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Burnt Sugar Pound Cake takes the Southern classic Burnt Sugar Cake and turns it into a rich, flavorful pound cake! We make a homemade burnt sugar syrup and fold it into a rich pound cake batter, which gives the cake a signature bittersweet caramel flavor that’s absolutely incredible! It bakes up buttery, tender, and incredibly flavorful, one of those cakes that stays soft and moist for days!
I first got the idea to make a burnt sugar pound cake from Sonja Norwood at Wickd Confections. She shared a series highlighting Black recipes that have slowly faded from the spotlight. When she mentioned burnt sugar cake, my curiosity was immediately piqued.
So of course I had to try it for myself. I made a batch of burnt sugar syrup and turned all of that deep, caramelized flavor right into a rich pound cake.
Y’all… it is so good. The flavor is warm and nostalgic, like a light caramel/maple syrup-like depth, layered with hints of vanilla and butter, similar to my southern caramel cake but not to be confused with a brown sugar pound cake. It’s in a league of its own.
As soon as the cake comes out of the oven, I brush it with extra burnt sugar syrup to keep it incredibly moist, then finish it with a thick, glossy burnt sugar glaze. It’s the kind of cake that makes the whole kitchen smell like a bakery. Run, don’t walk, and make this ASAP!
Table of contents
Main Ingredients
(full list of ingredients can be found in the recipe card below)
- All Purpose Flour provides the structure of the cake. I’m using all purpose flour as opposed to cake flour as this is a high moisture batter. It needs the strength of all purpose flour to keep it structured.
- Sugar does two important things in this cake. First, it’s caramelized to make the burnt sugar syrup. Then additional sugar is creamed with the butter in the cake batter, which sweetens the cake. It also contributes to moisture and browning during baking.
- Salted Butter brings richness, moisture, and flavor. It also adds a subtle salty balance that keeps the caramelized burnt sugar flavor from tasting overly sweet. If you prefer, you can use unsalted butter, just add an additional 1/4 tsp of kosher salt.
- Large Eggs act as a binder that holds everything together while also adding structure and moisture.
- Molasses deepens the flavor of the cake and enhances the caramelized notes from the burnt sugar syrup.
- Nutmeg adds a subtle warm spice in the background. It’s not meant to be overpowering, just enough to add a cozy, old-fashioned flavor. I do this with my coconut pound cake too – so so good!
Substitutions and Variations
- For a little nutty flavor, add in a touch of dark rum or almond extracts to deepen the flavor of the cake.
- To up the caramel flavor, add a drizzle of caramel syrup on the crown of the bundt cake – this also makes it look nice and dramatic.
How To Make Burnt Sugar Pound Cake
Make the burnt sugar liquid: Bring water to a boil in a small saucepan over high heat. In a separate heavy bottom pan over medium heat, cook sugar, stirring occasionally with a wooden spoon, until it melts and has a dark caramel color. (Pro Tip: It’s helpful to use a light colored nonstick saucepan so that you can see the color deepen) Add hot water, slowly, mixing while pouring – be careful, it’ll bubble up quite a bit. Let it cool completely.
Prepare the Pound Cake Batter: Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, then add eggs one at a time. Alternate the dry ingredients with the burnt sugar syrup, milk, sour cream, vanilla, and molasses to create a smooth, flavorful batter.
Bake and Finish the Cake: Pour the batter inside of a 10-inch bundt pan and bake until a skewer inserted into the center of the cake comes out with a few moist crumbs. Brush the warm cake with a little burnt sugar syrup and allow it to cool in the pan for 10 minutes, then turn over onto a wire rack to completely.
Make the Burnt Sugar Glaze: in a medium bowl, combine burnt sugar syrup, melted butter, powdered sugar, and milk. Whisk together until smooth and pour on top of the cooled cake.
Pro Baking Tips
- Please use a kitchen scale to measure your ingredients. This prevents incorrect quantities from being add to the cake, such as excess flour, which can significantly throw off the final texture of the cake.
- Use nonstick cooking spray with flour like Baker’s Joy or grease and flour the tube pan liberally to prevent the cake from sticking to the pan.
- If you don’t have a stand mixer, you can use an electric mixer.
- Use room temperature ingredients for best results!
- Scrape down the sides of the bowl and bottom of the bowl frequently to ensure the batter is mixing properly.
