Caramel Bundt Cake

This brown sugar-caramel bundt cake topped with salted caramel frosting is rich and decadent!

This Caramel Bundt Cake is a fall favorite!

If I had to pick just one flavor to take with me to a deserted island, it would be caramel. You can have your chocolate and vanilla, I will choose caramel every single time.

And if I had to pick just one caramel dessert to take, well, it just might be this caramel bundt cake! It’s so moist, dense, and completely luscious. Plus it’s caramel x 3— the cake, the frosting, and the caramel candy topping.

Caramel Bundt Cake fresh from the oven

Salted caramel buttercream frosting

I’ve baked this cake several times over the last several years and it continues to wow and impress. But it’s not just about the looks when it comes to this bundt. One bite will have you swooning.

Both the cake and the frosting get their deep caramel flavor from a caramel sauce-like base that you make from scratch on the stove. Some of it becomes the liquid for the cake, some gets mixed into the frosting, and some of it gets licked right off the spoon (let’s be real).

The extra step for the caramel candy topping is, of course, optional. But it’s so easy, and such a fun presentation. If you’d rather, a drizzle of caramel sauce would also be a fabulous finisher. Whatever you do, don’t leave yourself alone with this cake. Because I don’t know about you, but I would “oh, just one more sliver” this whole thing.

This Caramel Bundt Cake is a fall favorite!

baking tip:How to grease a bundt cake pan

We’ve all been there before— the devastation of  a cake that sticks to the pan and comes out in pieces. And bundt pans can be the worst offenders if you’re not thorough enough in your greasing.

Try a pastry brush to grease a bundt pan with melted butter. This ensures every knook and cranny is greased. Afterwards, dust with flour, dumping out any excess.

This Caramel Bundt Cake is a fall favorite!

Caramel Bundt Cake

A moist and dense caramel flavored cake iced with caramel buttercream and decorated with shards of caramel.

Ingredients

For the caramel liquid:

  • ½ cup granulated sugar (100 grams)
  • ½ cup heavy whipping cream (118 ml)
  • Approximately ¼ cup whole milk (59 ml)
  • 1 tablespoon fresh lemon juice

For the cake:

  • 3 cups all-purpose flour (360 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cup unsalted butter , at room temperature (280 grams)
  • 2 cups packed light or dark brown sugar (425 grams)
  • 4 large eggs
  • 1 teaspoon vanilla
  • ½ cup + 2 tablespoons caramel liquid , from above (145 ml)

For the frosting:

  • ½ cup unsalted butter , at room temperature (113 grams)
  • 2 ⅓ cup powdered sugar , sifted (265 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2-3 tablespoons caramel liquid , from above

Caramel Candy Topping: (optional)

  • ½ cup granulated sugar (100 grams)

Instructions

To make the caramel liquid:

  • Place the sugar in a medium saucepan over medium heat. Let the sugar melt and turn an amber color, about 3-4 minutes. Do not stir, but swirl the pan around to make sure the sugar is caramelizing evenly. Watch it so it doesn't burn.
  • Once the sugar is all melted, remove from heat and add the heavy cream in a small stream. It's okay if it gets a little lumpy. Return the pan to medium heat and cook while stirring until smooth.
  • Pour into a 2 cup or larger liquid measuring cup. Add the lemon juice and just enough milk to measure 1 cup. Set aside.

For the cake:

  • Preheat oven to 350 degrees F. Butter and flour a bundt cake pan.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and brown sugar together until light and creamy. Add the eggs one at a time, mixing after each. Add the vanilla.
  • In a bowl, combine the flour, baking powder, baking soda, and salt. Add to the mixing bowl in three additions, alternating with the caramel liquid and ending with the flour mixture. Scrap down the bowl as necessary.
  • Pour into the prepared bundt pan and bake until a toothpick inserted comes out clean, 45-55 minutes. Let cool in the pan 10 minutes, then invert onto a wire rack to cool completely.

For the frosting:

  • Beat the butter, powdered sugar, salt, and vanilla and the caramel liquid until smooth. Add additional tablespoons of the caramel liquid to reach desired consistency.
  • Frost the bundt cake. Store in an air tight container at room temperature, it will keep for several days.

To make the caramel candy topping:

  • Place the sugar in a medium saucepan over medium heat. Let the sugar melt and turn an amber color, about 3-4 minutes. Do not stir, but swirl the pan around to make sure the sugar is caramelizing evenly. Watch it so it doesn't burn.
  • Immediately pour the caramel onto a sheet pan lined with parchment or a silicone baking mat. Let cool 5 minutes, then break into pieces and decorate cake as desired.
Adapted from Baked Explorations.

Nutrition

Calories: 707kcal, Carbohydrates: 101g, Protein: 6g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 140mg, Sodium: 282mg, Potassium: 156mg, Fiber: 1g, Sugar: 76g, Vitamin A: 1060IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 2mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

This recipe first appeared on Completely Delicious in October 2012.

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