Brown Sugar Pound Cake
This easy and delicious Brown Sugar Pound Cake is the perfect go-to dessert. It is ultra moist and soft with a fine crumb, and fantastic flavor from brown sugar, butter, cinnamon, and a caramel glaze.

Table of Contents
Why we Love It
- Simple ingredients
- Wonderful brown sugar flavor
- Sour Cream adds richness and enhances the texture
- Soft, fine crumb
- Great for birthdays, potlucks, holidays, and more.
Ingredients for Brown Sugar Pound Cake
You can find the full, printable recipe card at the bottom of this post. Here is a quick look at our key ingredients.
- Unsalted Butter
- Brown Sugar: We used light brown
- White Sugar
- Eggs
- Cake Flour creates a tender crumb thanks to the lower protein content
- Baking Powder & Salt
- Cinnamon perfectly complements the brown sugar flavor
- Vanilla
- Sour Cream adds moisture and richness. We recommend "full fat".
*Find our caramel glaze ingredients in the recipe card!
How to Make Brown Sugar Pound Cake
You can find the full, printable recipe card at the bottom of this post. Here is a quick look at our steps.
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the flour, cinnamon, and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer. Then, gradually add the sugar and beat on medium speed until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla extract.
- While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
Caramel Glaze
This cake tastes great all on its own, but we added our go-to caramel glaze to dress it up a bit, and add another layer of flavor.
To make the glaze, simply heat the ingredients in a saucepan on the stovetop (butter, brown sugar, heavy cream, pinch of salt, and vanilla). *A bit of light corn syrup helps to prevent sugar crystals from forming.
Heat the mixture until it starts boiling, then turn down to a simmer for 6 minutes. Allow to cool before using- it will thicken up to a nice glazing consistency.
Once the cake has cooled, and the glaze has cooled to the desired consistency, it is time to decorate!
You can spoon the glaze over the cooled cake, or for more control, spoon it into a disposable piping bag and snip the tip away. As an optional step, we sprinkled on some crushed, toasted pecans.
This is such a GOOD brown sugar pound cake. We hope that you enjoy it as much as we have!
More Pound Cakes
We have many more pound cakes to share with you! Some of our most popular are our Lemon Pound Cake, Buttermilk Pound Cake, Classic Pound Cake, Pineapple Pound Cake, and Strawberry Shortcake Cake from Pound Cake.
Thanks so much for stopping by today. Make sure to check out our full collection of cake recipes, including many more pound cakes and bundt cakes! We also have hundreds of fun cake decorating tutorials to share with you.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Brown Sugar Pound Cake
Ingredients
- 3 sticks unsalted butter, softened (339g)
- ½ cup white sugar (100g)
- 2½ cups light brown sugar (520g)
- 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups cake flour (342g)
- ½ teaspoon baking powder (2g)
- 1½ teaspoons ground cinnamon (4g)
- 1 cup sour cream (242g)
- 1 tablespoon vanilla extract (12g)
Caramel Glaze
- ½ stick unsalted butter (57g)
- 1 cup light brown sugar (200g)
- ½ cup heavy cream (126g)
- ½ teaspoon salt (2g)
- 1 teaspoon vanilla extract (4g)
- 1 tablespoon light corn syrup (optional) (18g) This helps to prevent sugar crystals from forming
Optional Topping
- Crushed, toasted pecans
Instructions
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the flour, cinnamon, and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the white and brown sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla extract.
- While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Bake at 325 degrees for 70-74 minutes. Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes on a wire rack before turning it out.
Caramel Glaze
- Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.Add the brown sugar and the remaining ingredients and heat on medium high heat.
- Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
- After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
- Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
- Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.
- Top with crushed toasted pecans if you'd like!
Omgosh that looks and sounds amazing! :-) Thanks ladies, awesome as always!
man I love pound cake and I love Carmel so I'll love this recipe thank you