Classic Lemon Pound Cake Recipe – Moist, Buttery, and Bright

Shani
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41
Classic Lemon Pound Cake Recipe – Moist, Buttery, and Bright

This post contains affiliate links. While I receive a small commission if you purchase from these links, they are products that I use and trust in my own kitchen.

It’s the kind of lemon pound cake that whispers home before you even slice it: a fragrant cloud of real lemon and rich, buttery warmth filling the kitchen.

No neon-yellow flavorings here. Just honest ingredients — fresh lemon juice, good butter, and a method that rewards your care with a cake that stays tender for days.

This is the kind of pound cake that feels like a celebration whether you serve it plain, dusted with powdered sugar, or crowned with a tangy glaze.

The kind of recipe that settles into your recipe box and stays there, worn at the corners from happy use.

Let’s bake.

this is an overhead photo of a lemon pound cake

Recipe-At-A-Glance

Prep Time: 1 hour (total)
Bake Time: 55–65 minutes
Total Time: ~5–7 hours (includes cooling)
Yield: 12–14 slices
Key Flavors: Bright lemon, buttery crumb, tender texture
Skill Level: Beginner to Intermediate
Special Equipment: Bundt pan (or tube pan)

This Classic Lemon Pound Cake is pure sunshine in every slice — tender, richly buttery, and kissed with fresh lemon. Whether you’re baking for a special occasion or simply savoring a sweet moment, this cake brings joy with every bite.

About this Lemon Pound Cake

This Lemon Pound Cake is specifically for those who love love love lemon. It is not for the faint of lemon heart. If you’re sometime-y with lemon, then I assure you that this cake is not for you.

But those who love lemon? Who crave lemon? Whose one true pound cake love is lemon pound cake? I’ve got you. This cake has lemon at every level. In the cake. In the simple syrup. And in the glaze. And it’s not half-hearted lemon either. You will use every part of the lemon, from the zest to the juice (and the pulp if you’re really feeling frisky). You will achieve peak lemon-sugar-vanilla balance without opening your lemon extract.

This cake is that girl. When you open that cake box at your Christmas gathering this year, be prepared for a waft of lemon scent that arrests the entire room.

this is a side view photo of a lemon pound cake
this is an overhead photo of a lemon pound cake

Lemon Pound Cake Ingredients

Lemon Juice: The cake calls for 63 grams (1/4 c) of freshly squeezed lemon juice. The simple syrup calls for 2 tbsp. The glaze? Another 2 tbsp. The lemon juice and lemon zest combo means that you will never need to use lemon extract in this cake. Please don’t use the lemon juice in a bottle. Call those kids into the kitchen. They love using a juicer and their little arms don’t get tired. 😂

Lemon Zest: You’ll use the lemon zest to make lemon sugar for your cake. The technique of rubbing the lemon zest into the sugar releases the oils from the zest even better, which gives a big boost of lemon flavor. You’ll also use the zest in the lemon glaze atop your cake.

Granulated Sugar: It goes without saying that the tartness of that lemon needs something sweet to create the perfect lemony balance. However, did you know that granulated sugar is also responsible for caramelization? That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

All-Purpose Flour: I’ve said it before and I’ll say it again: I love the pleasantly plump texture of a good pound cake, and the lemon pound cake is the reason for that. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. That particular flour is absolutely perfect for this cake.

Baking Soda: Lemons are an extremely acidic ingredient. Because of that, baking soda was the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half. In this dessert, the sugar/lemon/salt balance teeters on a sword’s edge, but it works!

Whole lemon pound cake with bright lemon glaze on lemon tea towel.

Unsalted Butter: This particular cake has an amazing balance of sweet and tart, and it really needs salt to balance the whole thing. That being said, it’s important to really control the amount of salt in this recipe, so I’m recommending unsalted butter for this recipe. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: There’s a very luxurious quality to this cake that makes it different from typical lemon pound cake. It’s because of the cream cheese! That additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. Trust me, it’s perfection.

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. If you want to “tame” the lemon flavor a bit more and give a touch more complexity to your cake, feel free to use 1/2 of a vanilla bean. If you’d prefer to have the lemon flavor come through more boldly, use the vanilla extract.

Whole Milk: Yes, whole milk. NOT buttermilk. You’ll add the lemon juice to the milk, which will cause it to curdle and give it a great buttermilk tang.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Classic Lemon Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Close-up of a moist lemon pound cake slice showing tight, buttery crumb

Important Tools Used in this Classic Lemon Pound Cake

So happy to announce that Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this special cake! Want even more specific links? Check out the links, below.

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

  • Oven Thermometer — Ensure your oven is baking at the right temperature for consistent, perfect results.
  • Digital Food Scale — Precision matters! Weighing your ingredients gives you bakery-level consistency every time.
  • KitchenAid Hand Mixer — Powerful enough for batters, gentle enough for delicate mixes.
  • KitchenAid Stand Mixer — My go-to for creaming butter and sugar to silky perfection.
    Stainless Steel Mixing Bowl Set — Durable, versatile, and ideal for everything from batter to glaze prep.
  • OXO Spatula Set — Flexible and sturdy — essential for folding and scraping every last bit of batter.
  • Sifter — Aerate your flour for a lighter, more tender crumb.
  • Bundt Pans — My favorite pans for flawless pound cake shapes and gorgeous caramelization.

Enjoy the recipe BBs! Happy baking, and may all of your pound cakes have perfect caramelization and beautiful lift!

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Classic Lemon Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

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This classic lemon pound cake is that girl.  It’s the one that brings it all together: the perfect balance of bright lemon flavor, incredible pound cake texture, and blissful nostalgia!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Cake:

  • 384 grams (3 cups) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 173 grams (3/4 cup) unsalted butter, room temp
  • 58 grams (1/4 cup) cream cheese, room temp
  • 500 grams (2 1/2 cups) granulated sugar
  • 1 1/2 tablespoons lemon zest
  • 6 eggs
  • 1/2 vanilla bean (or 2 teaspoons pure vanilla extract)
  • 250 grams (1 cup) whole milk
  • 63 grams (1/4 c) freshly squeezed lemon juice

For the Lemon Simple Syrup:

  • 67 grams (1/3 cup) granulated sugar
  • 84 grams (1/3 cup) water
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice

For the Lemon Glaze:

  • 360 grams (3 cups) confectioner’s sugar
  • 3–4 tablespoons lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 tablespoon lemon zest (optional)

Instructions

To Make the Batter:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.  
  2. Zest and juice three medium lemons (or four small lemons).  Separate the zest from the juice in two small bowls.
  3. Combine 250 grams (1 c) of whole milk and 63 g (1/4 c) of lemon juice in a medium bowl.  Stir to combine.  Set aside and allow this mixture to “sour” for 5-10 minutes.
  4. In a medium bowl, combine the granulated sugar, 1.5 tbsp of the lemon zest, and vanilla beans (if using). Scrunch the lemon zest into the granulated sugar to release the citrus oils and combine the vanilla beans. This process takes about 3-5 minutes, so don’t rush it!  Once done, set aside. 
  5. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  6. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand or stand mixer until the fats are completely smooth and combined. Add the infused granulated sugar and cream until the mixture is light and fluffy.
  7. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  8. If using vanilla extract, add the vanilla and mix thoroughly. (If using vanilla bean, you can skip this step.)
  9. Add half of the flour mixture and mix until just combined.
  10. Add all of the milk mixture and mix until just combined.
  11. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape, and then fold the batter several times to ensure that the batter is evenly mixed.
  12. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  13. Bake for 60-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.  

To Make the Lemon Simple Syrup:

  1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.  The simple syrup should have a watery consistency.
  2. Add pure vanilla extract and lemon juice and stir to combine.
  3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.  If you are using a bundt pan that has very intricate detail, it’s best to allow both the simple syrup and cake to cool completely before brushing the simple syrup.

To Make the Lemon Glaze:

  1. Slow and steady wins the race with glaze!
  2. Add the confectioner’s sugar, fine sea salt, 3 tablespoons lemon juice, 1/2 tbsp of lemon zest (if using), and vanilla extract to the bowl.  Mix with a small whisk until the confectioner’s sugar is moistened.  The mixture will not be glaze at this point.
  3. After the confectioner’s sugar is moistened, add lemon juice, 1/2 tsp at a time, mixing thoroughly (but gently!) before adding another 1/2 tsp, until the glaze is smooth. The final glaze should have the consistency of thick honey. 
  4. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
  5. Enjoy!

Notes

  • Save yourself the headache and zest and juice your lemons before you do anything else.  😊 
  • To store, you can keep on the countertop for up to five days.
  • For an extra luxurious experience, top with my Cream Cheese Glaze, substituting fresh-squeezed lemon juice for the whole milk in the recipe. Thank me later!
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Frequently Asked Questions

Can I freeze this lemon pound cake?

You can absolutely freeze this pound cake; I do it all the time. Once the cake is fully baked and cooled, brush with the cooled simple syrup. Once the simple syrup is brushed on the cake, place on a cake round, wrap the cake in plastic wrap (and freezer paper if it’s going to be frozen for more than a couple of days), and store upright in a freezer for up to three months.

You can find specific instructions for this process in my blog post, Storage Tips for Make Ahead Desserts.

Why did my pound cake crack on top?

That beautiful crack is a signature of pound cakes! As the batter rises, the top sets first — and the rest of the cake pushes through as it continues to bake. It’s a sign you’ve nailed the technique.

Why did my cake turn out dense?

A dense pound cake usually comes from too much flour or over-mixing the batter.
To prevent adding too much flour, I always recommend baking by weight instead of volume — it’s the most consistent and confident way to bake. You can find my easy metric conversion chart here.
Over-mixing can also create a tight, rubbery texture. Once you add the flour, finish mixing by hand just until combined — the goal is a tender, delicate crumb, not a tough cake!

Can I use bottled lemon juice instead of fresh?

For the best flavor, I strongly recommend using fresh lemon juice. Bottled lemon juice often tastes flat or slightly bitter, and it just doesn’t bring the same vibrant flavor to the cake.
Also, you’ll miss out on the fresh lemon zest, which adds huge, bright citrus flavor throughout the batter. The zest is what really makes this Classic Lemon Pound Cake sing — it’s not just the juice, but the aromatic oils from the peel that give it its irresistible depth.

If you bake this Classic Lemon Pound Cake, I’d love to hear about it! Leave a comment below, or tag @beginwithbutter on Instagram so I can see your bright, beautiful lemon pound cakes!

Happy baking, friends. May your kitchen smell like sunshine.

Hi! I’m Shani!

I’m the baker, teacher, and recipe developer behind Begin with Butter — and the founder of the Begin with Butter Home Baking Academy.

Here, I help home bakers build real skills — the kind that create cakes worth remembering, stories worth sharing, and traditions worth passing down.

