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This brown sugar pound cake has a wonderfully moist, tight crumb and a deep caramel flavor thanks to dark brown sugar and a blend of butter and cream cheese. It’s a smaller “half-pound cake,” perfect for weeknight baking or serving a small group without leftovers piling up.
The recipe doubles beautifully when you want to make a full-size Bundt or tube cake. Serve it plain, dusted with powdered sugar, or dressed up with fruit or whipped cream — it’s a versatile loaf that works for everyday snacking or a simple dessert.
What You’ll Like About This Dish
Rich brown sugar flavor. Dark brown sugar adds deeper caramel notes than a typical pound cake.
Perfect loaf size. A manageable everyday cake that still feels special.
Moist and tender. Butter plus cream cheese creates a soft, velvety crumb.
Doubles easily. Make a full Bundt or tube cake with no adjustments except bake time.
Ingredient Notes
- All-purpose flour: Provides structure; measure accurately for the best texture.
- Fine salt: Balances the cake’s sweetness.
- Butter: Softened butter creates lift and tenderness.
- Cream cheese: Adds moisture, richness, and a smooth crumb.
- Dark brown sugar: The star ingredient — brings a caramel-molasses depth.
- Eggs: Bind the batter and contribute to the cake’s classic pound cake structure.
- Milk: Helps loosen the batter for a softer crumb.
- Vanilla extract: Complements the brown sugar flavor.
Steps to Make Brown Sugar Pound Cake
- Whisk the flour and salt together and set aside.
- Heat the oven to 325°F and prepare an 8½ x 4½-inch loaf pan with baking spray and parchment.
- Beat the butter and cream cheese until smooth and creamy.
- Add the dark brown sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the dry mixture in stages, alternating with the milk and vanilla, mixing just until combined.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour, or until a toothpick tests clean.
- Cool in the pan for 10 minutes, then loosen the edges and turn out onto a rack to cool completely.
Tips
- Bring the butter, cream cheese, and eggs to room temperature so the batter mixes smoothly.
- Use dark brown sugar for the deepest flavor, but light brown sugar works in a pinch.
- Avoid overmixing once the flour is added — it helps maintain a tender crumb.
- For clean slicing, cool the loaf completely before cutting.
Recipe Variations
- Brown sugar glaze. Drizzle with a quick brown sugar–butter glaze for extra richness.
- Add nuts. Stir in chopped pecans or walnuts for added texture.
- Spiced version. Add cinnamon or a pinch of nutmeg to complement the brown sugar.
- Citrus twist. Add orange or lemon zest for a bright, fragrant finish.
Serving Suggestions
- Serve plain or dusted with powdered sugar.
- Add berries and whipped cream for an easy dessert.
- Pair slices with coffee or tea.
- Choose to toast leftover slices and spread with butter or jam.
How to Store
Room temperature: Store the loaf in an airtight container for 3 to 4 days.
Refrigerate: Keep up to 1 week; bring to room temperature before serving for best texture.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw on the counter and slice once fully softened.
Brown Sugar Pound Cake
Ingredients
- Butter or baking spray for the pan
- 1 ½ cups (190 grams) all-purpose flour
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cups dark brown sugar, packed
- 3 large eggs, room temperature
- 2 tbsp milk
- 2 tsp vanilla extract
Recommended Equipment
Instructions
- Heat the oven to 325°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray or lightly grease it with butter. Line the bottom with parchment paper.Butter or baking spray for the pan
- Combine the flour and salt in a bowl—whisk to blend and set aside.1 1/2 cups (190 grams) all-purpose flour | 1/4 tsp salt
- In a mixing bowl with an electric mixer, combine the butter and cream cheese. Beat on medium speed until smooth and creamy. Add the brown sugar and beat on medium speed for 3 minutes, until light and fluffy.3/4 cup unsalted butter | 4 ounces cream cheese | 1 1/2 cups dark brown sugar
- Add the eggs, one at a time, beating well after each addition.3 large eggs
- Combine the milk and vanilla in a small bowl or cup. With the mixer on low speed, add the flour mixture in 3 stages, alternating with the milk and vanilla mixture. After the last flour addition, finish folding the batter with a spatula so you don’t overmix the cake.2 tbsp milk | 2 tsp vanilla extract
- Turn the batter into the prepared loaf pan and spread evenly.
- Bake for about 1 hour, or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes, then carefully loosen the sides and turn out onto the rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
