Brown Sugar Pound Cake

Content… Why It Works Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Ridiculously Good Cake Recipes to Try

Why Use Brown Sugar in Pound Cake

Brown sugar contains molasses for a warm, caramel-like flavor that compliments the buttery richness of a pound cake. It also contributes to a deeper, golden-brown hue, making the cake look as rich as it tastes! 😋

Additionally, the caramel glaze made with brown sugar provides a delicious twist. The hint of butterscotch delivers the perfect brown sugar caramel pound cake.

Ingredients You’ll Need

1. All-Purpose Flour, spiked with some baking powder, is the foundation of a perfect pound cake with just the right amount of rise.
2. Sugar – This cake uses primarily brown sugar, with just a half cup of granulated sugar, thus the name. Feel free to reduce the recipe’s amount of sugar up to half if you prefer it to be less sweet.
3. Dairy – You’ll need butter and milk to give this pound cake the perfect crumb and that rich buttery flavor. 
4. Eggs bind everything together and contribute to that classic pound cake texture. 
5. Vanilla Extract comes in as a flavor enhancer, bringing out all the sweet, buttery goodness. It also increases the decadent aroma while baking and serving.
6. Toasted Pecans – An optional ingredient, pecans add gorgeous texture and flavor to an already beautiful bake.
7. Glaze Ingredients – You’ll need butter, brown and powdered sugar, heavy cream, and optional toasted pecans for the glaze.

How to Make Brown Sugar Pound Cake

Make the Cake

• Preheat oven to 325°F (163°C). Then, grease and flour a 10-cup bundt pan thoroughly. You could also use a non-stick cooking spray with flour for easier release.
• Cream the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, 4-5 minutes. (Photo 1)
• Add Eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Add vanilla extract and mix well. (Photos 2-3)
• Flour – In another bowl, whisk the flour, baking powder, and salt. (Photo 4)
• Combine – Gradually combine the dry ingredients with the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; please don’t overmix. (Photo 5)
• Nuts – Gently fold in the toasted pecans if using. Pour cake batter into the prepared pan, spreading it evenly with a spatula. (Photo 6)
• Bake for 50-60 minutes or until a toothpick or cake tester inserted into the center comes out clean. (Photo 7)
• Cool your cake in the pan for 10 minutes so it firms up a bit, then transfer it to a wire rack to cool completely. That helps the cake set and makes it easier to remove from the pan. (Photo 8)

Make the Glaze

• Caramel – Add butter and sugar to a saucepan and cook over low heat, whisking constantly, for 2 minutes. (Photo 9)
• Heavy Cream – Stir in 2 tablespoons of heavy cream, then bring the mixture to a boil, stirring constantly. Once it starts boiling, remove the saucepan from the heat. (Photo 10)
• Powdered Sugar – Mix in ⅔ cup powdered sugar until the glaze is smooth and well combined. (Photo 11)
• Serve – Quickly pour over your cooled cake as it hardens pretty fast, and top with chopped pecans if desired. (Photo 12)

Recipe Variations

1. Brown sugar spice cake. Mix spices like cinnamon, nutmeg, or ginger (1-2 teaspoons) into the batter for a warm, spiced flavor profile. This version is especially comforting in the fall and winter months.
2. Go tropical. Stir in a cup of sweetened shredded coconut. Then, top the cake with a coconut glaze made from powdered sugar, coconut milk, and a few drops of coconut extract. 🥥
3. Get chocolatey. Folding a cup of semi-sweet or dark chocolate chips into the cake batter before baking provides a delightful contrast of flavors and textures.

Tips and Tricks

1. If the cake browns too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
2. Ensure your ingredients are at room temperature to create a smooth batter and ensure even baking.
3. Don’t overmix the batter because it can result in a dense cake.
4. You can stir a tablespoon of molasses into a cup of granulated white sugar for a cheap hack.

Make-Ahead and Storage Instructions

Keep it at room temperature in an airtight container for up to 3 days. Or wrap the pound cake tightly in plastic wrap and refrigerate it for up to a week. It also freezes well for 3-4 months. Thaw in the refrigerator or at room temperature before serving.

What Goes With Brown Sugar Pound Cake

This cake is the perfect finisher to a special family meal featuring smothered turkey chops, green bean casserole, and colcannon (Irish mashed potatoes). Serve it with a cup of coffee and some homemade whipped cream, and you can call me a happy camper. ☕️ 

More Ridiculously Good Cake Recipes to Try

1. Lemon Yogurt Cake
2. Coca Cola Cake
3. Lemon Sour Cream Pound Cake
4. Chocolate Bundt Cake
5. Sweet Potato Pound Cake

By Imma