At Begin with Butter, you’ll find cozy, tested recipes, soulful baking tutorials, and the encouragement to bake with both precision and heart.

Whether you’re just starting out or deepening your craft, there’s always room for you at this counter.

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Pumpkin Spice Pound Cake

Shani
-
9
Pumpkin Spice Pound Cake

This post contains affiliate links. While I receive a small commission if you purchase from these links, they are products that I use and trust in my own kitchen.

Hi there! It’s Fall, which means that Pumpkin Season is officially upon us! That also means that the time for this Pumpkin Spice Pound Cake HAS ARRIVED!

Pull up with your pumpkin spice tea and your coziest cardigan, Beloved. This one’s quite a read. It also includes a picture tutorial so that we can make it together!

In this Post:

About Pound Cakes

The quintessential American pound cake got its name from its ingredients. A pound of flour, a pound of sugar, a pound of eggs, and a pound of butter. In theory, you should be able to take (roughly) a pound of each of those ingredients, with some milk, maybe a splash of leavening, salt and other accouterments added, and come up with a delightfully dense, rich cake with a tight crumb.

For many Black Americans in the United States, the words “pound cake” evoke powerful memories. To this day, pound cakes appear at weekly Sunday dinners and also at special holiday dinners. Pound cake travels neatly with the beloved family who’s leaving to go home after a wonderful visit. Pound cake can be a vehicle for ice cream, but also does just fine by itself. Pound cake still represents home to those who have moved far away from family.

My first memory of pound cake included me watching my mother use her Cuisinart hand mixer to mix her famous 7-Up cake, while telling me stories about what it was like to grow up in Demopolis, Alabama. She told me stories about her first crush, about growing up as the youngest of seven(!) children, and about how my grandmother was love personified while she mixed that batter. We also had some challenging conversations when she told me–over pound cake–what it was like for her as a young Black girl to come of age in the Deep South during the 1950s and 1960s. And every single one of those stories meant everything to me. They mean even more to me now that she’s not here and I’m raising my own children.

When she was done telling stories, that 7-Up cake would be in the oven and and a beater would be in my hand. I understood my assignment. That was the magic of pound cake for me; it was a connection between me and the family that was very far away. Pound cake, to me, meant connection. That connection endures to this day.

There are innumerable stories about Black people boarding buses and trains from Alabama, Mississippi, Florida, and the entire Southeastern United States, heading north and west to Los Angeles, Chicago, Milwaukee, Detroit, and New York during The Great Migration. Those migrants carried with them with bags of homemade rolls, fried chicken, and pound cake. It is a cake that endures even today, connecting generations of families in a special way that many foods cannot.

It is why, when I re-opened my custom bakery (The Gloria Bakery) in fall 2021, pound cakes were prominently and proudly featured on that menu.

About This Pumpkin Spice Pound Cake

This pound cake in particular was really fun to develop. First of all, it involves pumpkin spice, which I’m told is pretty popular in the fall. Also, because pumpkin is full of water (it is about 94% water), it presented an interesting challenge for me to get the texture just right.

I love the tight crumb of a well-executed pound cake. It’s just so…satisfying. Plus, I can walk around the house with a slab of pound cake and not have it crumble all over my clothes. #NoJudgmentZone

To maintain that tight crumb with this pound cake, I ended up using pumpkin puree (not canned pumpkin pie filling) for the bulk of the liquid in this amazing cake. While you can replace canned pumpkin puree with the fresh stuff, it’s difficult to know the water content of a particular pumpkin, and whether that means you’d have to add more butter, or reduce the buttermilk.

The Technique for this Pumpkin Spice Pound Cake

Mise en Place

The cake in this recipe has a lot of dry ingredients, which can make it seem like a much more complicated bake than it really is. But once those dry ingredients are tucked into their bowl and stirred together, the rest is easy peasy!

As usual, Beloveds, the secret is in the mise en place. Any recipe can look complicated before your ingredients are neatly prepared and ready to go.

For this recipe, my mise en place (before sifting my dry ingredients) looks something like this:

For you eagle-eyed readers out there, the final recipe calls for six eggs.

As you can see, my dry ingredients are together in their bowl, and all of my other ingredients are separated and measured as well. At this stage, I’m ready to mix!

In the Mix

Like many standard American pound cake recipes, this one uses the creaming method. The creaming method simply means that you mix room-temperature (70°F) butter and sugar together until the mixture has increased in volume, the the color is lighter, and the texture is much less grainy. You can click here to read more about it.

There’s video too! Click here to learn the stand mixer technique, or here to see how it’s done with a hand mixer.

Proper creaming is absolutely essential for this recipe to succeed. If you’re looking for help to figure out proper creaming technique, I hope that blog post and those videos help you achieve the pumpkin spice pound cake of your dreams!

Here’s what the creamed butter and sugar should look like:

Once the butter has reached this stage (~3-7 minutes on low/medium speed in a stand mixer, or ~5-12 minutes on medium speed with a hand mixer, as long as you’re using room temperature butter), you’re ready to add your eggs. For eggs, add them one at a time and mix each one on medium speed until thoroughly combined. For a recipe with six eggs, I usually scrape the bowl after the third and sixth eggs.

Once all of the eggs are incorporated, your batter should look dreamy and luscious.

Time for your two teaspoons of vanilla and another good mix until incorporated:

After the vanilla, give your bowl a good scraping with that silicone spatula. This is the last time during this mixing session that you’ll be able to mix mix mix to your heart’s content with a machine.

Because now it’s time for that flour mixture. First, add the first half of your flour and mix on lowest speed until just combined. You can even leave a few streaks of flour at this point:

Remember, Friend, that the introduction of flour means the start of gluten development. And too much gluten development will mean a tough cake!

Once you’ve gently mixed your first batch of flour, add all of your pumpkin at one time. Again, mix until just combined. With half of your flour already onboard, you’ll want to reduce the mixing time at this point.

From the “after” picture, above, you can see that the the pumpkin is mostly incorporated, but it’s not completely mixed into the batter. That’s okay! You can stop mixing at this point. Time for your second flour addition:

The mix on the right is where you should stop mixing with a machine. It’s at this point that my handy-dandy silicone spatula comes into play.

My silicone spatula takes my batter from this…
To this.

I use the silicone spatula to get a get a good final scraping in my mixing bowl. Going around the sides and bottom of the bowl, I collect all of the loose flour and then do 10-15 good turns around the bowl. The result is always a smooth batter that’s not over-mixed and is ready for the oven. This is a thicker batter, and that’s okay!

Into the Oven!

This next part is not a popular opinion.

But I’m going to tell you anyway.

I don’t prepare my cake pans before I start mixing my cake batter. I know this is not a normal recommendation, so feel free to disregard it.

If you’re still reading, hear me out!

In my experience, butter and flour left in a cake pan for too long can cause an unappetizing crust on the outside of my finished pound cake. And, since the outside of the cake is so prominently featured on a pound cake, who wants that?!

One day, purely by happenstance, I forgot to prep a pan before mixing my cake batter, so I just took four minutes after the batter was done and prepped the pan at that time. I’ve done it that way ever since, using the good old butter/flour combo to make sure that things don’t stick. Before I prep my pan, I also check my cheap-o oven thermometer to make sure that my oven is truly at 325°F. (For my top oven, this means setting it to 350°F.)

You have to work pretty quickly if you choose to prep your pan after your batter! That’s why it’s helpful to take out some extra butter for your pan at the same time that you take out the butter for your recipe.

With all bundt pans, you have to butter them to within an inch of their lives before moving on to the next step. Please, Family, do not fall for the “non-stick” cake pan claims. THEY ARE NOT TRUE. I’m also not a huge fan of cooking sprays, since I find they don’t help produce the caramelization that I like to see on the top of my bundt cakes.

This is what I mean by “butter them to within an inch of their lives”:

After you’ve reached this stage, add flour and maneuver the pan around until you’ve covered all of the buttered surfaces. It’s important to remove any remaining flour when you’re done with this step (I remove extra flour by banging the pan over a countertop or clean sink):

After this step, I gently pour my batter into my prepped pan and gently even out the top with my silicone spatula:

Then it’s onto a baking sheet and into my 325°F oven for 70-80 minutes. The cake is done when a cake tester comes out clean and the top springs back under your finger, OR when an instant-read thermometer reads somewhere between 210°F and 215°F.

At this point, you can place the cake on a cooling rack and place the cake and cooling rack on top of some parchment paper. Allow it to cool for about ten minutes.

After the ten-minute timer goes off, invert the cake on top of the cooling rack, gently put it down atop the parchment paper, and say a very quick prayer (if you pray).

Then, gently lift the pan and wait for release. While there will inevitably be a few tiny crumbs that are left on the pan, as you can see, the beautiful detail from the cake pan is clearly present in the finished cake.

The Game-Changer: Simple Syrup

::Friends, come close::

This next tip is the real difference between home bakers and pros.

Two words: simple syrup.

Simple syrup is equal parts water and sugar boiled together until they achieve a watery-syrup texture. There are innumerable variations on a “simple” simple syrup, but the most common one is the plain one. For bundt cakes, I find that 100 g (.4 c) of sugar and 100 g of water (.4 c) is the perfect amount.

I make the simple syrup by just adding those two ingredients together, bringing them to a boil, then reducing to a simmer just until all of the sugar is dissolved. I do not want simple syrup that has the consistency of corn syrup or maple syrup. I prefer that it be closer to a watery texture, so that it doesn’t grab crumbs from the warm cake when I’m brushing it onto my cake with a pastry brush.

For a great video tutorial on how I use simple syrup on my cakes, check out my YouTube video, entitled “Three Tips for Making Great Cakes”! Specifically, you can jump to 3:15 in the video for the simple syrup technique.

Or you can watch the whole thing because I kinda love it.

I brushed simple syrup on half of the cake and snapped a quick picture so that you can see the difference:

The Final Glaze

This, Friends, is the hardest part of the proceedings. This is the part where you wait.

Once that warm cake is brushed with warm simple syrup, it’s time to leave.

No, really. Go do something else. Because it’s going to be 3-5 hours before you can touch this cake again for the final glaze. It needs to be completely cooled before you do this last step.

To make the glaze, mix the confectioner’s sugar, fine sea salt, cinnamon, 1 tablespoon of whole milk, 2 tablespoons of maple syrup, and maple extract (not mandatory, but it gives you even more maple flavor) in a medium bowl.

Whisk the mixture gently until combined. Don’t worry about lumps! Just keep stirring gently. You might need to add up to one more tablespoon of whole milk, one 1/2 teaspoon at a time. Be patient!

You’re done when the mixture has the texture of thick honey.

This is a photo of glaze at the beginning
This is a photo of a final maple cinnamon glaze.

