Brown Sugar Pound Cake
Rich, buttery Brown Sugar Pound Cake topped with a silky bourbon toffee glaze. It's ultra-moist, caramel-y, and downright delicious!
Equipment
- 15-cup Bundt pan or Tube Pan
Ingredients
- 3 1/4 cups (406 g) Cake Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 1/2 cups (340 g) Salted Butter, (room temperature)
- 2 1/4 cups (495 g) Brown Sugar
- 2/3 cup (132 g) Sugar
- 2 tbsp (40 g) Molasses
- 2 tbsp (30 g) Vegetable Oil
- 6 large (300 g) Eggs, (room temperature)
- 1 tbsp (15 g) Vanilla Extract
- 5 oz (142 g) Evaporated Milk, , room temperature (substitute with 1/3 cup Heavy Cream and 2 tbsp whole milk if needed)
- 3/4 cup (180 g) Heavy Cream, (room temperature)
Toffee Bourbon Glaze
- 6 tbsp (84 g) Salted Butter
- 1/2 cup (110 g) Brown Sugar
- 1/4 cup (60 g) Heavy Cream
- 1-2 tbsp Bourbon, (per personal perference)
- 1 tsp Vanilla Extract
- 1 1/2 cups (187 g) Powdered Sugar
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven to 325 degrees F. Spray a 15-cup bundt pan or tube pan with nonstick baking spray.
- In a large mixing bowl, combine cake flour, baking powder, nutmeg, and kosher salt. In a separate medium bowl, combine evaporated milk and heavy cream. Whisk together until just combined, about 10 seconds, then set aside. 3 1/4 cups Cake Flour 1/2 tsp Baking Powder 1/2 tsp Kosher Salt 1/8 tsp Nutmeg 5 oz Evaporated Milk 3/4 cup Heavy Cream
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, dark brown sugar, white sugar, molasses, and oil. Mix on medium speed for 5-6 minutes, until fluffy and lightened in color. 1 1/2 cups Salted Butter 2 1/4 cups Brown Sugar 2/3 cup Sugar 2 tbsp Molasses 2 tbsp Vegetable Oil
- Scrape down the side of the bowl and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Then add in vanilla extract. Mix until just combined, scrape down the sides of the bowl once more to ensure everything is fully combined. 6 large Eggs 1 tbsp Vanilla Extract
- Pour in 1/3 of the dry ingredients into the stand and mix until just combined, then add in half of the evaporated milk and heavy cream mixture. Add in another third of the flour mixture, then the remaining milk mixture. Mix until just combined and add in the remainder of the dry ingredients. Continue to mix until smooth.
- Scrape down the sides and bottom of the bowl, ensuring that everything is properly mixed together. Pour batter into prepared pan and bake for 1 hour and 10-20 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- Make the toffee glaze. Melt butter in a small saucepan over medium heat. Once melted, add brown sugar and heavy cream and bring to a boil and reduce heat to medium-low heat. Boil for about 5 minutes, stirring often, then remove from heat and gently whisk in bourbon, powdered sugar, vanilla extract, and cinnamon. Whisk until smooth and combined, then pour on top of the cooled cake (Note: as the glaze sits, it will thicken). 6 tbsp Salted Butter 1/2 cup Brown Sugar 1/4 cup Heavy Cream 1-2 tbsp Bourbon 1 1/2 cups Powdered Sugar 1 tsp Vanilla Extract 1/2 tsp Cinnamon
Notes
- Cool completely before glazing. I know, torture. But the bourbon toffee drip sets beautifully when the cake is fully cooled.
- Cream it like you mean it. Whip that butter, shortening, sugars until the mixture is pale and fluffy. This is where you get all that gorgeous lift and velvety crumb. Don’t rush the 5-6 minutes.
- Room temp is the magic. The butter, eggs, heavy cream, and evaporated milk should be room temperature so the batter blends smooth and doesn’t curdle or get greasy.
- Don’t overmix after adding flour. Once the dry ingredients start going in, go low and slow. Overmixing = dense cake instead of plush pound cake.
Nutrition
Calories: 654kcal, Carbohydrates: 84g, Protein: 7g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 330mg, Potassium: 203mg, Fiber: 1g, Sugar: 64g, Vitamin A: 1086IU, Vitamin C: 0.2mg, Calcium: 108mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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