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Caramel Bundt Cake


Caramel Bundt Cake



For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup finely chopped pecans (optional)

For the Caramel Glaze:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan thoroughly.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, cream the butter and granulated sugar together until light and fluffy.
    • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
    • Fold in the chopped pecans if using.
  3. Bake the Cake:
    • Pour the batter into the prepared Bundt pan and spread it evenly.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
  4. Prepare the Caramel Glaze:
    • In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, and bring the mixture to a boil. Boil for 1 minute, stirring constantly.
    • Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth.
    • Let the glaze cool slightly, then pour it over the cooled Bundt cake, allowing it to drizzle down the sides.

Enjoy your rich and indulgent caramel Bundt cake!


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