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Brown Butter Pound Cake

Brown Butter Pound Cake is one of the most simple dessert recipes you can make. With only 6 ingredients that you are likely to have on hand at all times, it’s a classic for any occasion.

The Million Dollar Pound Cake has been around for ages and is a tried and true favorite. I changed up the original recipe slightly by browning half of the butter. It adds a rich nutty flavor that shines through in this delicious pound cake recipe. Serve it up plain or with whipped cream and fresh berries.

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overhead of pound cake - bundt, one slice tilted

Brown Butter Pound Cake ~ Easy Dessert Recipe

Pound cake is a great option for a no-fuss dessert. Making the brown butter is an extra step that is worth the time and effort. It adds so much flavor to this delicious cake. This recipe is a short-cut method that I learned from a Southern Living magazine article. All of the ingredients are added at once, in a particular order and is a little easier to make than the typical pound cake.

Ingredients Needed:

For Serving:

  • Sweetened Whipped Cream, Cool Whip or Ice Cream
  • Fresh Berries: strawberries, blackberries, blueberries or raspberries

What is Brown Butter?

Brown butter is made by cooking butter over low heat until the milk solids turn to brown bits creating a nutty aroma and taste that adds flavor to both desserts and savory dishes.

collage - making brown butter

How to Make Brown Butter:

  • The first step of this recipe is to brown 1 cup of the butter. Place butter in a heavy skillet or small saucepan and cook over low heat, stirring occasionally. Do not leave the butter unattended, it can burn quickly and will have to be discarded.
  • Continue to cook until brown bits are formed, about 5 minutes. Remove from heat. Pour butter into a bowl to stop the cooking process.
  • Browned butter can be covered and refrigerated for later use or made ahead. Bring to room temperature before using in baking recipes.

How to Make Brown Butter Pound Cake:

steps to making pound cake collage

  • It is important to add the ingredients to a large bowl of a stand mixer in this particular order.
  • Add flour, then sugar.
  • Add brown butter (make sure to scrape all of the brown bits into the bowl using a silicone spatula) and the other cup of softened butter.
  • Next, add milk, eggs and vanilla.
  • Using an electric stand mixer with the paddle attachment on low speed for one minute.

scraping bowl of cake batter

  • Stop the mixer and scrape down the sides and bottom of the bowl.

fluffy cake batter in a mixer bowl with spatula

  • Continue to beat at medium speed for 2 more minutes.

Bundt pan with cake batter

  • Butter and flour a bundt pan.
  • Pour batter into prepared pan and smooth evenly.

baked bundt cake on a wire rack

  • Bake for 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean and top is golden brown.
  • Cool in the pan 5 minutes. Run a sharp knife around the edges of the pan to loosen.

overhead of bundt cake cooling on wire rack

  • Invert cake onto a wire cooling rack to cool completely.

closeup of bundt cake, with one slice sitting on the edge

  • Move to a cake plate and slice with a serrated knife.

overhead photo of cake on cake plate, 2 slices on saucers with whipped cream & berries, bowls of whipped cream and berries

  • Serve with whipped cream and berries.

Best Toppings for Pound Cake:

  • Sweetened Whipped Cream
  • Ice Cream
  • Fresh Berries
  • Salted Caramel Sauce
  • Powdered Sugar

slice of pound cake with berries and whipped cream, cake on platter, bowls of whipped cream, berries

How to Store:

Store cooled cake in an airtight container or covered tightly in plastic wrap. Store at room temperature up to 3 days. Cake can be refrigerated up to 7 days.

Can you Freeze Pound Cake?

Slices of cake can also be wrapped individually in plastic wrap and placed in a freezer bag up to 3 months. Thaw in refrigerator or at room temperature.

More Pound Cake Recipes You Will Love:

Amaretto Pound Cake is a decadent and delicious with cherry and almond flavors. Perfect for holidays and special celebrations. 

Cream Cheese Pound Cake is a super simple recipe that is buttery and delicious. A fantastic addition to any holiday spread and easy enough for every day occasions.

Vanilla Pound Cake is perfect for a small dessert to bake and share with friends and neighbors. It makes a 9 x 5-inch loaf pan and only has 5 ingredients.

Lemon Pound Cake has tons of lemon flavor from using both lemon juice and zest in the cake and a lemony glaze. A loaf pound cake that is really simple to make.

plate with sliced pound cake, whipped cream, berries

If you love classic pound cake, give this Brown Butter Pound Cake a try for your next family gathering, holiday or celebration. The use of brown butter takes this cake recipe to a new level of deliciousness. It’s one of my favorite things to bake and is sure to earn a spot in your recipe box.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

brown butter pound cake - one slice turned sideways
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4.50 from 26 votes

Brown Butter Pound Cake

Brown Butter Pound Cake is one of the most simple dessert recipes you can make. With only 6 ingredients that you are likely to have on hand at all times, it's a classic for any occasion.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Cakes
Cuisine: American
Keyword: brown butter cake, bundt cake, how to brown butter, pound cake, Southern Living Pound Cake
Servings: 10 Servings
Calories: 851kcal
Author: Milisa

Ingredients

  • 2 cups softened butter 4 sticks, plus more to butter the pan - divided use
  • 4 cups all purpose flour plus more to flour the pan
  • 3 cups sugar
  • 3/4 cup milk
  • 6 eggs
  • 1 tablespoon vanilla extract

Instructions

  • Place 1 cup of butter in a heavy skillet or small saucepan and cook over low heat, stirring occasionally. Do not leave the butter unattended, it can burn quickly and will have to be discarded.
  • Continue to cook until brown bits are formed, about 5 minutes. Remove from heat and pour into a bowl and cool about 15 minutes.
    Preheat oven to 350°.
  • Butter and flour a bundt pan and set aside.
  • In the bowl of an electric mixer, add flour, then sugar.
  • Next, pour in brown butter (make sure to scrape all of the brown bits into the bowl) and the other two sticks of softened butter.
  • Pour in milk, eggs and vanilla.
  • Using an electric stand mixer with the paddle attachment, beat at low speed for one minute.
  • Stop the mixer and scrape down the sides and bottom of the bowl.
  • Continue to beat at medium speed for 2 more minutes.
  • Pour batter into prepared pan and smooth evenly.
  • Bake for 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean. The top should be golden brown.
  • Cool in the pan 5 minutes. Run a sharp knife around the edges of the pan to loosen.
  • Invert cake onto a wire rack to cool completely.
  • Move to a cake plate and slice with a serrated knife.
  • Serve plain or add whipped cream and berries.

Notes

Store cake in an airtight container or wrapped in plastic wrap at room temperature up to 3 days. Refrigerate up to 7 days. Cake can be wrapped in 2 layers of plastic wrap and a layer of foil and frozen up to 3 months. Slices of cake can also be wrapped in plastic wrap and placed in a freezer bag, freeze up to 3 months. Thaw cake at room temperature or in refrigerator.

Nutrition

Serving: 1g | Calories: 851kcal | Carbohydrates: 109g | Protein: 11g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 354mg | Fiber: 2g | Sugar: 61g

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