Some recipes are more than just something sweet to eat—they’re memories wrapped in sugar, butter, and love. This Brown Sugar Bundt Cake is one of those recipes for me.
The first time I ever tasted it, my grandmother had baked one, carefully wrapped it in layers of plastic wrap and foil, and mailed it across the country so I wouldn’t miss her cooking after she moved to California. She even tucked a handwritten recipe card into the package, along with a magazine clipping of the original recipe. In her neat handwriting, she added: “This cake really needs the glaze to make it tastier!” She was right—I never make this cake without that luscious glaze.
Years later, after carrying that recipe card from one home to another, I finally baked it when a friend gifted me a stash of brown sugar she didn’t want to move with. This cake requires quite a bit, so it was the perfect choice! While I usually prefer light brown sugar, the dark brown sugar gave this cake a deeper caramel flavor that worked beautifully.
My grandmother always topped hers with a thick brown sugar glaze flavored with maple extract. You can substitute vanilla or even rum extract, depending on your taste. The glaze, thickened with powdered sugar, takes on a fudgy, candy-like texture as it sets. If you’d like a thinner drizzle, you can swap in caramel sauce instead. For extra crunch and flavor, chopped pecans or toffee bits make a wonderful addition inside the cake and sprinkled on top.
This cake tastes amazing the day it’s baked, but by day two, the flavors truly shine.
Ingredients
For the Cake
- 2 sticks unsalted butter, softened
- 1/2 cup shortening (or replace with more butter)
- Extra butter/shortening for greasing, or Baker’s Joy spray
- 2 cups firmly packed brown sugar (light preferred, dark works too)
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1 cup evaporated milk
- 1 1/2 tsp vanilla extract (or vanilla + maple mix)
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- Optional: 1 cup chopped pecans + 1 cup Heath toffee bits
For the Glaze
- 1/4 cup evaporated milk
- 1 stick butter
- 1 cup firmly packed brown sugar
- Pinch of salt (about 1/4 tsp)
- 2–3 cups sifted powdered sugar
- 1 tsp vanilla or maple extract
Directions
1. Prepare the pan
Preheat oven to 325°F. Grease and flour a 12-cup bundt pan thoroughly, making sure to get into every crevice. (Spray with Baker’s Joy for an easier option.)
2. Mix dry ingredients
In a medium bowl, whisk together flour, salt, and baking powder.
3. Cream butter and sugars
In a stand mixer, beat butter and shortening until smooth and creamy. Add both sugars and mix well. Beat in vanilla and eggs, one at a time, mixing thoroughly after each addition.
4. Add flour and milk
On low speed, alternate adding the flour mixture and the evaporated milk, beginning and ending with flour. Mix just until combined—don’t overmix. Scrape down the bowl as needed.
5. Bake the cake
Pour the batter into the prepared bundt pan. Smooth the top and bake for 75–80 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
6. Cool
Allow cake to rest in the pan for 15 minutes before inverting onto a platter or cake stand. Cool for at least another 15–20 minutes before glazing.
For the Glaze
- In a medium saucepan, bring butter, brown sugar, salt, and evaporated milk to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat, stir in extract, and whisk in powdered sugar until smooth. Use less sugar for a thinner glaze or up to 3 cups for a thicker, candy-like coating.
- Immediately pour the glaze over the cooled cake. Let sit for about 30 minutes to set.
Tips & Variations
- Pecans & Toffee: Stir 1 cup of each into the batter for praline-like flavor.
- Flavor Twist: Try rum extract for a slightly boozy, festive glaze.
- Storage: Cover and store at room temperature for 2 days. Flavors deepen the next day!
This Brown Sugar Bundt Cake is rich, moist, and packed with warm Southern flavor. For me, it’s more than dessert—it’s a sweet reminder of family and tradition. Bake it for someone you love, and maybe even send it as a surprise package, just like my grandmother did.