At this point, you can either use a spouted measuring cup or a plastic squeeze bottle to pour the glaze on your finished, cooled cake.

This is a photo of a spouted measuring cup.
This has been a go-to for glaze lately.

That’s it! You’re done! Time to enjoy this wonderful taste of fall that was inspired by the humble, amazing pound cake.

This is a photo of a pumpkin spice pound cake.

You’re ready! I hope you love this pumpkin spice pound cake as much as my family does. If you tried it and love it, tag me on Instagram @beginwithbutter so that I can see your masterpiece!

The Recipe

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Pumpkin Spice Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

A delightful fall treat that incorporates classic Southern bundt cake techniques with a delicious pumpkin spice blend!

  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Ingredients

Units Scale

For the cake:

  • 384 g (3 c) all-purpose flour, plus two tablespoons for dusting bundt pan
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 227 g (1 c) butter, room temperature, plus more for greasing bundt pan
  • 500 g (2.5 c) sugar
  • 6 eggs
  • 2 tsp vanilla
  • 425 g pumpkin puree, fresh or canned (not pumpkin pie filling)
  • 63 g (1/4 c) buttermilk

For the Simple Syrup:

  • 100 g (.5 c) granulated sugar
  • 100 g (.4 c) water

For the Maple Cinnamon Glaze:

  • 220 g (2 c) confectioner’s sugar
  • 1/8 tsp fine sea salt
  • 1/8 tsp cinnamon
  • 2 tbsp maple syrup
  • 1–2 tbsp whole milk

Instructions

For the Cake Batter:

  1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for baking, since ovens themselves are often inaccurate when it comes to temperature.
  2. Soft together the flour, nutmeg, cinnamon, cloves, salt, and baking soda in a medium bowl and set aside.
  3. Combine the buttermilk and pumpkin puree in a medium bowl.  Set aside.
  4. Place room temperature butter into a large bowl (or the bowl of your stand mixer) and mix by itself on medium speed until smooth.
  5. Reduce mixer speed to low and gradually add sugar to the smooth butter.
  6. Mix on medium speed for 3-10 minutes, scraping the sides and bottom of the bowl every 1-2 minutes, until the butter/sugar mixture is light and fluffy.  For more on how to properly cream butter and sugar (one of the most important steps!), click here.
  7. Add eggs, one at a time, scraping the sides and bottom of the bowl after the third egg and the last egg.
  8. Add vanilla and mix until thoroughly combined.
  9. With the mixer on low speed, gently add half of the flour mixture.  Mix until almost combined, with a few streaks of flour remaining.
  10. With the mixer off, add all of the pumpkin puree/buttermilk mixture at one time.  Mix until just combined.
  11. Add the rest of the flour, again mixing until combined (or until you see no more streaks of butter in the mixture).  There may be just a few streaks of flour remaining.  (See photo above.)
  12. Remove the mixer from the bowl and finish mixing the recipe by hand by scraping the sides and bottom with a silicone spatula and doing a final mix (about 10-15 turns).  
  13. Prep your 10-cup bundt pan using the reserved, softened butter and flour.  
  14. Put batter into the prepare pan and bake at 325°F for 70-80 minutes, or until a toothpick comes out completely clean.  Alternatively, you can check with an instant-read thermometer.  The cake will be done when the internal temperature reaches 210°F to 215°F.
  15. After removing the cake from the oven, place on top of a cooling rack for ten minutes while you make the simple syrup.

For the Simple Syrup:

  1. Combine granulated sugar and water in a small saucepan.
  2. Heat on medium-high heat until mixture is boiling.  Reduce to medium-low heat and simmer until the sugar is completely dissolved.
  3. Remove from heat immediately once the sugar is completely dissolved.  Use a pastry brush to brush simple syrup on the whole cake.  Allow to cool completely (3-5 hours).

For the Final Glaze:

  1. Combine maple syrup, maple extract, confectioner’s sugar, salt, and cinnamon in a medium bowl.  
  2. Stir gently with a small whisk until smooth.
  3. Using a squeeze bottle or spouted measuring cup, pour the glaze over the inside and outside of the cake.  Some of the glaze will spill over the sides.  
  4. Allow the glaze to set up for 15-20 minutes and enjoy!

Notes

  • This is a big, flavorful cake.  You’ll need at least a 10-cup bundt pan to make sure that it doesn’t overspill.  The combination of leavening and the air pockets from your creamed butter and sugar will make it overspill a smaller bundt pan.
  • This can be halved and made into a pumpkin loaf as well!  A 9″x5″ loaf pan is best for this one.
  • It’s especially important to measure the confectioner’s sugar for the final glaze on this cake.  Too much (>100 g) will cause the glaze will develop small holes after setting.  It will still taste delicious, but it’s a disappointing way to end all of your hard work.  
  • To store: This cake needs to be refrigerated once it’s complete.  It can last for up to seven days in the refrigerator.
  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Inactive Time: 3-5 hours
  • Cook Time: 70-80 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 477
  • Sugar: 55.1 g
  • Sodium: 175.9 mg
  • Fat: 16.1 g
  • Carbohydrates: 78.5 g
  • Protein: 6.2 g
  • Cholesterol: 116 mg

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

I hope you enjoy this little taste of fall from Begin with Butter! If you make it, don’t forget to tag @beginwithbutter on Instagram so I can cheer your success!

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    Gold Medal Unbleached All-Purpose Flour: A Flour Test for Pound Cake, Cookies, and Bread

    Shani
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    0
    Gold Medal Unbleached All-Purpose Flour: A Flour Test for Pound Cake, Cookies, and Bread

    The inspiration for this post started in just that way, with me standing in the baking aisle like a weirdo, wondering what that bag of Gold Medal unbleached all-purpose flour would do for all of the fun bakes in my kitchen. If you’re also so inclined to stare longingly at paper bags of flour in aisle 5, then this post is for you.

    I recently put Gold Medal flour – a classic flour – through a months-long flour test in my kitchen—not to compare it to others, but to understand what it brings to the table in my own bakes. From tender pound cakes to chewy cookies, this is what I discovered.

    Table of Contents

    A Quick Note Before We Begin

    Let’s start here: this is not a comparison post. This isn’t a battle between big names. This post is simply my personal and professional evaluation of Gold Medal’s Unbleached All-Purpose Flour—a flour that’s been widely available in American grocery stores for decades. It was my Mommy’s default flour, and I remember many Sundays, watching Gold Medal flour particles filling the air while she made her absolutely delectable bakes.

    This is not a sponsored post. No paid promotion. Just me, sharing my real-life results to help you feel confident about your flour choices. Its purpose is to help you become more confident when you put that next bag of flour in your cart.

    The Specs: What Makes Gold Medal Flour Unique

    Let’s talk specs. Here’s what you’ll find on the bag—and more importantly, what I experienced in my kitchen:

    Gold Medal Unbleached All-Purpose Flour has a protein content of about 10.5%, which means it strikes a balance between tenderness and structure in a number of baking preparations. That protein level comes from a blend of hard and soft red wheat, and the result is a flour that creates a soft crumb, while still standing up to mixing and shaping.

    In my kitchen, I use 128 grams as the cup equivalent for flour. That means that each “cup” of flour weighs 128 grams in the Begin with Butter Kitchen. While some bakers use 120 grams per cup and others use 135 grams per cup, 128 grams is what I’ve landed on as the standard for the BwB Kitchen, and it’s what I use for all of the recipes on my site.

    Why am I talking about grams again? Because I’ll always encourage you to set aside measuring cups and measure by weight instead. It’s not just for professionals—it’s for any home baker who wants to bake with consistency and confidence. That digital scale isn’t just a fancy accessory; it’s your secret weapon to absolutely incredible baking.

    At the time of this writing, a 5-pound bag rings up at around $6.49 at my local grocery store, though prices can vary, especially regionally or online. (You can always check my Amazon Storefront for the most current price; prices for baking supplies tend to go down about two months before major holidays.) And perhaps the most helpful feature? It’s widely available. You don’t have to trek across town or order online—this is a workhorse flour that you can pick up on a Tuesday grocery run (just don’t forget the flank steak, fennel, and broccoli that you initially went into the store for, k thanks 😉).

    Performance in Pound Cake (My Favorite Test)

    If you know me, you know pound cake is where I test everything. And Gold Medal unbleached flour did not disappoint.

    I used this flour in every single cake from my Twelve Days of Pound Cake 2024, and here’s what stood out:

    The crumb of these cakes was pleasantly plump and airy, with those beautiful little air pockets that signal excellent mixing and flour performance. The cakes rose beautifully tall, a result I attribute to the flour’s moderate (but substantial) protein content. That 10.5% provided a perfect balance between yielding structure and beautiful pound cake tenderness. The flavor? Rich and buttery, with no aftertaste—which stood in stark contrast to the bleached version of the flour, which I stopped using early in testing due to a very present residual flavor. I also found the Gold Medal flour slightly more forgiving than higher-protein alternatives (which makes it more beginner-friendly!); it tolerated a bit of extra mixing without turning tough.

    Let me tell you, BB: if a flour can pass the pound cake test, it earns a spot in my pantry. Gold Medal flour did that. And I’ll be honest: using an ingredient that my Mommy loved so much in her own home kitchen—more than 40 years ago—made me feel closer to her in the most unexpected, tender way.

    Cookies, Bread, and More: Everyday Results

    First up: cookies. My son, who is both a cookie enthusiast and critic, couldn’t detect a difference between his beloved snickerdoodles made with Gold Medal and those I typically make using King Arthur flour. The taste was excellent, the texture remained chewy and soft in the middle, and the spread during baking was controlled and consistent. (Important note: protein content in flour is but one of the things that controls spread in cookies. Limiting or avoiding cookie spread is largely a function of re-solidified fats, after your cookie dough has had a lil’ rest in the fridge. Higher-protein content AP flour does give an important assist with this, though!)

    Next: bread. I used this flour in both my Simple Sunday Artisan Bread and my Anytime Pizza Dough. While it’s not bread flour because it doesn’t have as high a protein content and the gluten structure isn’t quite as robust for trapping carbon dioxide bubbles from your yeast, it’s still an incredible product for bread, in that the gluten structure gives more than enough strength to capture even the most aggressive yeast growth from carbon dioxide (think: yeast farts 😂). The rise was just a touch less dramatic than what I achieve with bread flour, and the crumb was slightly tighter, but still light and airy. It’s the kind of flour I’d happily reach for in a pinch if I didn’t have bread flour on hand.

    I’ve gladly reached for this flour over and over since I started using Gold Medal.

    Texture and Color in Real Bakes

    Let’s get into texture and color. I found them consistent across the board, with a few nuances worth sharing. In my pound cakes—especially the Very Vanilla Pound Cake that graces the cover of my cookbook—the flour yielded a slightly darker interior than other flours I’ve used. But it wasn’t an unpleasant difference. In fact, the deep color complemented the rich, buttery flavor and added a sense of warmth to each slice. The crumb remained soft and plush, with that signature “pleasantly plump” bounce I’m looking for in a well-made pound cake.

