THE RECIPE JOURNAL · Dessert
Easy Brown Sugar Pound Cake II
This simple pound cake is sweetened with rich brown sugar, giving it a warm, caramel flavor that’s perfect for any occasion. It’s moist, buttery, and comes together quickly for an easy homemade treat.
FROM THE KITCHEN • Easy Brown Sugar Pound Cake II
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 325°F (165°C) and grease and flour a 10-inch tube pan so the cake doesn’t stick. In a bowl, whisk together the flour, baking powder, and salt, then set that aside.
02
Step 2
In a large mixing bowl, beat the butter and brown sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the maple flavoring. Now, add the flour mixture and evaporated milk alternately to the batter, mixing just until everything is combined—don’t overdo it.
03
Step 3
Pour the batter into your prepared pan and pop it in the oven. Let it bake for about 70 to 80 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once it’s out of the oven, let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
04
Step 4
For the frosting, melt the butter in a small saucepan over low heat. Stir in the brown sugar, confectioners’ sugar, milk, and vanilla, and keep cooking while beating until the sugar dissolves and the frosting becomes smooth. Spread this over the cooled cake and enjoy!
Why you’ll love it
This cake is rich and moist with a deep caramel flavor from the brown sugar. It’s simple to make and perfect for both beginners and experienced bakers. The texture is dense yet tender, making it a comforting treat for any occasion.
How to serve
Serve slices plain or with a dusting of powdered sugar for a classic touch. It also pairs wonderfully with fresh berries, whipped cream, or a drizzle of caramel sauce for added indulgence.
Storage & leftovers
Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, freeze the cake wrapped well and thaw overnight in the fridge before serving.
