Cake Ingredients:
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter (2 sticks), softened
½ cup vegetable shortening (or use all butter)
2 ½ cups light brown sugar, packed
5 large eggs (room temp)
1 cup whole milk (room temp)
2 tsp vanilla extract
Caramel Glaze Ingredients:
½ cup unsalted butter (1 stick)
1 cup packed light brown sugar
¼ cup heavy cream or whole milk
1 tsp vanilla extract
Pinch of salt (optional but recommended)
Instructions
1. Preheat & Prep
Preheat oven to 325°F (163°C).
Grease and flour a Bundt or tube pan.
2. Cream Butter, Shortening & Sugar
In a large bowl:
Cream butter and shortening until smooth.
Gradually add brown sugar and beat for 4–5 minutes until light and fluffy.
3. Add Eggs
Beat in eggs one at a time, scraping the bowl as needed.
4. Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl.
5. Combine Wet & Dry
Alternate adding the flour mixture and milk to the creamed mixture, starting and ending with flour.
Stir in vanilla extract.
Don’t overmix—just until smooth.
6. Bake
Pour batter into the prepared pan.
Bake for 75–85 minutes, or until a toothpick comes out clean.
Cool in pan 15–20 minutes, then invert onto a wire rack.
7. Make Caramel Glaze
In a saucepan:
Melt butter over medium heat.
Stir in brown sugar and cream.
Bring to a low boil and simmer for 2–3 minutes, stirring constantly.
Remove from heat, stir in vanilla and a pinch of salt.
Let cool slightly to thicken, then pour over the cooled cake.