BROWN CAKE RECIPE RECIPES

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BROWN SUGAR CAKE RECIPE | ALLRECIPES



Brown Sugar Cake Recipe | Allrecipes image

This recipe makes a rich spice cake with raisins, given plenty of flavor from the generous use of nutmeg and cinnamon.

Provided by Syd

Categories     Desserts    Cakes    Spice Cake Recipes

Yield 1 - 3-layer 9 inch cake

Number Of Ingredients 10

2 cups packed brown sugar
1 cup butter
3 tablespoons sour cream
1 teaspoon baking soda
3?½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup raisins
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  • Cream the brown sugar and the butter. Add the eggs, and mix well.
  • Mix the baking soda and the sour cream, and add this to the creamed mixture.
  • Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.

Nutrition Facts : Calories 465.4 calories, CarbohydrateContent 74 g, CholesterolContent 73.3 mg, FatContent 17.4 g, FiberContent 1.6 g, ProteinContent 5.5 g, SaturatedFatContent 10.6 g, SodiumContent 280.4 mg, SugarContent 43 g

BROWN VELVET CAKE RECIPE | MYRECIPES



Brown Velvet Cake Recipe | MyRecipes image

This decadently moist chocolate cake is similar to red velvet, but skips using an entire bottle of red food dye. Crumbling the cake trimmings for garnish is an easy and elegant way to decorate. Spread the crumbs out on a baking sheet and let them dry out for a while to make them easier to apply to your frosted cake.

Provided by Deb Wise

Total Time 1 hours 40 minutes

Yield Serves 8 to 10 (serving size: 1 slice)

Number Of Ingredients 13

2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened
5 large eggs
3 cups (about 12 3/4-oz.) all-purpose flour
½ cup unsweetened cocoa
2 teaspoons baking soda
½ teaspoon table salt
2?¼ cups whole buttermilk
1 teaspoon vanilla extract
2 (8-oz.) pkg. cream cheese, softened
1 cup (8 oz.) unsalted butter, softened
1 (32-oz.) pkg. powdered sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans.
  • Prepare the Cake: Beat together sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Whisk together flour, cocoa, baking soda, and salt in a bowl. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Beat in vanilla. Divide batter evenly among prepared pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, about 25 minutes. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks, about 30 minutes. Trim the domes off of each cake layer; crumble trimmings, and place in a single layer on a baking sheet. If trimmings are too moist to finely crumble, place in 350°F oven until dry, 10 to 15 minutes, stirring halfway through. Cool completely, and crumble into fine crumbs. (Or use a food processor to make fine crumbs.) Reserve crumbs for garnish.
  • Prepare the Frosting: Beat together cream cheese and butter with electric mixer at medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating until fluffy, 3 to 4 minutes. Beat in vanilla.
  • Spread frosting between layers and on top and sides of cake. Warm a teaspoon in very hot water. Drag tip of spoon gently around sides and top of cake, warming spoon often, to create swirls. Gently press reserved cake crumbs into bottom 2 to 3 inches of cake. Sprinkle cake crumbs around 1-inch edge on top of cake. Store covered in refrigerator up to 5 days.

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