Name: Brown Sugar Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (room temperature); 1 1/4 cups dark brown sugar (packed); 1/2 cup granulated sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup whole milk or buttermilk; 2 tsp vanilla extract; Optional glaze: 1/2 cup brown sugar, 2 tbsp butter, 2 tbsp cream, 1/2 tsp vanilla extract

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Brown Sugar Pound Cake is a rich, buttery dessert with deep caramel flavor and a dense, moist crumb. Made with dark brown sugar and a hint of vanilla, this cake is perfect on its own or finished with a luscious glaze for added decadence. It’s a comforting classic that’s perfect for gatherings, gifting, or enjoying with coffee.

Why You’ll Love This Recipe

This pound cake offers a warm, molasses-rich sweetness from brown sugar that sets it apart from traditional versions. It’s simple to prepare, requires basic pantry ingredients, and stays moist for days. Whether served plain, glazed, or with fruit and cream, this cake brings old-fashioned charm with modern flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter
Dark brown sugar
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Whole milk or buttermilk
Vanilla extract
Optional glaze: brown sugar, butter, cream, vanilla

Directions

Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
Cream the butter and both sugars together in a mixing bowl until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture in thirds, alternating with the milk.
Stir in the vanilla extract until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
If desired, drizzle with warm brown sugar glaze once the cake is cooled.

Servings and Timing

Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 60–70 minutes
Total Time: 1 hour 30 minutes

Variations

Add chopped pecans or walnuts to the batter for texture.
Stir in a teaspoon of cinnamon or nutmeg for a spiced version.
Substitute part of the flour with whole wheat flour for a rustic touch.
Serve with whipped cream and berries for a fresh pairing.

Storage/Reheating

Storage: Store at room temperature wrapped tightly for up to 4 days, or refrigerate for up to 7 days.
Freezing: Wrap well and freeze for up to 2 months. Thaw at room temperature.
Reheating: Warm individual slices briefly in the microwave for 10–15 seconds if desired.

FAQs

Can I use light brown sugar?

Yes, but dark brown sugar provides a richer, more intense flavor.

What’s the best pan for this recipe?

A standard loaf pan or bundt pan works best. Just adjust baking time slightly for deeper pans.

Can I add a glaze?

Yes, a simple brown sugar or caramel glaze complements the cake beautifully.

How do I keep the cake moist?

Don’t overbake it, and store it wrapped well in an airtight container.

Can I make this ahead?

Yes, it actually tastes better the next day as the flavors develop.

Does it need frosting?

No, but it pairs well with glazes, whipped cream, or a dusting of powdered sugar.

Can I use buttermilk instead of regular milk?

Yes, it will add extra tenderness and slight tang to the cake.

Can I bake this in a bundt pan?

Absolutely, just be sure to grease the pan well and adjust baking time as needed.

What if I don’t have dark brown sugar?

You can make your own by adding molasses to light brown sugar or white sugar.

Is this good for gifting?

Yes, it slices well, travels beautifully, and stays fresh longer than many cakes.

Conclusion

Brown Sugar Pound Cake is a simple yet flavorful dessert that’s perfect for any occasion. With its rich texture and caramel undertones, it’s the kind of classic recipe you’ll come back to again and again. Whether dressed up or served simply, it always impresses.

Brown Sugar Pound Cake

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Brown Sugar Pound Cake is a moist, buttery dessert with rich caramel flavor from dark brown sugar. Perfectly dense and comforting, it’s ideal for gatherings, gifting, or enjoying with coffee.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 10–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
In a mixing bowl, cream butter, dark brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
Stir in vanilla extract until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze (optional): Combine brown sugar, butter, and cream in a small saucepan. Bring to a simmer, then remove from heat and stir in vanilla. Drizzle over cooled cake.