How can I make sure my cake releases cleanly from the Bundt pan?

When greasing, make sure to coat each nook and cranny (especially if you're working with a decorative Bundt pan). Alternatively, you can use cake goop for this purpose.

How can I keep my brown sugar pound cake moist?

Bake the pound cake only until a wooden pick inserted in the center comes out clean, even with a few moist bits. Overbaking will lead to the cake becoming dry. Store well-wrapped to keep the cake moist over time.

Can I use dark brown sugar instead of light brown for pound cake?

Dark brown sugar can be used in the place of light brown sugar in this cake if desired. It will result in a deeper flavor and color, with more intense notes of molasses.

Brown Sugar Pound Cake Recipe

Active Time:

15 mins

Cool Time:

2 hrs 10 mins

Bake Time:

1 hr 10 mins

Total Time:

3 hrs 35 mins

Servings:

16

Our Test Kitchen pros call this brown sugar pound cake "the definition of the perfect pound cake."

It all starts with a spectacular Bundt cake, made with a base of cream cheese, butter, and brown sugar. The cake has a very tender crumb and rich, caramel flavor from the brown sugar, with just the slightest tang from the cream cheese.

The key to any good pound cake is to get the batter just right—beat the butter and sugar until light and fluffy, but after that, don't overmix; beat in each egg just until incorporated. When baking in a Bundt pan, don't be afraid to use plenty of baking spray to get into all the nooks and crannies.

Learn how to make brown sugar pound cake. Then have fun picking your toppings!

Why Is It Called Pound Cake?

Dating back to the early 18th century in Europe, pound cake called for a pound of each main ingredient: butter, sugar, eggs, and flour, for a cake that was simple and easy to replicate. This dense, rich cake became a staple dessert, and over time, additions, including leavening, vanilla, citrus zest, and sour cream, not to mention a change in ratios, resulted in the tender, moist cake we love today.

Brown Sugar Pound Cake — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Audrey Davis

Baking with Brown Sugar

Swapping granulated sugar with light or dark brown sugar in baking recipes can add depth and nuance to your baked goods. Light brown sugar has a milder flavor, while dark brown sugar, with a higher quantity of molasses, has a more intense flavor and color.

That presence of molasses doesn't just give baked goods a boost of nuanced flavor, it adds moisture, resulting in more tender, soft cakes, muffins, or cookies. Brown sugar also pairs well with spices, including cinnamon, ginger, and nutmeg, for a warming touch that can add a comforting touch to your favorite desserts.

When measuring brown sugar, take care to pack firmly into a measuring cup, or weigh on a kitchen scale for an accurate quantity.

Ingredients for Brown Sugar Pound Cake

Standard baking staples are all that's needed to make this classic cake with a twist. For brown sugar pound cake, you'll need:

Baking spray with flour: To coat the pan for an easy release.
Unsalted butter: Provides a rich base for the cake, adding a buttery flavor and velvety texture.
Cream cheese: For extra richness and tanginess. Helps keep the cake moist after baking.
Light brown sugar: Adds sweetness and notes of molasses and caramel.
Granulated sugar: Sweetens the cake and balances the flavor of the brown sugar.
Large eggs: Binds the batter.
All-purpose flour: Gives the cake its structure and stability.
Kosher salt: Enhances the overall flavor of the cake.
Whole milk: For a tender, moist crumb.
Vanilla extract: Adds depth of flavor.

Southern Living Brown Sugar Pound Cake ingredients — Hannah Zimmerman

How To Make Brown Sugar Pound Cake

With just 15 minutes of active time (yes, really!), this deliciously satisfying pound cake will be ready to bake. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the oven and pan: Preheat oven to 325°F. Spray a Bundt pan and set aside.
Step 2. Beat butter and cream cheese: Beat butter and cream cheese until creamy.
Step 3. Add sugars: Gradually beat in sugars until mixture is light and fluffy.
Step 4. Add eggs: Add eggs, one at a time, beating to combine after each addition.
Step 5. Combine dry ingredients and add to butter mixture: Whisk together flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour. Stir in vanilla.
Step 6. Add batter to pan: Pour into pan, and spread evenly.
Step 7. Bake cake: Bake until a wooden pick inserted in center comes out clean, 1 hour, 10 minutes, to 1 hour, 20 minutes. Cool in pan about 10 minutes before inverting onto a wire rack to cool completely.

