Cold Oven Brown Sugar Whipping Cream Pound Cake is perfectly moist and velvety on the inside with that crusty top that’s loved so much.
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Thanks for joining me again in my Pound Cake series. Today I’m sharing with you this Cold Oven Brown Sugar Whipping Cream Pound Cake. Brown sugar gives this pound cake a debt of flavor unlike those made with granulated sugar. I would describe it as ‘more earthy’.
I added a caramel glaze since the cake itself isn’t very sweet. I’m always in for adding caramel to anything! You may prefer to omit the caramel glaze.
This Cold Oven Brown Sugar Whipping Cream Pound Cake is sweet without being overly sweet especially if you leave off the caramel frosting. You may want to serve the cake with fresh berries, ice cream, or a dollop of whipped cream.
You may be asking yourself, why a ‘cold oven’? Honestly, I have baked pound cakes in both a cold oven and a preheated oven and can’t tell any difference in texture. Obviously, the cold oven takes slightly longer to bake. If you google ‘why bake a pound cake in a cold oven’ you’ll get very passionate responses on both sides of ‘do bake in a cold oven’ versus ‘always preheat your oven’. I’m telling you, I’ve tested both on the exact same pound cake recipe and could not tell a difference.
Cold Oven Brown Sugar Whipping Cream Pound Cake Tips
- I prefer to bake my pound cakes in a tube pan versus a bundt pan. Several of my pound cakes in this series have too much batter for a standard bundt pan. I use this Calphalon Nonstick 10-inch Tube pan for almost all of my pound cakes.
- For any cake, be diligent about measuring your flour accurately. I wrote this post that will help you if you’re not sure how to measure: How to Correctly Measure Flour.
- Allow yourself time to cream the butter (or fat) and sugar for a pound cake. Don’t be tempted to rush the process. You want to cream it until it is light in color and fluffy.
- As well, don’t dump the eggs in all at once. Add them one at a time beating until you can no longer see the egg before you add another one.
- To test for doneness, insert a long skewer into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the skewer when removed.
- Allow the cake to cool on a wire rack for 20 minutes before inverting onto a serving platter.
- Cool the cake completely before covering.
- Pound cakes without a cream cheese frosting can be stored in an airtight container on the countertop for 3 to 4 days.
Cold Oven Brown Sugar Whipping Cream Pound Cake
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Brown Sugar Pound Cake
- 1 cup butter at room temperature
- 1/2 cup shortening
- 2 cups firmly packed brown sugar
- 1 cup granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup heavy whipping cream at room temperature
- 1 tablespoon vanilla extract
- 4 cups packed brown sugar
- 1/2 cup butter
- 5 ounces whole milk
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Brown Sugar Pound Cake
- Grease and flour a 10-inch tube pan or a 12 cup bundt with solid vegetable shortening. Sprinkle 2 to 3 tablespoons of granulated sugar over shortening and swirl the tube pan around so that the sugar finely coats the shortening. (This helps the cake from sticking as well as create that crust on the outside of the cake.) Alternately, you can use Wilton Cake Release. Preheat the oven to 325°F. (Alternately, you can start in a cold oven. As referenced above, I can't tell the difference when starting in a cold versus a preheated oven.)
- In the bowl of an electric mixer cream butter and shortening until light and fluffy.
- Add brown sugar and granulated sugar to butter mixture and cream together until smooth about 5 minutes.
- Add eggs to the butter mixture one at a time. Allow each egg to be incorporated into the mixture before adding the next egg.
- In a separate bowl, sift together flour and baking powder.
- Add flour and whipping cream to butter mixture alternately beginning and ending with flour.
- Add the vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Place in a cold oven and bake at 325 degrees F for 80 to 90 minutes.
- Cake is done with a wooden pick inserted into the center comes out clean or with dry crumbs.
- Cool in the pan for 20 minutes before inverting onto a wire rack or serving platter.
- Cool completely before frosting. (optional).
- Store on the countertop or refrigerator in an airtight container.
- Bring the sugar, butter, milk, and salt to a boil.
- Boil 3 minutes stirring often.
- Remove from the heat.
- Add baking powder and vanilla.
- Beat at med speed with an electric mixer for 5 to 7 minutes or until thick.
- Stir in 1 tablespoon heavy cream
- Drizzle over pound cake.
You may also want to make these pound cakes
I made this cake ( 1/2 recipe) in a loaf pan with the cold oven method. The texture and flavor is delicious but I did not get the crispy crust on top that I was hoping for. Do you think I need to lower oven temperature to 300 degrees?
Rave reviews for this cake last night at bible study . I didn’t make the icing bc of time but that sugar crust was perfect .
Hi ! I just put this in the oven . I love making pound cakes . I have a ladies circle meeting tonight & thought this would be nice for our September meeting . (Bible Study) . I’m sure it’s gonna be a hit . My husband loved licking the beater & bowl 😉.
Patricia Gibson says
Hi Ms. Paula. Well needless to say this cake is banging. Everything turned out heavenly. When I say delicious I absolutely mean delicious. I luv baking pound cakes thats my specialty. So I gotta a question for you. I was told when you cream your butter and sugar to long u get gluey streaks. Whats your intake on that?
Hey Patricia, this is a great article on that. https://www.kingarthurbaking.com/blog/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake
Such a hit, thank you for the recipe!!
That Brown Sugar Whipping Cream Icing is the best thing I ever tasted. So delicious!
