Sugar Cream Cake
Indulge in the rich simplicity of Sugar Cream Cake, a timeless dessert that combines a buttery vanilla cake base with a luscious caramel-like topping. This recipe layers fluffy, moist cake with a delectable blend of heavy cream and brown sugar, drizzled before baking to create a subtly sweet glaze that seeps into every bite. With just 20 minutes of prep time and pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this dessert is as easy to make as it is luxurious. Perfect for serving at family gatherings, potlucks, or as an afternoon treat, this sugar cream cake is sure to become a cherished favorite. For an elegant finishing touch, sprinkle with powdered sugar before serving and enjoy its melt-in-your-mouth texture.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 3 units eggs (large)
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.75 cup brown sugar
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
In a small saucepan, combine the heavy cream and brown sugar. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not let it boil.
Drizzle the cream and sugar mixture evenly over the cake batter.
Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, dust the top of the cake with powdered sugar, if desired.
Cut the cake into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 409.3 g | 149% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 408.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 410 mg | 9% | |
*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.
