Brown Sugar Pound Cake is a southern pound cake made with an irresistible brown sugar glaze topped with rich pecans.
This Brown Sugar Pound Cake is rich, buttery, and packed with deep caramel flavor thanks to a generous blend of brown sugar that soaks into every slice. The brown sugar glaze sets like a frosting on this cake, giving the cake a beautiful finish. Moist, tender, and made completely from scratch, this is one of those pound cakes that disappears fast and gets requested even faster.
Video Tutorial
Why This Brown Sugar Pound Cake Is Irresistible
Deep caramel flavor from light brown sugar.
Ultra-moist interior thanks to sour cream and the perfect sugar balance.
Brown sugar glaze that sets like icing and adds extra sweetness.
Extra crunch from toasted pecans on top.
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Key Ingredients
- All-purpose flour - the structure of the cake
- Brown sugar + granulated sugar - for the ultimate caramel flavor
- Unsalted butter - for flavor and richness
- Eggs at room temperature - for proper rise and texture
- Sour cream - adds moisture and mild tang
- Vanilla extract - adds delicious flavor
- Light brown sugar & milk for glaze + pecans for crunch
Tips for Perfect Results
- Use room temp ingredients - helps the ingredients blend smoothly and bake evenly.
- Measure carefully - especially flour (spoon + level) and sugar for balance.
- Don't overmix After creaming the butter and sugar over mixing can lead to toughness.
- Grease the pan well Use baking spray or butter + flour to avoid sticking.
- Check doneness by toothpick test. The cake's edges should slightly pull away from pan.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Brown Sugar Pound Cake recipe
Ingredients
- To make the cake:
- 3 c all-purpose flour - sifted
- 1 ½ c unsalted butter - room temperature
- 2 c light brown sugar
- 1 c granulated sugar
- 1 tsp salt
- 5 large eggs- room temperature
- 1 c sour cream - room temperature
- 1 tbsp vanilla
- 1 tsp baking powder
- Brown sugar glaze:
- ½ c unsalted butter
- ½ c light brown sugar
- ½ c (whole) milk
- ½ c powdered sugar
- ½ c chopped pecans
- 1 tsp vanilla
Instructions
- Steps to make this cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, blend the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the vanilla extract and mix.
- Whisk the salt and baking powder into the flour mixture.
- Add the flour mixture ½ c to 1 c at a time on low speed until combined alternating with the sour cream.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Spray a 12-cup bundt pan with baking spray.
- Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan. Allow the cake to continue to cool on a wire rack before adding the icing.
- To make the glaze:
- In a saucepan, add the butter and melt on medium heat.
- Whisk in the light brown sugar and milk. Simmer until the sugar is well blended- approximately 5 minutes.
- Whisk in the powdered sugar and simmer for approximately two minutes.
- Turn off the heat and add the vanilla extract.
- Fold in half of the pecans and reserve the rest to top the cake with.
- Pour the glaze over the cake as desired then sprinkle the top of the cake with the remaining pecans.
- Serve once the glaze has set.
Video
Nutrition
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Yes - dark brown sugar will give the cake a deeper caramel flavor and darker color, though light sugar gives a milder, more classic brown sugar pound cake profile.
What's the difference between using sour cream vs. other dairy like buttermilk?
Sour cream adds richness and moisture to the pound cake. Buttermilk is a delicious alternative and makes for a tender crumb.
Can I bake this recipe in loaf pans instead of a Bundt pan?
Absolutely - divide batter into two 9×5-inch loaf pans. Bake time will be shorter (about 55-65 minutes); watch for doneness
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Ellen G. Melcher says
This looks fantastic and I can't wait to try it! Would a substitution of 2% milk work for the glaze? We aren't milk drinkers at this house and 2% is about as high milk fat as I can tolerate when I'm cooking. And should the sour cream be room temperature along with the eggs and butter? Thanks!
Ashley Frederick says
I haven't tried with the 2% milk. I think it would only make the glaze a little thinner because of the reduced fat content. Yes the sour cream should also be at room temperature. I hope you enjoy this recipe!
Che’ says
I’m so mad I didn’t get a picture. I followed everything to a T and omg this is the best poundcake I’ve ever made. Thank you!!!
Ashley Frederick says
Aww thank you so much! I'm so very glad to hear that. I hope you can get a picture the next time.