Easy and Moist Brown Sugar Bundt Cake
This brown sugar bundt cake is warm, cozy, and tastes like a brown sugar cookie in cake form, topped with a thick brown sugar glaze that hardens as it cools into the most incredible caramel-y shell. It's easy enough for beginner bakers but impressive enough to bring to any gathering, and honestly? It's a year-round situation.
Ingredients
- 1 cup butter , 227 g, unsalted, softened at room temperature
- 1 cup brown sugar, 200 g
- 1/2 cup white sugar, 100g
- 1/4 cup vegetable oil, sub avocado oil
- 3 eggs, large
- 2 3/4 cup all purpose flour, 330g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup whole milk
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter, 1 cup brown sugar, and 1/2 cup white sugar and mix on low-medium speed for 2 minutes.
- Slowly add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the 3/4 cup milk and 1 tbsp vanilla extract.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan and smooth evenly.
- Bake for 45-55 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
- Make the brown sugar glaze when the cake is cool and drizzle immediately.
Notes
Storing and Freezing
Storing: This cake can be made in advance and stored at room temperature covered tightly for up two days. You can also store it covered in the fridge for up to one week. Freezing: To freeze, wrap it tightly in plastic wrap and aluminum foil then place it in a freezer-safe bag for up to two months. Thaw overnight in the refrigerator before serving.Serving: 1slice, Calories: 492kcal, Carbohydrates: 59g, Protein: 6g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 392mg, Potassium: 119mg, Fiber: 1g, Sugar: 33g, Vitamin A: 668IU, Calcium: 83mg, Iron: 2mg
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