Best Brown Sugar Cake with Caramel Sauce
This Brown Sugar Pound Cake is my new favorite! Buttery, moist and tender, it tastes just like rich golden brown sugar and is topped with a silky 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.