If you love rich, buttery pound cakes with deep flavor and a beautiful golden crust, this Mile High Brown Butter Pound Cake is one you're going to want to make again and again.
Y'all already know… when we take a pound cake recipe "Mile High," we're not playing around 👀🔥
This is a true tall pound cake baked in an 18-cup Bundt pan with that signature Whip it like Butter style-big, buttery, homemade, and made completely from scratch. It has a soft, velvety crumb on the inside with a perfectly golden crust on the outside. The flavor is rich without being too heavy, and the brown butter gives every bite a depth that regular butter just can't replicate.
Brown butter completely transforms this cake by adding a warm, nutty flavor that takes a traditional pound cake to another level. If you've never browned butter before, don't worry-it's easier than you think, and it's absolutely worth the extra step.
Video Tutorial
Why Brown Butter Works So Well in Pound Cake
Brown butter adds richness while also giving the cake a slightly toasted flavor profile. It complements the vanilla beautifully and gives the pound cake a bakery-style taste that feels elevated but still comforting and homemade.
The key is allowing the butter to cool properly before incorporating it into the batter so the texture of the cake stays smooth and balanced.
Tips for Making Brown Butter Successfully
Use a Light-Colored Pan
A light-colored skillet or saucepan makes it much easier to see when the butter changes transforms to golden brown. Dark pans can make it difficult to monitor the color properly.
Don't Walk Away From the Stove
Brown butter can go from perfectly toasted to burnt very quickly. Once the butter begins foaming and the milk solids start turning golden brown, keep a close eye on it and stir frequently.
Look for Golden Brown Specks
The brown bits at the bottom of the pan are what give brown butter its rich, nutty flavor. You want those milk solids to turn golden brown-not black.
Trust the Aroma
One of the easiest ways to know brown butter is ready is by the smell. It should smell warm, nutty, rich, and almost caramel-like.
Remove It From the Heat Immediately
The pan stays hot even after you turn the stove off, so transfer the butter to another bowl once it reaches the right color. This helps prevent burning.
Don't Skip Scraping the Pan
Those toasted brown bits at the bottom contain a lot of flavor. Make sure you add all of them to the batter.
Let the Brown Butter Cool Before Adding It to the Batter
Hot brown butter can affect the texture of your batter. Allow it to completely cool before incorporating it into your pound cake.
Room Temperature Cooling vs. Refrigerator Cooling
For pound cakes, I generally prefer cooling brown butter at room temperature first. Once cooled, then transfer it to the refrigerator to complete the process. Make sure it cools to a softened, room-temperature consistency before adding it to your batter.
Brown Butter Intensifies as It Sits
Brown butter often develops an even deeper flavor after it cools slightly, which makes it perfect for rich homemade pound cakes.
Recommended tools and equipment:
- Bundt Pan (A 18 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
- Vanilla Bean Paste
- Light-colored saucepan - Makes it easier to see when your butter is perfectly browned
🔥 Additional Tips Before You Start
- Use room temperature ingredients for a smoother batter.
- Don't rush the creaming process-this helps create structure.
- Brown the butter carefully so it doesn't burn.
- Let the butter cool - Adding hot or even warm butter can affect your batter. I've found that the best method is to allow the brown butter to cool in the refrigerator, then take it back out and allow it to come to room temperature. So you may want to start the process the day before baking the cake.
- Use an 18-cup Bundt pan for the proper "mile high" rise.
- Place the cake on the center oven rack for even baking.
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 |
Mile High Brown Butter Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All-Purpose Flour
- 4 c Granulated Sugar
- 2 c Salted Butter (Room Temperature) - 1 ½ c for browning
- 1 ¼ c Heavy Whipping Cream - Room Temperature
- 10 Large Eggs - Room Temperature
- 4 tsps Vanilla Bean Paste or Vanilla Extract
- Glaze Ingredients:
- 2 c Powdered Sugar
- ¼ - ½ c Salted Butter - Browned and cooled to room temperature
- 5 - 7 tbsps Whole Milk (Use more or less to reach desired consistency)
- 1 teaspoon Vanilla Bean Paste or Vanilla Extract
Instructions
- Steps to Brown the Butter:
- In a medium light colored saucepan over medium heat, melt 1 cup of salted butter, stirring or swirling occasionally, until it foams, turns brown, and smells nutty (approximately 5 minutes).
- Immediately pour into a heatproof bowl and allow to cool. (This process may take up to an hour for proper cooling).
- To Prepare the Pound Cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
- Add the vanilla bean extract to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time, on low speed, until combined alternating with the heavy whipping cream. Start with the flour and end with the flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to continue to cool completely before adding the glaze.
- To Prepare the Pound Cake Glaze:
- In a small saucepan, brown the salted butter using the same method as before. Allow the butter to cool.
- Using a hand or stand mixer, combine the browned butter, powdered sugar and vanilla. Slowly add the milk until your desired consistency is reached.
- Pour your glaze over the cooled cake as desired. Allow the glaze to set then serve and enjoy!
Video
Frequently Asked Questions
What is brown butter?
Brown butter is butter that has been cooked until the milk solids turn golden brown, creating a rich, nutty flavor.
What does brown butter taste like?
Brown butter has a rich, nutty flavor. It gives baked goods a deeper flavor than regular melted butter.
Can I make this cake in a smaller Bundt pan?
This recipe is designed specifically for an 18-cup Bundt pan. Using a smaller pan may cause overflow. See my regular Brown Butter Pound Cake recipe for a smaller cake.
How do I know when the butter is browned?
You'll notice golden brown bits forming at the bottom of the pan and the butter and a nutty aroma. Remove it from the heat once it reaches that stage. Be careful-it can go from golden brown to burnt quickly!
Do I need to strain the brown butter?
No-you actually want those browned bits! That's where the flavor is.
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