caramelized bundt cake
A moist caramel-flavored bundt cake drizzled with caramel glaze, perfect for fall gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup granulated sugar
- 0.5 cup heavy cream
- 0.25 cup whole milk
- 1 tablespoon fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1.25 cup unsalted butter, at room temperature
- 2 cups packed light or dark brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup caramel liquid
- 0.5 cup unsalted butter, for frosting
- 2.333 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan.
- In the bowl of a mixer, beat butter and brown sugar until light and creamy. Add eggs one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, alternate adding caramel liquid and dry ingredients until just combined.
- Pour into the prepared pan and bake until a toothpick comes out clean, about 45-55 minutes. Let cool in pan 10 minutes, then invert onto a wire rack to cool completely.
Frosting
- Beat butter, powdered sugar, vanilla, and caramel liquid until smooth. Adjust consistency with extra caramel liquid if needed.
- Frost the cooled cake and store in an airtight container at room temperature.
Notes
Caramel bundt cake with a rich caramel glaze makes a perfect autumn dessert. Store covered at room temperature for up to 4 days.