Indulge in Decadence: Brown Sugar Pound Cake

Welcome, food lovers! I have an amazing recipe to share with you today – a Pound Cake with Brown Sugar Frosting that will make your taste buds dance. This recipe is a timeless classic that has been passed down for generations and stands the test of time. The rich and velvety texture of the pound cake is complimented perfectly by the decadent brown sugar frosting, making it the perfect dessert to impress guests or to enjoy any time of day.

As a chef specializing in British cuisine, I know that nothing beats a good ol’ fashioned pound cake recipe. It reminds me of my childhood and the times I would gather around the table with my family sharing stories and laughs over a slice of deliciousness. The key to turning simple ingredients into a mouth-watering masterpiece is all about technique, patience and using quality ingredients.

So, roll up your sleeves and get ready to indulge in this scrumptious treat with me. Whether you are an experienced baker or just starting out, this recipe promises to be easy to follow and deliver beautiful results every time. Get that oven preheated and let’s bake up something special!

Why You’ll Love This Recipe

Pound Cake With Brown Sugar Frosting
Pound Cake With Brown Sugar Frosting

Are you looking for a classic, indulgent dessert that will satisfy any sweet tooth? Look no further than this Pound Cake with Brown Sugar Frosting recipe! This recipe takes the traditional pound cake recipe to the next level with a rich and flavorful brown sugar frosting, making it an unbeatable option for any event or celebration.

The addition of light-brown sugar in both the cake and frosting creates a caramel-like flavor that perfectly complements the buttery goodness of the pound cake. And, of course, no pound cake is complete without a touch of pure vanilla extract. This recipe uses only the highest quality ingredients to ensure a truly incredible taste experience.

Not only does this pound cake taste absolutely amazing, but it is also incredibly easy to make. With just a few simple steps, even the most novice baker can whip up a delicious and impressive dessert. Whether you’re baking for family dinner or a holiday party, this pound cake will surely impress your guests.

So why should you love this recipe? Because it offers a flavorful twist on a classic dessert that is guaranteed to please everyone’s taste buds. It’s easy to make, but sure to impress. Go ahead and give it a try – your family and guests will thank you!

Ingredient List

 The perfect pound cake for any occasion, topped with a rich and creamy brown sugar frosting.
The perfect pound cake for any occasion, topped with a rich and creamy brown sugar frosting.

Take a closer look at the ingredient list for this delicious pound cake with brown sugar frosting recipe. Be sure to have all these items ready before starting to bake. The ingredient list includes:

For the Pound Cake:

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk

For the Brown Sugar Frosting:

  • 2 cups unsalted butter, at room temperature
  • 2 cups light-brown sugar, packed
  • 1/2 cup whole milk
  • 2 tablespoons pure vanilla extract
  • 8 cups powdered sugar, sifted

For the Caramel Glaze: (optional)

  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Powdered sugar (optional)

Take note that substitutions and variations can be made in some ingredients depending on personal preference or if you have any dietary restrictions.

The Recipe How-To

 This cake is so good you won't even be able to resist licking the frosting straight off the spoon.
This cake is so good you won’t even be able to resist licking the frosting straight off the spoon.

Now that we’ve covered the essentials in the ingredient list, let’s move on to the fun part: making the pound cake and frosting!

Pound Cake Recipe

Preheat your oven to 325°F (160°C) and grease and flour a 9-inch loaf pan.

In a mixing bowl, beat together 2 cups of unsalted butter, 1 cup of packed light-brown sugar, and 1 cup of granulated sugar until light and fluffy. Add in 6 large eggs, one at a time, beating well between each addition.

In a separate bowl, whisk together 4 cups of cake flour, 1 teaspoon of baking powder, and 1 teaspoon of salt until well combined. Gradually add this to the butter mixture on low speed until just moistened.

Finally, pour in 1/2 cup of milk, along with 2 teaspoons of pure vanilla extract. Continue mixing until the batter is smooth and uniform in texture.

Pour the mixture into your prepared loaf pan, smoothing out the surface with an offset spatula. Bake for 80-90 minutes until fully cooked through (use a toothpick to test doneness).

Brown Sugar Frosting Recipe

While your cake is baking, let’s prepare some delicious brown sugar frosting!

