Brown Sugar Bundt Cake Recipe


4.75 from 4 votes
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This Brown Sugar Bundt Cake reminds me of warm fires, chilly evenings, and a steamy mug of coffee. Oh yeah, and a huge slice of this Brown Sugar Bundt Cake to go along with it all.

Brown Sugar Bundt Cake Recipe | ©

It is absolutely perfect for brunch, an afternoon snack, and definitely for dessert. My family just can’t get enough of it.

You all know how much I love to bake and this Brown Sugar Bundt Cake is one of my favorite treats to make as the weather cools off. And when I drizzle over a little bit of caramel glaze over the top of that brown sugar goodness, you better believe it has folks ready for a huge slice.

Brown Sugar Bundt Cake Recipe | ©

Here’s the recipe for Brown Sugar Bundt Cake. I think you are going to love it!

Brown Sugar Bundt Cake Recipe

4.75 from 4 votes
Brown Sugar Bundt Cake makes a delicious dessert or coffee cake recipe that everyone will love. Get this family favorite Brown Sugar Bundt Cake recipe.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16


  • 3/4 cup (1 1/2 sticks) (169.5 g) butter, , softened
  • 1 cup (213 g) packed brown sugar
  • 1/2 cup (99 g) granulated sugar
  • 4 ounces (113.5 g) sour cream
  • 3 (150 g) eggs
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/2 teaspoon (1.3 g) kosher salt
  • 2 teaspoons (9.4 g) vanilla extract
  • 1/2 teaspoon (3 g) baking soda
  • 1 teaspoon (5 g) distilled white vinegar


  • Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray or by coating with shortening and lightly dusting with flour. Be sure to remove all excess flour from the pan.
  • Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate eggs one at a time, being sure the egg is well-incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in white vinegar.
  • Pour into prepared bundt pan and bake until a skewer inserted into the cake comes out clean, about 1 hour and 30 minutes. You can follow my tips for how to tell when your cake is done.
  • Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.


Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 208mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Love ya!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.75 from 4 votes

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Recipe Review


  1. Rae says:

    I have made this 6 times over the past year and it’s fell every time 😫 I have even bought new pans, checked my oven, weighed ingredients, etc.. I want it to work so bad! The Carmel sauce is amazing though! I bake everyday. I have no idea why this keeps happening.

    1. Robyn Stone says:

      Rae, do you live at a high altitude? I live at 1000 feet. If you live higher than that, you may have to make adjustments. One of the best sites I have found for high altitude baking is Colorado State University Extension. I hope this helps.

  2. Christi says:

    4 stars
    I just made this cake. It is delicious! However it fell while baking. when I noticed it looked done and when tested it was done, about 30 minutes too early. I am not new to baking so I don’t know what happened. I will definitely try it again- it is wonderful. Any suggestions would be greatly appreciated. 🙂

  3. Andrea says:

    5 stars
    AWESOME! AWESOME! AWESOME! This cake is so delicious. I made it for Crhistmas and I almost didn’t get any of it. That is how good it was.

  4. margaret neff says:

    need your caramel glaze recipe for the brown sugar cake please.

    1. Judy Harvey says:

      The recipe reads 3/4 cup 1 1/2 sticks butter softened. How much butter does the recipe actually call for?

    2. Robyn Stone says:

      Judy, you use 3/4 cup or 1 1/2 sticks of butter. I hope you enjoy the cake.

  5. Wendy says:

    5 stars
    Just finished spooning the caramel sauce over the cake……tasted the caramel sauce……and, think I’m more in love than ever before! Such a wonderful recipe, and can’t wait to share it with my next door neighbor! Thank you!

  6. Nana B says:

    I have attempted to make this cake twice in two days. Both times it has risen nicely and then about halfway through the baking it falls. I am not a novice baker by any means and have never had this problems before. Any ideas, anyone?

  7. Deborah says:

    I cannot resist a good bundt cake, and I need this one in my life!!

  8. Diane {Created by Diane} says:

    Love everything about this 🙂 guess it’s time I break out my bundt pan!

  9. Tieghan says:

    Oh yum! This sounds and looks incredible. Plus, I bet the smell of it baking it amazing! Perfect for the holidays!

  10. jenna says:

    Days like this I wish computer screens were scratch and sniff! I bet this was amazing! Can’t wait to make it the next time my family is in town.