I made this twice in a 12 cup bundt pan and it turned out beautifully. I gave both away but was told it tasted great. I think next time I will half the glaze as both times I had too much for the cake. I will have to make it for myself so I can taste it. Thank you for this recipe.
So, you do not preheat the oven to 325 before putting the cake in the oven.
The instructions state in #1. Preheat oven to 325 degrees.
You can start in a cold oven or a preheated oven. As referenced in the narrative, I can’t tell the difference when starting in a cold versus a preheated oven.
Oh my goodness, this cake looks delicious and easy to make. Thanks for sharing. ❤️👩🏼🍳❤️
This looks really good! Totally irresistible!
Lindsay Cotter says
Loving that caramel glaze! And the texture of the pound cake looks perfect!
This looks out of the world good with that luscious caramel dripping on the sides.
Hi, can you please confirm if the amount of brown sugar in the glaze (4 cups) is correct. It seems excessive. Would like to try your re ipe;but want to make sure that is correct. Thank you.
Yes 4 cups is correct
Elizabeth A says
Hi Paula, I make your cake recipes and make my own recipes. i hail from North Carolina and a lady is known by her cakes and pounds, smiles. God bless. Thanks for being there.
So happy you enjoy them, blessings!
Joi Britt says
What causes the cruste on a pound cake to separate from the cake?
I have read that over-beating it will result in this.
Sandy M Howell says
Grease, flour and then sugar
I grease then sugar
I tried a similar pound cake previously and did not have luck with the cold oven but I think that recipe may have called for 350F. Do you know if this works for electric ovens, it seems to be made for gas ovens. Tjanks.
My oven is electric. I’ve tested pound cakes both ways and I honestly can’t tell a difference in the end product.
The reason you cook a pound cake in a cold oven is because you want the cake to slowly rise instead of rising fast in a preheated oven. That’s the only difference.
My sugar got gritty when I was mixing it did I let mix to long
Yes, stop cooking when the sugar is just dissolved.
In the Caramel Frosting, it calls for 1/2 t of baking powder. Should that be 1/2t baking soda? I’ve always used baking soda. Just wanted to make sure I do it right. Thanks so much!!
It’s baking powder
I have never put baking powder in a frosting before. Am i crazy or what? lol
It’s ‘supposed’ to keep it soft. At least that’s what I learning in baking class.
if you found this recipe years ago in a cookbook, how can the author of this blog claim copyrights to it?
I didn’t get this out of a cookbook. I made it up myself. If it’s similar to another recipe, it’s merely a coincidence.
I found this recipe years ago in a church cookbook. These elderly ladies could cook. I now make this pound cake and ask for the recipe. Two of my daughters use it also. We have added favoring’s to it, fresh fruit, nuts. Yes even frosted it with different frosting’s. It is a keeper for sure. Love the light crunch of the cake is my favorite. Enjoy
Pam Brown says
The frosting calls for 1/2 t baking powder. Should that be 1/2 t baking soda?? I’ve always used baking soda. Cake is beautiful and looks delicious! I want to make it for a cake sale.
It’s recommended to use baking powder when baking. “Single-acting powders like baking soda react fully when you combine them with another liquid. But double acting baking powder work in two stages: Once when combined with a liquid, and again when combined with heat.”
Did you use unsalted butter for this recipe?
I always use salted, but either is fine, your preference.
I have been making Whip Cream pound cakes for long time. Never added the baking powder. Turns out great. I even made the Buttermilk pound cake, using the Whop Cream recipe..Will try cream cheese, for sure. Might add the Caramel frosting to it. I will try this recipe for sure. Love a cake with Caramel frosting.
stick war says
This looks fun! My SO isn’t a cake person, so this might be a perfect dessert for a fancier dinner. Thanks for sharing!
I made this and it was absolutely delicious!!! can i also make cupcakes from the same recipe? and how many cupcakes will be made ?
What is the purpose for putting baking powder in the carmel icing?
It makes it stay soft instead of getting hard
I made this and it is absolutely delicious! I have never made a “cold oven” pound cake, but it turned out perfectly moist. I love, love, love pound cakes. Thanks for giving me a great new recipe to add to my list.
Julia (Julia's Simply Southern) says
Thanks for sharing your recipe at Meal Plan Monday. This cake looks scrumptious!!
Debbie Caraballo says
Hi Paula, love this recipe. but our oven immediately starts to preheat when you turn it on. It preheats usually for 9 minutes. Does that mean this cake wouldn’t bake properly?
Because of allergies I can’t use shortening. Can I use all butter. Also, is the brown sugar light or dark? I can’t wait to try the topping.
Yes, you can use all butter. I used light brown sugar
Everyones oven starts to preheat when they are turned on. Dont turn the oven on until you put the cake in the oven.
I always bake my poundcakes in a cold oven. Place cake in oven and then turn it on. Bake at prescribed time. And yes, it usually tskes around 9 minutes for the oven to warm to the baking time.
Jai Want says
I am a die hard lover of cake and I think this will be a new thing for me, I would love to try this one also….
I love caramel and will be baking this cake and adding that delicious frosting!
Karen, I had an error in the instruction, if you printed it earlier. It’s corrected now.
Is the half cup of shortening only used to grease the tube pan and is not somehow incorporated into the batter? That seems like a lot to use for that purpose.
Renee, thank you so much for catching my error. No, the butter and shortening are creamed together and then mixed with the sugar. You’ll need additional shortening to grease the pan. I corrected the recipe in the instructions. Thanks again!!