Using an electric mixer on medium speed, beat together 1 cup of unsalted butter (softened) and 1 cup of packed brown sugar in a mixing bowl until fully creamed together.

Gradually add in 4 cups of powdered sugar alternately with 1/4 cup to 1/2 cup milk, beating well between each addition until you have achieved desired consistency.

Next up, stir in 2 teaspoons of pure vanilla extract, as well as 1/4 tsp salt if using unsalted butter. Mix until smooth.

Once your cake is cooled down, we highly recommend spreading the frosting on thickly and sharing it with your loved ones.

Tip: If you’re feeling extra indulgent, you can even try drizzling some caramel or chocolate sauce on top!

Substitutions and Variations

 Say goodbye to dry and flavorless pound cakes, this recipe will blow your taste buds away.
Say goodbye to dry and flavorless pound cakes, this recipe will blow your taste buds away.

Pound cakes are versatile and forgiving when it comes to substitutions or variations. You can easily switch up the ingredients and add flavors to create new twists while still enjoying a perfect crumb. Here are some ideas for substitutions and variations that you can try:

– Flour: This recipe calls for cake flour, which gives the pound cake its delicate texture. However, if you don’t have cake flour, you can make your own by mixing 2 cups of all-purpose flour with 1/4 cup of cornstarch. Also, feel free to use gluten-free flour or almond flour for a different flavor.

– Sugar: You can use different types of sugar to give your pound cake a unique taste. Instead of white granulated sugar, try using light or dark brown sugar, muscovado sugar or coconut sugar. Brown sugar adds a caramelized flavor to your pound cake.

– Butter: This recipe calls for unsalted butter, which is preferred in baking so that you can control the amount of salt. However, salted butter can be used too if that’s all you have. Alternatively, trying using browned butter in place of regular butter for a nutty and caramel-like taste.

– Flavorings: Pound cakes are great at absorbing flavors from extracts and spices. You can experiment with different types such as almond extract, lemon extract, cinnamon or cardamom powder, nutmeg or even lavender buds. Banana or sweet potato puree can replace some of the butter in the recipe resulting in a healthier version.

– Frostings: The brown sugar frosting in this recipe adds a nice contrast to the pound cake’s sweetness. But don’t let that stop you from creating new flavors! Try spreading cream cheese frosting on top of your pound cake for a tangy finish, drizzle it with chocolate ganache or make a caramel-drizzled glaze to complement its richness.

– Bake it differently: If you want to change the traditional bundt pan look, you can opt for a mini bundt pan or muffin tins to make individual pound cake portions. Or, go for a sheet cake by using a rectangular baking dish, then cut it into pieces and enjoy!

Remember that experimenting with substitutions and variations is all about creating a personalized flavor that best suits your palate. Don’t be afraid to try new things or even create your own signature twist on the classic pound cake recipe!

Serving and Pairing

 Warm up your kitchen and your soul with the comforting aroma of freshly baked pound cake.
Warm up your kitchen and your soul with the comforting aroma of freshly baked pound cake.

Once you’ve baked and frosted this lovely pound cake recipe, it’s time to serve it up! This cake goes beautifully with a cup of tea or coffee, making it perfect for a lazy afternoon or brunch.

Since the frosting is made with brown sugar and has a rich, caramel flavor, it pairs well with other desserts or fruits that marry well with caramel. I love serving this pound cake alongside some fresh berries or sliced peaches, which add a refreshing contrast to the sweet and decadent frosting.

If you want to make this pound cake the centerpiece of an elegant dessert table, you can also slice it into individual portions and decorate each piece with a drizzle of caramel sauce or some chopped nuts. These mini servings make an impressive presentation and let your guests indulge in just the right amount of sweetness.

Lastly, don’t forget that this recipe is versatile enough to be paired with a variety of toppings and sides. You can try serving it with whipped cream, ice cream, or even some fresh homemade jam for a taste sensation that’s out of this world. No matter how you choose to serve it up, this pound cake with brown sugar frosting is guaranteed to satisfy any sweet tooth out there!

Make-Ahead, Storing and Reheating

 Have your cake and eat it too, without sacrificing on taste and quality.
Have your cake and eat it too, without sacrificing on taste and quality.

One of the great things about this pound cake is that it can be made ahead of time and stored for later use. Similarly, if you have leftovers, they can be easily stored and reheated later for a quick snack or dessert.

