Forty minutes is all you need to make this Brown Sugar Cake. Topped with chocolate buttercream and raspberries, this dessert is absolutely amazing.
I love baking any cake recipes. Cake as you know is my favorite dessert, that might be why I never pass up the chance to whip up a new cake recipe.
However, brown sugar cake has been around for quite some time and it is always a hit. We have been making this yearly for many years and it never gets turned down.
It’s one of those recipes that is perfect to take as a housewarming gift, to potlucks, and would make a fantastic cake to offer at a bake sale.
My family really loves the flavors of the light and tender Brown Sugar Cake with the homemade buttercream frosting, topped with the juicy raspberries.
Not too overbearing but still decadent. The combination of the 3 together really takes this cake recipe to a whole new level. Everything works perfectly together.
If you are looking for a new cake that is easy, fun and absolutely delicious then you have to make my Brown Sugar Cake ASAP!
Some of our other favorite cake recipes we have on our site include: Chocolate Pudding Cake, Chocolate Chip Pound Cake and Cookies and Cream Cake.
WHY THIS RECIPE WORKS:
- Simple, tender, cake recipe that everyone will love.
- You only need common baking ingredients.
- Ready in only 40 minutes!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking soda
Brown sugar
Butter
Egg
Sour cream
Raspberries
Powdered sugar
Cocoa powder
Milk
Vanilla extract
HOW TO MAKE A BROWN SUGAR CAKE, STEP BY STEP:
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish before setting it aside.
- Whisk together the flour, baking soda, and salt in a medium-sized mixing bowl before setting it aside.
- Cream butter and sugar together until light and fluffy using an electric mixer or stand mixer.
- Add egg to the butter-sugar mixture and mix until well combined.
- Add half of the dry ingredients to the wet ingredients, mix and then repeat with the rest of the dry into the wet.
- Now, fold in the sour cream to the mixing bowl. Pour batter into a prepared baking dish and spread out evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
- Remove from the oven to cool. While the cake cools, make the homemade chocolate buttercream.
- Cream butter in a mixing bowl with an electric mixer, or use a stand mixer. Sift in the powdered sugar and cocoa powder while mixing. Add vanilla and milk, 1 tablespoon at a time until desired consistency is reached as it continues to mix.
- Spread the chocolate buttercream onto the completely cooled cake. Garnish with raspberries when serving, or sprinkle onto the entire cake. Enjoy!
DO I HAVE TO USE CHOCOLATE BUTTERCREAM FROSTING?
No, you can use whatever frosting you prefer for this cake. I just think that chocolate went well with this recipe, but you can also make any other flavored buttercream.
Try a spiced buttercream, almond buttercream, vanilla buttercream, etc. Instead of frosting, make a brown sugar sauce, or just enjoy it plain by itself.
WHAT MIX-INS CAN I ADD TO THE CAKE?
This recipe is perfect just how it is. You can add in other things if you want, like butterscotch chips, white chocolate chips, chocolate chips, chopped nuts, dried fruit or dehydrated fruit.
DO I HAVE TO USE RASPBERRIES?
No, you don’t have to use raspberries. You can use strawberries, blueberries, blackberries, or any of your other favorite fruits. You could even mix these options and make a wonderful fruit combination to add on top.
You can also top with chocolate chips, candy pieces, butterscotch chips, etc. Just use what you think that will taste amazing.
HOW TO STORE:
This cake should be stored in an airtight container at room temperature where it will keep for up to 3 days. Any longer and it will dry out.
You could also try storing your cakes on a cake plate wrapped in saran wrap, but I find using a container to be the safest option.
This can also be frozen, I like to wrap my cake pieces in plastic wrap and then place in a freezer container where they will keep for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- Always make sure that your cake is completely cool before frosting it, or you could risk melting and ruining your homemade buttercream frosting.
- You can use a different frosting if desired, see my suggestions on that.
- Feel free to swap out the raspberries, see some other ideas above.
- Don’t over beat your cake mix batter or you’ll end up with a super dense cake.
- This recipe makes a single 9 x 13″ cake, however you could make cupcakes out of this, or two smaller round cakes to use as layers, if desired.
- Don’t hesitate to play around with the extracts used in this recipe. Vanilla extract is a common one to use in cake recipes, but you could use almond or even maple extract.
Looking for classic cake recipe to try that the whole family will love, you must try this fantastic Brown Sugar Cake with a homemade chocolate buttercream frosting.
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If you’ve tried this BROWN SUGAR CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Brown Sugar Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups brown sugar
- ½ cup butter softened
- 1 egg
- 1 cup sour cream
- 2 cups raspberries optional topping
Chocolate Buttercream:
- ½ cup butter softened
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- 2-3 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish before setting it aside.
- Whisk together the flour, baking soda, and salt in a medium-sized mixing bowl before setting it aside.
- Cream butter and sugar together until light and fluffy using an electric mixer or stand mixer.
- Add egg to the butter-sugar mixture and mix until well combined.
- Add half of the dry ingredients to the wet ingredients, mix and then repeat with the rest of the dry into the wet.
- Now, fold in the sour cream to the mixing bowl. Pour batter into a prepared baking dish and spread out evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
- Remove from the oven to cool. While the cake cools, make the homemade chocolate buttercream.
- Cream butter in a mixing bowl with an electric mixer, or use a stand mixer. Sift in the powdered sugar and cocoa powder while mixing. Add vanilla and milk, 1 tablespoon at a time until desired consistency is reached as it continues to mix.
- Spread the chocolate buttercream onto the completely cooled cake. Garnish with raspberries when serving, or sprinkle onto the entire cake. Enjoy!
Notes
- Always make sure that your cake is completely cool before frosting it, or you could risk melting and ruining your homemade buttercream frosting.
- You can use a different frosting if desired, see my suggetions on that.
- Feel free to swap out the raspberries out of the fruit, see some other ideas above.
- Don't over beat your cake mix batter or you'll end up with a super dense cake.
- This recipe makes a single 9 x 13" cake, however you could make cupcakes out of this, or two smaller round cakes to use as layers, if desired.
- Don't hesitate to play around with the extracts used in this recipe. Vanilla extract is a common one to use in cake recipes, but you could use almond or even maple extract.
Nutrition
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