Brown Butter Maple Pound Cake

Table Talk with Tawnie

I grew up on Entenmann’s pound cake…anyone else?! I have great memories of enjoying a slice (or two) with my grandma after school. While this cake isn’t quite Entenmann’s, this cake is really special to me still. And let’s be honest, there is nothing worse than a dry pound cake. (Kind of like a dry scone, yuck!) I tested this recipe multiple times to ensure it not only had the perfect crumb but was ultra flavorful too. The brown butter really takes the flavor to the next level and the maple butter soak truly makes it moist for days! I hope you enjoy it and be sure to let me know what you think in the comments below!

Overhead view of a golden brown butter maple pound cake on a wire cooling rack being brushed with a glossy maple brown butter soak.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead view of ingredients for brown butter maple pound cake, including browned butter, maple syrup, eggs, cake flour, sugars, sour cream, milk, and vanilla, individually labeled.

Unsalted butter: You’ll brown the butter first for a nutty, toasted flavor. It needs to cool and return to a softened, solid consistency before creaming with sugar.
Pure maple syrup: Use real maple syrup, preferably dark or robust, for a more pronounced maple flavor. Pancake syrup isn’t an equivalent substitute.
Cake flour: Creates a finer, more tender crumb than all-purpose flour.
Dark brown sugar: Adds deeper molasses notes, moisture, and richness.
Eggs: Provide structure and richness for this pound cake. Room-temperature eggs incorporate more easily into the batter.
Sour cream: One of my favorite ingredients for moist cakes, sour cream adds… well, moisture! 😂 but also richness, and tenderness. Use full-fat sour cream for the intended texture.
Whole milk: Helps bring the batter together. Room-temperature milk is best.
Vanilla bean paste: Adds rich vanilla flavor that complements the maple and brown butter.
Maple extract: Technically this is an optional ingredient, but it’s useful if you want a more pronounced maple flavor.
Powdered sugar: Forms the base of the glaze. Sifting your powdered sugar when measuring helps prevent lumps.
Other ingredients needed: granulated sugar, kosher salt, baking powder, water, vanilla extract, heavy cream, and nutmeg

Jump to Recipe

Close-up of a slice of brown butter maple pound cake with a bite taken out, showing its tender, buttery crumb beneath a thick maple vanilla glaze.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Side-by-side photos showing a Bundt pan being greased with shortening using a paper towel, then evenly dusted with flour to prevent sticking.

Brown the butter & prepare the pan

Brown the butter until golden and nutty, then reserve 3 tablespoons for the soak. Chill the remaining butter until solid, then allow it to soften to room temperature. Grease and flour a Bundt pan.

Six step-by-step photos showing how to make brown butter maple pound cake batter, from creaming butter and sugars to mixing in eggs and maple syrup.

Make the batter.

Cream the softened brown butter and sugars until light and fluffy. Beat in the eggs, maple syrup, and vanilla.

Eight step-by-step photos showing dry ingredients being whisked together, flour and milk added to maple pound cake batter, and batter spread into a prepared Bundt pan.

Finish the batter and bake.

Whisk together the dry ingredients. Alternate adding the dry ingredients with the milk and sour cream mixture. Spoon the batter into the prepared Bundt pan and bake until a skewer inserted into the center comes out clean or with a few moist crumbs.

Five step-by-step photos showing a maple brown butter soak being prepared, a baked pound cake tested for doneness, and the warm soak brushed over the cake.

Make the maple brown butter soak.

Warm the reserved brown butter with maple syrup, water, salt, and vanilla. Brush some over the warm cake while it’s still in the pan, then invert onto a cooling rack and brush with the remaining soak. Let cool completely.

Glaze and serve!

Whisk together the glaze ingredients until smooth and pourable. Spoon over the cooled cake, let the glaze set, then slice and enjoy!

Jump to Video

Close-up of sliced brown butter maple pound cake with a golden, tender crumb and thick white maple glaze, arranged on a serving platter.

