Name: Moist Caramel Bundt Cake with Salted Caramel Glaze Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup packed brown sugar; ½ cup vegetable oil; 4 large eggs, at room temperature; 2 tsp vanilla extract; 1 cup buttermilk, at room temperature; 4 tbsp unsalted butter; ½ cup packed brown sugar; 2 tbsp heavy cream; 1 cup powdered sugar; Pinch of flaky sea salt

This caramel bundt cake is impossibly tender, with a deep brown sugar flavor and a glossy salted caramel glaze that crackles as it sets. It’s the kind of cake that stays soft on the counter for days and turns a regular Wednesday into something worth slicing.

I bake it when I want a dessert that feels a little special but doesn’t ask for fussy layers or fillings. The buttermilk keeps the crumb light and the oil makes sure it never dries out, so even the last piece is as good as the first.

What Makes This Caramel Cake So Good

The brown sugar gives the cake a warm, almost toasty sweetness that tastes like caramel without relying on a candy thermometer. A pinch of salt in the batter and a flaky salt finish on the glaze keeps the whole thing from drifting too sweet.

That glaze is the real star. It pours on thick and glossy, then cools into a satiny shell that sticks to your fingers just enough. You get a little tang from the buttermilk crumb, a little butteriness, and that salty caramel note in every bite.

Ingredients

2 cups (250g) all-purpose flour: spooned and leveled, never scooped directly from the bag.
1 tsp baking powder: gives the cake a steady lift.
½ tsp baking soda: reacts with the buttermilk for a fine crumb.
½ tsp salt: balances the sweetness.
½ cup (113g) unsalted butter, softened: brings richness and structure.
1 cup (200g) packed brown sugar: light or dark both work; dark gives a deeper caramel note.
½ cup (120ml) vegetable oil: keeps the cake moist for days.
4 large eggs, at room temperature: add them one at a time for the smoothest batter.
2 tsp vanilla extract: rounds out the caramel flavor.
1 cup (240ml) buttermilk, at room temperature: full-fat is best, but low-fat works.

For the Salted Caramel Glaze

4 tbsp (57g) unsalted butter: salted butter works too; just skip the extra salt.
½ cup (100g) packed brown sugar: same as above.
2 tbsp heavy cream: makes the glaze pourable and shiny.
1 cup (120g) powdered sugar: sifted if it has lumps.
Pinch of flaky sea salt: for sprinkling on top, not stirred in.

Variations / Substitutions

Swap the oil for melted butter: the cake will be slightly more dense but still delicious.
Use dark brown sugar everywhere: it adds a molasses punch that tastes almost like toffee.
No buttermilk?: stir 1 tbsp lemon juice or white vinegar into 1 cup whole milk and let it sit 5 minutes.
Add toasted pecans: fold ½ cup into the batter for a little crunch.
Skip the glaze and dust with powdered sugar: a simpler finish that still looks pretty.

Fudgy Triple Chocolate Bundt Cake is next on our list if this cake is your kind of dessert.

How to Make Moist Caramel Bundt Cake

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan generously, getting into every crevice. In a large bowl, beat the ½ cup softened butter and 1 cup brown sugar together until the mixture looks fluffy and pale, about 3 minutes on medium speed.

You’ll know it’s ready when the sugar granules have mostly dissolved into the butter and the whole thing lightens in color. Scrape down the sides once or twice so nothing hides at the bottom.

Step 2: Add the Eggs and Buttermilk

With the mixer running on low, drizzle in the ½ cup vegetable oil, then add the 4 eggs one at a time, beating well after each. Stir in the 2 teaspoons vanilla. The batter will look glossy and a little loose at this point, which is exactly what you want.

In a small bowl or liquid measuring cup, measure out the 1 cup buttermilk. Alternate adding the dry ingredients and the buttermilk in the next step, but having it ready here makes the whole process smoother.

Step 3: Sift and Fold the Dry Ingredients

In a separate bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add about a third of this dry mix to the butter mixture and stir just until the flour disappears. Pour in half the buttermilk and stir again, then repeat with the remaining dry ingredients and buttermilk.

Stop mixing as soon as there are no more streaks of flour. Overworking the batter will develop gluten and make the cake tough, so a few small lumps are okay.

Step 4: Bake the Bundt

Scrape the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter once to release any big air bubbles. Slide it into the oven and bake for 50 to 55 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs.

The top will be deeply golden and the cake will start to pull away from the sides of the pan. Let it cool in the pan on a wire rack for 10 to 15 minutes before inverting it onto the rack to cool completely.

Step 5: Glaze and Serve

To make the glaze, melt the 4 tablespoons butter in a small saucepan over medium heat. Stir in the ½ cup brown sugar and 2 tablespoons heavy cream and bring it to a gentle bubble, cooking for 1 minute while whisking. Remove from the heat and whisk in the 1 cup powdered sugar until smooth.

While the glaze is still warm and pourable, drizzle it over the cooled cake, letting it drip down the sides. Sprinkle with flaky sea salt right away so it sticks, then slice and serve once the glaze sets into a glossy shell.

Tips for the Best Caramel Bundt Cake

Bring everything to room temperature: cold eggs or buttermilk can make the batter curdle, so pull them out 30 minutes early.
Use a baking spray with flour: it clings to every curve of a detailed bundt pan better than butter and flour alone.
Don’t open the oven door for the first 40 minutes: a rush of cool air can cause the cake to sink in the middle.
Cool completely before glazing: a warm cake will melt the glaze and it’ll soak in instead of sitting on top.
Make a little extra glaze: double it if you want a thicker coating, or reserve some to drizzle over sliced pieces.

Oven temps and times can shift a bit depending on your pan:

Pan Material	Bake Time
Light metal	50 to 55 mins
Dark nonstick	45 to 50 mins
Silicone	55 to 60 mins

Storing Leftover Cake

Refrigerate: Keep the cake covered at room temperature for 3 to 4 days, or in the fridge for up to a week. The fridge will firm up the glaze, which some people prefer.
Reheating: A single slice warms nicely in the microwave for 15 to 20 seconds if you want that just-baked feel.
Serve cold: The cake slices cleanly straight from the fridge and the caramel has an almost fudgy bite.

What to Serve with Caramel Bundt Cake

A scoop of vanilla ice cream is the obvious partner, and for good reason. The cold cream melts into the sticky glaze and the whole thing tastes like a caramel sundae.

Strong black coffee cuts through the sweetness and makes a nice afternoon slice feel a little more grown-up. If you want fruit, a handful of fresh raspberries or sliced peaches adds a bright, tart contrast.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes, bake the cake the day before, wrap it well once it’s completely cool, and store it at room temperature. Glaze it a few hours before serving.

Can I freeze caramel bundt cake?

Absolutely. Freeze the unglazed cake whole or in slices, wrapped tightly, for up to 3 months. Thaw overnight on the counter, then glaze fresh.

Why did my cake sink in the middle?

The most common reasons are opening the oven door too early or underbaking. Check for doneness with a toothpick only after the 40-minute mark.

Can I use all butter instead of the oil?

You can replace the oil with an equal amount of melted butter. The cake will still taste great but will be a little less moist after a day or two.

Can I make this gluten-free?

Yes, substitute a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture stays close to the original, though the crumb may be slightly more delicate.