Brown Sugar Bundt Cake Recipe
This post may contain affiliate links. Please read my disclosure policy.
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.
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.
Here’s the recipe for Brown Sugar Bundt Cake. I think you are going to love it!
Brown Sugar Bundt Cake Recipe
Ingredients
- 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
Instructions
- Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray, brushing with homemade cake goop (cake pan release), 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love ya!
Robyn xo
Robin,thanks for taking the time to reply. the only difference this time is I’ve got a new stand mixer, a kitchen aid,which I’ve wanted forever and finally got one. you would hope using a more expensive machine would be better,I make your chocolate cake all the time using the kitchen aid,it’s my go to cake and always comes out perfect! I’ve just bought some sour cream,so I’m gonna give it another go! although, like I say,I normally use Greek yoghurt. I’m determined to get this cake right! haha I’ll keep you posted. x
I’ve made this cake many times,but this time i don’t know what i did wrong! I do use Greek yoghurt instead of sour cream,but I always do. this time the texture was totally wrong. when sliced it isn’t cake like,it’s set,almost like fudge. I can’t quite explain it. my husband has still eaten it and says it tastes nice. but it really bothered me. and I can’t work out what I did wrong.
Xanine, since you have made this cake successfully many times in the past, it would seem that something changed when you made it this last time. Did you use any ingredients or brands, especially flour, that you didn’t use in the past? Did you use a different oven or could your oven not be heating consistently now? Are you in a different location than before such as a higher altitude or higher humidity? Are you using a different mixer than before that could cause the batter to be overmixed?