Expert Tips

Watch your brown butter carefully: Brown butter can go from perfectly golden to burnt veryyyyy quickly. Remove it from the heat once the milk solids are golden brown and smell nutty, and transfer it immediately to a heatproof bowl. Don’t forget my How to Brown Butter post has all my tips as well as a step by step video.
Make sure your brown butter is the right consistency: After browning, the butter needs to solidify and then soften again. It should be soft enough to cream with the sugars, but not melted or greasy.
Don’t rush the creaming process: Creaming the softened brown butter and sugars for the full 4–5 minutes helps incorporate air into the batter. This is especially important since pound cakes rely heavily on proper mixing for their texture.
Use room-temperature ingredients: Cold eggs, milk, or sour cream can cause the butter mixture to curdle or become uneven. Room-temperature ingredients help everything blend together more smoothly.
Grease your Bundt pan really well! I include tips in the recipe card of how I grease my bundt pans that will help give you a clean release every time.
Don’t over-mix once you add the flour: Mix just until incorporated to avoid developing too much gluten, which can make the cake tough.
Be patient with the maple soak: Brush it on gradually, allowing it to absorb before adding more. This is an important step for adding maple flavor throughout the cake.
Let the cake cool completely before glazing: Otherwise, the glaze can melt and run right off the cake, and you don’t want that!
Use a long skewer to test for doneness: Because this is such a thick, dense cake, a regular toothpick might not reach the center. Begin checking around 60 minutes, but don’t be surprised if it needs longer.

Close-up of a thick slice of brown butter maple pound cake being lifted from a glazed Bundt cake, showing its moist, golden crumb and maple vanilla glaze.

Variations / Substitutions

I don’t recommend making many substitutions to this recipe, as I’ve tested it extensively for the correct balance of flavors and ingredients to get that perfect pound cake texture. But here are a couple swaps & additions you can try:

Light brown sugar: You can sub light instead of dark brown sugar if needed!
Add warm spices: Try a little cinnamon or nutmeg in the cake batter for a spiced maple variation.
Change the glaze: Try a simple vanilla glaze if you want the maple flavor to come primarily from the cake and soak.
Serve with toppings: Sprinkle with toasted pecans and/or serve with whipped cream or a scoop of vanilla ice cream.

Moist slice of brown butter maple pound cake topped with maple vanilla glaze on a white plate, with the glazed Bundt cake in the background.

Storage / Freezing

Room temperature: Store the cake in an airtight container for 2–3 days at a cool room temperature. You can tightly wrap the cake to preserve the moisture and prevent it from drying out.
Refrigerator: Refrigerate in an airtight container for 4-5 days. Heads up that pound cake tends to firm up when chilled (because of its density and high butter content), so I recommend allowing slices to come to room temperature before serving.
Freezer: Pound cake is typically a great candidate for freezing! I recommend wrapping individual slices (or the entire cake) tightly in plastic wrap then in foil or a freezer-safe container. When ready to enjoy, thaw the wrapped cake in the fridge then bring to room temperature before serving. For best quality, I would aim to enjoy it within 2–3 months.

FAQs

Why do I need to chill the brown butter before using it?

Browning the butter yields the nutty brown butter flavor, but this recipe uses the creaming method when making the cake batter. You need the butter to return to a soft, solid consistency so it can properly cream with the sugars and incorporate air.wer

Can I make this pound cake ahead of time?

Yes! Pound cakes are great to make ahead. Make sure to wrap it well and store it so as little air gets to the cake as possible. I’d recommend waiting to add the glaze until closer to serving time, if you want the freshest “look” for the cake.

Why did my pound cake stick to the Bundt pan?

Bundt cake pans can be very tricky to get a clean release (because of all the nooks and crannies). My go-to method is to dip a paper towel into shortening and spread it around the pan, making sure to coat all its nooks and crannies. Then, I lightly dust the greased pan with flour and tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Also make sure that once the cake has finished baking, let it rest in the pan for 15 minutes before inverting it onto the cooling rack.

Can I use regular pancake syrup instead of pure maple syrup?

I highly recommend ✨pure✨ maple syrup because its flavor and texture is central to the recipe. While it seems like it would be a direct swap, pancake syrup has a different flavor and composition, so I don’t recommend using it in this recipe.

Why is my pound cake dense?

Pound cake is naturally denser than a traditional layer cake, but if it seems to be gummy or overly-heavy, something might be off. Improper creaming, over-mixing after adding flour, or underbaking can all affect the texture, so make sure to read my instructions thoroughly so you know what I’ve found works best!