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Easy and Moist Brown Sugar Bundt Cake Recipe

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4.2 from 6 reviews

This Easy and Moist Brown Sugar Bundt Cake is a delightful dessert featuring a rich combination of brown and white sugars, butter, and vanilla bean paste for an irresistibly tender crumb. Perfect for any occasion, this bundt cake is baked to golden perfection and finished with a luscious brown sugar glaze.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

For the Cake

  • 1 cup butter (227 g, unsalted, softened at room temperature)
  • 1 cup brown sugar (200 g)
  • 1/2 cup white sugar (100 g)
  • 1/4 cup vegetable oil (can substitute with avocado oil)
  • 3 large eggs
  • 2 3/4 cups all-purpose flour (330 g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup whole milk
  • 1 tbsp vanilla bean paste

For the Glaze

  • Brown sugar glaze (ingredients and preparation not specified in the original recipe)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Heavily spray a 10-cup bundt pan with baking spray to ensure easy release after baking.
  2. Cream butter and sugars: In the bowl of a hand or stand mixer fitted with the paddle attachment, combine 1 cup butter, 1 cup brown sugar, and 1/2 cup white sugar. Mix on low to medium speed for 2 minutes until well creamed and fluffy.
  3. Add oil and eggs: Slowly add 1/4 cup vegetable oil while mixing to combine evenly. Then add the eggs one at a time on medium speed, mixing well after each addition to fully incorporate.
  4. Mix dry ingredients: In a separate bowl, combine 2 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Stir lightly to blend the leavening agents and salt evenly into the flour.
  5. Prepare wet ingredients: In a measuring cup, mix 3/4 cup whole milk with 1 tbsp vanilla bean paste until combined.
  6. Combine wet and dry ingredients: Alternately add the dry and wet ingredients to the butter mixture in thirds, starting and ending with the dry mixture. Mix gently after each addition until just combined to avoid overmixing.
  7. Pour batter into pan: Pour the prepared batter into the greased bundt pan and smooth the top evenly with a spatula.
  8. Bake the cake: Bake in the preheated oven for 45 to 55 minutes, or until the cake is set, a toothpick inserted into the center comes out clean, and the sides begin to pull away from the pan.
  9. Cool the cake: Allow the cake to cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a cooling rack to release it from the pan and cool completely.
  10. Add glaze: Once the cake is completely cool, prepare the brown sugar glaze (recipe not provided) and drizzle it immediately over the cake to finish.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and a lighter texture.
  • Do not overmix the batter once dry ingredients are added to maintain cake tenderness.
  • The brown sugar glaze recipe is not specified; consider using a simple glaze of brown sugar, butter, and cream.
  • Use a silicone or well-greased bundt pan to prevent sticking.
  • Test for doneness by inserting a toothpick near the center; it should come out clean or with a few crumbs attached.
  • This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/easy-and-moist-brown-sugar-bundt-cake-recipe/