Bake the Best Sugar Cake Easy Recipe & Tips

Ever dreamt of a simple, comforting cake that tastes like a hug? You're in the right place! This cake baking recipe for traditional Sugar Cake is a true classic, bringing together a tender, buttery base with a sweet, caramelized topping. It’s one of those delicious baking recipes that feels both special and incredibly easy to make. Often associated with Amish and Moravian traditions, this cake isn't just a dessert; it's a piece of history, perfect for sharing with loved ones. Whether you're a seasoned baker or just looking for an easy recipe to bake, we’ll guide you through every step to create this yummy dessert to make from scratch. Get ready to discover the magic of a homemade Sugar Cake!

Ingredients

• For the Dough:
• 1 cup (240 ml) warm milk (105-115°F / 40-46°C)
• 2 ¼ teaspoons (7g) active dry yeast (one standard packet)
• ¼ cup (50g) granulated sugar
• ½ cup (113g) unsalted butter, melted
• 1 large egg, room temperature
• 1 teaspoon (5g) vanilla extract
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ½ teaspoon (3g) salt
• For the Topping:
• ½ cup (113g) unsalted butter, melted
• 1 cup (200g) packed light brown sugar
• 1 teaspoon (5g) ground cinnamon (optional)
• Pinch of salt

Directions

1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Combine Wet Ingredients: Add the melted butter, egg, and vanilla extract to the yeast mixture. Whisk gently to combine.
3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon or spatula.
4. Knead the Dough: Increase mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky.
5. First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
6. Prepare Pan: Lightly grease a 9x13 inch (23x33 cm) baking pan.
7. Shape the Cake: Once risen, gently punch down the dough to release the air. Transfer the dough to the prepared baking pan. Using your fingertips, gently press and spread the dough evenly to cover the bottom of the pan. It might be a little resistant; just keep gently pressing.
8. Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel. Let the dough rise again in a warm place for another 30-45 minutes, or until noticeably puffy.
9. Preheat Oven & Prepare Topping: While the dough is on its second rise, preheat your oven to 350°F (175°C). In a small bowl, combine the melted butter, brown sugar, cinnamon (if using), and a pinch of salt for the topping. Mix well until it forms a thick, paste-like consistency.
10. Add Topping & Bake: Once the dough has risen for the second time, use your fingers (or the back of a spoon) to create small indentations all over the surface of the dough. Spoon the brown sugar topping evenly over the dough, ensuring it gets into the indentations.
11. Bake: Bake for 25-30 minutes, or until the cake is golden brown around the edges and the topping is bubbly and caramelized.
12. Cool & Serve: Remove from the oven and let cool in the pan for at least 15-20 minutes before slicing and serving. The topping will set as it cools. Enjoy warm or at room temperature!