Brown Butter Pound Cake is a rich, buttery vanilla pound cake with a deep, nutty, caramelized flavor from browned butter. This recipe makes three loaves, so it’s perfect for sharing or freezing. A drizzle of extra brown butter on top adds even more flavor, but the cake is delicious all on its own. If you are loving the brown butter trend, be sure to try our Browned Butter Chocolate Chip Cookies.

Browned butter pound cake on a white surface.

Key Ingredients and Substitutions

  • Butter: Browned butter is the star of this recipe! We recommend using unsalted butter since it’s easier to monitor the color change while browning. Salted butter works too, but it tends to foam more, making it harder to judge when it’s ready.
  • Sugar: Granulated sugar sweetens the cake and helps create a soft crumb.
  • Eggs: Six large eggs may seem like a lot, but they help bind the ingredients and give the cake structure. Make sure they’re at room temperature for the best texture.
  • Flour: All-purpose flour provides structure. For a gluten-free option, use a 1:1 gluten-free baking flour blend.
  • Milk: Whole milk adds moisture and richness. You can substitute with 2% milk or even heavy cream if that’s what you have.
  • Vanilla: A splash of vanilla extract enhances the cake’s flavor.

Why Chilling Browned Butter Is Important In This Pound Cake Recipe

Don’t skip the step of chilling the browned butter—it makes a big difference in the cake’s texture! Once you’ve browned the butter, let it chill in the refrigerator for 2–3 hours until solid. This step ensures that the butter mixes properly with the sugar, creating air pockets that give the cake a light, tender crumb. If the butter is too warm, the cake may turn out dense or greasy. Chilled butter also helps the nutty flavor distribute evenly throughout the batter. (We tested it without chilling, and the cake fell apart and baked unevenly!)

How to Tell When Brown Butter Pound Cake Is Done

To check for doneness, insert a toothpick into the center of the cake. If it comes out with a few crumbs, it’s ready. If the toothpick is wet with batter, give it more time. Another trick is to gently press the top of the cake—if it springs back, it’s done. If the top is browning too quickly but the cake isn’t fully baked, loosely cover it with foil to prevent over-browning. Let the cake cool in the pan for about 10 minutes before removing it.

A loaf of browned butter pound cake.

What to Serve with Brown Butter Pound Cake

This cake is delicious on its own, but pairing it with a few extras takes it to the next level:

It’s also perfect with a cup of coffee or tea for a cozy afternoon treat!

How to Store Brown Butter Pound Cake

Store pound cake at room temperature, wrapped in plastic wrap or covered, for up to 3 days to keep it soft and flavorful. You can refrigerate it for up to 5 days, but be sure to wrap it tightly to prevent it from drying out.

Can You Freeze Brown Butter Pound Cake?

Yes! To freeze, wrap the pound cake tightly in plastic wrap, then cover with a layer of aluminum foil. It will keep in the freezer for up to 3 months. When ready to serve, thaw it overnight in the refrigerator before slicing and enjoying.

This Brown Butter Pound Cake is rich, buttery, and full of flavor. Whether you serve it plain or with a topping, it’s sure to become a favorite!

Browned butter pound cake on a white surface.

Brown Butter Pound Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling/Resting Time 2 hours 15 minutes
Total Time 3 hours 35 minutes
Brown Butter Pound Cake is rich, buttery, and nutty with a caramelized flavor. A drizzle of brown butter makes it even better!
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Ingredients

  • 2 cups (4 sticks / 1 pound) unsalted butter
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 4 cups all-purpose flour
  • ¾ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • browned butter, for drizzling (optional)

Instructions

Brown Butter

  • In a medium saucepan over medium heat, melt the butter, swirling the pan occasionally. Once the butter starts to foam, keep stirring gently. The butter will develop a nutty aroma and light brown specks will form at the bottom of the pan. Keep stirring to prevent burning.
  • Once the butter turns a deep golden brown and smells nutty, remove it from the heat immediately. Pour it into a heatproof bowl, scraping in all the browned bits. Chill in the refrigerator for 1–2 hours, until firm but still soft.
  • Remove the butter from the refrigerator and let it sit at room temperature for about 15 minutes before using.

Pound Cake

  • Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with nonstick spray and line with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the browned butter and sugar until light and fluffy, about 2–3 minutes.
  • Add eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
  • Gradually add the flour and milk, alternating between the two, starting and ending with the flour. Mix until just combined. Do not overmix.
  • Divide the batter evenly between the prepared loaf pans. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
  • Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Drizzle with extra browned butter before serving, if desired.

Nutrition

Serving: 1portion | Calories: 330kcal
Course: Dessert
Keyword: Brown Butter Pound Cake, Browned Butter, Dessert, Pound Cake
Servings: 3 loaves
Calories: 330

This recipe is adapted from Iambaker’s Brown Butter Pound Cake.

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