Caramel Bundt Cake
This brown sugar-caramel bundt cake topped with salted caramel frosting is rich and decadent!
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.
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.
baking tip:How to grease a bundt pan so it doesn't stick
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. Here are two methods I recommend:
- Use non-stick baking spray that included flour in it, such as Baker’s Joy. Spray it very thoroughly so that every nook and cranny of the bundt pan is well-covered.
- Use a pastry brush to brush the pan with melted butter, again making sure to coat every surface. Then dust with flour, dumping out any excess.
Caramel Bundt Cake
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.
Notes
This recipe first appeared on Completely Delicious in October 2012.
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I have old fashioned butterscotch dessert topping do you think I can use this in the cake to replace caramel sauce. It is a really good quality one. I just don’t have heavy cream on hand and would love to make this beautiful cake. Thank you for sharing your recipe. Can’t wait to make this wondetful cake.
Hmm, I couldn’t say since I haven’t tested it myself, sorry!
Frosting was excellent – cake was horrible. Very dense and incredibly hard on the outside. Most bundt cakes are baked at 325 and this recipe called for 350 – which really made me second guess the cook time but I went against my instincts and did what the recipe called for and what I got was a hard dry cake. I will say the caramel sauce was wonderful and the frosting was insanely good – but the cake…awful. Cook this at 325 for 45-50 minutes and almost undercook for a more tender cake.
This cake is amazing. Just baked it and tested a sliver. It’s like dulce de leche/ caramel flavored without the elastic texture and cloying sweetness. A perfect cake and another perfect recipe. So glad I found your site. Your recipes and photos are superb.