This Brown Sugar Bundt Cake is an easy cake recipe for any time of day. Serve it for brunch, as a snack cake, or for dessert – it’s soft, sweetened with brown sugar with a tangy flavor from some buttermilk. You’ll love how easy it is to make.
I love to make bundt cakes because they’re easier than layer cakes but you still get a pretty and tall cake that looks nice on a cake platter. Plus, a dusting of powdered sugar or a simple glaze are all you need for decoration. No fussy frosting!
There are quite a few recipes I love and this brown sugar bundt cake is always a favorite. It’s the perfect fall cake recipe – especially if you add some chopped nuts.
I like to make this cake with cake flour and buttermilk so it has a tender and moist crumb. The buttermilk also adds a little bit of a tangy flavor, but you can also use plain yogurt. It’s very easy to make with simple steps.
I like a slice of cake any time of day – breakfast, brunch, afternoon, or for dessert! So feel free to have a slice of this brown sugar cake whenever you want a sweet treat.
- Cake flour (pastry flour)
- Baking powder
- Baking soda
- Chopped nuts – I think chopped walnuts, pecans, or hazelnuts work best in this cake. Or, you can leave them out.
- Softened butter
- Brown sugar – light brown sugar
- Large eggs – room temperature
- Vanilla extract
- Buttermilk or plain yogurt – room temperature
How to make homemade Cake/Pastry flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.
So be sure to remove the ingredients from the fridge 45-60 minutes before baking, sooner if you have a cool house
How to Make It
For this cake, you will need a 10″bundt pan that is greased and floured.
Whisk the flour, baking soda, salt, and nuts (if you are using them) in a medium mixing bowl. Set the dry ingredients aside.
In a large mixing bowl, beat the butter and sugar for three minutes with an electric mixer set to medium speed or the paddle attachment on a stand mixer.
Add the eggs one at a time and beat the mixture for one minute before adding the next one. Beat in the vanilla.
Adjust the mixer speed to low and alternately add the flour mixture and buttermilk (or yogurt). Beat the cake batter just until combined.
Pour the cake batter into the prepared pan and bake the cake in the pre-heated oven for approximately 55 minutes or until a cake tester comes out clean or with a few crumbs attached.
Cool the cake in the pan before turning it out onto a wire rack to cool completely. You can serve this cake plain or dust it with powdered sugar for serving.
Different Ways to Serve It
I love a simple slice of bundt cake, but you can dress up the slices for serving. Here are some ideas you might like to try:
- Drizzle some maple caramel sauce over the top.
- Add a dollop of whipped cream and sprinkle some grated chocolate or some ground cinnamon on it.
- Add a scoop of vanilla ice cream on the side.
What is the difference between regular cake and bundt cake?
A bundt cake is made in a specialized pan. Bundt pans come in a variety of shapes and sizes, with all kinds of patterns and a variety of detail. The end result is a visually beautiful cake.
How do you prevent your bundt cake from sticking to the pan?
Grease the pan all over, into the crevices, and then dust with flour. Dump out any excess flour. This should allow the pan to release the cake nicely when it is turned over.
How high should you fill a bundt pan?
You should leave a few inches from the top to allow for rising, which is about ⅔ full.
How to store a Homemade Cake
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 3-4 days.
The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Don’t you want a slice of this brown sugar cake? I can’t resist a slice (or two!) – it’s such a simple cake but so delicious. Enjoy!
More Easy Bundt Cake Recipes
Brown Sugar Bundt Cake
- 2½ cups cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- ½ cup chopped nuts (optional) hazelnuts, walnuts or pecans
- 1 cup butter (softened)*
- 1¾ cups light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup buttermilk or plain yogurt (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
- 2-3 tablespoons powdered/icing sugar for dusting the cake (optional)
- Pre-heat oven to 350F (180C). Grease and flour a 10 inch bundt pan.
- In a medium bowl whisk together the flour, baking soda, salt and nuts.
- In a large bowl beat the butter and sugar for 3 minutes on medium speed, add the eggs one a time beating 1 minutes after each addition. Beat in the vanilla.
- Starting with the flour alternately add it with the buttermilk (or yogurt) on low speed, beat just until combined.
- Transfer the batter to the prepared pan and bake for approximately 55-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in pan then move to a wire rack. Dust with powdered sugar before serving. Enjoy!
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