Brown Sugar Bundt Cake

Dark brown sugar cake
Alexandra Grablewski / Getty Images
Prep: 90 mins
Cook: 80 mins
Total: 2 hrs 50 mins
Servings: 12 servings
Yield: 1 Bundt cake
Nutrition Facts (per serving)
516 Calories
22g Fat
74g Carbs
7g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 516
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 61%
Cholesterol 145mg 48%
Sodium 149mg 6%
Total Carbohydrate 74g 27%
Dietary Fiber 1g 2%
Total Sugars 47g
Protein 7g
Vitamin C 0mg 1%
Calcium 68mg 5%
Iron 3mg 18%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dark muscovado sugar will make a dark, delicious brown sugar pound cake, or use any light or dark brown sugar.

Dust this cake with sifted powdered sugar or top with a vanilla glaze or caramel glaze.


  • 2 cups dark brown sugar, packed

  • 1 cup granulated sugar

  • 8 ounces (1 cup) unsalted butter

  • 6 large eggs

  • 1 tablespoon pure vanilla extract

  • 3 cups cake flour

  • 1/4 teaspoon salt

  • 8 ounces light or regular sour cream

  • 1/2 teaspoon baking soda

Steps to Make It

  1. Grease and flour a bundt cake pan or tube cake pan. Heat oven to 325 F.

  2. Cream sugars and butter until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

  3. Sift together the cake flour and salt into a separate bowl.

  4. In a third, smaller bowl, combine the sour cream and baking soda.

  5. Blend dry ingredients into the creamed mixture a little at a time, alternating additions with the sour cream and baking soda mixture, ending with the flour mixture.

  6. Spoon the batter into the prepared baking pan. Bake for 1 hour and 20 minutes, or until a cake tester or wooden pick comes out clean when inserted in the center of the cake.

  7. Cool in pan or rack for 10 minutes.

  8. Invert onto a serving plate and cool completely.

  9. Drizzle with a glaze or dust with powdered sugar.