Brown Sugar Pound Cake with Brown Sugar Glaze
Indulge in the sweet, caramelized perfection of this *Brown Sugar Pound Cake with Brown Sugar Glaze*. Rich and buttery, this classic pound cake is elevated by the deep, molasses-like flavor of light brown sugar, which adds a decadent twist to every bite. Baked to golden perfection in a bundt pan, the cake boasts a velvety crumb that melts in your mouth. The crowning touch? A luxurious brown sugar glaze made with butter, heavy cream, and a hint of vanilla, creating a glossy finish that seeps into the cake for an ultra-moist texture. Ideal for holidays, special occasions, or a simple dessert indulgence, this easy-to-follow recipe delivers a show-stopping treat that’s sure to delight. Perfectly paired with a scoop of vanilla ice cream or a cup of coffee, this cake is everything warm, comforting, and irresistibly sweet.
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Recipe Information
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 0.5 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 0.25 cup unsalted butter, for glaze
- 0.5 cup light brown sugar, for glaze
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract, for glaze
- 0.5 cup powdered sugar, sifted
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are coated well.
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add the brown sugar and granulated sugar to the butter. Beat on medium-high speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined after each addition.
Add the vanilla extract and mix until incorporated. Do not overmix.
Pour the batter evenly into the prepared pan. Tap the pan on the counter a few times to release any air bubbles.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake cools, make the glaze: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and cook for 1-2 minutes, stirring constantly.
Remove the glaze from heat and stir in the vanilla extract. Allow the glaze to cool slightly, then whisk in the powdered sugar until smooth.
Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for about 10 minutes before slicing.
Serve and enjoy your luscious Brown Sugar Pound Cake with Brown Sugar Glaze!
Nutrition Facts
Calories |
6768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.2 g | 381% | |
| Saturated Fat | 177.1 g | 886% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1668 mg | 556% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 963.8 g | 350% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 677.4 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 986 mg | 76% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