To make this pound cake ahead of time, simply follow the recipe instructions and allow the cake to cool completely. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days.

If you need to store leftover pound cake, cut it into slices and place them on a plate or tray lined with parchment paper. Cover the slices with plastic wrap or aluminum foil and refrigerate for up to five days.

When you’re ready to serve the pound cake, remove it from the fridge or room temperature storage and allow it to come to room temperature before serving. This will help the flavors of the cake come through better and give you a better eating experience overall.

If you want to reheat your pound cake, there are a few ways to do it. One way is to simply heat it up in the microwave for 10-15 seconds per slice until warm. Another way is to toast the slices in a toaster oven or regular oven set at 350°F for five minutes.

No matter how you choose to store or reheat this brown sugar pound cake recipe, it will remain delicious and moist thanks to its rich buttery flavor and perfect texture. It’s great for entertaining guests, snacking on throughout the week, or indulging in as a decadent dessert after dinner.

Tips for Perfect Results

 One bite of this rich and moist pound cake and you'll feel like you're in a quaint little tea shop in London.
One bite of this rich and moist pound cake and you’ll feel like you’re in a quaint little tea shop in London.

When it comes to baking, even small variations in ingredients or cooking times can make a big difference in the final product. To ensure that your pound cake with brown sugar frosting turns out perfectly every time, here are some tips to keep in mind:

First, make sure your ingredients are at the correct temperature. This means that your butter and eggs should be at room temperature before you start baking. Bringing butter to room temperature can take some time, so it’s best to plan ahead and take it out of the fridge a few hours before you plan to bake.

Second, use cake flour instead of all-purpose flour. Cake flour has a lower protein content than all-purpose flour, which makes for a more tender and delicate cake. If you don’t have cake flour on hand, you can substitute it with all-purpose flour and cornstarch in a 1:2 ratio (for example, for 1 cup of cake flour, use 3/4 cup of all-purpose flour and 2 tablespoons of cornstarch).

Third, sift your dry ingredients before adding them to the batter. Sifting the flour, baking powder, and salt together will help distribute them evenly, prevent clumps, and result in a smoother texture.

Fourth, don’t overmix the batter. Overmixing can create too much gluten and result in a tough cake. Mix until just combined and smooth.

Fifth, use good quality ingredients such as pure vanilla extract or high-quality chocolate for the glaze. It may seem like a small detail, but using quality ingredients can elevate the overall taste of your cake.

Lastly, be patient! Wait until the cake is completely cooled before frosting or glazing it. Warm or hot cake can cause frosting or glaze to melt underneath or slide off from the top.

With these tips in mind, you’ll be well-equipped to create a delicious and beautifully crafted pound cake with brown sugar frosting that everyone will love.


Now that we’ve gone through the recipe and all its variations, I want to address some common questions that may arise when making this pound cake recipe. FAQs are helpful for beginners and experienced bakers who need a refresher, so make sure to read through them before getting started. Get ready to have all your questions answered!

Can I substitute brown sugar for white sugar in pound cake?

When it comes to baking, it’s possible to replace white sugar with an equivalent amount of brown sugar in most recipes. Simply put, if your recipe requires one cup of white sugar, you can substitute it with one cup of brown sugar.

What does brown sugar do to a cake?

When baking sweet treats, brown sugar is a popular ingredient for its ability to bring a delicious taste and texture to the final product. The molasses present in brown sugar provides a moisture that keeps baked goods from becoming dry and crumbly. As a result of its inclusion, desserts become both softer and more succulent.

Can you make icing sugar with brown sugar?

For this recipe, you’ll want to have granulated sugar on hand, in an amount that is roughly half of what you’ll need for powdered sugar. You can use any type of granulated sugar you like, although I find that cane sugar, turbinado sugar, or coconut sugar work best. Brown sugar and sucanat are also viable options to consider.

What can I use instead of white sugar in pound cake?

A substitute for granulated sugar in baking that can be measured in equal proportions is sucralose.

Bottom Line

In conclusion, this pound cake with brown sugar frosting recipe is an excellent choice for those who crave a sweet and indulgent dessert. The combination of buttery and sugary flavors in this recipe will make your taste buds dance with joy. With pure vanilla extract, unsalted butter, light-brown sugar, milk, eggs, baking powder, salt, and cake flour, this recipe can easily be made in your own kitchen.