Brown Sugar Pound Cake Variations

This versatile brown sugar pound cake is meant to be dressed up—we've devised countless ways to top this simple cake. From lemon curd and blueberries to peanut butter and bananas, the opportunities are endless with this blank canvas of a cake:

For a fancied-up Southern version, top with bourbon whipped cream, pecans, and orange zest.
For a garden-fresh dessert, toss on a dollop of mascarpone cheese, strawberry jam, strawberries and mint.
Spice: Add a hint of spice, including ginger, nutmeg, cinnamon, or cardamom, for a warming note.
Extracts: Add almond or lemon extract, or a splash of bourbon or rum for extra flavor.
Citrus: Mix in lemon or orange zest for a citrusy kick.
Mix-ins: Fold chopped nuts, fruits (apples, pears, or berries), chocolate, or flavored baking chips into the batter for a sweet twist.
Glaze: From bourbon to maple, orange, lavender, buttermilk, or caramel-rum, a glaze can take a simple pound cake to the next level.

Anything goes with pound cake; this best-ever brown sugar dessert is incredible however you choose to top it.

Tips for the Best Pound Cake

For a consistently moist, golden pound cake every time, keep these tips in mind:

Grease the pan: Having your Bundt cake stick to the pan can be a frustrating experience. Spray generously for an easy release, or try using cake goop for older cake pans.
Room temperature ingredients: Room temperature butter and cream cheese help ensure a smooth mix, with room temperature eggs emulsifying more easily into the batter.
Measure carefully: A heavy hand when it comes to measuring dry ingredients can lead to dense, heavy cakes. Spoon and level or weigh your flour for consistent results.
Don't overmix: Overmixing cake batter leads to gluten development, which could create a rubbery cake rather than a moist and tender one.
Keep it moist: Overbaking can cause dry cakes. Bake only until the cake springs back and a wooden pick inserted comes out clean to keep your cake moist.

Can I Make Brown Sugar Pound Cake Ahead?

A delicious cake to snack on for breakfast, dessert, or any time in between, this pound cake can remain moist and tender for days.

Store this cake covered, at room temperature, for up to three days. Wrap and refrigerate for up to one week, or freeze, sliced or whole, for up to three months for longer storage. Bring to room temperature before serving.

Why This Recipe Gets Rave Reviews

With its soft, moist texture, and flavorful crumb, this brown sugar pound cake is a beloved treat for any time of day.

One Southern Living community member said, "This is an excellent recipe, and so easy and versatile. For a simple dessert, I pour a little port over it — or add fresh peaches. I have made it three times this summer, and am now serving it to guests as a morning coffee cake."

Another commented, "Easy to follow recipe, simple ingredients, and perfect end result! We served ours with fresh local strawberries…divine!"

More Tender Pound Cake Recipes You'll Love

Whether you like chocolate, Key lime, or classic cream cheese pound cake, these recipes are sure to please:

Editorial contributions by Katie Rosenhouse.

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Ingredients

Baking spray with flour
1 1/2 cups unsalted butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 (16-oz.) pkg. light brown sugar (about 2 1/4 cups firmly packed)
3/4 cup granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/4 tsp. kosher salt
1/4 cup whole milk
2 tsp. vanilla extract

Directions

Prepare the oven and pan:

Preheat oven to 325°F. Heavily spray a 15-cup Bundt pan with baking spray; set aside.
Beat butter and cream cheese:

Beat butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment at medium speed until creamy, 2 to 3 minutes.

Hannah Zimmerman
Add sugars:

Gradually add brown sugar and granulated sugar, beating at medium speed until light and fluffy, 4 to 6 minutes.

Hannah Zimmerman
Add eggs:

Add eggs, 1 at a time, beating just until incorporated after each addition (do not overbeat).

Hannah Zimmerman
Combine dry ingredients, and add to butter mixture:

Whisk together flour and salt in a medium bowl. Gradually add flour mixture to butter mixture in 3 additions alternately with milk, beginning and ending with flour mixture and beating on low speed just until blended after each addition. Stir in vanilla with a spatula just until blended.

Hannah Zimmerman
Add batter to pan:

Pour batter into prepared pan, and spread evenly.

Hannah Zimmerman
Bake cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 10 minutes, to 1 hour, 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Gently loosen sides of cake from pan with an offset spatula, if needed, and turn cake out of pan onto a wire rack. Cool completely, about 2 hours.

Hannah Zimmerman

Frequently Asked Questions

How can I make sure my cake releases cleanly from the Bundt pan?

When greasing, make sure to coat each nook and cranny (especially if you're working with a decorative Bundt pan). Alternatively, you can use cake goop for this purpose.
How can I keep my brown sugar pound cake moist?

Bake the pound cake only until a wooden pick inserted in the center comes out clean, even with a few moist bits. Overbaking will lead to the cake becoming dry. Store well-wrapped to keep the cake moist over time.
Can I use dark brown sugar instead of light brown for pound cake?

Dark brown sugar can be used in the place of light brown sugar in this cake if desired. It will result in a deeper flavor and color, with more intense notes of molasses.