This Easy Brown Sugar Pound Cake blends brown sugar, butter, eggs, and vanilla into a cozy, caramel-scented loaf that tastes like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing — I wasn’t planning to bake anything that day. It was one of those gray afternoons where you’re half working, half staring out the window thinking about… absolutely nothing. Then I spotted the half-open bag of brown sugar in the pantry — you know, the one that’s starting to clump because you swore you’d use it for cookies last week. Yeah, that one.
I melted some butter (mostly out of boredom) and thought, why not? The moment that warm, nutty smell of brown butter hit the air, I was gone. Completely distracted. I forgot my coffee, my emails — everything. And when that cake finally came out of the oven? Golden, caramelized, with a crust that cracked just right… let’s just say I may or may not have eaten the corner straight from the pan.
There’s something about this Easy Brown Sugar Pound Cake that feels nostalgic — like Sunday afternoons when my grandma used to bake without recipes, just vibes and memory. It’s not fussy. It’s simple, buttery, and just rich enough to make you close your eyes for a second when you take that first bite.
And if you brown the butter? Game over. It’s warm, nutty, and slightly smoky — like autumn in loaf form.
Why You’ll Love This Easy Brown Sugar Pound Cake Recipe?
This cake is what I’d call a “quiet showstopper.” It doesn’t scream for attention — it just is. It’s sweet but not too sweet, buttery but not heavy. You know those desserts that somehow make you feel like you’re doing something right in life? Yeah, this is one of them.
The brown sugar gives it that deep, molasses flavor that lingers, kind of like the aftertaste of good caramel. And the browned butter? Oh, it’s the secret weapon — adds this cozy, nutty aroma that makes your kitchen smell like you live inside a bakery.
But maybe my favorite thing about this Easy Brown Sugar Pound Cake recipe is how adaptable it is. Dress it up with a drizzle of caramel or keep it plain with a cup of coffee. It’s the kind of cake that doesn’t care what you’re wearing or how your day’s going — it just shows up, golden and comforting, every time.
Ingredient Notes:
Alright, let’s talk ingredients — because each one actually pulls its weight here.
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Brown Butter: Optional, but it’s a total flavor upgrade. You’ll smell it and think, “Okay, this is the one.” That nutty, toasted aroma adds so much depth.
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Brown Sugar: The heart and soul of this cake. It gives that caramel warmth and keeps it moist for days.
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Eggs: Classic pound cake structure — rich, dense, but somehow still soft.
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Vanilla Extract: Use the good stuff. Seriously. You’ll taste the difference.
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Whole Milk: Keeps things creamy and tender. I’ve tried it with buttermilk too — tangier, but honestly just as good.
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Flour + Cornstarch: That little bit of cornstarch makes the crumb soft, not dry or crumbly.
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Baking Powder + Salt: Don’t skip them — they’re the reason the sweetness doesn’t take over.
It’s the kind of ingredient list that looks too simple to impress anyone — and yet, here we are.
How To Make Easy Brown Sugar Pound Cake?
You don’t need to be a pro for this one — just a little patience and the ability to not eat the batter before baking.
Step 1: Brown the Butter (If You’re Feeling Fancy)
Melt your butter in a skillet over medium heat. It’ll foam, then start turning golden, and you’ll see tiny brown bits forming. Smell that? That’s the good stuff. Once it smells nutty and looks caramel in color, pour it into a bowl to cool.
Step 2: Prep the Oven and Pan
Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, line it with parchment, and let the sides hang a bit — makes it easier to lift later (and you’ll thank yourself when you do).
Step 3: Mix the Dry Ingredients
Sift together your flour, cornstarch, baking powder, and salt. It seems like a minor step, but it makes the cake lighter and smoother — trust me.
Step 4: Cream the Butter and Sugar
In a large bowl, beat your butter and brown sugar until creamy and pale. This is where the magic starts. Don’t rush it — let it fluff up.
Step 5: Add Eggs and Vanilla
Add the eggs one by one, mixing well after each. Toss in the vanilla extract and keep mixing until smooth. The mixture might look a little curdled — it’s fine, don’t panic. Pound cake is forgiving like that.
Step 6: Combine Dry and Wet
Add a third of your dry ingredients, then half the milk, then repeat — ending with the dry stuff. Alternate mixing keeps the texture soft. Give it one last stir with a spatula to make sure everything’s happy and combined.
Step 7: Bake
Pour the batter into your loaf pan, smooth the top, and bake for 40–45 minutes. You’ll know it’s done when the top’s golden and a toothpick comes out clean (or with just a few crumbs — perfection).
Step 8: Cool and Serve
Let it cool for 15 minutes before lifting it out. I won’t lie, it’s incredible warm — soft, buttery, melts in your mouth. But it slices cleaner once cooled, if you’ve got that kind of patience.
