5-Star Reader Comment
This pound cake recipe is a 10+ — 4th time I’m making it.
Audrey
The Pound Cake That Took A Turn Toward Brown Sugar
I’ve made a lot of pound cakes over the years, and I still love the old-fashioned kind. But this one has a little more personality.
The inspiration came from Mastering the Art of Southern Cooking, and then I started tinkering. I added more brown sugar and a little more vanilla, and that small change completely shifted the flavor. You still get everything you want from a cream cheese pound cake — a rich crumb, a tender slice, and that beautiful crust — but the brown sugar brings in a deeper, warmer sweetness that feels especially right once fall and the holidays roll around.
This is the cake I reach for when I want something classic, but not ordinary. It doesn’t need frosting, a pile of decorations, or much fuss at all. Slice it thick, put it on a pretty plate, and let the cake do the talking.
Enjoy!
Donya’s Tips & Things To Know
- Room temperature matters. Let the cream cheese, butter, and eggs come to room temperature before you start. They blend more smoothly and help create an even, tender crumb.
- Cream the butter, cream cheese, and sugars well. This is where you build the cake’s texture. Beat until the mixture looks light and fluffy before adding the eggs.
- Add the eggs one at a time. Give each one a chance to mix in before adding the next. It takes a few extra minutes, but it is worth it.
- Start and finish with flour. When you alternate the dry ingredients and buttermilk, start and end with flour. That helps keep the batter from separating.
- Do not rush the cooling time. Let the cake sit in the pan for about 15 minutes before turning it out. Too soon and it can tear; too long and that beautiful crust may start to stick.
What Brown Sugar Does To A Cream Cheese Pound Cake
This is not just a regular cream cheese pound cake with brown sugar swapped in. The recipe uses both granulated sugar and brown sugar, and that balance matters.
Granulated sugar keeps the crumb familiar and pound-cake-like, while brown sugar adds a deeper sweetness and a little extra moisture. Paired with cream cheese and buttermilk, the result is rich without being heavy and flavorful enough to serve completely plain.
Ingredients That Make This Cake Work
Cream cheese and unsalted butter. These are the foundation of the cake. Together they give the crumb richness and help keep it tender.
Granulated sugar and brown sugar. Using both gives you structure plus that deeper brown sugar flavor.
Eggs. Five large eggs give the cake body and that classic pound cake texture.
All-purpose flour, baking soda, and salt. Keep the flour measured carefully. Too much is one of the easiest ways to make pound cake dry.
Buttermilk and vanilla. Buttermilk brings tenderness and a slight tang, while vanilla rounds out the brown sugar flavor.
A Few Ways To Change It Up
- Brown sugar cinnamon glaze: a natural fit if you want a little extra fall or holiday finish.
- Warm spice: add a light touch of cinnamon or apple pie spice if you want to lean more autumnal. Keep it subtle so the pound cake still tastes like pound cake.
- Vanilla bean paste: swap it for vanilla extract when you want a stronger vanilla note.
How To Make Brown Sugar Cream Cheese Pound Cake
- Cream the base. Beat the cream cheese, butter, and sugars until light and fluffy, then add the eggs one at a time. Finish the batter. Alternate the dry ingredients with the buttermilk and vanilla, mixing just until combined, then spoon the batter into the prepared pan.
- Bake. Place into the preheated oven and bake until the center is set and a tester comes out clean or with a few moist crumbs. Cool before turning out. Let the cake rest briefly in the pan, then turn it out and cool completely before slicing.
The Holiday Cake That Doesn’t Need Decorating
This is one of the reasons I like this cake so much for Thanksgiving and Christmas: it already looks beautiful when it comes out of the pan. No layers to stack, no frosting to smooth, and no last-minute decorating project when the kitchen is already busy.
Serve it plain, dust it lightly with powdered sugar, or add a simple brown sugar cinnamon glaze like reader Mollie did. For a holiday dessert table, I also like it alongside something softer and spoonable, like Southern Banana Pudding Trifle, so there is a little contrast.
If you are planning the whole meal, tuck it into my Southern Thanksgiving Menu or Christmas Dinner Hosting Guide.
Make Ahead, Store, And Freeze
Make ahead: Pound cake is a great make-ahead dessert. Bake it a day before serving, let it cool completely, then wrap it well.
