Brown Sugar Cake
Indulge in the rich, caramel-like sweetness of this Brown Sugar Cake, a dessert that’s as simple as it is unforgettable. Made with pantry staples like brown sugar, buttermilk, and a hint of vanilla, this cake boasts a tender, moist crumb that melts in your mouth. The addition of both baking powder and baking soda ensures a perfectly airy texture, while the creamy combination of butter and sugar creates a luxurious flavor profile. With just 15 minutes of prep time, this easy-to-make cake is perfect for any occasion, from casual gatherings to special celebrations. Serve it plain for a rustic charm, dust it with powdered sugar, or top it with whipped cream for an elegant finish. Whether you’re a seasoned baker or a kitchen novice, this timeless recipe is sure to delight at every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1.5 cups brown sugar, packed
- 0.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, then set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry mixture aside.
In another large bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions and the buttermilk in two additions, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake the brown sugar cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, slice and serve. Optionally, dust with powdered sugar or serve with whipped cream if desired.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 354.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 664 mg | 51% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1215 mg | 26% | |
*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.
