Ingredients
- 2 cups unsalted butter, softened
- 3 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup powdered sugar
- 2 to 3 tablespoons milk, for glaze
- 1/2 teaspoon vanilla extract, for glaze
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- In a large bowl, beat softened butter until creamy. Gradually add brown sugar and granulated sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Do not overmix the batter to keep the cake tender.
- Dark brown sugar can be used for a deeper caramel flavor.
- Grease and flour the pan thoroughly to prevent sticking.
- The cake tastes even better the next day as the flavors develop.
- Store tightly covered to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
