Warm and sweet brown sugar pound cake. The crispy crust yet soft slice will feed your soul.
ABOUT BROWN SUGAR POUND CAKE
Brown sugar pound cake is a super delicious twist on the classic pound cake. The molasses from the dark brown sugar gives this pound cake a super sweet and warm flavor, elevating the flavor profile. This recipe is super easy to put together. The hardest part of this recipe is waiting for it to finish baking. Patience is super key with this recipe. Additionally, you also need patience if you mature the pound cake in wrapping before eating. This helps make the texture even better and more moist. My mom likes to do this, but I’m a monster and I like to rip into it even before it’s completely cooled down. No matter how you prefer to enjoy it, you’re bound to have a satisfying treat. The textures of the crusty exterior and super soft interior make this brown sugar pound cake incredibly irresistible.
MATERIALS
- ☆ Loaf pan (two 10×18.7×4.8cm)
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Cake flour
- Cake flour makes the pound cake softer, but you can also use all-purpose flour. I’ve made this recipe using both before and the difference is minimal!
- ☆ Baking powder
- Baking powder is a leavening agent which gives the pound cake rise.
- ☆ Butter
- ☆ Cream
- Cream adds richness and moisture to the pound cake.
- ☆ Eggs
- ☆ Dark brown sugar
- Dark brown sugar contains a high amount of molasses which gives it a warm sweetness. You can make dark brown sugar by adding 2 tablespoons of molasses to 1 cup of granulated sugar or 1 tablespoon of molasses to 1 cup of light brown sugar. You can make a batch of either and weigh it out for this recipe and store any extra in an airtight container.
TIPS FOR MAKING BROWN SUGAR POUND CAKE
- ☆ If it’s cold where you are, the batter may curdle and look grainy. This is okay! I had this issue too when it was super cold. As long as you fully incorporate the ingredients, just bake like normal and it’ll come out just the same.
- ☆ Pound cakes in general have a better texture when you let them mature overnight. You can do this by wrapping the pound cake in plastic wrap or by simply placing it in a large resealable plastic bag and squeezing out the excess air. Then you can enjoy it the next day!
CHECK OUT MY OTHER POUND CAKE RECIPES! ♡
MORE EASY SWEETS RECIPES! ♡
If you recreate this Brown Sugar Pound Cake recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Brown Sugar Pound Cake
Equipment
- Loaf pan (two 10×18.7×4.8cm)
Ingredients
- 230 g cake flour
- 4 g baking powder
- 2 g salt
- 224 g butter 2 sticks
- 50 g cream
- 3 eggs
- 220 g dark brown sugar
- 1 tablespoon vanilla extract
- powdered sugar for dusting
Instructions
- In a large bowl, beat the room temperature butter with a whisk or hand mixer until creamy. Then sift in the cake flour, salt, and baking powder. Fold the flour and butter together until it forms a thick paste and set aside for now.
- In a separate bowl, mix together the eggs and brown sugar. Add the cream and vanilla, and mix until fully incorporated.
- Add the egg mixture to the butter mixture in increments, folding in between each addition. Continue doing this until both mixtures are fully incorporated and smooth.
- Prepare your pan by spreading a thin layer of butter and covering with flour, tapping out the excess. You can also line the pan with parchment paper instead if you prefer.
- Pour or pipe the batter into the pan and use a silicone spatula to spread it so that there is more batter on the short sides of the pan, creating a bit of a valley in the middle. Pipe a line of butter down the middle. You can also cut a line down the middle using a knife dipped in oil. This will help the pound cake expand more beautifully in the oven.
- Bake at 180°C/350°F for 45-55 minutes. The time will vary based on the size of your pan, so if you’re using a bigger pan, it may take longer. You can check if the pound cake is done by poking it with a skewer. If there are a few crumbs, it’s finished baking.
- Allow the pound cake to cool on a cooling rack while still in the pan. Once warm to the touch, you can remove the pound cake from the pan and let it cool completely on the rack. Once cool, dust the top with powdered sugar, cut into slices, and the brown sugar pound cake is done! 完成です！
Notes
- If it’s cold where you are, the batter may curdle and look grainy. This is okay! I had this issue too when it was super cold. As long as you fully incorporate the ingredients, just bake like normal and it’ll come out just the same.
- Pound cakes in general have a better texture when you let them mature overnight. You can do this by wrapping the pound cake in plastic wrap or by simply placing it in a large resealable plastic bag and squeezing out the excess air. Then you can enjoy it the next day!