    Cookies baked with this flour had a beautiful, soft crumb that held together just the right amount—no dissolving into dust, and no jaw work required. The color was what I expected: slightly brown, thanks to the sugar caramelizing just enough. The results? A cookie that was perfectly crisp on the edges and delightfully chewy in the center. (And, most importantly, a cookie that DIDN’T SPREAD).

    When it came to bread, the color was also in line with what I usually achieve; I love a deep golden brown loaf, and this flour delivered. The texture, however, was slightly less airy than what I’d get with a higher-protein bread flour. This wasn’t a surprise, and it didn’t diminish the quality of the bake—just something to note for those seeking lofty holes in their boules.

    For quick breads and muffins, the results were equally strong (photos coming soon…they disappeared too quickly!). The crumb was moist and flavorful, with a slightly darker, but delicious tone—again, consistent with what I saw in the pound cakes. Quick breads are often rich with eggs and liquid, and this flour had the strength to incorporate all of that without collapsing under the weight. The result? A gorgeous, high-rise loaf that didn’t crumble and fall apart, and that sliced like a dream.

    Pan Release in Bundt Pans

    As for pan release, particularly in Bundt pans, I did notice a slightly stickier finish when using baking spray alone. My working theory is that the increased moisture in the cake batter (due to the slightly lower protein) is to blame. This was not a huge loss, as the cakes did eventually come out 90% clean. But when I used my trusted flour-and-butter greasing technique, as I demonstrate in this how-to guide, the release was absolutely flawless. In fact, I’d go so far as to say this flour is perfect for that method.

    Freezing Baked Goods

    Freezer test? Passed. When freezing baked goods made with this flour, the results were comparable to what I’d expect from any other quality all-purpose flour. My best advice? Freeze as soon as your baked goods have fully cooled. This will lock in moisture and maximize freshness when you’re ready to serve.

    Need help getting your freezer game up? Check out my post on Storage Tips for Make-Ahead Desserts!

    Moisture Retention: A Noticeable Difference

    While I positively adored the results that I got from Gold Medal flour during these last months of baking, there is one thing that I noticed and wanted to pass along to you:

    Baked goods made with this flour seem to dry out a bit faster. I’m still investigating the “why,” but it’s something I’ve noticed consistently—especially with cakes and cookies. On average, I’d estimate the shelf life of those bakes is reduced by about a day compared to bakes made with slightly higher-protein all-purpose flours.

    It’s not a dealbreaker, especially if you’re serving the same day. But it’s something to keep in mind if you’re baking ahead for events or gifting.

    Should You Sift Gold Medal Flour?

    Gold Medal’s packaging says sifting isn’t necessary.

    I respectfully disagree.

    Even if the flour is finely milled, sifting is about more than just breaking up clumps. It helps incorporate air into your batter, encourages even blending of dry ingredients, and serves as a last line of defense against the occasional speck of something that doesn’t belong (yes, even bugs or bag lint).

    For more on this, see my post: Don’t Skip the Sift

    My Personal Recommendation

    Gold Medal’s Unbleached All-Purpose Flour is a phenomenal choice for just about anyone. For cost-conscious bakers seeking ingredients that perform at an extremely high level, this flour delivers with flying colors. New bakers, in particular, will appreciate its more forgiving nature—giving them space to practice mixing techniques without worrying that one extra stir will doom their cookies or dry out their cakes.

    The Bottom Line

    Final thoughts? Gold Medal Unbleached All-Purpose Flour is a solid, dependable flour with a gentle learning curve—perfect for home bakers who want beautiful, consistent results from their bakes.

    When it comes to pound cakes, it gets my full approval. For cookies, it’s earned high marks in my household. And while I’ll always reach for bread flour first for my loaves, this flour more than holds its own in a pinch. I still have to test this one on pies, pastry, and biscuits, and I’ll update the post once I’ve done that.

    If you’re just getting started in baking or need a flour that’s widely available and performs consistently, this one belongs on your shelf.

    Let me know in the comments: have you used Gold Medal before? What did you bake? And did you notice any of the same things?

    See you next time! 

    Baking by Weight: A Home Baker’s Metric Conversion Chart for Consistent, Confident Bakes

    Shani
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    0
    Baking by Weight: A Home Baker’s Metric Conversion Chart for Consistent, Confident Bakes

    Any craftsman (or craftswoman… or craftsperson) can gather the tools of their trade. But it’s the understanding behind those tools—the precision, the intentionality—that separates the hobbyist from the expert.

    I have Bundt pans that sparkle like showpieces, and sets upon sets of gleaming mixing bowls. But without the structure of metric measurement, all that beauty can quickly turn into a batch of sunken cakes and wasted ingredients. Pretty tools don’t guarantee pretty outcomes—precision does.

    This post is part of the Baking 101 series on Begin with Butter, and it’s a special one: it contains the exact metric measurements that I use when I develop every single recipe you see on my site. From Lemon Pound Cake to Hot Cross Buns, these are the precise metric standards that I use to keep everything consistent, testable, and repeatable—which is what every baker deserves.*

    And this, BB, is why I use a digital kitchen scale and metric measurement for flour. I was aiming for 128 grams here!

    In This Post:

    Why I Use Metric in My Kitchen

    Setting the stage with beautiful tools is wonderful—but without precision, they can’t do the work for you.


    In my kitchen, I blend the warmth and tradition of home baking with the thoughtful structure of professional technique. It’s a hybrid philosophy that honors the joy and improvisation of baking for loved ones—but backs it all with precision, consistency, and intentional skill. It’s “the way” for people to both honor the traditions of their mothers and grandmothers, and elevate their own baking skills to levels previously thought impossible.

    And metric measurement is the heartbeat of that hybrid approach.

    Measuring with precision, using grams, eliminates the guesswork that makes baking such a conundrum for so many: a cup of flour can vary wildly depending on how it’s scooped (like in that video above!), but 128 grams of flour will always be 128 grams.

    These conversions aren’t random. They’re the result of years of recipe development, consistent results in testing, and taste tests from very honest (sometimes painfully so) family and friends. This is what works best in my kitchen, and it’s what you’ll find in the recipes that are on this site.

    My Standard Metric Measurements

    Here’s a basic, no-frills metric conversion chart with my go-to metric measurements—organized by ingredient category so it’s easy to scan and use right in your kitchen.

    Dry Ingredients

    IngredientWeight per Cup (grams)
    All-Purpose Flour128 grams
    Red Whole Wheat Flour113 grams
    White Whole Wheat Flour113 grams
    Bread Flour120 grams
    Pastry Flour106 grams
    Cake Flour120 grams
    Cocoa Powder84 grams

    Sugars & Other Sweeteners

    IngredientWeight per Cup (grams)
    Brown Sugar200 grams
    Granulated Sugar200 grams
    Powdered (Confectioner’s) Sugar120 grams
    Maple Syrup315 grams
    Honey339 grams

    Fats & Dairy

    IngredientWeight per Cup (grams)
    Butter227 grams
    Neutral Oil200 grams
    Sour Cream227 grams
    Greek Yogurt227 grams
    Heavy Cream250 grams
    Cream Cheese227 grams

    Liquids

    IngredientWeight per Cup (grams)
    Whole Milk250 grams
    Buttermilk250 grams
    Lemon Juice/Lime Juice/Orange Juice250 grams

    These are some of the measurements I use as the foundation of my recipe development. When you’re baking from Begin with Butter, you can trust that these are the standards behind every cup, in every recipe.

    When I Reference External Resources

    For ingredients not listed here—like nuts, chocolate chips, or even some novel flours—I typically refer to Aqua-Calc or the King Arthur Baking Ingredient Weight Chart.

    That said, if those sources differ from the measurements I’ve tested and loved, I default to my own kitchen-tested weights.

    For example, I use 128 grams per cup of all-purpose flour, while King Arthur uses 120 grams per cup, and other resources go as high as 135 grams(!).

    Over time, I’ve found that my system produces the flavor, texture, and structure I want—and I encourage you to stick with a consistent chart too.

    One of my earliest recipes, in one of my first “Bits ‘n Bobs” notebooks. ❤️

    What About Eggs, Salt, and Spices?

    Great question.

    • Eggs: I base my measurements on 53 grams per large egg. But since eggs vary slightly in size, I typically use the number of eggs instead of a gram weight in recipes. When precision matters, I crack them into a deli container, do a quick lil scramble, and measure out exactly what I need.
    • Salt, Baking Powder, Soda, Cream of Tartar, Spices: I use measuring spoons for all of these. Since their density varies and the amounts are small, volume measurements work just fine.
    • Vanilla Extract: Still measured by teaspoons or tablespoons, and still precisely. Because it is decidedly *not* a flex to waste ingredients, and you can actually create adverse outcomes when you “pour until your spirit says stop.”  🌸

    Tools and Resources to Make Metric Baking Easier

    Baking by weight is a game-changer—but it’s even easier with the right tools. Here are a few of my favorite, most-used resources that make metric baking more seamless in my kitchen:

    • Ozeri Pronto Digital Kitchen Scale: A reliable and affordable scale that makes gram-based measuring quick, accurate, and stress-free.
    • Deli Cups/Containers: These make ingredient prep simple and efficient. They’re perfect for mise en place, no matter the size of the ingredient.

    This digital kitchen scale is *the* first tool that I’ll always reach for in my kitchen.

    And if you want to deepen your understanding, here are a few foundational posts from this site that will take your skills even further:

    Would you like to dive even deeper into the science behind flour, fat, sugar, and more? The Baking 101 section of Begin with Butter is full of foundational ingredient science posts to guide your learning journey.

    Recipes to Try with Your Digital Kitchen Scale

    Ready to put your digital scale to good use? Here are five beginner-friendly recipes that are perfect for practicing your new skills—and getting delicious results:

    S'Mores Pound Cake: A cozy cake with a crumbly graham layer, rich chocolate, and toasted marshmallow. Precision makes the magic.
    All-Butter Pie Crust: The kind of crust that makes people ask, "Wait…you made this from scratch?" Yes. You did. Because you measured it right.
    Classic Sandwich Bread: Learn how consistency in ingredient weight leads to even rise, texture, and crumb.
    Chocolate Chip Cookies: Everyone’s favorite cookie—measured with confidence.
    Oatmeal Raisin Cookies: Soft, chewy, and so reliable when you use your scale to get it just right.

    Try one (or all!) of these to get comfortable with your kitchen scale—you’ll never look back.

