This brown sugar pound cake is a keeper boos, especially when fall rolls around. I love starting the season with comforting recipes, and this one is a Southern staple that everybody’s grandma kept scribbled in a notebook. My brown sugar pound cake bakes up with a light molasses flavor and a soft crumb. Some days I slice it plain or top it with a dollop of whipped cream, but this time I poured a delish brown butter glaze over the whole thing. It’s simple, nostalgic, and real good. Get into it.
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How to Make Brown Sugar Pound Cake
These step-by-step photos show how to make brown sugar cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Brown Sugar Pound Cake Recipe
1. Cream the butter, sugars, and salt
Beat them until light and fluffy, then mix in the eggs one at a time until fully combined.
2. Add the remaining ingredients
With the mixer on low, slowly add the flour, then mix in the sour cream and vanilla just until everything is incorporated.
3. Pour the brown sugar batter into a Bundt pan and bake
Bake until a toothpick comes out mostly clean. Cool briefly, then invert and let the cake cool completely.
4. Make and pour the brown butter glaze
Whisk the browned butter, powdered sugar, and milk until smooth, then drizzle over the cooled cake.
PRO TIP: To make brown butter, all you need to do is melt the butter in a saucepan. After it melts, it will continue to cook and start to brown. But don’t walk away, boos! Stir frequently and watch it closely to make sure it doesn’t burn.
Full Brown Sugar Pound Cake Recipe
Brown Sugar Pound Cake Recipe
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Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temperature
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups all-purpose flour sifted
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
For the Glaze:
- 5 tablespoons unsalted butter melted and browned until specs appear
- 1 cup confectioner’s sugar
- 2 tablespoons milk
Instructions
For the Cake:
- Preheat your oven to 325 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray. You will need at least a 10 cup bundt pan for this recipe.
- In your mixer bowl, cream together butter, both sugars and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour then add in sour cream and extract and cream until just combined.
- Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the Glaze:
- Whisk together brown butter, confectioner’s sugar and milk.
- Drizzle glaze over cooled cake and serve.
Video
Notes
How to Store
- Room Temp: Keep your pound cake covered on the counter for the first day. Just park it somewhere cool and out of the sun so it stays soft.
- Fridge: After that, move it to the fridge in an airtight container or wrap it up well. It’ll stay fresh for up to a week, but let’s be real boos… mine never makes it that long, ha!
- Freezer: Wrap the whole cake or slices in plastic wrap, then foil, and freeze for up to 6 months. If you’re making it ahead, freeze it without the glaze. When you’re ready to serve, thaw it overnight at room temp and glaze it fresh.
Nutrition
Recipe Tips
- Prep your pan. Use my cake release if you want your brown sugar bundt cake to come up super clean.
- Use the proper pan. You want to use a 10-cup bundt pan to make your pound cake. I love this one from Nordic Ware!
- Start with room-temperature butter and sour cream. Both will mix more easily with the other ingredients.
- Allow the cake to cool completely before adding the glaze. This keeps the glaze on the cake rather than melting off.
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Recipe Help
I mean, you can boo, but it won’t be a brown sugar cake anymore. The whole point is that slight molasses flavor from the brown sugar.
The biggest culprits are over mixing, over baking, and not measuring properly. Keep that mixer on the lowest speed when you add the flour and stop as soon as it comes together. Bake on the center rack and start checking early in case your oven runs hot. And ALWAYS spoon your flour into the cup and level it off so you don’t pack in too much.
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This cake was a 10/10 for Thanksgiving. Everyone loved it.
Awe, thanks boo!
How does the cake need to be stored with or WITHOUT the glaze?
It depends on how long you’re storing it for. If you are serving it and have some left over if you can store with the glaze on and eat within 1-2 days. If you are trying to freeze then without the glaze.
I love this recipe!
The best pound cake recipe ive ever made. Moist and deliCious! A real winner!
Thanks doll!
Hello I made this Cake twice, ( it’s Loved) thank you for the recipe, i am I online books buyer Amazon , but my statement and question is ,you mostly use cake flour, have you tried using 1 cup of cake flour and 2 cups of all purpose? I haven’t either just grabbing your thoughts on that. I would think it definitely can’t hurt it and would add even more moister.
Hi Regina, thanks so much for your question. I actually haven’t tried this since I find that mostly using all purpose in my cakes creates a denser and potentially dryer cake due to the extra gluten production. If you try it, let me know how it turns out for you.
The recipe for the cake was not the one i used but i will use yours next time. I used your glaze recipe and it really made my cake so much better.
Thanks for posting
So glad you enjoyed the glaze!
I’ve read your recipe and I noticed that you didn’t use baking soda or baking powder… Is there a reason why???
This is a pound cake recipe, they are heavier and don’t use leavening agents.
This brown sugar pound cake sounds so good, loving all the tips and very useful information in this post. Can’t wait to bake one for my friends and family.
This cake is sweet and delicious and I love the extra glaze! So good!
This pound cake sounds amazing! It has been a while since I made a pound cake, so thank you so much for the reminder! Thanks so much for sharing this recipe 🙂
Gorgeous, decadent bundt cake! I wish I could reach into my screen and grab a slice right now. This sounds like heaven and that glaze is perfection 😀