Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Brown Sugar Cake
Filled with amazing flavor along with a nice tender, moist texture this brown sugar cake is a crowd favorite. Topping it with a brown butter frosting takes it to the next level.
Course
cake
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
12
slices
Calories
777
kcal
Author
Leigh Anne Wilkes
Equipment
Bundt Pan
Measuring Cups
Measuring Spoons
Ingredients
1
cup
dark brown sugar
1
cup
light brown sugar
1
cup
granulated sugar
1.5
cups
butter
room temperature.
5
eggs
1.5
Tbsp
vanilla extract
1
cup
whole milk
or half and half
3
cups
all purpose flour
1/4
tsp
salt
1/2
tsp
baking powder
1
cup
toasted chopped pecans or toffee bits
optional add in
Brown Butter Frosting
1/4
cup
butter
1/2
cup
brown sugar
light
1/4
cup
milk
1/2
tsp
vanilla
2
cups
powdered sugar
Instructions
Preheat oven to 325 Degrees F.
Grease and flour a 10 inch Bundt pan (12 cup)
In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and fluffy.
Add in eggs one at a time
Stir in vanilla.
In a bowl, combine flour, salt and baking powder, stir to combine.
Alternately pour in flour and then milk into sugar and butter mixture. Beat until combined.
If using nuts or toffee bits, add in now.
Pour batter into prepared pan and bake for 60-75 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, turn cake over onto a cooling rack and cool completely. Then frost.
Brown Butter Frosting.
In a small saucepan, over medium heat, brown butter. It will turn golden brown
Add in brown sugar and milk and heat until it almost comes to a boil. It can bubble around the edges of the pan.
Remove from heat and cool for 10 minutes.
Add in vanilla and powdered sugar.
Cool for 5 minutes and then spoon over top of cake.
Notes
You can substitute two 8x 4 x 2½–inch loaf pans for the one bundt pan. If using a bundt pan, it should be a 12 cup pan.
Variations:
Add in 1 cup of chopped nuts such as walnuts or pecans into the cake. I prefer toasted nuts.
Sprinkle 1/2 cup of chopped toasted nuts on top of the frosting before it sets up.
Add in 1 8 oz. package of toffee bits into the cake batter.
Instead of frosting you can drizzle the top of the cake with caramel sauce.
Nutrition
Calories:
777
kcal
|
Carbohydrates:
108
g
|
Protein:
8
g
|
Fat:
36
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
142
mg
|
Sodium:
311
mg
|
Potassium:
223
mg
|
Fiber:
2
g
|
Sugar:
83
g
|
Vitamin A:
973
IU
|
Vitamin C:
0.1
mg
|
Calcium:
106
mg
|
Iron:
2
mg