The caramel flavor of this cake always makes it a hit. It pairs well with milk chocolate frosting. If you are baking this to assemble a jack o’lantern cake for a Halloween celebration, you will need to bake two batches.
Brown Sugar Cake
3-3⁄4 cups sifted cake flour
1-1⁄2 teaspoons baking soda
2-1⁄4 cups vegetable oil
2-1⁄4 cups dark brown sugar
1-1⁄2 teaspoons pure vanilla extract
1-1⁄2 cups buttermilk
Preheat the oven to 350 degrees F. Spray a Bundt pan with baking spray that contains flour, and set it aside.
In a medium bowl, combine the cake flour and baking soda. Stir them together with a balloon whisk.
In a large mixing bowl, combine the oil and sugar, and beat the mixture until blended.
Add the eggs to the oil and sugar mixture, one at a time, beating well after each addition. Add the vanilla, and beat to blend.
Add the flour in four additions, alternating with the buttermilk. (Begin and end with the flour.) Mix each flour addition just until blended.
Pour the batter into the prepared pan and bake for 50 minutes, or until a cake tester inserted in the center comes out with moist crumbs attached.
If you have two pans in the oven, rotate the pans midway through the baking time.
Let the cakes cool in the pans for at least 10 minutes, and then run a knife around the edges. Invert the cakes onto cooling racks, and then invert them again so that they’re right side up.
After the cakes are completely cool, apply a crumb coat (thin layer) of buttercream frosting, and refrigerate them for 1 hour.