Brown Sugar Bundt Cake with Maple Glaze
There’s something special about a bundt cake. The intricate ridges, the beautiful golden crust, and the way it transforms a simple batter into a show-stopping centerpiece make it a dessert worth baking. This Brown Sugar Bundt Cake with Maple Glaze combines the cozy, caramelized sweetness of brown sugar with the warm nuttiness of maple syrup, creating a cake that feels both elegant and homey.🍁
Whether you’re planning for Thanksgiving, Christmas, a birthday, or just want a sweet treat to share with family, this cake has you covered. The rich flavor of brown sugar pairs perfectly with the smooth maple glaze, making every slice taste like fall in dessert form.
Why This Cake Works So Well
The secret to this cake’s irresistible texture and flavor lies in the combination of simple, pantry-friendly ingredients used in the right way:
- Brown sugar – Adds moisture, richness, and a caramel undertone you can’t get from white sugar alone.
- Butter – Creates a tender crumb while carrying the flavor of the brown sugar throughout the cake.
- Sour cream – The star ingredient for a moist and dense, but never heavy, texture.
- Bundt pan – Ensures even baking and creates a gorgeous presentation without extra work.
- Maple glaze – A drizzle of maple-sweetened icing enhances the cake’s warmth without overpowering it.
The beauty of this recipe is that it gives you professional bakery results with ingredients you already have in your kitchen.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup sour cream
- ½ cup whole milk
For the Maple Glaze
- 1 ½ cups powdered sugar
- 3 tbsp pure maple syrup
- 1–2 tbsp milk (adjust for consistency)
- Pinch of salt (optional, to balance sweetness)
Step-by-Step Instructions
1. Prepare Your Pan
Grease and flour a 10-cup bundt pan thoroughly. Make sure to get into all the grooves so your cake releases beautifully after baking.
2. Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with brown sugar until light and fluffy. This step is crucial — it incorporates air into the batter, giving the cake lift.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in vanilla extract for warmth and depth.
5. Alternate Dry and Wet
Gradually add the flour mixture in three parts, alternating with sour cream and milk. Start and end with flour. This method keeps the batter smooth and prevents overmixing.
6. Bake
Pour the batter into your prepared bundt pan, smoothing the top. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
7. Cool
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
8. Glaze
Whisk powdered sugar, maple syrup, and milk until you have a silky glaze. Drizzle generously over the cooled cake, letting it cascade down the ridges for that signature bundt look.
Tips for Success
- Room temperature ingredients are key for smooth mixing.
- Don’t rush the creaming step — properly creamed butter and sugar = fluffy, tender cake.
- Check for doneness with a toothpick at 45 minutes to avoid overbaking.
- Cool completely before glazing to prevent the glaze from sliding right off.
Brown Sugar Bundt Cake with Maple Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding dry ingredients with sour cream and milk, mixing until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake 50–55 minutes, or until a toothpick inserted comes out clean. Let cool in pan 10 minutes, then transfer to cooling rack.
- For the glaze, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth.
- Drizzle glaze over the cooled bundt cake before serving.
Notes
Variations to Try
- Brown Sugar Pecan Bundt Cake: Fold 1 cup of chopped toasted pecans into the batter for crunch.
- Spiced Version: Add 1 tsp cinnamon and ¼ tsp nutmeg for a cozy holiday twist.
- Caramel Drizzle: Replace the maple glaze with a salted caramel sauce for a richer finish.
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
Serving Ideas
This cake is stunning on its own, but you can elevate it with:
- A dusting of powdered sugar before adding the glaze.
- A side of whipped cream or vanilla bean ice cream.
- Fresh fruit, like sliced pears or apples, for added brightness.
It’s the perfect centerpiece dessert for any celebration table.
Storage & Freezer Tips
- Room Temperature: Store covered at room temp for up to 3 days.
- Refrigerator: Keep in the fridge up to 5 days (bring to room temp before serving).
- Freezer: Freeze slices wrapped tightly in plastic wrap, then foil, for up to 2 months. Defrost overnight in the fridge and glaze before serving.
FAQs
Can I make this cake ahead of time?
Yes! Bake the bundt cake a day in advance and glaze it right before serving for the freshest look.
Can I use dark brown sugar?
Absolutely. It will give the cake an even deeper molasses flavor.
What if I don’t have a bundt pan?
You can bake this in two 9-inch loaf pans instead. Adjust baking time and check for doneness early.
Final Thoughts
This Brown Sugar Bundt Cake with Maple Glaze is everything you want in a dessert: simple, elegant, flavorful, and comforting. It’s an easy-to-make recipe that looks impressive and tastes like a bakery-worthy treat. Bake it for your next family gathering or holiday dinner, and watch it disappear slice by slice.
