Best Brown Sugar Cake with Irresistible Caramel Sauce

Indulge in the rich and buttery delight of this Best Brown Sugar Cake with Caramel Sauce. Made with both brown and white sugars, this cake is incredibly moist and flavorful, with a luscious caramel sauce that takes it over the top. Perfect for special occasions or a sweet treat anytime, this cake will become a new favorite.

This Best Brown Sugar Cake with Caramel Sauce has quickly become a beloved dessert in our home. The first time I baked it, the warm, sweet aroma filled the kitchen, drawing my family in even before it was out of the oven. My husband couldn’t wait to take a bite, and now it’s a regular request for birthdays and holidays. Every time I make it, it brings back fond memories of laughter and joy around our dinner table.

Why This Best Brown Sugar Cake with Caramel Sauce?

• Rich and Moist: Made with a combination of brown and white sugars for deep flavor and moist texture.
• Easy to Make: Simple ingredients and straightforward steps make this cake accessible for any baker.
• Perfect for Any Occasion: Ideal for family gatherings, celebrations, or just because.
• Garnish Galore: Powdered sugar and caramel sauce add a beautiful and delicious finishing touch.
• Irresistible Flavor: The combination of buttery cake and caramel sauce is simply divine.

Ingredients:

• 2 cups (400 g) brown sugar (light or dark)
• 1 cup (200 g) white sugar
• 3 sticks (340 g) butter, softened
• 5 eggs
• 1 tablespoon (15 ml) vanilla extract
• 1 cup (240 ml) whole milk
• 3 cups (360 g) all-purpose flour
• ½ teaspoon (2 g) baking powder
• Powdered sugar and caramel sauce for garnishing (optional but recommended)

Directions:

1. Preheat your oven to 325°F (163°C). Liberally grease a bundt pan with flour cooking spray. Ensure every nook and cranny is covered for easy cake release.
2. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating just until each one is incorporated. Mix in the vanilla extract and baking powder.
4. Gradually add the flour and milk to the mixture, alternating between the two and ending with the milk. The batter will be thick.
5. Pour the batter into the prepared bundt pan and smooth the top. Bake for approximately 60-70 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
6. Allow the cake to cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
7. Just before serving, dust the cake with powdered sugar and drizzle with your favorite caramel sauce.

Notes:

• Greasing the Pan: It’s crucial to grease the bundt pan generously with a flour-based cooking spray to ensure the cake releases easily.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
• Caramel Sauce: Use store-bought caramel sauce or make your own for an extra special touch.
• Additions: For a nutty twist, consider adding chopped pecans or walnuts to the batter.