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Caramel Bundt Cake

Moist Caramel Bundt Cake with Salted Caramel Glaze Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F and grease a 10-cup bundt pan. Cream ½ cup butter and 1 cup brown sugar until fluffy, about 3 minutes.
  2. Mix in ½ cup oil, then add 4 eggs one at a time. Stir in 2 tsp vanilla and set aside.
  3. Whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Alternate adding dry mix and 1 cup buttermilk to the butter mixture, stirring just until combined.
  4. Pour batter into the pan and bake 50 to 55 minutes. Cool 10 to 15 minutes in the pan, then invert onto a rack to cool completely.
  5. For the glaze, melt 4 tbsp butter with ½ cup brown sugar and 2 tbsp cream, whisking until bubbling. Off heat, whisk in 1 cup powdered sugar. Drizzle over the cooled cake and sprinkle with flaky sea salt.

Notes

Let the cake cool fully before glazing, or the glaze will thin out and soak in rather than form that glossy top. If the glaze thickens while you work, warm it gently over low heat until it pouches easily.