Caramel Bundt Cake

If there’s one thing I feel very little confidence in making, it’s caramel. Quite a shame, actually, because caramel is pretty awesome.

As you can now imagine, I don’t make a lot of traditional caramel cakes. I tried this one a few years ago, and I did okay with it. My caramel wasn’t perfect, but it was still delicious.

But, the thing is that caramel cake is really good. And I always get a craving for it once we get remotely near Thanksgiving and Christmas. That leads us to this cake. We can all make this one.

Caramel Bundt Cake | Bake or Break

The cake itself is pretty tasty all on its own. Lots of brown sugar for a caramel-y flavor. And buttermilk to boot. I’ll never understand how something as un-tasty as buttermilk can make cakes so good.

And the caramel sauce? Well, it’s pretty simple. You don’t even need a candy thermometer. Just a heavy saucepan, a big spoon, and about 10 minutes. Now, that’s my kind of caramel.

Caramel Bundt Cake

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 12-16 servings

Caramel Bundt Cake

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • For the caramel sauce:
  • 1 cup packed light brown sugar
  • 1/2 cup sweetened condensed milk
  • 2 teaspoons corn syrup
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into tablespoon-sized pieces
  • 1 teaspoon vanilla extract

Instructions

To make the cake:

Preheat oven to 350°. Generously grease a 10-cup Bundt pan.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.

Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.

Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.

To make the caramel sauce:

Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.

Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.

http://www.bakeorbreak.com/2012/11/caramel-bundt-cake/
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17 Comments

  1. I always feel funny about making caramel too, but somehow it turns out,,,,your cake looks lovely! I would go bonkers for this!

  2. jaime @ sweet road November 7, 2012 Reply

    I have screwed up caramel so many times… it’s just too easy to mess up. I may give it another shot though, you’ve inspired me!

  3. Oliver November 7, 2012 Reply

    You might have just convinced me to (finally) invest in a bundt tin.

    In the UK we don’t have corn syrup, it might be worth suggesting an alternative to that, I’d probably use golden syrup myself.

    Keep up the great work.

  4. dervla @ The Curator November 8, 2012 Reply

    ooooh i think i know what i’m making for our office bake off on friday. Thanks!!!

  5. The Duo Dishes November 8, 2012 Reply

    For those without corn syrup, would golden syrup work? The caramel sauce sounds like a must have.

  6. jennifer November 8, 2012 Reply

    I don’t have any experience using golden syrup, but from what I’ve read it should work.

  7. Stephanie November 8, 2012 Reply

    ooh man that is a sexy looking cake! I love caramel

  8. Katkinkate November 10, 2012 Reply

    In Australia we buy a can of sweetened condensed milk, place can (unopened) in a saucepan with enough water to totally cover the can, boil (with a lid on) slowly for about an hour for light caramel flavour or up to 2 for a darker, richer flavour (and colour).

  9. Katkinkate November 10, 2012 Reply

    I’d just like to emphasis the importance of keeping the water level above the can. The can will explode if the water level drops too far and the caramel is very hot. I have seen some ugly scars from exploding cans of caramel.

  10. Amy November 10, 2012 Reply

    Really nice! The cake by itself is subtle with the caramel flavor. The glaze really kicks it up. I think a big scoop of vanilla ice cream would be great with this.

  11. terya June 4, 2013 Reply

    Do you mean sweetened condensed milk or evaporated milk?

    • jennifer June 4, 2013 Reply

      terya, it’s sweetened condensed milk.

  12. Kristin October 4, 2013 Reply

    Hi! I tried this cake a couple of weeks ago and loved it. I am making it again today for my son’s 2nd birthday party tomorrow. When I made the caramel sauce the first time, it was delicious but “crunchy” from the brown sugar. I thought I had stirred it and boiled it long enough last time (in fact I was worried about it burning). Any suggestions for how to get it smoother this time?

    Thanks!!

    • Author
      jennifer October 4, 2013 Reply

      Hi, Kristin! It takes a lot of stirring and heat to make it smooth. I would also suggest making doubly sure that your brown sugar is fresh and that it’s not clumped when you add it to the pan. If that doesn’t work, try bringing it to a boil a bit more slowly. Gradually increase the heat while you stir it. That might give the sugar a little more chance to dissolve thoroughly.

  13. MargaretUK November 11, 2013 Reply

    I live in England, and bought my corn syrup from Amazon. This cake
    looks gorgeous. I love caramel and can’t wait to try it.

  14. gayle lawrence July 17, 2014 Reply

    Thank you for this cake recipe. I lost this recipe a few years ago and grateful to find again. I won first place at county fair with this wonderful cake! The buttermilk really makes the difference in flavor and moisture.

  15. Farzana July 24, 2014 Reply

    I’ve been trying to find a good caramel recipe that is detailed in the right way so I don’t need a candy thermometer and this one looks perfect! Definitely need to try this out.

    Thanks

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