Brown Sugar Bundt Cake
Indulge in the timeless charm of this Brown Sugar Bundt Cake, a dessert that strikes the perfect balance between rich caramel-like sweetness and warm cinnamon spice. Perfect for any occasion, this moist and tender cake is made with creamy buttermilk and a luscious blend of light brown sugar and buttery goodness, resulting in a beautifully soft crumb with an irresistibly golden hue. The batter—infused with vanilla and a whisper of spice—bakes to perfection in a classic bundt pan, creating a stunning centerpiece for your dessert table. With just a dusting of powdered sugar for a simple yet elegant finish, this homemade cake feels effortlessly sophisticated but is easy enough to whip up for weeknight baking. Ideal for serving at holiday gatherings, afternoon tea, or as a post-dinner treat, this Brown Sugar Bundt Cake is a timeless recipe sure to delight every guest.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 0.5 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick cooking spray. Lightly dust it with flour, ensuring even coverage.
In a large mixing bowl, cream the softened butter with the light brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once fully cooled, dust the top of the cake with powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 44.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
