Description
This Brown Sugar Glazed Butter Cake is a moist and rich dessert featuring a buttery cake base sweetened with brown sugar and topped with a luscious brown sugar glaze. Perfect for gatherings and special occasions, it combines the comforting flavors of butter, brown sugar, and optional crunchy pecans or toffee bits for extra texture.
Ingredients
Scale
Cake
- 2 sticks (1 cup) unsalted butter, softened
- ½ cup shortening (or more butter)
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1 cup evaporated milk
- 1½ tsp vanilla extract (or mix with maple extract)
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- Optional: 1 cup chopped pecans
- Optional: 1 cup Heath toffee bits
- Extra butter/shortening or cooking spray for greasing
Glaze
- ¼ cup evaporated milk
- 1 stick butter
- 1 cup packed brown sugar
- Pinch of salt (about ¼ tsp)
- 2–3 cups sifted powdered sugar
- 1 tsp vanilla or maple extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
- Cream fats and sugars: In a large bowl, cream together the softened butter, shortening, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, about 5 minutes using a mixer.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation.
- Add milk and flavoring: Stir in the evaporated milk and vanilla (or vanilla/maple) extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this dry mixture into the wet ingredients, mixing until just combined to avoid overmixing.
- Fold in optional ingredients: Gently fold in the chopped pecans and Heath toffee bits if you are using them, to add extra texture and flavor.
- Bake the cake: Pour the batter into the prepared bundt or tube pan and smooth the top. Bake in the preheated oven for 1 hour to 1 hour 10 minutes. Test the cake’s doneness by inserting a toothpick into the center; it should come out clean and the cake should be golden and set.
- Cool the cake: Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the glaze: In a saucepan over medium heat, combine ¼ cup evaporated milk, 1 stick butter, 1 cup packed brown sugar, and a pinch of salt. Cook until the mixture is smooth and bubbly, stirring frequently. Remove from heat and whisk in 2–3 cups sifted powdered sugar and 1 teaspoon vanilla or maple extract until smooth and glaze reaches desired consistency.
- Glaze the cake: Drizzle or spread the glaze over the cooled cake evenly. Let the glaze set before slicing and serving.
Notes
- For best results, use room temperature eggs to ensure smooth mixing.
- The glaze thickness can be adjusted by varying the amount of powdered sugar added.
- You can substitute shortening with all butter for a richer flavor.
- Let the cake cool completely before glazing to prevent melting the glaze.
- Optional pecans and toffee bits add a delightful crunch but can be omitted if desired.
- Use a toothpick to test doneness; baking times may vary slightly depending on your oven.