Brown Sugar Swirl Cake with Brown Sugar Frosting

by

CakeSpy

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

Serves

12

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.

recipe-image
    Ingredients

  • All purpose flour icon
    All purpose flour260 g
  • Granulated sugar icon
    Granulated sugar310 g
  • Baking powder icon
    Baking powder3 ½ teaspoons
  • Salted butter icon
    Salted butter120 gsoftened
  • Milk icon
    Milk240 ml
  • Vanilla extract icon
    Vanilla extract2 teaspoons
  • Salt icon
    Salt1 ⅔ teaspoons
  • Salted butter icon
    Salted butter1 tablespoon
  • Brown sugar icon
    Brown sugar2 tablespoons
  • Salted butter icon
    Salted butter230 g
  • Light brown sugar icon
    Light brown sugar190 g
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon
  • Powdered sugar icon
    Powdered sugar730 g
  • Half and half icon
    Half and half60 g
  • Egg icon
    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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