Imagine cutting into a cake so moist, so decadent, that it instantly transports you to a world of pure culinary bliss. This Brown Sugar Bundt Cake isn't just a dessert—it's a slice of heaven that combines the rich, caramel-like warmth of brown sugar with a tender, velvety crumb that melts in your mouth. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this recipe promises to be your new go-to showstopper that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create a uniform dry ingredient mixture.
- Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- For the glaze, whisk together powdered sugar and milk in a bowl until smooth and reaches a pourable consistency. Add more milk or powdered sugar as needed to achieve the desired thickness.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy the rich, moist brown sugar bundt cake!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Grease Like a Pro: Use a pastry brush to get into every nook and cranny of the bundt pan to ensure easy cake release.
- Check for Doneness: A toothpick with a few moist crumbs is perfect—completely clean means a potentially dry cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Glaze Consistency: For the perfect drizzle, adjust the glaze by adding milk or powdered sugar until it flows smoothly but isn't too runny.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 62g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