More Pound Cake Recipes
Desserts
Mile High Pound Cake
Desserts
Sock It To Me Cake From Scratch
Desserts
Cream Cheese Pound Cake
Desserts
Oreo Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Burnt Sugar Pound Cake
Equipment
- Heavy Bottom Pan (for making the syrup)
Ingredients
Burnt Sugar Syrup
- 1 1/2 cups (300 g) Sugar
- 1 1/2 cups (360 g) Water
Pound Cake
- 4 cups (500 g) All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
- 1 1/2 cups (340 g) Salted Butter, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 2 1/4 cups (450 g) Sugar
- 6 large (300 g) Eggs, (room temperature)
- 3/4 cup (150 g) Burnt Sugar Syrup, (from above)
- 1 tbsp (15 g) Vanilla Extract
- 3/4 cups (180 g) Whole Milk, (room temperature)
- 1/2 cup (120 g) Sour Cream, (room temperature)
- 3 tbsp (45 g) Molasses, (optional but highly recommended)
Burnt Sugar Glaze
- 1/2 cup (100 g) Burnt Sugar Syrup, (from above)
- 4 tbsp (56 g) Salted Butter, (melted)
- 2 cups (250 g) Powdered Sugar
- 1-2 tbsp (30 g) Whole Milk , (more for a thinner glaze)
- Pinch Kosher Salt
Instructions
Make The Burnt Sugar Syrup
- To make burnt sugar syrup, pour water into a saucepan and bring to a boil. 1 1/2 cups Water
- In a separate heavy bottom pan, add granulated sugar and cook it over medium heat, stirring occasionally with a wooden spoon as it melts, about 10 minutes. The sugar will first clump, then turn into a smooth amber liquid. Keep cooking until it becomes a deep mahogany brown, which gives it that signature bittersweet caramel flavor. 1 1/2 cups Sugar
- Reduce stove to low heat and slowly pour in boiling water (stand back, it may bubble vigorously) and stir until fully incorporated. Let the syrup simmer for a 2-5 minutes until smooth, then cool completely before assembling the pound cake batter.
- Strain the syrup into a heat safe container (strain using a fine mesh sieve if it appears a little lumpy) and let it cool completely.
Assemble the Pound Cake
- Preheat the oven to 325 degrees F. Whisk together the dry ingredients – all purpose flour, baking powder, nutmeg, and kosher salt. Set aside. 4 cups All Purpose Flour 1 tsp Baking Powder 1/4 tsp Nutmeg 1 tsp Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, oil, and sugar. Mix on medium speed for 5-6 minutes, until pale and fluffy. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding each eggs. 1 1/2 cups Salted Butter 2 tbsp Vegetable Oil 2 1/4 cups Sugar 6 large Eggs
- Add in half of the dry ingredients and mix until just combined, then add in 3/4 cup of the cooled burnt sugar syrup, vanilla extract, whole milk, sour cream, and molasses. Mix until combined, then scrape down the sides of the bowl, then add the remainder of the dry ingredients and mix until a smooth batter forms. 3/4 cup Burnt Sugar Syrup 1 tbsp Vanilla Extract 3/4 cups Whole Milk 1/2 cup Sour Cream 3 tbsp Molasses
- Pour batter into a tube pan and bake for 1 hour and 20-25 minutes, until a wooden skewer inserted into the cake comes out with just a few moist crumbs.
- Fresh out of the oven, brush the top of the cake with the burnt sugar syrup (about 2-3 tbsp) and let it cool for 20 minutes in the pan. Then remove onto a wire rack to cool completely.
Make the Burnt Sugar Glaze
- Combine burnt sugar syrup, melted butter, powdered sugar, whole milk, and a pinch of salt in a medium bowl. 1/2 cup Burnt Sugar Syrup 4 tbsp Salted Butter 2 cups Powdered Sugar 1-2 tbsp Whole Milk Pinch Kosher Salt
- Pour on top of the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All I have is a 9 inch loaf pan. Will one or two of those work for this? Thanks
Hi! I haven’t tested this recipe in a loaf pan but you’ll definitely need two loaf pans, you may even have a little left for a cup cake or two, but this is just my guess. Please let me know how it works out for you!
Ended up splitting the batter into two! All together very delicious and easy, would make again!
I would like to freeze the cake. How long will it keep in the freezer and should I ice the cake before freezing.
Hi! If you’re freezing the pound cake, I recommend freezing it without the icing. Cover with plastic wrap and store in an airtight container or freezer bag for up to 2 months.
Is tube pan and bundt pan the same thing?
No, a tube pan is basically an angel cake pan AKA a 10-inch cake pan but this recipe will also work with a 15 cup bundt pan. Here’s tube pan that I use: https://amzn.to/47A146h (affiliate link)
Could I substitute coconut oil for the vegetable oil?
You can, I would just be sure to melt the coconut oil if it’s solid.
Absolutely incredible pound cake, Britney! You’re a phenomenal baker and this recipe is yet another home run!
❗️ I was given a recipe that had been tried
I was unsure about the use of nutmeg and molasses because I don’t like the taste of either of those things. I also thought I burned burned the burnt sugar because it looked like a really dark roast coffee.
But I followed the recipe exactly, Britney coached me along the way because I was whining and scared.
I stayed the course and I have a wonderful, delicious, moist flavorful beautiful poundcake!!
The molasses and nutmeg are so far in the background that I can’t taste them 👏🏽👏🏽
Thank you so much 🥰🥰🥰🥰
Thank you, Lisa! I’m so flattered and happy that you loved it!
Since we are adding Burnt sugar syrup and molasses ,Can I omit the sugar completely ?otherwise won’t it be too sweet ?
I would not omit the sugar – it won’t be too sweet. If anything, you can skip the glaze if you don’t like sweet cakes. The Sugar in the cake isn’t just for sweetness, it’s for moisture and structure, especially in pound cakes. If you omit the sugar, the pound cake will likely be incredibly dry and hard instead of soft and fluffy.
Thank you so much!