    Wrapping It Up

    You don’t need to memorize this chart—bookmark it, print it, or screenshot it to keep it handy. I’m always updating this list as new ingredients find their way into my kitchen, and I want it to be as helpful as possible for you.

    Is there an ingredient you’d love to see added? Let me know in the comments or send me a note at bakingbestie@beginwithbutter.com—I’d love to keep building this resource with you. And if you’re new to metric measuring, this is your invitation to start. Your cakes, cookies, and breads will thank you.

    Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

    Shani
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    0
    Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

    This post contains affiliate links. While I receive a small commission if you purchase from these links, they are products that I use and trust in my own kitchen.

    Carrot cake was always the Easter cake in my childhood home. No matter how chaotic the day, no matter how itchy the dress (with its torture tulle), or how tight the patent leather Mary Janes, there was always a slice waiting by sundown—cream cheese frosting and all. I’d spend the morning trying to keep those frilly socks clean, and the afternoon skidding through the grass, knees scraped and covered in laughter and stains, running away from my mother as she desperately tried to get me to “CALM DOWN”.

    This version is a love letter to those cakes of Easters past—refined, simplified, and scaled for a more intimate gathering. It captures the heart of the classic, but fits a weeknight table, a small Sunday brunch, or a quiet moment alone with a fork and a full heart. Because you don’t always need a dessert that feeds twenty. Sometimes, you just need one that feels like a favorite song.

    Table of Contents

    📋 Recipe at a Glance

    Yield: One 8×8-inch cake

    Raisin Soak Time: 1–24 hours, depending on the macerating liquid
    Prep time: 45 minutes
    Bake time: 60–70 minutes
    Total time: About 1 hour 45 minutes
    Skill level: Beginner
    Good for: Small gatherings, Easter dessert, quiet baking days
    Special equipment: 8×8-inch square pan, box grater, oven thermometer (recommended), instant-read thermometer
    Allergen notes: Nut-free; contains dairy, eggs, and gluten

    Why You’ll Love This Cake

    • It’s approachable and easy to make
      This cake doesn’t require special techniques or fancy tools. If you can grate carrots and cream butter and sugar, you can absolutely make this cake.
    • It’s gently sized, perfectly balanced
      Baked in an 8×8 pan, this cake is scaled for quiet gatherings, small celebrations, or just a moment of sweetness after a long day. It feels intentional—never overdone, never too much.
    • It’s tender in all the right places
      Freshly grated carrots and rum-soaked raisins give this cake a soft, almost plush crumb. Every bite holds together with grace, but yields easily on your palate, like something made to comfort.
    • The spices are subtle, but transformative
      A touch of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. It’s proof that the smallest ingredients can have the greatest impact. Paired with the special blend of white wheat and all-purpose flour (or, if you want, all-purpose on its own), the spices turn this simple carrot cake into something entirely its own: rich, fragrant, and impossibly tender. The texture feels like comfort. The flavor feels like memory.
    • It’s nut-free but full of character
      The flour blend brings just enough structure and that classic carrot cake texture to echo the nostalgia of the original, without the risk of tree nut or peanut allergens.
    • The frosting is smooth, rich, and softly sweet
      Cream cheese and butter whip into a light, luscious finish. Not too sugary, not too sharp—just a delicate layer that rounds out each bite.

    It’s the kind of cake you serve when the lighting is warm, the music is low, and the company is good. Unfussy, full of feeling, and made to linger.

    🥕 Signature Ingredients (and Why They Matter)

    This cake isn’t just a list of ingredients—it’s a lesson in balance, texture, and smart substitutions. These are the components that make it uniquely cozy, deeply flavorful, and endlessly craveable.

    The Flour Blend

    For the final recipe, I used a blend of white whole wheat flour and all-purpose flour, carefully chosen to recreate the classic, lightly nutty texture of traditional carrot cake—without using actual nuts. The white whole wheat flour brings a hint of rustic flavor and a slightly heartier crumb, mimicking the warm, toasty notes that chopped nuts usually provide. It’s the quiet hero of this cake.

    The all-purpose flour balances things out, keeping the final result soft and plush instead of overly dense.

    If you don’t have white whole wheat flour on hand, you can make this cake with 288 grams (2¼ cups) of all-purpose flour instead. For best results, choose a higher-protein brand like King Arthur or Gold Medal. Lower-protein flours, like White Lily, are too delicate for this task and will result in a weaker structure. And cake flour? A no-go. This batter is rich and moist—it needs flour that can rise to the occasion.

    You can also use red whole wheat flour, but be aware that the cake will be even more toothsome. If you’re looking for a carrot cake that is the ultimate in texture, then this might be your favorite choice!

    The Spice Mix

    A little bit of cinnamon for warmth, a whisper of ginger for brightness, and just the smallest trace of clove—there to deepen the flavor without overwhelming it. These spices are subtle, but transformative. Paired with the flour blend, they make this simple carrot cake something one-of-a-kind: rich, fragrant, and impossibly tender.

    This is what happens when thoughtful ingredients meet a humble method—it becomes a cake that anyone can bake, and everyone remembers.

    Freshly Grated Carrots

    The carrots are the heart of this cake—and they do more than just add flavor. In this recipe, the carrots provide essential liquid that contributes directly to the cake’s tender, moist crumb. That’s why freshly grated carrots are non-negotiable.

    Pre-shredded carrots, the kind you find in bags at the grocery store, are dry and rigid. They’ve been cut days in advance and have lost much of their natural moisture. Using them will result in a drier cake that lacks the supple texture this one is known for.

    Raisins Soaked in Dark Rum

    These aren’t your average mix-ins. The raisins are gently simmered in dark rum with a cinnamon stick, infusing them with warmth and moisture. Once folded into the batter, they create juicy little flavor pockets that elevate the entire cake.

    If you’re using hot chai or simmering dark rum, an hour-long soak will do the trick. But if you prefer to go the non-alcoholic route with orange juice, cover the raisins and let them soak for at least 12 hours—ideally up to 24—for the best results.

    Either way, the goal is plump, fragrant raisins that melt into the crumb.

    Vanilla Extract

    Vanilla might seem like a background player, but in this cake, it’s a quiet powerhouse. It bridges the earthy sweetness of carrots, the warmth of the spices, and the richness of the frosting. You’ll only use half a tablespoon, but it does a lot of heavy lifting in the flavor department.

    If you’re feeling fancy (or just happen to have one on hand), you can substitute half of a fresh vanilla bean. Split it down the middle, scrape out the seeds, and add them directly to the batter. It’ll bring a delicate floral note that makes this cake feel a little extra special.

    🔗 Curious About the Classics?

    The rest of this cake is built with foundational ingredients—like butter, sugar, eggs, and baking soda. These elements may be familiar, but they’re essential to getting that iconic carrot cake crumb.

    If you want to explore the science behind those staples, here’s where you can learn more:

    🧁 A Few Notes on the Frosting

    The frosting is a simple cream cheese base—but when made with care, it becomes something quietly spectacular.

    Start with truly room temperature butter and cream cheese. That’s how you get a smooth, spreadable texture without lumps. Using your mixer, smooth out the butter first, then add the cream cheese and combine the fats together, and gradually whip in the powdered sugar and that wisp of fine sea salt.

    This version isn’t aggressively sweet. It’s balanced and luscious, with just enough tang to complement the spiced cake beneath it. A splash of spiced rum from the mascerating liquid is optional, but it deepen the flavor in beautiful, subtle ways.

    You can also make the frosting up to 3 days in advance—just bring it to room temp and re-whip before using.

    📝 What to Watch For While Making and Baking

    • Most bakers under-cream—not over-cream
      While over-creaming takes effort and time, most bakers stop too soon. When butter and sugar are fully creamed, the mixture becomes pale, airy, and almost mousse-like. Under-creamed batter leads to dense texture and uneven rise. Be patient. Your mixer—and your crumb—will thank you.
    • Batter should be very thick, not runny
      Thanks to the fresh carrots and soaked raisins, the final batter will be plush and substantial. That’s exactly what you want.
    • Use a thermometer if you can
      A finished carrot cake should hit 210°F in the center. That’s the sweet spot for a perfectly set crumb. If you don’t have an instant-read thermometer, insert a toothpick or skewer into the center of the cake—it should come out clean or with just a few moist crumbs attached.
    • Cool it completely before frosting
      It’s tempting to frost early (especially when the smell takes over your kitchen), but wait. Warm cake will melt your beautiful frosting into a puddle.
    Print
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    Simple Carrot Cake with Cream Cheese Frosting (Nut-Free!)

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    Print Recipe

    This simple, nut-free carrot cake is full of classic flavor, with a plush crumb, rum-soaked raisins, and a luscious cream cheese frosting. Sized for an 8×8 pan—perfect for cozy gatherings or solo slices with a fork and a full heart.

    • Total Time: About 1 hour 45 minutes
    • Yield: 9 pieces 1x

    Ingredients

    Scale

    For the Cake:

    • 110 grams (3/4 cup) raisins
    • 125 grams (1/2 cup) dark rum
    • 1/2 cinnamon stick, or 1/2 teaspoon ground cinnamon (optional)
    • 127 (1 1/10 cup) grams red or white wheat flour (see note)
    • 144 (1 1/10 cup) grams all-purpose flour
    • 1/2 teaspoon kosher salt
    • 3/4 teaspoon baking soda
    • 1/2 tsp ginger
    • 1/2 tsp cinnamon
    • 1/4 tsp ground cloves
    • 114 grams (1/2 cup) unsalted butter, room temperature
    • 250 grams (1 1/4 cup) granulated sugar
    • 3 eggs, room temperature
    • 1/2 tablespoon vanilla extract
    • 288 grams (2 1/2 cups) freshly shredded carrots (not the bagged kind)

    For the Cream Cheese Frosting:

    • 114 grams (1/2 cup) unsalted butter, room temperature
    • 114 grams (1/2 cup) cream cheese, room temperature
    • 2–3 tablespoons whole milk
    • 1/2 tablespoon pure vanilla extract
    • 1/2 tablespoon spiced rum (from the raisins: optional)
    • 1/2 teaspoon fine sea salt
    • 480 grams (4 cups) confectioner’s sugar

    Instructions

    Instructions:

    Soak the Raisins:

    1. Place the raisins in a heat-proof bowl.
    2. Place the rum and cinnamon stick (or ground cinnamon) in a small saucepan. Heat over medium heat until you see heat waves over the rum, then pour the rum over the raisins.
    3. Cover with plastic wrap and set aside while you prepare the rest of your ingredients.