This recipe is perfect for any occasion or celebration, from birthdays to holidays or just a small treat for yourself. You can impress your guests with the delicious cake recipe or enjoy it with your family as a weekend dessert.

Moreover, there are endless substitution options available to cater to all dietary preferences and requirements. Whether it’s swapping white sugar pound cake with brown sugar pound cake or using cream cheese frosting instead of caramel frosting, you can easily create variations that suit everyone’s taste.

Lastly, you can store the leftover cake easily and reheat it when needed. To ensure perfect results every time you bake this cake, follow the tips shared earlier in this article.

Overall, this pound cake with brown sugar frosting recipe undoubtedly deserves a spot in your list of favorite baked goods. With its incomparable taste and easy-to-follow recipe instructions, it is a must-have dessert that is perfect for any occasion.

Pound Cake With Brown Sugar Frosting

Pound Cake With Brown Sugar Frosting Recipe

From Martha Stewart Weddings.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups
Cook Time 1 hour 30 minutes
Servings 1 cake
Calories 990.3kcal



  • 6 cups sifted cake flour (not self-rising, plus more for pans)
  • 1 1/2 teaspoons salt
  • 2 1/4 tablespoons baking powder
  • 1 lb unsalted butter, plus 4 tablespoons unsalted butter (plus more for pans, room temperature)
  • 2 1/2 cups lightly packed light-brown sugar
  • 12 large eggs, divided
  • 1 1/2 cups milk
  • 1 tablespoon pure vanilla extract


  • 1 1/4 cups lightly packed light-brown sugar
  • 5 large egg whites
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract


  • CAKE:
  • Preheat oven to 325 degrees fahrenheit.
  • Butter and flour two 8-by-3-inch square cake pans.
  • Line pans with parchment paper; set aside.
  • In a bowl, sift together flour, salt, and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine unsalted butter and light-brown sugar.
  • Beat on medium high until fluffy, about 10 minutes.
  • Add eggs,one at a time, beating well after each addition
  • Add flour mixture to egg mixture, alternating with milk, in three additions, beginning and ending with the flour.
  • Stir in vanilla extract.
  • Pour batter into prepared pans.
  • Smooth the tops; bake until a cake tester inserted in center comes out clean, about 90 minutes.
  • Rotate pans after 45 minutes to promote even baking.
  • Transfer to a cooling rack.
  • Cool in pans 10 minutes.
  • Remove from pans; cool completely while making brown-sugar-meringue buttercream frosting.
  • Using a serrated knife, trim cakes so each is level, even, and about 2 inches high.
  • Cut one cake into a 6-inch square; set aside.
  • Reserve excess cake for another use.
  • Cut second cake into two smaller squares, one 3-3/4 inches and the other 2-1/4 inches.
  • Brush top and sides of each cake with a pastry brush to remove crumbs; set aside.
  • From a sturdy piece of cardboard, or 3/16-inch foam board, cut out one cake board for each layer.
  • Place trimmed layers onto their corresponding boards.
  • Using an offset spatula, coat each cake with a thin layer of buttercream to seal in the crumbs.
  • Chill in the refrigerator until firm, about 20 minutes.
  • Transfer 3/4 cup buttercream to a pastry bag fitted with a number 5 plain round tip; set aside.
  • With remaining buttercream, cover each layer with a final coat of buttercream, using an offset spatula to smooth the icing.
  • Place cakes in refrigerator to set, about 20 minutes.
  • Loosen the middle-size cake from its base; carefully center it on the larger cake.
  • Repeat with smallest cake.
  • Pipe dot design on cake; chill if not serving immediately.
  • Remove from refrigerator at least 30 minutes and up to 3 hours before serving.
  • In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites.
  • Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
  • Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes.
  • Switch to paddle attachment; add butter 1 tablespoon at a time.
  • Stir in vanilla.
  • If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.


Serving: 267g | Calories: 990.3kcal | Carbohydrates: 105.5g | Protein: 12.9g | Fat: 58.4g | Saturated Fat: 35.3g | Cholesterol: 324.4mg | Sodium: 548mg | Fiber: 1g | Sugar: 57.5g

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