What function does brown sugar do in a cake recipe?

Brown sugar contains higher moisture content compared to white sugar.

As a result, it helps keep baked goods moist and soft, even after cooling.

Caramelization

When heated, the natural molasses content in brown sugar undergoes caramelization, giving baked goods a rich golden color and a complex, slightly smoky flavor.

Flavor Enhancement

Brown sugar imparts a characteristic "molasses" flavor and aroma to baked goods, adding depth and richness to the final product.

Sweetening

While not as sweet as white sugar, brown sugar does provide sweetness to cakes and other recipes.

Texture Improvement

Brown sugar contains small amounts of natural cane syrup and molasses, which can contribute to a slightly chewier texture in baked goods.

Leavening

Brown sugar contains a small amount of acid, which can interact with baking soda to create a slight leavening effect, resulting in a baked product with more lift and volume.