A moist vanilla loaf cake enriched with brown sugar for depth and warmth, topped with a rich, buttery caramel glaze that sets into a glossy finish—perfect for cozy afternoons or elegant dessert platters.

Why You’ll Love This Recipe

• Rich Flavor Profile: The combination of brown sugar and vanilla creates a deep, caramel-like sweetness that is both comforting and indulgent.

• Moist Texture: The use of brown sugar and milk ensures a tender and moist crumb in every slice.

• Elegant Presentation: The glossy caramel glaze adds a touch of sophistication, making it suitable for both casual and formal occasions.

• Versatile Serving Options: Enjoy it plain, with a dollop of whipped cream, or alongside a scoop of vanilla ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Loaf Cake:

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 large eggs

• 1/2 cup whole milk

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

For the Caramel Glaze:

• 1/4 cup unsalted butter

• 1/2 cup brown sugar

• 2 tablespoons milk or heavy cream

• 1/2 teaspoon vanilla extract

• 3/4 cup powdered sugar, sifted

Directions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Caramel Glaze:

9. In a saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring until the sugar dissolves.

10. Bring the mixture to a gentle boil and cook for 2–3 minutes, stirring constantly.

11. Remove from heat and stir in the vanilla extract. Gradually whisk in the sifted powdered sugar until the glaze is smooth and reaches desired consistency.

12. Let the glaze cool slightly before pouring over the cooled loaf cake. Allow the glaze to set before slicing.

Servings and Timing

• Yield: 1 loaf (approximately 8–10 slices)

• Preparation Time: 20 minutes

• Cooking Time: 45–50 minutes

• Total Time: Approximately 1 hour 15 minutes

Variations

• Nutty Addition: Fold in 1/2 cup of chopped pecans or walnuts into the batter for added texture and flavor.

• Spiced Twist: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced note.

• Chocolate Chip: Incorporate 1/2 cup of chocolate chips into the batter for a chocolatey variation.

• Citrus Zest: Add 1 tablespoon of orange or lemon zest to the batter for a refreshing citrus flavor.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: If storing for longer, refrigerate for up to 5 days. Allow the cake to come to room temperature before serving.

• Freezing: Wrap the unglazed loaf tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

• Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar can be used for a more pronounced molasses flavor.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is it possible to make the glaze ahead of time?

Yes, prepare the glaze and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.

Can I add fruits to the batter?

Yes, adding dried fruits like raisins or chopped dates can enhance the flavor and texture.

How do I prevent the glaze from being too runny?

Ensure the glaze is cooked to the correct consistency and allow it to cool slightly before pouring over the cake.

Can I use a different type of milk?

Yes, whole milk is recommended for richness, but alternatives like almond or oat milk can be used.

What size loaf pan should I use?

A standard 9×5-inch loaf pan is suitable for this recipe.

Can I double the recipe?

Yes, doubling the ingredients will yield two loaves. Adjust baking time as needed.

Is it necessary to sift the powdered sugar for the glaze?

Sifting ensures a smooth glaze without lumps.

Can I omit the glaze?

Yes, the cake is flavorful on its own, but the glaze adds an extra layer of sweetness and visual appeal.

Conclusion

The Brown Sugar Caramel Loaf Cake is a delightful dessert that combines the rich flavors of brown sugar and vanilla with a luscious caramel glaze. Its moist texture and elegant presentation make it a versatile choice for various occasions, from casual gatherings to formal events. With simple ingredients and straightforward preparation, this cake is sure to become a favorite in your baking repertoire.

Brown Sugar Caramel Loaf Cake

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Moist vanilla loaf cake made with brown sugar for depth and warmth, topped with a rich, buttery caramel glaze that sets into a glossy finish—perfect for cozy afternoons or elegant dessert platters.

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Ingredients

Units USM Scale 1x2x3x

• For the Loaf Cake:
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Caramel Glaze:
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• 3/4 cup powdered sugar, sifted

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, cream together butter and brown sugar until fluffy.
3. Beat in eggs, one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix just until combined.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
8. Prepare the Caramel Glaze: In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil and cook for 2–3 minutes. Remove from heat, add vanilla, and whisk in powdered sugar until smooth.
9. Let cool slightly before pouring over the cooled loaf. Allow the glaze to set.

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Notes

• Ensure the loaf is fully cooled before glazing to avoid the glaze melting off.
• Use sifted powdered sugar for a smooth glaze texture.
• This cake stores well at room temperature for up to 3 days when covered tightly.

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Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 29g
• Sodium: 115mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 65mg