
2 cups light brown sugar, packed
03 -
1 cup granulated sugar
04 -
5 large eggs
05 -
3 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
½ teaspoon salt
08 -
1 cup whole milk
09 -
1 8oz bag toffee chips
10 -
1 cup pecans, chopped
→ Caramel Drizzle
11 -
1 14oz can sweetened condensed milk
12 -
1 cup brown sugar
13 -
2 tablespoons butter
14 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 325°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust with flour.
02 -
In a large bowl, beat the butter until creamy. Add the light brown sugar and granulated sugar, beating until fluffy. Incorporate the eggs one at a time.
03 -
In a medium bowl, mix the all-purpose flour, baking powder, and salt.
04 -
Add the flour mixture to the batter in batches, alternating with the whole milk. Beat until just combined. Stir in the toffee chips and chopped pecans.
05 -
Pour the batter into the prepared Bundt pan. Bake for 85 minutes or until a wooden pick inserted in the center comes out clean. Cover the cake loosely with foil during baking to prevent excess browning.
06 -
Let the cake cool in the pan for 10 minutes. Carefully remove it from the pan and allow it to cool completely on a wire rack.
07 -
In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Reduce the heat and simmer for 8 minutes, continuing to whisk frequently. Remove from heat, whisk in butter and vanilla extract, and let cool for 5 minutes.
08 -
While the caramel drizzle is still hot, spoon it evenly over the cooled cake.
# Notes:
01 -
Cover the cake with foil while baking to prevent excess browning.
02 -
Drizzle the caramel while it’s still hot for best results.