Brown Sugar Pound Cake

1 minute read

There are cakes, and then there are cakes that make people pause mid‑bite and demand the recipe. This Brown Sugar Pound Cake is one of those. No flashy frosting, no frills—just buttery richness and the deep, caramel flavor that only brown sugar can bring. It’s the kind of from‑scratch dessert that feels like a hug in cake form. And then there’s the glaze: a brown sugar butterscotch pour that seeps into every ridge of the bundt, making each slice impossibly moist and decadent. Take this to a gathering, and you won’t be bringing leftovers home.

🍰 Brown Sugar Pound Cake

📝 Ingredients

For the Cake	Amount
Unsalted butter, softened	1 1/2 cups (3 sticks)
Brown sugar	2 cups
Granulated sugar	1 cup
Eggs, room temperature	5 large
Vanilla extract	2 teaspoons
All‑purpose flour	3 cups
Salt	1/2 teaspoon
Baking powder	1/2 teaspoon
Evaporated milk	1 cup

For the Glaze	Amount
Evaporated milk	1/4 cup
Unsalted butter	1/2 cup (1 stick)
Brown sugar, packed	1 cup
Salt	1/4 teaspoon
Powdered sugar	2–3 cups
Vanilla extract	1 teaspoon

👩‍🍳 Preparation

For the cake:

Preheat oven to 325°F. Grease and flour a 12‑cup bundt pan.
Beat butter, brown sugar, and granulated sugar until smooth (about 2 minutes).
Add eggs one at a time, mixing well, then beat in vanilla.
Whisk flour, salt, and baking powder together.
On low speed, add flour mixture and evaporated milk alternately to the butter mixture, beginning and ending with flour. Do not overmix.
Pour batter into pan. Bake 75–80 minutes, until a toothpick comes out clean. Tent with foil if browning too quickly.
Cool in pan 15 minutes, then invert onto a wire rack. Let cool another 15 minutes before glazing.

For the glaze:

In a saucepan, bring butter, brown sugar, salt, and evaporated milk to a boil. Cook 1 minute.
Remove from heat, stir in vanilla and powdered sugar until smooth.
Pour glaze over cake. Let rest 30 minutes before serving.

✨ This cake is pure nostalgia—simple, rich, and guaranteed to disappear fast.

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1 minute read