    To Make the Batter:

    1. Preheat oven to a true 325°F.  It’s highly recommended to use an oven thermometer for this recipe since proper oven temperature will impact the outcome of your cake.
    2. Sift together the white wheat flour (if using), all-purpose flour, salt, baking soda, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
    3. Peel and shred the carrots immediately before baking the cake and set aside. Note: Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
    4. Place the room-temperature butter in a large mixing bowl, or the bowl of your stand mixer.  Mix the butter on medium speed until completely smooth.  
    5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy. Scrape the sides and bottom of the bowl as needed to ensure even mixing. (Want to learn more about creaming butter and sugar, and why this technique is so important? Check out my post on How to Cream Butter and Sugar!)
    6. Add eggs, one at a time, mixing until each egg is fully incorporated.  Scrape the sides and bottom of the bowl as needed to ensure even mixing. This step really helps the cake rise.  
    7. Add vanilla extract and mix until thoroughly combined.  
    8. Sift half of the flour mixture into the bowl, and mix on low speed until combined.  
    9. With the mixer on the lowest speed, add all of the carrots and mix until just combined. 
    10. Sift the second half of the flour mixture into the bowl and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  
    11. Using a rubber spatula, fold in the raisins.  Fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl; this batter will be very thick.
    12. Prep an 8”x8” baking pan as you normally would, and place the batter into the pan. Smooth the top of the batter to even it out, and tap the pan gently on the countertop several times to remove any large air bubbles. 
    13. Bake in a 325°F oven for 60-70 minutes, or until an instant-read thermometer reads 210°F in the center. 
    14. Remove the pan from the oven and allow it to cool for ten minutes, the invert the pan onto a cooling rack. Carefully invert the cake again so that the top of the cake remains the same. Allow the cake to cool completely.

    To Make the Cream Cheese Frosting:

    1. Add the room-temperature butter to the bowl of your stand mixer, or a large mixing bowl.  Mix with the flat beater attachment until very smooth.
    2. Add the cream cheese and blend together until smooth.
    3. Add fine sea salt and 1 cup of the confectioner’s sugar.  Blend on low speed until there is no evidence of the confectioner’s sugar, then increase to medium speed for 10-20 seconds.  Add the second cup of confectioner’s sugar, and repeat the same process.
    4. Add 2 tablespoons of whole milk and mix until blended. Scrape the sides and bottom of the bowl to make sure that everything is mixing evenly.
    5. Repeat this same process with the remaining confectioner’s sugar, adding one cup at a time.
    6. Once the confectioner’s sugar is completely incorporated, blend on medium speed until the frosting has notably increased in volume, about 2-3 minutes. If additional milk is needed, add 1 teaspoon at a time.
    7. You can use immediately, or you can refrigerate and re-whip when ready to use.  
    8. Using a spatula, cover the cake with the cream cheese frosting, and enjoy.

    Equipment

    Notes

    1. Use freshly grated carrots: Pre-shredded carrots are too dry and won’t give the cake its signature plush texture.

    2. Don’t skip the creaming step: Cream the butter and sugar until pale and fluffy—this step is key for rise and tenderness.

    3. Soak raisins for best texture: Rum, chai, or orange juice all work—just give them time to plump (1 hour for hot liquids, 12–24 hours for juice).

    4. Let the cake cool completely before frosting: The frosting is soft and luscious—it needs a cool surface to stay put.

    5. Doing mise en place—prepping and measuring all your ingredients before you start—makes this cake even more doable and stress-free. Need a refresher? Here’s how to do it.

    • Author: Shani
    • Prep Time: 45 minutes
    • Cook Time: 60-70 minutes
    • Category: dessert

    Did you make this recipe?

    Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

    🎶 One Last Note

    This isn’t the kind of cake you make in a hurry. It asks you to slow down just a bit—to grate the carrots, soak the raisins, and let the frosting come to room temperature. But in return, it gives you something steady and beautiful. A cake that’s both simple and special. One you’ll come back to again and again, like a favorite tune with a soft, familiar rhythm.

    Dearest BB, I hope you enjoy this recipe – and if you do, I’d love for you to share it with a friend, tag it on Instagram, or explore one of the other cozy cakes on the site, and that it becomes the foundation for many, many slow afternoon treats to come.

    Brown Butter Kentucky Bourbon Cake with Salted Caramel

    Shani
    -
    0
    Brown Butter Kentucky Bourbon Cake with Salted Caramel

    This post contains affiliate links. While I receive a small commission if you purchase from these links, they are products that I use and trust in my own kitchen.

    In this Post

    About this Cake

    Kentucky Bourbon Cake (sometimes called Kentucky Bourbon Butter Cake) is a traditional dessert that celebrates one of the state’s most important exports. 

    The export is bourbon, not butter. 😊And you can learn even more about what it is and what makes it so very special at the Kentucky Distillers’ Association website, or this exceptionally beautifully-written Bourbon for Beginners article from the Cocktail Contessa Website. Those websites are an incredible and comprehensive resource for bourbon beginners and enthusiasts, and y’all already know how I feel about deep diving into your ingredients to understand how they impact your outcomes.

    While each bourbon has distinctive notes that make it stand alone from the others, this cake really highlights the caramel and vanilla flavor notes that are common to many different types of bourbon. And boy does it feature them prominently! In the cake batter, there’s 63 grams (¼ cup) of bourbon infused in the brown butter (and thus, in the cake batter), aerated through the creaming process so that it more prominently features the nuanced caramel and vanilla notes in this special spirit. (And, depending on the specific bourbon, you could also enliven the dried fruit or spice notes as well!)

    In the Bourbon Butter Sauce, we go for a full half cup (125 grams) of bourbon. And here’s where it gets really cool. You can either add that bourbon right at the end of the cook time if you want the strongest bourbon flavor, or, you can add the bourbon at the beginning of the cook time if you want to feature the more mellow bourbon notes without the alcohol bite. I prefer the latter, but I’ve tried the former and it is some kinda good. ❤️

    All in all, this cake is an exceptional representation of the beautiful flavor striations found in bourbon. And I’m excited to hear your experiences with this uniquely traditional cake.

    Brown Butter Kentucky Bourbon Cake: The Key Ingredients

    Making delicious cakes is equal parts art and science. Here are some bite-sized bits about the key ingredients in this amazing cake!

    Brown Butter isn’t just melted butter—it’s butter that’s been transformed through heat into a nutty, deep caramelized flavor. The milk solids undergo the glorious Maillard reaction (that’s food science for “delicious browning”), creating those golden specks that distribute throughout your cake. When you add bourbon to cooled brown butter, you’re creating a flavor foundation that will make your taste buds dance!

    Bourbon brings so much more than an alcoholic bite to this cake—it contributes complex vanilla and caramel notes that marry perfectly with the brown butter. During baking, most of the alcohol evaporates, removing that famous first-sip Kentucky Chew and leaving behind those gorgeous vanilla and caramel flavors that make Kentucky bourbon famous worldwide.

    Buttermilk provides the perfect tangy counterpoint to the richness of this cake, while its proteins help create that moist crumb we want in this cake. The acidity works together with the baking soda to ensure that your cake rises beautifully into the impressive beauty that she is meant to be.

    Kosher Salt is the unsung hero that makes every other flavor in this cake pop. It balances the sweetness and enhances the caramel and vanilla notes, creating a sophisticated depth that keeps everyone coming back for “just one more slice.” (spoiler alert: they never, ever take just one more slice.)

    Vanilla brings its own extraordinary dimension, especially if you use real vanilla beans. Those distinctive flecks aren’t just pretty—they’re concentrated flavor bombs that elevate this cake from delicious to unforgettable.

    For additional information about the other, foundational ingredients in this cake, there are TONS of Baking 101 resources available on the Begin with Butter site!

    Understanding these ingredients and their interactions is the key to becoming a more intuitive baker. With this knowledge, you’ll be better equipped to create your own variations and troubleshoot any challenges that arise.

    The Techniques That Make This Cake So Special

    How to Get Perfect Brown Butter for this Recipe

    Browning butter isn’t just a technique—it truly changes butter by separating the milk solids from the fats, toasting those milk solids, and adding extremely delicious depth to your final baked goods.

    The trickiest part about brown butter is knowing when to stop! Too little time and you’ll miss out on those deep, nutty flavors. Too much time and you’ll have too-dark butter solids that add an acrid, burnt taste to your baked goods (I’ve tried this and do NOT recommend).

    Brown butter will go from yellow, to melted, to very golden, and then foamy. Don’t let the foam fool you! Those brown bits might be lurking just below the surface.

    My Butter-Browning Tips:

    1. Use a light-colored or stainless steel pan if possible—it makes those golden milk solids easier to spot. Instead of a pot, I actually use a stainless steel sauté pan for perfect results!
    2. The process seems slow until suddenly it’s not! That foam stage can last several minutes, but once you see those milk solids turning amber, you’re seconds away from perfect or burnt.
    3. Have your heat-proof container ready to go before you start—when it’s time to stop, you need to move quickly!

    Here is a photo tutorial for those who are more visual! And you can check out my How to Make Brown Butter post for an even more detailed explanation!

    The Bourbon Butter Sauce: Finding Your Flavor Sweet Spot

    This sauce is where you get to customize your bourbon experience! I’ve made this cake several times, and I’ve learned that how you add the bourbon makes a tremendous difference in your outcome. As always, it’s a matter of taste!

    Adding bourbon early in the cooking process mellows its character, while adding it at the end preserves more of that distinctive bourbon kick in the final cake. Neither is wrong—it’s about your preference!

    Sauce Success Secrets:

    1. Keep the heat gentle—rapid boiling can cause crystallization.
    2. When reducing the sauce, patience is key; rush this step and you might end up with something closer to thick bourbon caramel than sauce (though that doesn’t sound half bad).
    3. Adding the bourbon early creates a more balanced flavor if you don’t want a liquor-soaked cake.

    Salted Caramel: The Decadently Dramatic Final Touch

    Let’s be honest—with all of the scary warnings in caramel recipes, caramel can seem like a dangerously daunting kitchen task! But once you’ve mastered this technique, you’ll find yourself wanting to add caramel to everything. It’s an amazingly simple technique that helps add rich flavor to whatever you’re making, and with caution, you can achieve the most delicious results.

    The melting sugar stage is where most beginners get nervous. Those clumps that form are totally normal! Just keep gently whisking, and they’ll smooth out as the caramelization continues.

    Caramel Confidential:

    1. Use a larger pot than you think you need—the mixture bubbles dramatically when adding butter and cream.
    2. That balloon whisk I recommend? It’s not just a suggestion. Metal handles conduct heat and can leave you with toasty fingers!
    3. The color of your caramel determines its flavor—lighter amber gives you sweet notes while deeper amber introduces those complex, almost coffee-like undertones.

    Want to read a step-by-step tutorial? I have one for you! Check out my Classic Salted Caramel Sauce recipe for all of the tips that will help you feel like a caramel superstar!

    Want to watch a step-by-step video tutorial? This salted caramel tutorial Instagram post from the Begin with Butter IG page will show you how to safely and deliciously execute this kitchen staple!