Storage Options:
This Easy Brown Sugar Pound Cake keeps like a dream. Wrap it up tight or pop it in an airtight container, and it’ll stay moist for 3 days at room temp. In the fridge? You’ll get up to a week easy.
Want To Save This Recipe?
And yes, you can freeze it — just wrap it snug in plastic and foil, and it’ll keep for about a month. To serve, thaw it on the counter, maybe warm it a little, and pretend you just baked it. I won’t tell.
Variations and Substitutions:
The fun part? This cake’s a blank slate. Once you nail the base, go wild.
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Pecan Brown Sugar Cake: Toss in chopped pecans for a little crunch.
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Brown Sugar Spice Cake: Add cinnamon, nutmeg, or even a pinch of cloves for those cozy fall vibes.
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Maple Magic: Swap a tablespoon of brown sugar for maple syrup — it’s divine.
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Glazed Version: Drizzle a simple glaze over the top for that glossy finish.
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Mini Pound Cakes: Make smaller loaves or muffins for gifts (or portion control, if that’s your thing).
The truth is, this cake’s pretty forgiving — which is nice, because so am I when it comes to dessert.
What to Serve with Easy Brown Sugar Pound Cake?
This pound cake’s great solo, but if you’re looking to jazz it up, here’s what I love pairing it with:
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Fresh Berries: That pop of acidity cuts the sweetness beautifully.
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Whipped Cream or Ice Cream: Because let’s be honest, everything’s better with cream.
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Coffee: The bitterness balances the caramel notes perfectly.
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Salted Caramel Drizzle: For when you want something indulgent enough to make you sigh.
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Vanilla Glaze: Keeps it simple, elegant, and classic.
Honestly, you can’t mess it up — even if you serve it plain, it’s still a showstopper.
Frequently Asked Questions:
Do I really need to brown the butter?
Technically, no. But emotionally? Yes. It adds that nutty flavor that makes people ask, “Wait, what’s in this?”
Can I use light brown sugar instead of dark?
Absolutely. Light gives a softer flavor, dark makes it bolder. I love both.
Why’s my cake a bit dense?
Pound cake should be dense! That’s part of its charm. But if it’s heavy-heavy, you might’ve overmixed — happens to the best of us.
You know those desserts that just feel right? This Easy Brown Sugar Pound Cake is one of them. It’s not fancy, but it doesn’t need to be. It’s sweet, buttery, slightly nutty, and comforting in that way only homemade things are.
Sometimes I’ll slice it while it’s still warm, stand over the sink, and eat it straight from the knife (don’t judge). Other times, I’ll save it for coffee the next morning and pretend I have self-control.
Either way, it’s the kind of recipe that sneaks into your routine — simple, familiar, but still somehow a little magical.
Bake it once, and I bet it becomes your go-to too.
Now, tell me — are you going to brown the butter or play it safe this time?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Brown Sugar Pound Cake
Ingredients
- 1 ½ sticks 6 oz unsalted butter cut into 1-tbsp pieces
- Cooking spray for greasing
- 1 ¼ c 150 g all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- ¾ c 160 g brown sugar
- 3 large eggs
- 1 tbsp pure vanilla extract
- 4 tbsp whole milk divided
Instructions
Prepare the brown butter (optional).
- In a heavy-bottomed skillet, melt the butter over medium heat. Once melted, allow it to foam and cook until small brown flecks form at the bottom and the butter gives off a nutty aroma. Immediately transfer to a heatproof bowl to prevent burning. Refrigerate until softened, approximately 30 minutes. If overchilled, allow it to rest at room temperature until spreadable.
Preheat the oven and prepare the pan.
- Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray or butter, then line with parchment paper, allowing the edges to overhang for easy removal.
Combine dry ingredients.
- In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk lightly to ensure even distribution and set aside.
Cream the butter and sugar.
- In a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the softened butter and brown sugar on medium-high speed until pale and creamy, about 2 minutes.
Add the eggs and vanilla.
- Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, mixing well after each addition. Blend in the vanilla extract until the mixture is fully combined. The batter may appear slightly curdled at this stage; this is normal.
Alternate adding dry ingredients and milk.
- Reduce the mixer speed to low. Add one-third of the flour mixture, followed by 2 tbsp of milk. Repeat the process, alternating between flour and milk additions, finishing with the final portion of flour. Mix until no visible streaks of dry ingredients remain. Use a rubber spatula to give the batter a final stir, ensuring all ingredients are well incorporated.
Bake the cake.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slightly domed top.
Cool and serve.
- Allow the cake to cool in the pan for 15 minutes, then carefully lift it out using the parchment overhang. Transfer to a wire rack to cool completely. Slice and serve at room temperature or slightly warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
