For a while now, I’ve been thinking about the beauty of simplicity. I’ll spare the philosophical discussion and just stick to how it applies to baking and cooking. Sure, there are delicious things out there that feature a dozen different flavors coexisting in some elaborate way. But, you know what I like to make and eat? The simple things.
My favorite baking flavors are pretty straightforward. Chocolate, nuts, vanilla, caramel, peanut butter. And, of course, brown sugar. It’s rare that I bake anything without using even some small amount of brown sugar.
This cake is a wonderful way to enjoy brown sugar in all its glory. It’s sweet and rich and moist and really just delicious.
Keeping with the simplicity theme, I happily got out one of my Bundt pans for baking this cake. I’ve been telling y’all for years how much I love a good Bundt cake. There’s just something comforting about a Bundt cake. Plus, I get to skip the stress of trying to frost a cake.
In lieu of frosting, this sweet cake maximizes the brown sugar effect with a brown sugar glaze. It’s a sweet, gooey, sticky glaze that’s almost like candy. It will harden as it cools, so just be sure to use a good sharp knife when it’s serving time.
If you’re onboard with my love of both simplicity and brown sugar, this cake is for you! It’s simple to make, beautiful, and, most importantly, so very good.
Brown sugar is the star of this easy Bundt cake recipe.
For the cake:
2 & 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
2 cups packed light brown sugar
1/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup milk
For the glaze:
1/2 cup packed light brown sugar
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon vanilla extract
To make the cake:
Preheat oven to 350°. Thoroughly grease and flour a 10-cup Bundt pan.
Whisk together flour, salt, and baking powder. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.
Pour batter into prepared pan and spread evenly.
Bake for 1 hour, or until a pick inserted into the center comes out clean.
Place pan on a wire rack and cool for 15-20 minutes. Then, invert the cake onto a wire rack to cool completely.
To make the glaze:
Combine brown sugar, milk, and salt in a small heavy saucepan. Bring to a boil over medium to medium-high heat, stirring constantly. Continue cooking for 2 minutes. Stir in vanilla.
Remove from heat. Allow glaze to cool slightly.
Pour the glaze over the cooled cake.
Cake recipe slightly adapted from Cake Simple.
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16 Comments on “Brown Sugar Bundt Cake”
I agree simple is best until I start to go crazy and add all the flavors to a cupcake!
I agree with you about simple ingredients and flavors, Jennifer! Love brown sugar cakes and your brown sugar glaze looks heavenly!
I’m on board!! Looks perfect. I love the simplicity and basic flavors and Bundt personality. Thanks!
OOOOOOH! YES! Brown sugar is definitely one of those ESSENTIAL flavors! I love how you focused on it with this bundt-looks soooo delicious!
Dude! This looks amazing, Jennifer. I mean all of your desserts look awesome, but this one is definitely up there at the top. Nice work…I want to lick my screen!
I love a good Bundt cake and this one looks deliciously simple. I’m with David – I want to lick my screen too!
Brown sugar ANYTHING is amazing!! This bundt is absolutely gorgeous – brown sugar glaze? Yum!
Hey! Looks delicious! Would this recipe still work halved in a 9×5 loaf pan?
Hi, Ally! Yes, I think it will work. Just make sure your loaf pan is deep enough to allow the cake to rise.
It’s amazing how much flavor the simple substitution of brown for white can make. it’s my favorite, for sure!
I’m a thousand percent on board with everything you’ve got going on here. This cake sounds dreamy.
I love simple cakes, they’re the best! And if you bake them in such a pretty pan they look like a million bucks – yours is beautiful, Jen, and I love that caramel drizzle!
Looks great but looks are deceiving. Did not like this cake at all. Sorry. Glaze was hard and couldn’t be cut, fell apart. I made the cake twice, bad both times and I’m a baker.
just made this in my pretty WS “stained glass” bundt cake pan, and it’s beautiful! My party-mates will be thrilled with this fab dessert:) thanks!
I don’t understand this portion that says: Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix just until combined.
Hi, Jenny. Mix in about a third of the flour mixture. Then mix in half of the milk. Then mix in half of the remaining flour mixture followed by the remaining milk. Then add the remaining flour, and mix just until combined.