    Remember, these techniques might feel challenging at first, but they’re absolutely worth mastering. Each one builds skills that will serve you across countless recipes beyond this cake. And, BB? When you get to the end – when you are pouring that thick salted caramel over that bourbon-infused cake – you will feel like you’ve achieved something phenomenal (because you have).

    Let’s get onto this absolutely incredible recipe, shall we?

    The Recipe

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    Brown Butter Kentucky Bourbon Cake with Salted Caramel

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    Print Recipe

    This unbelievable Brown Butter Kentucky Bourbon Cake with Salted Caramel is an absolute dream come true. It’s deeply flavored with Kentucky bourbon and vanilla beans, which give it a uniquely decadent and special flavor. Perfect for any time of the year, it’s especially wonderful for Easter and Derby parties!

    • Total Time: 5-7 hours
    • Yield: 18 slices 1x

    Ingredients

    Scale

    For the Batter:

    • 345 grams (1 1/2 cup) unsalted butter, browned and re-solidified in the refrigerator
    • 63 (1/4 cup) grams good bourbon
    • 1 tablespoon neutral oil
    • 384 grams (3 cups) all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 500 grams (2 1/2 cups) granulated sugar
    • 1 vanilla bean or 1 tablespoon pure vanilla extract
    • 5 eggs, room temperature
    • 250 grams (1 cup) buttermilk, room temperature

     

    For the Bourbon Butter Sauce:

    • 100 grams (1/2 cup) granulated sugar
    • 125 grams (1/2 cup) water
    • 1/8 teaspoon kosher salt
    • 114 grams (1/2 cup) unsalted butter
    • 125 grams (1/2 cup) bourbon

    For the Classic Salted Caramel Sauce:

    • 200 grams (1 cup) granulated sugar
    • 85 grams (~1/3 cup) butter
    • 125 grams (1/2 cup) heavy cream
    • 1/2 tablespoon flaky salt (like Maldon Sea Salt), or 1 teaspoon kosher salt

    Instructions

    To Make the Brown Butter:

    1. Place the butter in a small saucepan over medium heat. 
    2. Allow the butter to melt fully, then begin gently stirring. Continue stirring constantly. 
    3. The butter will go through stages. At first, it will simply look like melted butter. Continue stirring.
    4. The next step of brown butter is the foamy step. This is the longest part of the brown butter process. Continue stirring.
    5. The foamy brown butter will lessen (but not eliminate entirely), and you’ll start to notice browned bits on the sides and bottom of your saucepan. These are browned milk solids, and this is the objective!
    6. Once you see the browned bits on the bottom of your saucepan, remove the brown butter to a heat-proof bowl or mason jar to cool completely. Add bourbon and combine.
    7. Once the brown butter has come to room temperature, allow it to chill in the refrigerator until 45 minutes to an hour before your baking time. This butter is going to be creamed for our recipe, so it needs to be re-solidified.

    To Make the Batter:

    1. Preheat oven to 325°F.  It is highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the finished product.
    2. In a medium bowl, sift together the flour, baking soda, and kosher salt. 
    3. If using vanilla bean, use a sharp knife to carefully cut the vanilla bean pod lengthwise. Use the knife to scrape the vanilla beans from the pod.
    4. Place the granulated sugar in another medium bowl. Add the vanilla beans and massage the beans into the sugar. Alternatively, you can add the sugar to a deli cup, add the vanilla beans to the sugar, securely place the lid on the deli cup, and shake to your heart’s content! Place the vanilla bean pod itself in the buttermilk, so that it can infuse the buttermilk with some more vanilla flavor.
    5. Place the room temperature brown butter and neutral oil in a large mixing bowl, or the bowl of your stand mixer.  Mix on low speed until smooth.
    6. Slowly add the infused granulated sugar and mix on medium speed until the mixture is light and fluffy.  
    7. Add eggs, one at a time, mixing each egg until it’s fully incorporated before adding the next egg.  Scrape the bowl as needed to ensure even mixing.
    8. Add vanilla extract (if using) and mix until thoroughly combined. If you used a vanilla bean in this recipe, you can skip this step.
    9. Add half of the flour mixture and mix on low speed until nearly combined.
    10. Remove the vanilla bean pod from the buttermilk. Add all of the buttermilk and mix on low speed until nearly combined.  
    11. Add the second half of the flour mixture and mix on low speed until nearly combined.  Stop mixing just before the mixture is fully together.
    12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Keep mixing until the batter is smooth and consistent.
    13. Prepare a 12- or 15-cup bundt pan as you normally would. Add the batter to the bundt pan and tap to ensure even distribution and also to break any large bubbles that might be in the batter. 
    14. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 212°F. Poke several holes in the bottom of the cake and use a spoon to add about ⅓ of the Bourbon Butter Sauce. After ten minutes, invert onto a cooling rack and gently use a pastry brush to brush the rest of the Bourbon Butter Sauce into the still-warm cake. Be very careful with this step, as brushing too aggressively will cause the cake to break.  
    15. Allow the cake to cool completely.

    To Make the Bourbon Butter Sauce

    1. Before beginning, determine if you’d like more or less alcohol taste in your final Bourbon Butter Sauce.
    2. Add granulated sugar, water, and fine sea salt to a small saucepan. Bring to a boil and reduce to a simmer, allowing it to simmer only until the solids are dissolved.
    3. Add butter and allow it to melt fully into the water/sugar mixture. If you want less alcohol taste, add bourbon at this time. Simmer on low/medium heat until the mixture thickens into a loose syrup texture.
    4. If you want a more alcohol-forward cake, simmer the sauce, without the bourbon, until the sauce has reduced by half. Once the sauce has reduced, remove from heat and add the bourbon. 
    5. Stir together to combine and then spread on the cake. If the sauce has cooled and thickened, heat over medium heat until it loosens and then add to the cake. Allow to cool completely before adding the salted caramel sauce.

    To Make the Salted Caramel Sauce

    1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns.
    2. Place granulated sugar in the bottom of a large (at least 2 ½-quart), heavy-bottomed saucepan.  Turn heat to high medium and watch sugar carefully as it begins to melt. 
    3. Once the sugar begins to melt, stir with a balloon whisk like this one, and gently break up any clumps. It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
    4. Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.
    5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
    6. Stir butter into the mixture gently until it’s fully incorporated, then remove the mixture from the heat.
    7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined.
    8. Add the salt and stir to combine.  Caramel will be very loose at this point.
    9. Pour caramel into a heat-safe container (like a mason jar) and allow to cool completely on the countertop.
    10. Once fully cooled, check the consistency to make sure that it pours very slowly. If it doesn’t pour at all, microwave for 5-second intervals, stirring in between intervals. It is ready when it pours very slowly.

    Equipment

    Notes

    • Brown the butter slowly over medium-low heat for best flavor development – patience is key!
    • Store-bought buttermilk works perfectly, but you can substitute with 250 grams (1 cup) milk + 1 tablespoon lemon juice in a pinch
    • The 10-minute cooling period before removing from pan is critical for perfect release
    • For best results, bake a day ahead – flavors deepen overnight!
    • Use a digital thermometer to check doneness (212°F) for perfect texture every time
    • Leftover caramel sauce makes an excellent ice cream topping
    • Author: Shani
    • Prep Time: 1 hour 30 minutes
    • Cook Time: 55-65 minutes

    Did you make this recipe?

    Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

    Conclusion: This is One of the Most Special Cakes You’ll Ever Make

    BB, this cake took its sweet time to come together. While I was lamenting that time before, I am absolutely thrilled that I didn’t rush this one. This cake is one of my favorite cakes of all time, and to earn that accolade, the cake needs to be savored, like a bourbon, neat.

    I hope you love this cake, Friend! If you have questions, don’t forget to email me at bakingbestie@beginwithbutter.com to get answers! And don’t forget to share your incredible bakes with us at Instagram!

    Oatmeal Raisin Cookies

    Shani
    -
    2
    Oatmeal Raisin Cookies

    This post contains affiliate links. While I receive a small commission if you purchase from these links, they are products that I use and trust in my own kitchen.

    Let me just start by saying that oatmeal raisin cookies usually aren’t my jam. I know that’s not the ringing endorsement that you’d expect from an oatmeal raisin cookie post, but we value transparency here at BwB, and I feel like starting there provides important context for what I’m to say next:

    These are the best oatmeal raisin cookies I’ve ever had. I love them and find them absolutely irresistible when I make them. Which is strange, because…well, see above. I am absolutely, positively ga-ga over these incredible cookies, which makes the next reveal even more shocking: these are 100% whole wheat cookies.

    Pick your jaw up off the floor, BB. I’ll explain. 

    In this Post:

    About these Oatmeal Raisin Cookies

    There are some cookies that should be light in texture. Almost ethereal. Like an Orange Creamsicle Spritz Cookie or a Lemon Bar. They should melt on your tongue and whisper sweet, flavor-filled nothings to you.

    This is not that cookie. This is a hearty embrace in cookie form – a perfect companion for crisp autumn mornings or cozy winter afternoons with a steaming cup of tea. Every bite delivers an incredible, deep flavor (thank you molasses and vanilla!), and a full-bodied texture from the oatmeal, raisins, and white wheat flour. The cream cheese adds a subtle richness that transforms these from ordinary oatmeal raisin cookies into something extraordinary. After a long rest in the refrigerator, these cookies bake up with perfectly crisp edges that give way to a tender, chewy center studded with plump raisins and toasted oats.

    This cookie surprised me; I never expected to love it this much. What started as a simple experiment with whole wheat flour turned into my definitive oatmeal raisin cookie recipe. If I’m going to eat an oatmeal raisin cookie, it has to be this one. And once you try them, I suspect you’ll feel the same way.

    Recipe At-A-Glance

    Prep Time: 35 minutes

    • 20 minutes to prep your ingredients (this is known as mise en place, and is essential for amazing baking!)
    • 15 minutes for mixing
    • 4-24 hours rest time
    • 60 minutes total baking time

    Total Time: 95 minutes over two days Bake Time: 60 minutes Yield: 18-24 oversized cookies, or 40-48 standard-sized cookies

    Key Temperatures:

    • Oven: True 350° convection, or true 375° convention

    Storage:

    • Room temperature: 3-4 days on countertop, in airtight container
    • Freezer: Up to 2 months (dough); up to 2 months (finished cookies) glaze) for up to three months)

    Skill Level:

    • Intermediate

    Equipment Needed:

    Dietary Notes:

    • Vegetarian
    • Contains dairy, eggs, and gluten
    • No nuts

    Ingredients in these Oatmeal Raisin Cookies

    When you understand how the ingredients work in your baked goods, you’ll unlock a super power that will help you customize all of your baked goods in an innumerable number of ways! Imagine being able to make your cookies, cakes, pies and breads into exactly what you want them to be, instead of being bound to a recipe…learning ingredient science is the key! 