Room temperature: Keep the cake tightly covered for up to 3 days.
Freezer: Wrap the whole cake or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
More Southern Cakes From My Kitchen
Equipment
Ingredients
- 1 8- ounce package cream cheese – softened
- ½ cup unsalted butter – softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar – packed
- 5 large eggs – room temperature
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325 degrees.
- Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
- Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well about, 1minute after each egg.
- Sift together flour, baking soda and salt.
- Combine buttermilk and vanilla in a small measuring cup and stir.
- Alternate adding flour and milk to butter/egg batter – starting and stopping with flour.
- Pour batter into buttered, floured tube or bundt pan.
- Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
- Let cool for 15 minutes then gently remove from pan.
Brown Sugar Pound Cake Questions
Yes. The recipe works in two loaf pans. Start checking for doneness earlier since the baking time can vary with pan size and material.
Room-temperature ingredients blend together more evenly, which helps the batter stay smooth and gives the finished pound cake a more even crumb.
Insert a long wooden skewer or cake tester into the center. It should come out clean or with just a few moist crumbs, not wet batter.
Yes. Bake it a day ahead, cool it completely, and wrap it well. Pound cake holds beautifully and is one of my favorite desserts to get done before the holiday meal.
If you make this Brown Sugar Cream Cheese Pound Cake, leave a star rating and tell me how it turned out in the comments. I love hearing when a recipe earns a repeat spot in your kitchen.
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Just made this and it came out beautifully. Very moist and delicious. Thank you for sharing.
Making this for a second time! Wow! It’s a large cake… and it is delicious!!! I added a brown sugar glaze! Amazing! Thanks so much for sharing!
So glad you stopped by! Hope you enjoy the cake and you’ve got enough to share, right? 🙂
Thanks!
xo,
~Donya
Did you add a glaze to it? Or did you just eat it plain? I'm trying to figure out if the cream cheese flavor comes through…. If it has a strong cream cheese flavor will a simple milk and sugar glaze pair well? Or should I find a cream cheese glaze?
We like it just plain but a glaze would be great if you want some extra sweetness.
XO,
~Donya
I make cream cheese pound cake and notice its 1 cup less of butter in this one. Does the buttermilk make up for that to make it moist? Thanks!
I know this is an old post but I just came across it on Pinterest today and was wondering something. All the pound cakes I have made,mostly sour cream or butter ones have had at least 4 to 5 total cups of sugar, yours' only had 2 & 1/2 total sugar. what is the final sweetness factor on a scale of low,to medium to lots? I like mine a little sweet and was wondering if the sugar amount was one of the things you tweaked in this recipe from the original in the book? Thanks if you ever see this and answer.
Thanks – great question. I do not like my cake too sweet, so yes, I tweaked it a bit. Feel free to add my if you like.
Enjoy,
~Donya
Can I use cake flour instead of four?
I never used cake flour. You can give it a try, just the texture might be a little different.
Thanks,
~Donya
You can make your own buttermilk with milk and k emon juice. Just google it 🙂
DOES IT HAVE TO BE PUT IN A PRE-HEATED OVEN AND NOT A COLD OVEN, I ALWAYS USE A COLD OVEN AND MY POUND CAKES TURN OUT GREAT.
Grandma told me that if you are using the oven for one hour or more no need to preheat. It has always worked for me!
I don't have any buttermilk am I able to use regular milk instead?
You can make buttermilk by combining one Tablespoon vinegar or lemon juice, and enough milk to make one cup.
I’ve often substituted plain yogurt, and it always works.
Hey Cher!
That is a great idea! Yogurt would be a great substitute in a pound cake because it will keep the cake similarly moist. I’m so glad you’ve been enjoying this recipe, and thank you for sharing this idea! Have a great day!
~Donya
I don't have buttermilk am I able to use regular milk?
Quick question. Does it matter if the buttermilk has fat in it? I have whole buttermilk on hand, not cultured. Can I still follow the rest of the recipe?
Good question! Yes, you can certainly use what you have, just make sure to shake the container really well as there may have been some settling. Please let me know how it turns out!Thanks, xo,~Donya
Which side is up for this pound cake
Pictured is the top of the cake.
Enjoy!
~Donya