Irresistible Brown Sugar Pound Cake Recipe

Are you looking for a dessert that’s perfect for any occasion? Look no further than my Brown Sugar Pound Cake recipe. This classic cake is moist and rich with a deep, caramel flavor that will have your taste buds dancing.

As a chef who specializes in British cuisine, I know how to make a cake that everyone will love. The Brown Sugar Pound Cake is no exception, and it’s sure to be a crowd-pleaser at any gathering or event.

This cake is easy to make, but it still has all the rich flavors and textures of a more complex dessert. The key to its deliciousness lies in the use of brown sugar instead of regular sugar. The brown sugar gives the cake a distinct caramel flavor that makes it truly unique.

I’ve included detailed instructions, tips, and variations in this article to ensure that you can make the perfect Brown Sugar Pound Cake every time. So why not give it a try and see for yourself how delicious this pound cake can be?

Why You’ll Love This Recipe

Brown Sugar Pound Cake
Brown Sugar Pound Cake

Picture this: a warm, indulgent cake that is rich and flavorful, yet perfectly balanced in sweetness. The aroma of buttery, caramel notes is wafting through your kitchen – it’s a gorgeous Brown Sugar Pound Cake, fresh out of the oven.

There are so many reasons to love this recipe! Firstly, the combination of brown sugar and unsalted butter yields a deep caramel flavor that infuses every moist crumb of this cake. And because it’s a pound cake, it has a tight crumb that has just the right density for slicing into thick, generous portions.

But wait, there’s more! The recipe calls for five large eggs, adding richness and moisture to the cake. And let’s not forget about that 1 1/2 teaspoons of vanilla extract – it truly rounds out the flavor profile beautifully!

Not only is this cake delicious on its own, but there are endless variations and pairing options to experiment with. Want to take your pound cake up a notch? Drizzle some homemade caramel sauce or a powdered sugar glaze over the top for an added touch of sweetness. Alternatively, you could try adding some toffee bits or chopped pecans to the batter for some extra texture.

This Brown Sugar Pound Cake recipe is not only easy to follow, but also incredibly versatile – perfect for baking as a dessert or for serving as an afternoon treat. It’s no wonder why it has quickly become one of my go-to recipes!

Ingredient List

 Thick ribbons of brown sugar run through every slice of this luscious pound cake
Thick ribbons of brown sugar run through every slice of this luscious pound cake

Here is a list of ingredients you will need to make this Brown Sugar Pound Cake recipe:

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of unsalted butter, softened
  • 1 cup of light brown sugar, packed
  • 1 cup of granulated sugar
  • 5 large eggs, room temperature
  • 1 1/2 teaspoons of vanilla extract

Note: Make sure that your ingredients are at room temperature before starting the recipe for best results.

The Recipe How-To

 It's impossible to resist the warm, sweet aroma of this brown sugar pound cake fresh from the oven
It’s impossible to resist the warm, sweet aroma of this brown sugar pound cake fresh from the oven

Preparation Time: 20 minutes
Cooking Time: 1 hour

Step 1: Prepare the pans

Start by preparing your pans. You can use either two 9×5 inch loaf pans or a Bundt pan. I usually butter mine generously and then dust them with flour. This makes it easy to remove the cake from the pan after baking.

Step 2: Mix dry ingredients

In a separate bowl, sift together 4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

Step 3: Cream butter and sugars

In a large mixing bowl, cream together 2 cups of unsalted butter (at room temperature) with 1 cup of granulated sugar and 2 cups of light brown sugar (packed).

Step 4: Add eggs and vanilla extract

Crack in 5 large eggs (at room temperature) one at a time, making sure to mix well after each one. Mix in 1 ½ teaspoons of vanilla extract.

Step 5: Combine dry ingredients and butter mixture

Add the dry ingredients slowly to the wet ingredients; I do this in three parts. Make sure everything is just combined before adding more ingredients.