    Here is how the ingredients in these cookies make them into the absolute best oatmeal raisin cookies you’ve ever had.

    White Wheat Flour isn’t just any flour – it’s the secret weapon that makes these cookies truly special! When using white wheat flour, you get all the nutritional benefits of whole wheat with a lighter flavor that lets the other ingredients shine. It adds a wonderful toothiness that enhances every bite. If you’re using red wheat flour, follow the recipe’s blend of all-purpose and whole wheat flour for the perfect balance of texture and flavor.

    Cream Cheese & Butter are the dynamic duo that makes these cookies extraordinary! The cream cheese brings a subtle tang and creates an unbeatable soft texture, while butter delivers rich flavor and those perfectly crisp edges we crave. Room temperature is crucial here – both need to be truly soft (you should be able to easily press your finger into them) to work their magic. I typically leave both on the countertop for 2-3 hours to reach the perfect temperature.

    Sugar & Molasses work together to create something truly special. Instead of using pre-made brown sugar, this recipe lets you control the exact amount of molasses, giving you deeper caramelization and more complex flavor. During baking, this combination creates those beautiful color variations and helps develop the perfect crisp-tender texture we’re after.

    Eggs are the surprising heroes in these cookies! It’s almost contradictory – the fatty yolks tenderize while the protein-rich whites provide structure. Adding them one at a time ensures they incorporate perfectly, leading to that ideal chewy texture we want in an oatmeal cookie.

    Old-Fashioned Oats & Raisins are non-negotiable elements that make these cookies what they are. Don’t even think about using instant oatmeal – only old-fashioned oats will give you that hearty, satisfying chew. And those raisins? They need to be fresh and plump to deliver their best flavor and texture. Skip those forgotten ones in the back of your pantry; your cookies deserve better!

    Vanilla Extract isn’t just a background note here – a full tablespoon brings rich, floral depth that weaves through every bite. It bridges the molasses, cinnamon, and raisins, creating a harmony of flavors that makes these cookies unforgettable.

    Cinnamon is used with restraint (just ½ teaspoon!) because we want it to complement, not overwhelm. It adds a subtle warmth that enhances the molasses and whole wheat flour while making the vanilla seem even more pronounced. Think of it as a conductor, helping all the other flavors play together beautifully.

    Kosher Salt is crucial for more than just balancing sweetness. A full teaspoon might seem like a lot, but it heightens the caramel notes from the molasses, makes the vanilla more vibrant, and creates a sophisticated flavor that keeps you coming back for “just one more” cookie.

    Baking Soda & Baking Powder work overtime in this recipe! Yes, there’s more than you might expect (1¼ teaspoons of each!), but there’s a method to this madness. The baking soda reacts with the molasses to create rise and that gorgeous caramelization we’re after, while the baking powder ensures a consistent rise throughout baking. Together, they create cookies with perfectly crisp edges and tender centers. The cornstarch helps moderate their enthusiasm, ensuring your cookies don’t spread too much while baking.

    Remember: Each ingredient plays a crucial role in creating an oatmeal raisin cookie that will make you forget every mediocre version you’ve ever had! 💝 Let’s get baking, shall we?

    The Recipe

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    Oatmeal Raisin Cookies

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    These Oatmeal Raisin Cookies are the epitome of a perfect cookie! Featuring whole wheat flour for an unexpected and delightful toothiness, these cookies are the perfect after-school snack, or an elevated beauty that can be added to any dessert table.

    • Total Time: 95 minutes
    • Yield: 18–24 oversized cookies, or 36–48 standard sized cookies 1x

    Ingredients

    Scale
    • 375 grams (3 1/3 cups) white wheat flour (if using hard red wheat flour, use 214 grams [1 2/3 cups] all-purpose flour, and 189 grams [1 2/3 cups] whole wheat flour)
    • 1 1/4 teaspoons baking soda
    • 1 1/4 teaspoons baking powder
    • 2 1/2 teaspoons cornstarch
    • 1 teaspoon kosher sea salt
    • 1/2 teaspoon cinnamon
    • 227 grams (1 cup) unsalted butter, room temperature
    • 75 grams (1/3 cup) full-fat cream cheese, room temperature
    • 500 grams (2 1/2 cups) granulated sugar
    • 3 tablespoons molasses
    • 3 large eggs, room temperature
    • 1 tablespoon pure vanilla extract
    • 135 grams (1 1/2 cups) old-fashioned oats
    • 300 g (2 cups) raisins

    Instructions

    1. Sift together the all-purpose flour, baking soda, baking powder, cornstarch, kosher salt, and cinnamon in a medium bowl. Set aside.
    2. Place the old-fashioned oats in a separate bowl and set aside.
    3. Add the butter and cream cheese to a large mixing bowl, or the bowl of a stand mixer. Mix until fully combined and smooth.
    4. Add the granulated sugar and molasses and cream until light and fluffy. (Not sure what “cream until light and fluffy” means? Check out this blog post!) Scrape bowl as needed to make sure that everything is incorporated.
    5. Add eggs, one at a time, mixing until each egg is fully incorporated. 
    6. Add pure vanilla extract and mix until fully incorporated. 
    7. Add ⅔ of the flour mixture and mix on lowest speed until nearly combined. Scrape the sides and bottom of the bowl to ensure even mixing of the dough.
    8. Add the remaining flour mixture and mix on lowest speed until nearly combined.
    9. Add raisins and oatmeal and mix on lowest speed only until they are well-distributed (~5-10 seconds maximum). Scrape the sides and bottom of the bowl very gently to ensure that the ingredients are all combined.
    10. Place the dough in a medium-sized bowl and cover with plastic wrap (I like to place a lid or a piece of foil over the plastic wrap as well). Place in the refrigerator for 8-24 hours to allow the dough glutens in the flour to get fully hydrated and relax, and to allow the fats to become firm (this prevents spreading in the oven!).
    11. At least 30-45 minutes before you place the first batch in the oven, preheat the oven to a true 350°F convection, or a true 375°F conventional (use an oven thermometer to help you determine what the set temperature of your oven should be). Place oven racks on the top-middle and bottom-middle racks of your oven. 
    12. Use a standard, 4-tablespoon ice cream scoop to make 4 cookie balls. Roll each ball in your hands to ensure circular cookies (this isn’t mandatory), and place each cookie ball onto a standard baking sheet. Alternatively, you can use a 2-tablespoon cookie scoop to place 6 cookie balls on a standard baking sheet. 
    13. Place the baking sheets on the two oven racks. Bake for 6 minutes on the first side (or 7 for conventional bake), then switch the baking sheets and turn them 180°. Bake for another 5 minutes on the second side (or 6 for conventional bake), then remove from the oven. Cookies should have variations of dark and light brown color in the middle, and the ever-so-slightly crisp outer edges should be a beautiful deep brown color. Don’t be fooled into thinking that the cookies should be completely caramelized; they will finish the bake in the next step, outside of the oven.
    14. Allow the cookies to remain on the baking sheet for three minutes, then immediately remove them from the baking sheet to a cooling rack. 
    15. Cookies can be enjoyed warm, but they taste best when they are cooled completely.
    16. Enjoy!

    Notes

    • The completed cookies can last for 3 days in an airtight container on the countertop, or you can freeze them for up to two months. You can also freeze the dough for up to two months, and have fresh cookies on a moment’s notice!
    • Make sure to cream butter and sugar properly. This process helps a lot with cookie structure! 
    • To get perfect, crisp-tender cookies, make sure to remove the cookies from the oven once the center has variations of light and deep brown! Unless you want crispy cookies, that is. If crispy is what you’re after, then you’ll want to add an additional 1-2 minutes to the total baking time.
    • Author: Shani
    • Prep Time: 35 minutes
    • Rest Time: 4-24 hours
    • Cook Time: 1 hour
    • Category: Dessert

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    Frequently Asked Questions

    What’s the difference between white wheat flour and red wheat flour? White wheat and red wheat are different varieties of wheat berries. White wheat has a lighter color and milder, sweeter flavor, while red wheat has a darker color and more robust, earthy taste. I use white wheat flour in this recipe because it gives us all the wonderful textural benefits of whole wheat, while also letting the molasses, vanilla, and other flavors shine through. The milder flavor of white wheat perfectly complements these cookies without overwhelming them. If you want to use red wheat flour, just follow the proportions in the instructions and you’ll make an amazing cookie!

    What would happen if I use all all-purpose flour? You’ll still get a good cookie, but you’ll miss out on the wonderful texture and nutty depth that whole wheat flour brings. The whole wheat flour adds a great toothiness and complexity that makes these cookies truly special. If you do use all-purpose flour, you’ll find the cookies a bit sweeter and less complex in flavor, so you’ll want to add another ¼ teaspoon of kosher salt to counterbalance the sugar.

    Can I use brown sugar instead of granulated sugar and molasses? Yes, you can use 500 grams (2½ cups) dark brown sugar instead of the granulated sugar and molasses. However, you’ll lose the ability to control the molasses content, and you’ll miss out on some of the deep, complex flavors that come from adding molasses separately. The molasses in brown sugar is not quite the same as the separate molasses addition, and that will affect the final outcome.

    What if I skip the overnight rest in the refrigerator? While you technically can bake flat, less complex cookies right after mixing, the rest period is crucial for developing flavor and texture. The rest allows the flour to fully hydrate and the fats to firm up (both of which are crucially important for these cookies), resulting in cookies that spread less and have a much better texture. If you absolutely must bake them sooner, give them at least 4 hours in the refrigerator. Else, you will likely end up with cookies that spread and don’t reach their full potential! [insert sad face emoji]

    Why do I need new raisins? While it might be tempting to use the raisins in the back of your pantry, those raisins are usually even more dry than what you need for great cookies. In these special Oatmeal Raisin Cookies, you want to get wonderful, plump bites of raisin when you take your wonderful bites.

    Why do I need both baking powder and baking soda? These leaveners serve different purposes – baking soda reacts with the molasses for proper rise and caramelization, while baking powder ensures consistent rise throughout baking. The relatively large amount of each (1¼ teaspoons) might seem surprising, but they work together to create the perfect texture with crisp edges and tender centers. The baking soda is particularly important for developing that beautiful caramelization we’re after.

    The Best Oatmeal Raisin Cookies. Ever.

    BB, every element of these oatmeal raisin cookies came together perfectly to make an incredible cookie experience. I intend to make these cookies over and over again, especially since my husband is the ultimate oatmeal raisin cookie lover. I hope to share these cookies with generations of my family members to come, and I also hope that I’ve changed your mind about whole wheat cookies! 

    I can’t wait to see your outcomes! Make sure to tag me on Instagram @beginwithutter so that we I can enjoy the special cookies with you!

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