This cake is buttery rich with a moist and dense texture, it is excellent on its own or you can top it with pecans which is really good. This cake itself uses a typical cake fashion method, in a stand mixer bowl, you will add in brown sugar and butter then cream that until its really nice and smooth. while the butter and sugar are creaming, prepare the dry ingredients by mixing flour, baking powder, salt, and baking soda then give that a stir to combine.

Halfway through the butter and sugar creaming, you will add in two large eggs one at a time while beating very well after each addition. Once the eggs are fully incorporated in the batter, add a teaspoon of vanilla extract and beat that in. Take the flour and the buttermilk then with the mixer on low speed, you will start alternating the buttermilk and the flour to the butter mixture in additions until the ingredients are combined.

Once the batter is smooth with no lumps, pour it into a 9minch round cake pan that is buttered and lightly floured. Bake in a preheated 350 degrees Fahrenheit oven for 40 – 50 minutes or until a toothpick inserted at the centre comes out clean. Once baked. let the cake cool in the pan before inverting the cake on a wire rack.

This is a very light and moist cake that you can serve with brown sugar crumbles on top or with fresh fruits.


  • 120g (125 mL / ½ cup) butter
  • 340g (375 mL / 1½ cups) packed dark brown Demerara sugar
  • 280g (500 mL / 2 cups) all-purpose flour
  • 5 mL (1 tsp) baking powder
  • 2 mL (½ tsp) baking soda
  • 2 mL (½ tsp) coarse salt
  • 2 eggs
  • 10 mL (2 tsp) pure vanilla extract
  • 250 mL (1 cup) buttermilk


  1. Preheat oven to 180ºC (350ºF).
  2. Grease a 9” round cake tin and place a parchment disk in the bottom.
  3. In a stand mixer cream together the brown sugar and butter.
  4. In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
  5. Once the butter/sugar is fully creamed, add the eggs one at a time then mix in the vanilla.
  6. With the mixer running on low, spoon in half the flour mixture; mix to combine.
  7. Then add in half the buttermilk; mix to combine.
  8. Then add the remaining flour and buttermilk; mix until just combined.
  9. Put batter into the cake tin and bake 40 – 50 minutes, until a cake tester comes out clean.
  10. Cool in the tin before releasing.