Name: Brown Sugar Swirl Cake with Brown Sugar Frosting
Prep time: 30 min
Cook time: 40 min
Total time: 90 min
Ingredients: 260 g All purpose flour; 305 g Granulated sugar; 3 ½ teaspoons Baking powder; 115 g softened Salted butter; 240 ml Milk; 2 teaspoons Vanilla extract; 1 ⅔ teaspoons Salt; 1 tablespoon Salted butter; 2 tablespoons Brown sugar; 230 g Salted butter; 195 g Light brown sugar; 1 teaspoon Ground cinnamon; 735 g Powdered sugar; 60 g Half and half; 4 Egg

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Brown Sugar Swirl Cake with Brown Sugar Frosting

CakeSpy

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

Total Time

1hrs 30mins

Calories

746

I found this old treasure when going through my mom's old collection: silver white cake, AKA my childhood birthday cake. The frosting compliments the sugar swirls within perfectly.

Ingredients

All purpose flour260 g
Granulated sugar305 g
Baking powder3 ½ teaspoons
Salted butter115 gsoftened
Milk240 ml
Vanilla extract2 teaspoons
Salt1 ⅔ teaspoons
Salted butter1 tablespoon
Brown sugar2 tablespoons
Salted butter230 g
Light brown sugar195 g
Ground cinnamon1 teaspoon
Powdered sugar735 g
Half and half60 g
Egg4

Method

1. Pre-heat oven - 175°C
2. Prepare 2 clean round pans
3. Add all purpose flour, granulated sugar, baking powder, salted butter, milk, vanilla extract and salt to a clean large mixing bowl
4. Beat - 2 min, low speed
5. Add the eggs, and increase the speed to high, scraping the bowl occasionally, for 2 more minutes, or until the mixture is pretty much smooth and lump free
6. Add salted butter to a clean small bowl
7. Melt in microwave - low heat
8. Add brown sugar to the small bowl
9. Mix together until thick
10. Fold into the cake mixture, trying to incorporate little bits of the mixture throughout the batter
11. Pour into the prepared pans
12. Bake round pans until golden brown - 40 min, 175°C
13. While the cakes bake, make the frosting: add salted butter, light brown sugar and ground cinnamon to a clean large mixing bowl
14. Cream together until smooth
15. Add powdered sugar
16. Mix until combined - low speed
17. Add half and half, vanilla extract and salt
18. Stir until incorporated
19. Add the remaining confectioners sugar to your taste. If it becomes too stiff, add a bit more cream
20. When the cakes are ready, remove tthem from the oven and immediately run a sharp knife around the perimeter of the pans to loosen the cakes
21. After a few minutes, invert them on to a wire rack to cool completely
22. Assemble the cake
23. Serve

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