Delight in the luxurious taste of Toffee Pecan Caramel Pound Cake, a rich dessert that combines the nutty crunch of pecans with the sweet charm of toffee and caramel. Perfect for any special occasion or as a treat for a cozy evening, this pound cake promises to be a showstopper on your dessert table.
Crafted with care and baked to perfection, this cake’s moist texture and deep flavors are sure to impress. Ready to create a dessert that’s as delicious as it is beautiful? Let’s get started with this simple yet decadent recipe.
Decadent and Delicious: Crafting the Perfect Pound Cake
This Toffee Pecan Caramel Pound Cake recipe is not just a treat for the taste buds but also a joy to make. Here are some expert tips to ensure your cake is as perfect in taste as it is in appearance.
Pro Tips for Perfect Pound Cake:
- Cream Thoroughly: Start by creaming the butter and sugar until they’re light and fluffy, which introduces air into the batter, helping to give the cake its fine crumb and rich texture.
- Add Eggs One at a Time: Ensure each egg is fully incorporated before adding the next to prevent the batter from curdling, which can affect the texture of the cake.
- Sift Dry Ingredients: Sifting the flour, baking powder, and salt not only prevents clumps but also aerates the flour, making the cake lighter.
- Alternate Dry and Wet Ingredients: This technique ensures the batter mixes evenly without overbeating, which can make the cake tough.
- Layer with Caramel: Adding a caramel layer in the middle of the batter adds a sweet surprise that enhances the moisture and flavor of the cake.

Toffee Pecan Caramel Pound Cake Recipe:
- Preparation time: 20 minutes
- Cooking time: 70-80 minutes
- Servings: 12-15
- Equipment: 10-inch bundt pan
Follow these steps to create a decadently sweet cake that’s perfect for any celebration.
Ingredients:
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup toffee bits
- 1/2 cup caramel sauce, plus extra for drizzling
Directions:
- Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
- Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Fold in Nuts and Toffee: Gently fold in the chopped pecans and toffee bits.
- Layer the Batter and Caramel: Pour half of the batter into the prepared pan. Drizzle with half of the caramel sauce. Top with the remaining batter.
- Bake: Place in the oven and bake for 70-80 minutes, or until a toothpick comes out clean.
- Cool and Invert: Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Final Touch: Drizzle additional caramel sauce over the cooled cake before serving.
Ready to Enjoy!
Your Toffee Pecan Caramel Pound Cake is now ready to dazzle your guests or to provide a sweet end to your meal. Each slice offers a perfect blend of moist cake, crunchy pecans, and chewy toffee bits, all enhanced by the luxurious caramel. Enjoy this decadent treat with a cup of coffee or as the finale to a special dinner.
Print
Toffee pecan caramel pound cake
Follow these steps to create a decadently sweet cake that’s perfect for any celebration.
- Total Time: 25 minute
- Yield: 12–15 1x
Ingredients
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup toffee bits
- 1/2 cup caramel sauce, plus extra for drizzling
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
- Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Fold in Nuts and Toffee: Gently fold in the chopped pecans and toffee bits.
- Layer the Batter and Caramel: Pour half of the batter into the prepared pan. Drizzle with half of the caramel sauce. Top with the remaining batter.
- Bake: Place in the oven and bake for 70-80 minutes, or until a toothpick comes out clean.
- Cool and Invert: Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Final Touch: Drizzle additional caramel sauce over the cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