Step 6: Bake the cake

Preheat oven to 350°F (180°C). Pour the batter into either two prepared loaf pans or one prepared Bundt pan. Bake for around an hour or until a toothpick comes out clean after inserted into the center of the cake.

Step 7: Cool down

Cool cake in a pan on a wire rack for around 10 minutes before removing it from the pan. Let it cool completely on a wire rack before serving.

Serve your delicious Brown Sugar Pound Cake with some whipped cream, fruit sauce or caramel icing recipe to make it even more indulgent!

Substitutions and Variations

 Perfectly moist and tender with a delicate crumb, this pound cake is a true indulgence
Perfectly moist and tender with a delicate crumb, this pound cake is a true indulgence

If you’re looking to switch things up with this Brown Sugar Pound Cake Recipe, there are a few substitutions and variations you can try.

Firstly, if you don’t have light brown sugar on hand, you can use regular brown sugar instead. This will change the flavor slightly, as regular brown sugar has a stronger molasses flavor, but it will still result in a delicious cake.

For a more caramelized flavor, you can make a sugar caramel pound cake by substituting the brown sugar with granulated sugar and adding some caramel sauce to the batter. You can also add some toffee bits to the batter for a bit of crunch.

If you’re looking for a different icing for your Brown Sugar Pound Cake, try making a powdered sugar glaze or caramel icing recipe. For the powdered sugar glaze, mix together powdered sugar and milk until smooth and pour over the cooled cake. For the caramel icing recipe, mix together caramel sauce, butter, and powdered sugar until smooth and spread over the cake.

You can also try adding some nuts or dried fruit to the batter. Pecan pound cake is a popular variation that adds a nutty crunch to the cake. You can also add some raisins or cranberries for added texture and flavor.

Finally, for a dairy-free option, you can substitute the butter with coconut oil or vegan butter. You can also use dairy-free sour cream or yogurt in place of regular sour cream.

Remember that these substitutions and variations may affect the texture and taste of the cake, so be prepared for some experimentation!

Serving and Pairing

 The combination of brown sugar and butter gives this cake a rich, caramel-like flavor that lingers on your taste buds
The combination of brown sugar and butter gives this cake a rich, caramel-like flavor that lingers on your taste buds

This brown sugar pound cake is a classic and decadent dessert that will make a great addition to any occasion. The cake’s sweet and buttery flavor pairs well with coffee, tea, or a glass of cold milk.

To serve this dessert, I recommend cutting the cake into thick slices and placing them on a pretty platter. You can dust it with some powdered sugar or make a caramel glaze by melting butter and brown sugar over medium heat until bubbly, then adding heavy cream and stirring until smooth.

For an extra touch of indulgence, why not pair it with a scoop of vanilla ice cream drizzled with caramel sauce or topped with toffee bits? A dollop of whipped cream is also a great choice.

This cake also goes well with fresh fruit; you can serve it alongside some berries or sliced peaches for contrast. Another option is to add a dollop of tangy sour cream on top of each slice, which complements the sweetness of the cake beautifully.

If you’re feeling adventurous, try experimenting with different toppings and accompaniments. This cake can be versatile enough to complement different sauces and fruits, so get creative with your pairings!

Make-Ahead, Storing and Reheating

 This pound cake is equally delicious as a decadent brunch treat or a simple dessert
This pound cake is equally delicious as a decadent brunch treat or a simple dessert

After baking a scrumptious brown sugar pound cake, it’s important to know how to handle the leftovers. This brown sugar pound cake can last up to five days in an airtight container at room temperature. You can also store it in the refrigerator for up to a week, but make sure to bring it back to room temperature before serving.

The best way to maintain its freshness is by wrapping it tightly with aluminum foil or plastic wrap. If you want to reheat your cake, preheat your oven at 350°F and place your cake in the preheat oven for five minutes until it’s warm.

Another option for reheating is using a microwave, but it is not recommended unless you are in a rush. Using a microwave may overcook or dry out the pound cake.

