Brown Sugar Buttermilk Cake
A rich and moist brown sugar buttermilk cake with a tender crumb and a hint of maple flavoring, perfect for dessert or teatime. Its deep caramel notes and soft texture make it a delightful treat for family gatherings or special occasions. Simple to prepare and irresistibly flavorful.
Ingredients
Instructions
- Put soda into the buttermilk and set aside.
- Cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the maple flavoring.
- Alternate adding the sifted all-purpose flour and buttermilk mixture, blending after each addition.
- Turn the batter into a large greased and floured tube pan.
- Bake at 325°F for 1 hour.
- Let the cake cool in the pan for a few minutes, then turn out onto a serving plate while still hot.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Ensure the butter is at room temperature for easier creaming with brown sugar. You can also add nuts or chocolate chips for extra flavor. This cake pairs beautifully with Creamy Pineapple Salad.
Serving Suggestions
This Brown Sugar Buttermilk Cake is delicious on its own, but you can serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful dessert. It also pairs well with a cup of coffee or tea. For a festive touch, consider serving it alongside Lemon Bites for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Buttermilk Cake contains roughly 2901 calories, with 14g protein, 297g carbohydrates, and 187g fat. It is an excellent source of iron (36% of the Daily Value), protein (27% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use granulated sugar instead of brown sugar?
While you can use granulated sugar, it will alter the flavor and texture of the cake. Brown sugar adds moisture and a rich caramel flavor. If you must substitute, consider adding a tablespoon of molasses to mimic the taste of brown sugar.
What type of pan is best for this cake?
A large greased and floured tube pan works best for this recipe, as it allows the cake to rise evenly and provides a nice shape. If you don’t have a tube pan, you can use a bundt pan, but adjust the baking time as needed.
Can I freeze this cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).