Move over, white sugar pound cakes. This Brown Sugar Cake with Caramel Sauce is the best new thing to happen to cakes!
Tuesday I had a fit.
It was the first fit I’ve had in awhile, which is surprising since my emotions go from 1 to 1000 in about .2 seconds. In other words, I cry at that damn Amazon Prime commercial with the Golden Retriever who feels left out. It’s the LOOK IN HIS EYES, YOU GUYS. That sadness in his eyes penetrates my soul to the deepest level and makes me teary every. single. time. And sometimes, even like, arthritis medication commercials make me weepy, because I think of my poor little grandpa limping along in his cowboy boots and taking Xeljanz with his nightly ice cream. GOSH DARNIT, WHO’S CUTTING ONIONS IN HERE?
Anyway, I had a fit because I made this BuzzFeed/Tasty/Tip Hero-style video of my most popular recipe, my Chocolate Chip Cookie Dough Brownie Bombs. I uploaded it to my The Domestic Rebel Facebook page and it started taking off. You guys were sharing it, liking it and commenting on it like crazy which elated me. I was over the moon watching my little video take off and grow up into the world when suddenly, it straight up disappeared from my Facebook page.
It was still under the “Videos” tab on my page, but it was no longer pinned to the top of my newsfeed where it was prominently displayed for hours and hours. I worried that people wouldn’t see it under the Videos tab and therefore, the video would die a lonely death.
There was no reason why Facebook should remove the video. The music wasn’t copyrighted, it was my recipe, everything was kosher-cool. It literally just vanished.
So I spent the good part of the evening sobbing because I had worked so hard for this video to hopefully go viral, only to have it pack its bags and get kicked off Facebook without so much as a goodbye letter.
My parents and sister were both horrified to see me literally bawling my eyes out over Facebook drama, but what they may not fully understand is: Facebook is basically an extension of this blog. I have almost 44,000 Facebook fans, and those fans look forward to my recipe posts and videos every day. When they see a video or post they like, they oftentimes click on the link which takes them here, which in turn is how I get paid. The fact that my video – my money-maker, so to speak – straight up went MIA was devastating to me because that could have been excellent traffic to my blog.
… which is what I tried explaining to them while hysterically sobbing. Except it came out all warbly and jumbled because I’m a gasp-crier and it’s ugly. “Li-fe i-s ssso unn-fa-iiir.” Like, if you think the Kim Kardashian crying meme is bad, you have not seen me. I literally look like an underground troll emerged from my body and took over. If I ever get married and my husband has to see me cry, bless his heart for staying with me.
ANYWAY, I definitely soothed myself with this Brown Sugar Cake. It’s probably one of my new favorites because it’s so unapologetically buttery, brown sugary and delicious. I drizzled on caramel sauce to the final cake, just to ramp up that brown sugar flavor, but you could always leave it off as the cake is plenty sweet.
But why would you deprive a cake of caramel? You monster.
*adapted from All Recipes
Best Brown Sugar Cake with Caramel Sauce
- 2 cups brown sugar light or dark; I used dark
- 1 cup white sugar
- 3 sticks butter softened
- 5 eggs
- 1 Tbsp vanilla extract
- 1 cup whole milk
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- Powdered sugar and caramel sauce for garnishing optional but recommended
- Preheat oven to 325 degrees F. Liberally grease a bundt pan with the flour cooking spray. And I mean liberally - you literally cannot add enough cooking spray. Make sure it's the kind with flour in it for the easiest release of the cake.
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beating just until incorporated, followed by the vanilla and baking powder.
- Alternate adding the flour and milk gradually to the cake mixture, ending with the milk. The batter will be thick.
- Bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow to cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
- Just before serving, garnish with a dusting of powdered sugar and your favorite caramel sauce.
Golden, buttery, tender and moist with ample brown sugar flavor, this will be your new favorite Brown Sugar Cake recipe!
Want more brown sugar? Check out these recipes!
The Best Salted Caramel Sauce – make this and use it to drizzle over the top of the cake!
Brown Butter Espresso M&M Blondies
Have a super sweet day!
Kayle (The Cooking Actress) says
I hope things with the video got better!! I know I shared it and so did a bunch of other people-it was so amazing, it deserves to go viral!!!
as does this cake-brown sugary caramel goodness. I would pick this over a white cake like any day of the week!
Thanks a bunch, girl!
Richard Hooker says
When making the Bundt-style Flan cake, I will use a smaller recipe version of this cake. I will also make a dark chocolate version, as well as almond cherry, blueberry honey, and white chocolate raspberry.
cara elliott says
Could I add caramel chips in the batter instead of caramel sauce on top ?
Hello, salted or unsalted butter
If you use salted butter, omit the kosher salt from the recipe! Either will work.
Where does it say Kosher salt.? I don’t c that listed
For the cake
Hi Sophia, you’d add the kosher salt with the dry ingredients in the cake!
Hi I’m in Australia and wondered what the weight of a stick of butter is?
Hi Polly, about 110g/4 ounces for each stick
Has anyone used this recipe as a layer cake and frosted it? Just curious before I try it
Hi, I know it’s been awhile but did you every try the layer cake? I don’t have a Bundt pan
Sophia Cox says
Hello I also didn’t see or use any salt in the ingredients it is really good although I haven’t added the powered sugar and caramel sauce yet also made a sample test without the sauce it’s good without it
This cake looks delicious, how much salt do you add?
Around 1/4 teaspoon!
Is non fat milk ok to use?
Hi Pam, the recipe calls for whole milk because it offers more fat and richness. I don’t think non-fat milk would produce the same result.