Introduction
This Southern Brown Sugar Pound Cake is a deeply moist, buttery dessert rich with caramel notes and the nostalgic warmth of old-fashioned baking. Made with simple pantry staples, this cake delivers a velvety crumb and a glossy glaze that sinks into every swirl and crack of the bundt pan. Unlike traditional pound cakes that rely mainly on white sugar, the brown sugar in this recipe adds extra moisture and a subtle molasses flavor, giving the cake its signature golden color and melt-in-your-mouth texture.
Perfect for family gatherings, holidays, or everyday sweet cravings, this cake stands beautifully on its own—but it also pairs wonderfully with fresh berries, whipped cream, or a scoop of ice cream. Whether sliced thick for dessert or enjoyed with a morning coffee, every bite reminds you why classic Southern desserts continue to stand the test of time.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the Warm Glaze
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
Instructions
Prepare the Batter
Preheat the oven to 325°F (160°C). Grease and flour a bundt pan generously to ensure a smooth release. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until fluffy and pale in color. This step incorporates air into the batter, helping the cake rise with a tender crumb. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Slowly add these dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the flour to maintain structure. Stir in vanilla extract to enhance the caramel flavor profile. The batter should be thick, smooth, and silky.
Bake
Pour the batter into your prepared bundt pan and tap lightly to remove air pockets. Bake for 60–75 minutes, or until a toothpick inserted deep into the center comes out clean. The cake should appear golden brown with a firm top and a rich aroma filling your kitchen.
Prepare the Glaze
Just before the cake finishes baking, melt butter and brown sugar together in a small saucepan over medium heat. Stir constantly until smooth, then remove from heat and whisk in milk and vanilla. The glaze should be pourable with a glossy finish.
Glaze While Warm
Once the cake is hot from the oven, poke small holes over the surface using a skewer or fork. Slowly pour the warm glaze over the cake, letting it sink into the cracks and edges. The cake absorbs every drop, adding extra moisture and sweetness. Allow the cake to cool in the pan for 15–20 minutes before gently flipping onto a serving platter.
Serving Suggestions
This pound cake shines all by itself, but a few simple additions can make it unforgettable—fresh seasonal berries, warm caramel sauce, vanilla ice cream, or an espresso on the side. It also stores beautifully, staying moist for days thanks to the brown sugar and glaze.
Storage
Cover tightly and store at room temperature for up to three days or refrigerate for extended freshness. To freeze, wrap slices individually and thaw when craving a taste of Southern sweetness.
Enjoy this rich, buttery Southern Brown Sugar Pound Cake—a timeless dessert with tender texture, glossy glaze, and irresistible caramel flavor in every bite! 🍰✨