Toffee Pecan Caramel Pound Cake

Introduction

This Toffee Pecan Caramel Pound Cake is a decadent dessert loaded with buttery toffee bits, crunchy pecans, and a smooth caramel glaze. The cake itself is dense yet moist, with a classic pound cake crumb that pairs beautifully with the sweet, nutty toppings. Perfect for holidays, special occasions, or anytime you want a show-stopping homemade cake, this recipe delivers big flavor in every slice.

Ingredients

For the Pound Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract
1 cup toffee bits
1 cup chopped pecans

For the Caramel Glaze

½ cup brown sugar
¼ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Method

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Cream butter and sugar in a large bowl until light and fluffy, about 4–5 minutes.
Add eggs one at a time, beating well after each addition.
Mix dry ingredients in a separate bowl: flour, baking powder, and salt.
Combine batter:
Add dry ingredients to the batter alternately with sour cream, mixing just until combined.
Add flavor:
Stir in vanilla, toffee bits, and chopped pecans.
Bake:
Pour batter into prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool:
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack.

Caramel Glaze

In a saucepan over medium heat, combine brown sugar, butter, and heavy cream.
Bring to a gentle boil, stirring constantly, and cook for 2–3 minutes until smooth.
Remove from heat, stir in vanilla and salt.
Drizzle warm caramel glaze over cooled cake.

Tips for Best Results

Toast pecans lightly for extra flavor
Let the cake cool completely before glazing
Store covered at room temperature for up to 3 days