Brown Sugar Cake

The Crispy Chef

This Brown Sugar Cake is pure comfort in dessert form — soft, buttery, and filled with deep caramel notes from brown sugar. A timeless classic that's easy to make and perfect for any occasion.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine American

Servings slices

Calories 370 kcal

Equipment

Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Rubber spatula
Cake pan or bundt pan
Wire cooling rack
Small saucepan (for glaze)

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
1 cup buttermilk, room temperature
½ teaspoon cinnamon or nutmeg (optional)
1 cup chopped pecans or walnuts (optional)
1 tablespoon dark rum or bourbon (optional)
4 tablespoons unsalted butter (for glaze)
½ cup brown sugar (for glaze)
2 tablespoons milk or cream (for glaze)
½ teaspoon vanilla extract (for glaze)
½ cup powdered sugar, sifted (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans. You can also line them with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter, brown sugar, and granulated sugar with a mixer for 2–3 minutes until light and fluffy.
Beat in the eggs one at a time. Add vanilla and mix until smooth and creamy.
Alternately add dry ingredients and buttermilk in batches, starting and ending with dry. Mix gently until just combined.
Pour into prepared pan and smooth the top. Bake for 30–35 minutes (sheet pan) or 40–45 (bundt). Toothpick should come out clean.
Cool 10 minutes in pan, then transfer to wire rack.
In a saucepan, melt butter and brown sugar over medium heat until bubbling. Add milk and vanilla. Remove from heat and whisk in powdered sugar until smooth.
Drizzle over cooled cake.

Notes

Try adding bourbon, chopped nuts, or warm spices for variations. This cake stores beautifully and can be frozen ahead. Glaze only after cooling for the best finish.

Nutrition

Calories: 370kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.5gTrans Fat: 0.5gCholesterol: 70mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 30gVitamin A: 520IUCalcium: 80mgIron: 1.6mg

Keyword brown sugar cake, caramel flavor dessert, easy sheet cake, simple butter cake