In addition, making this recipe ahead of time can be a great idea when preparing for events or holidays. You can keep the baked cake wrapped tightly and freeze it for up to two weeks before serving. To thaw the frozen cake, leave it at room temperature for four hours before unwrapping and slicing.

If you want to add some extra flavor and pizzazz after reheating, try adding some caramel sauce, powdered sugar glaze or toasted pecans on top of your brown sugar pound cake. It’ll add a bit of sweetness and texture that’ll impress your guests and delight your taste buds.

By following these storing and reheating tips, you can enjoy this delicious brown sugar pound cake anytime you want!

Tips for Perfect Results

 You won't find a more comforting dessert than a slice of brown sugar pound cake with a dollop of whipped
You won’t find a more comforting dessert than a slice of brown sugar pound cake with a dollop of whipped

Want to ensure that your brown sugar pound cake turns out perfectly every time? Here are my top tips for achieving the best results:

1. Use room temperature ingredients

When it comes to baking, ingredients at room temperature mix together more easily and produce a smoother batter. So, make sure to take your eggs and unsalted butter out of the fridge at least an hour before you start making the cake.

2. Sift your flour

Sifting your flour not only removes any lumps but also aerates it, resulting in a lighter and fluffier texture.

3. Properly measure your ingredients

Accurate measuring is crucial for baking success. Use measuring cups and spoons for dry ingredients like flour, sugar, and baking powder. For liquids like vanilla extract, use a liquid measuring cup at eye level.

4. Don’t overmix the batter

Mixing the cake batter too much can cause it to be tough and dense. Mix until just combined so that air doesn’t get trapped in the batter.

5. Check for doneness with a toothpick

To ensure the cake is fully cooked, check it with a toothpick or cake tester in the center of the cake just before taking it out of the oven. If it comes out clean, your cake is done.

By following these tips, you’ll be sure to achieve a perfectly moist and delicious brown sugar pound cake every time.

Bottom Line

Now that you have all the information you need, it’s time to get baking! I guarantee that this brown sugar pound cake will become a staple in your dessert repertoire.

The moist and flavorful texture of the cake, combined with the caramel flavor of the brown sugar, is truly irresistible. Plus, the versatility of this recipe allows for endless variations and substitutions to suit your personal taste.

Whether enjoyed alone or with a scoop of ice cream, this cake is sure to impress. So why not treat yourself (and maybe some lucky guests) to this indulgent and comforting dessert? Trust me, you won’t regret it!

Brown Sugar Pound Cake

Brown Sugar Pound Cake Recipe

I got this from the wrapper of a Martha Stewart Loaf Pan. Enjoy!
Course Dessert
Cuisine American
Keyword < 4 Hours, Brunch, Dessert, Kid-Friendly, Potluck, Sweet
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 Loaf
Calories 3506kcal


  • 1 cup unsalted butter, room temp
  • 1 1/2 cups flour, plus
  • 2 tablespoons flour
  • 4 large eggs, room temp
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  • Heat oven to 350°F Lightly grease and flour a 1 1/2 quart loaf pan and set aside.
  • Whisk eggs together in a bowl; set aside.
  • Cream butter and brown sugar on medium speed until light and fluffy, about 2-4 minutes.
  • Add vanilla and mix until combined.
  • Drizzle in beaten eggs, a little at a time, mixing to incorporate.
  • In a medium bowl mix flour, baking powder and salt.
  • Add flour mixture to butter mixture and mix on low speed, until just mixed.
  • Spread batter evenly into prepared loaf pan.
  • Bake until cake is browned and a toothpick comes out clean-about 1 hour 10 minutes.
  • Remove from oven and let pan cool completely for 1 hour.
  • Run a knife around the inside of the pan and turn out the cake.
  • Let cool and serve.


Serving: 865g | Calories: 3506kcal | Carbohydrates: 373g | Protein: 48.1g | Fat: 206g | Saturated Fat: 123.1g | Cholesterol: 1334mg | Sodium: 2102.6mg | Fiber: 5.5g | Sugar: 214.4g

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