Brown Sugar Vanilla Pound Cake - Classic Butter Recipe
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This is a true butter pound cake. It’s creamed slowly, baked low and steady, and rich without being heavy. Brown sugar adds depth and warmth, and vanilla bean (or extract) brings a soft, bakery-style flavor that feels special but still very traditional.
Ingredients
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened (3 sticks)
1½ cups granulated sugar
1 cup light brown sugar, packed
6 large eggs, room temperature
1 cup whole milk, room temperature
1 vanilla bean, split and scraped
(or 1½ tablespoons pure vanilla extract)
Instructions
Preheat oven to 325°F. Grease and flour a Bundt or tube pan very well.
In a medium bowl, whisk together King Arthur flour, baking powder, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar on medium speed for 4–5 minutes, until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla bean seeds (or vanilla extract).
Add flour mixture and milk alternately, beginning and ending with flour. Mix just until combined.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, until deeply golden and a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Flavor Variations
No vanilla bean? Use good-quality vanilla extract.
Want citrus? Add 1 tablespoon orange or lemon zest. (Learn how to zest here).
Prefer lighter sweetness? Use all granulated sugar.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.