Sticky Brown Sugar Bundt Cake (Super Moist & Easy)
Ingredients
Cake Batter
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2 cups all-purpose flour
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1 cup brown sugar (packed)
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½ cup white sugar
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1 cup unsalted butter, softened
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3 large eggs
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1 cup milk (or buttermilk for extra moisture)
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2 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon (optional but recommended)
Caramel Brown Sugar Glaze
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½ cup brown sugar
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¼ cup butter
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3 tbsp heavy cream or milk
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½ tsp vanilla
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Pinch of salt
Instructions
1. Prepare the pan
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Preheat oven to 350°F (175°C).
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Grease a bundt pan very well with butter or baking spray.
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Lightly dust with flour to prevent sticking.
2. Make the cake batter
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In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, mixing well after each.
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Mix in vanilla extract.
3. Combine dry ingredients
In another bowl whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
4. Mix batter
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Add the dry ingredients to the butter mixture alternating with milk.
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Mix until smooth but do not overmix.
5. Bake
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Pour batter into prepared bundt pan.
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Bake for 45–55 minutes.
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Check with a toothpick — it should come out clean.
Let cake cool 10–15 minutes, then remove from pan.
Make the Caramel Glaze
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In a saucepan over medium heat combine:
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butter
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brown sugar
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cream
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Stir constantly for 3–4 minutes until smooth and bubbling.
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Remove from heat.
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Stir in vanilla and salt.
Finish the Cake
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Pour warm glaze over the cake.
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Let it soak into the cake for extra moisture.
✅ Servings: 10–12
⏱ Total time: ~1 hour 10 minutes
💡 Extra Delicious Add-Ins (optional):
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1 cup chopped pecans or walnuts
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½ cup toffee bits
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1 cup chopped apples for an apple version
If you want, I can also give you:
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The famous “5-ingredient version” of this cake
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The secret bakery trick that makes bundt cakes ultra moist
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The viral “crack cake” version (very similar to this one).