There is something incredibly comforting and irresistible about a perfectly moist and tender pound cake, and this Brown Sugar Pound Cake Recipe captures that essence beautifully. The deep, caramel notes from rich brown sugar combined with the velvety texture of butter and cake flour make each bite a little slice of heaven. It’s a classic that’s elevated with a touch of vanilla and a lovely pecan crunch, making it ideal for everything from casual afternoon tea to special celebrations. Trust me when I say that once you try this Brown Sugar Pound Cake Recipe, it will quickly become one of your cherished go-to desserts.
Ingredients You’ll Need
These ingredients are straightforward yet pivotal for achieving the delightful taste, texture, and color that define this Brown Sugar Pound Cake Recipe. Each element plays its own part: butter and shortening create tenderness, brown sugar adds rich flavor and moisture, and cake flour ensures that delicate crumb everyone loves.
- Unsalted butter (1 cup): Essential for richness and a soft crumb, room temperature to blend smoothly.
- Vegetable shortening (½ cup): Adds moisture and helps keep the cake tender without weighing it down.
- Brown sugar (2 cups): The star ingredient for a deep caramel flavor and beautiful color.
- Granulated sugar (1 cup): Balances sweetness and helps with cake structure.
- Large eggs (6): Provide structure and richness, best if at room temperature to blend well.
- Cake flour (3 cups): Keeps the cake light and delicate, which is essential for pound cake perfection.
- Baking powder (1 teaspoon): Just enough lift to keep the cake from being overly dense.
- Kosher salt (½ teaspoon): Enhances the sweetness and balances flavors.
- Evaporated milk (1 cup): Adds slight creaminess and moist texture without heaviness.
- Pure vanilla extract (2 teaspoons): Elevates the flavor with warm, sweet notes.
- Chopped toasted pecans (1 cup, optional): Adds delightful crunch and nutty depth if you like some texture.
- Salted butter (¼ cup), for glaze: Creates a luscious finish when melted with sugars and milk.
- Brown sugar (½ cup), for glaze: Deepens the glaze flavor with caramel tones.
- Milk (¼ cup), for glaze: Helps to thin out the glaze into a perfect pourable consistency.
- Pure vanilla extract (1 teaspoon), for glaze: A little extra vanilla kick to tie the glaze’s sweetness together.
- Powdered sugar (2 cups), for glaze: Gives the glaze its sweet, silky texture.
- Chopped toasted pecans (½ cup), for glaze, optional: Sprinkle on top for a finishing crunch and pretty presentation.
How to Make Brown Sugar Pound Cake Recipe
Step 1: Cream Butter, Shortening, and Sugars
Start by beating together the unsalted butter, vegetable shortening, brown sugar, and granulated sugar until the mixture is fluffy and pale. This process incorporates air into the fat, which is crucial for getting a light texture in your pound cake. It will smell amazing, with the sugars starting to soften into the butter, hinting at the cake’s rich flavor ahead.
Step 2: Add Eggs One at a Time
Next, add the eggs in one at a time, beating well after each addition to ensure everything emulsifies nicely. Using room temperature eggs helps prevent the batter from curdling, keeping it smooth and luscious. This step is key in creating that dense yet tender structure pound cakes are famous for.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together the cake flour, baking powder, and kosher salt. This step ensures the leavening and salt are evenly distributed so your pound cake has a consistent rise and flavor. Using cake flour instead of all-purpose flour is what gives this cake its signature delicate crumb.
Step 4: Alternate Adding Dry Ingredients and Evaporated Milk
Begin incorporating the dry ingredients into the wet mixture by alternating with the evaporated milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can toughen the cake. This careful folding keeps the texture tender and moist as you progress.
Step 5: Stir in Vanilla and Pecans
Fold in the vanilla extract, then gently mix in the chopped toasted pecans if you’re using them. They add a delightful nutty dimension and some satisfying crunch that beautifully complements the cake’s velvety softness.
Step 6: Pour Batter and Bake
Transfer the batter into a well-greased bundt or loaf pan, smoothing the top to ensure even baking. Bake in a preheated oven at 325°F (163°C) for about 75 minutes, or until a toothpick inserted in the center comes out clean. The low and slow baking lets the cake develop its rich color and deep flavor without drying out.
Step 7: Prepare and Add Glaze
While the cake bakes, melt the salted butter in a saucepan. Add the brown sugar and milk and bring the mixture to a gentle boil, then remove from heat and stir in the vanilla and powdered sugar until smooth. Pour this luscious glaze over the warm cake and sprinkle with extra chopped pecans for a finish that is nothing short of show-stopping.
How to Serve Brown Sugar Pound Cake Recipe
Garnishes
When serving this Brown Sugar Pound Cake Recipe, garnish with lightly toasted pecans to add texture and a burst of nutty flavor. A dusting of powdered sugar or a dollop of whipped cream also complements the sweetness perfectly without overpowering the cake’s signature caramel notes.
Side Dishes
This pound cake shines on its own but pairing it with fresh seasonal berries or a small scoop of vanilla ice cream elevates it to dessert bliss. For brunch, try it with a fresh fruit compote or alongside a spread of cream cheese and preserves for a delightful contrast of flavors.
