can you use brown sugar for cake

I have been all about mini desserts lately, and I’ve teamed up with Domino® Sugar to make this mini brown sugar cake!

This recipe is based on my mini vanilla cake recipe, but has a few changes to incorporate Domino® Brown Sugars (both light and dark) and caramel goodness!

This mini brown sugar cake recipe makes an adorable 4-inch layer cake that is absolutely delicious and perfect for a small celebration.

Moist and Tender Texture. Brown sugar not only adds a unique flavor to this cake but it also contains more moisture than granulated sugar. This cake cooks up deliciously moist and dense but with the tenderness you expect in a Grandbaby Cakes pound cake.

Making This Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or the freezer for 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section. It’ll keep the cake moist in the fridge for up to a week.

Tips for Making the Best Mini Brown Sugar Cake

• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Use a serrated knife to level your cake layers once they’re fully cooled. It makes it a lot easier to assemble and frost your cake.
• Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
• If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.
• Do a test drip to make sure the caramel is the right temperature and thickness.

Brown Sugar Pound Cake Recipe Demonstration – Joyofbaking.com

FAQ

How does brown sugar affect cake texture?

Which sugar is best for cakes?

Can I use dark brown sugar for baking?

Is brown sugar a good topping for a cake?

The combination of brown sugar and butter creates a deep, nutty taste that’s both indulgent and satisfying. And when you add in the powdered sugar and cream, you get a smooth, creamy texture that’s the perfect complement to the tender crumb of a cake. But the best part about this brown sugar topping is that it’s incredibly easy to make.

Can one substitute brown sugar for white sugar in a brownie recipe?

In most baking recipes, you can substitute brown sugar for white sugar in the same proportion. So, if your recipe includes one cup white sugar, you may substitute it for one cup brown sugar. Others ingredients to replace one cup of white or brown sugar can be: 3/4 cup of honey, or 3/4 cups of maple syrup, 2/3 cup of agave or one teaspoon stevia.

How do you make brown sugar cake?

Add in sugar and milk and cook until almost boiling. Add in vanilla and powdered sugar. Stir until smooth. Allow to cool for 5 minutes and then spoon over top of brown sugar cake. Add in 1 cup of chopped nuts such as walnuts or pecans into the cake. I prefer toasted nuts.

What does brown sugar cake taste like?

The flavor: Thanks to the brown sugar this cake has amazing flavor. The flavor combination of light and dark brown sugar and the brown butter frosting is incredible! The texture. The brown sugar cake is dense yet tender as well as nice and moist. It feeds a crowd.