Looking for a recipe? Try the classic Brown Sugar Pound Cake for a rich caramel-like flavor, topped with delicious caramel icing. It’s dense, moist, and molasses-and-caramel-flavored.
The brown sugar used in this cake adds moisture and creates softer baked goods, and it also absorbs moisture so when used as an ingredient, it keeps baked goods moist longer.The depth of flavor from the molasses of brown sugar makes this cake perfect for the fall and the holidays.
Key Brown Sugar Pound Cake Ingredients & Why
Opt for unsalted butter in baking for a decadent cake base.
Brown sugar enhances moisture, adds a hint of caramel or molasses, and comes in light or dark options. Pack it firmly for your desired flavor.
Granulated sugar provides extra sweetness with less moisture.
Eggs are crucial for structure and richness in pound cake.
Most pound cake recipes use all-purpose flour.
Employ baking powder for a rising cake.
Add milk for moisture.
Enhance the cake’s flavor with vanilla extract.
Elevate your cake with optional ingredients like toffee bits, pecans, or nuts for added texture and flavor.
How Do You Make The Best Brown Sugar Pound Cake?
- Preheat the oven to 325°F, grease and flour a 10-inch tube pan, and set the flour and baking powder mixture aside.
- Cream butter, brown and white sugar until fluffy. Add eggs one at a time, stir in vanilla. Alternate flour mixture with milk, fold in pecans, and pour into the pan.
- Bake at 350°F for 60-75 minutes until a toothpick inserted in the cake’s center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool thoroughly.
Pro Tips For Making Brown Sugar Pound Cake Recipe
- Brown sugar adds moisture, softening baked goods while infusing a subtle caramel or molasses flavor.
- To measure brown sugar accurately, firmly pack it.
- Begin with room temperature butter for a light, fluffy texture when creaming it with sugar.
- Add eggs one at a time, mixing thoroughly for a smooth batter.
- Sift dry ingredients to distribute them evenly, avoiding lumps in the batter.
- Avoid overmixing; blend ingredients only until combined to prevent toughness and density.
- Grease, flour, or use non-stick spray to ensure easy cake release.
- Follow the recipe for precise baking temperature and time. High temps can dry the cake, low temps may undercook it.
- Allow the cake to cool briefly before adding toppings or glazes to prevent melting or sliding.
- Elevate your brown sugar pound cake with caramel drizzle, toffee bits, powdered sugar, or your favorite frosting.
How to Store Brown Sugar Pound Cake
- Keep leftover pound cakes fresh in the fridge for a week in an airtight container. Wrap them in foil or plastic wrap.
- To store brown sugar pound cake, refrigerate it in an airtight container for up to 6 months. Ensure proper sealing.
- For short-term storage, keep brown sugar pound cake at room temperature in an airtight container for up to 2 days.
Can You Freeze Brown Sugar Pound Cake?
Freezing brown sugar pound cake is easy. Simply wrap it tightly in plastic, place it in an airtight container, and store it in the freezer for up to 6 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Frequently Asked Questions About Brown Sugar Pound Cake
How do you make brown sugar pound cake?
For a mouthwatering brown sugar pound cake, start by creaming shortening and sugars. Add eggs, milk, and vanilla, then mix in dry ingredients before baking in a bundt pan.
Why use brown sugar in pound cake?
In the realm of fall flavors, brown sugar is an unrivaled enhancer, adding an inexplicable depth to sweetness. Additionally, it imparts a richer hue and denser texture to the cake.
What is the best way to serve brown sugar pound cake?
Brown sugar pound cake, a delightful treat, can be savored as is or elevated with a choice of glazes like caramel, brown butter, or easy caramel drizzle. It’s the ideal dessert for holidays and special occasions.
Brown Sugar Pound Cake
- 2 cups light brown sugar
- 1 cup white sugar
- 1 ½ cups butter
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup chopped pecans
- Start by preheating your oven to 325°F. Next, grease and flour a 10-inch tube pan, and set the flour and baking powder mixture aside.
- Start by creaming together butter, brown sugar, and white sugar in a large bowl until the mixture is light and fluffy. Next, add the eggs one at a time and stir in the vanilla. Then, beat in the flour mixture and milk alternately, mixing until fully incorporated. Finally, gently fold in the chopped pecans and pour the batter into your prepared pan.
- Place in the preheated oven and bake for 60-75 minutes, or until a clean toothpick emerges from the cake's center. Afterward, let it cool in the pan for 10 minutes and then transfer it to a wire rack to cool completely.