Creative Ways to Present
Slice the pound cake thick and layer with berry jam and mascarpone cream for a quick and elegant trifle. Alternatively, turn leftovers into French toast for a decadent breakfast treat. This versatility makes the Brown Sugar Pound Cake Recipe perfect for both everyday enjoyment and special occasions.
Make Ahead and Storage
Storing Leftovers
Store your pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, which keeps it moist and fresh. If you want to prolong its life, refrigeration can help but may slightly dry the cake, so always bring it back to room temperature before serving.
Freezing
The Brown Sugar Pound Cake Recipe freezes beautifully. Wrap it in plastic wrap and then aluminum foil to prevent freezer burn, and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator and warm slightly before serving to revive its soft texture.
Reheating
Warm slices gently in the microwave for about 15 seconds or in a low oven (300°F / 150°C) wrapped in foil for 10-15 minutes. Reheating enhances the buttery flavor and makes the cake taste freshly baked again, perfect for cozy afternoons or dessert cravings.
FAQs
Can I substitute cake flour with all-purpose flour?
You can, but the cake may turn out denser and less tender. To mimic cake flour, try replacing 2 tablespoons of all-purpose flour per cup with cornstarch, then sift together. This adjustment helps maintain the light crumb characteristic of this Brown Sugar Pound Cake Recipe.
Why use both butter and shortening?
Butter gives the cake rich flavor, while shortening contributes to a tender crumb and moist texture. Using both balances taste and structure, resulting in a pound cake that is deliciously soft but holds its shape well.
Is the pecan optional?
Absolutely! Pecans add a nice crunchy contrast but feel free to omit them if you prefer a smoother texture or have nut allergies. The cake remains wonderful and flavorful even without nuts.
Can I make this recipe gluten-free?
To make a gluten-free version, substitute the cake flour with an equal amount of a gluten-free baking flour blend that contains xanthan gum. Keep in mind that texture may slightly differ, but the Brown Sugar Pound Cake Recipe’s flavor will still shine.
How long does the glaze keep?
The glaze is best used immediately after making. If you have leftovers, it can be stored in the refrigerator for up to a week but may thicken. Gently warm it before using again to restore its pourable consistency.
Final Thoughts
This Brown Sugar Pound Cake Recipe is one of those rare desserts that brings the perfect balance of buttery richness, caramel sweetness, and tender crumb with every bite. It’s a timeless treat to savor with loved ones, and I encourage you to try baking it soon—you might just find it’s your new favorite way to brighten any day.
Print
Brown Sugar Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Pound Cake is a rich and moist dessert that combines the deep caramel flavors of brown sugar with a classic pound cake texture. Enhanced with toasted pecans and a luscious brown sugar glaze, this cake is perfect for any occasion, offering a perfect balance of sweetness and buttery goodness.
Ingredients
Cake
- 1 cup unsalted butter (227 grams, room temperature, 2 sticks)
- ½ cup vegetable shortening (92 grams, ½ stick)
- 2 cups brown sugar (426 grams)
- 1 cup granulated sugar (200 grams)
- 6 large eggs (300 grams, room temperature)
- 3 cups cake flour (360 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
- 1 cup evaporated milk (227 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 cup chopped toasted pecans (114 grams, optional)
Glaze
- ¼ cup salted butter (57 grams, ½ stick)
- ½ cup brown sugar (107 grams)
- ¼ cup milk (57 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups powdered sugar (226 grams)
- ½ cup chopped toasted pecans (57 grams, optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour two 9×5 inch loaf pans or one 10-inch bundt pan to ensure the cake doesn’t stick after baking.
- Cream Fats and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, vegetable shortening, brown sugar, and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This step incorporates air which helps the cake rise and become tender.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and kosher salt to ensure even distribution and break up any lumps.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the batter in three parts alternated with the evaporated milk in two parts, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter. Stir in the vanilla extract and fold in the chopped toasted pecans if using.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 75 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. Then, invert onto wire racks to cool completely to room temperature before glazing.
- Prepare the Glaze: In a small saucepan, melt the salted butter over medium heat. Stir in the brown sugar and milk, and bring to a boil. Reduce heat and simmer gently for 2-3 minutes while stirring continuously, then remove from heat and stir in vanilla extract. Allow the mixture to cool slightly, then whisk in the powdered sugar until smooth. If desired, fold in the chopped toasted pecans.
- Glaze the Cake: Once the cake is completely cooled, drizzle the brown sugar glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing.
- Serve: Slice the cake into 16 pieces and enjoy this beautifully moist and flavorful brown sugar pound cake, perfect for dessert or with afternoon tea.
Notes
- For best results with the cake flour, if you only have all-purpose flour, substitute by measuring 3 cups of all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornstarch, then sift together before using.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for about 8-10 minutes until fragrant and lightly browned.
- Room temperature ingredients (butter, eggs, milk) ensure better mixing and smoother batter.
- The glaze can be made ahead and refrigerated; rewarm gently before glazing the cake.
- If you prefer a nut-free version, simply omit the toasted pecans from both the batter and the glaze.
