Brown Sugar Glaze
This brown sugar glaze is rich, buttery, and caramel-like with a smooth, glossy texture that pours perfectly over pound cakes. It’s my go-to finish when I want a dessert to feel extra special.
Table of Contents
Perfect Pourable Consistency for Cakes
There’s something magical about a homemade glaze that sets just right — smooth, glossy, and sweet without being sticky. This easy brown sugar glaze recipe has that perfect pourable consistency that clings beautifully to cakes and sets to a soft, classic finish.
I first discovered the recipe in a 50-year-old dessert cookbook filled with handwritten notes from home bakers. It reminded me right away of the frosting I use for my buttermilk brownies — simple, rich, and always reliable.
The flavor is buttery with deep caramel notes, the kind that taste like an old-fashioned glaze made from scratch, yet it comes together in just minutes on the stovetop. You’ll love how it pours easily over a my brown sugar pound cake or bundt cake, leaving a smooth, shiny coating that looks as lovely as it tastes.
And best of all, this homemade brown sugar glaze couldn’t be easier. No candy thermometer needed — just boil, whisk, and pour for a foolproof finish every time.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Light brown sugar: Adds a warm, caramel-like sweetness and gives the glaze its rich color. Dark brown sugar can be used for a deeper molasses flavor.
- Evaporated milk: Creates a creamy consistency and helps the glaze thicken as it cools. Whole milk works as a substitute, but the glaze will be slightly thinner.
- Butter: Adds richness and helps emulsify the glaze for a smooth, glossy texture. Use salted or unsalted depending on preference, but adjust added salt if needed.
- Powdered sugar: Thickens the glaze and gives it a silky finish. Always sift it to prevent lumps and ensure a smooth pour.
How to Make Brown Sugar Glaze
Preparation
Sift the powdered sugar and set it aside. Measure out all other ingredients so they’re ready to go. Use a medium saucepan for even heat distribution.
Step 1 – Cook the Base
In a medium saucepan over medium heat, melt the butter, brown sugar, and evaporated milk together. Stir continuously until the mixture reaches a full, rolling boil.
Step 2 – Whisk in Powdered Sugar
Remove the pan from heat. Immediately whisk in the sifted powdered sugar until the glaze becomes smooth, glossy, and pourable.
Step 3 – Glaze the Cake
Pour the warm glaze evenly over a completely cooled cake. Let it gently flow down the sides and allow it to set before slicing and serving.
Lynette’s Tip
Sift the powdered sugar before adding it to the glaze. For an extra smooth finish, pour the glaze through a mesh strainer to catch any remaining lumps.
More Frosting Recipes You’ll Enjoy
Brown Sugar Glaze
Ingredients
- 2 ¼ Cups light brown sugar
- 5 oz evaporated milk (whole milk can also be used)
- 2 ½ Tablespoons butter
- 3 Cups powdered sugar sifted
Instructions
- In a medium saucepan, melt together the butter, sugar, and milk over medium heat, stirring continuously. Once the mixture reaches a full, rolling boil, let it bubble for a moment while you keep stirring.
- Take the pan off the heat and whisk in the sifted powdered sugar until the glaze is smooth and slightly thick, but still easy to pour.
- Drizzle the warm glaze evenly over a cooled cake letting it gently flow down the sides. Allow it to set before slicing and serving.
Notes
Variations:
- Add vanilla: Stir in 1 teaspoon of vanilla extract after removing the glaze from heat. It adds a warm, rounded depth to the caramel flavor.
- Make it salted: I like to use salted butter or add a small pinch of salt to balance the sweetness and bring out the brown sugar flavor.
- Thin it out: For a drizzle instead of a thicker glaze, add 1–2 tablespoons of milk after mixing in the powdered sugar until you reach your desired consistency.
Nutrition
Recipe FAQs
Yes, dark brown sugar will work and will give the glaze an even deeper, more molasses-like flavor. Just note the color will be darker and slightly richer in taste.
Evaporated milk gives the glaze its creamy texture without being too heavy. You can use whole milk instead, but the glaze may turn out a bit thinner.
Sifting the powdered sugar before adding it makes a big difference. It helps prevent lumps and gives you that smooth, glossy finish.
The glaze will start to set within 15–20 minutes and fully firm up in about an hour, depending on your kitchen’s temperature.
