This caramel bundt cake recipe is tender, moist, and full of brown butter, brown sugar goodness. Let’s not forget the gorgeous caramel glaze that goes with it. It is seriously the best cake EVER.
It’s another week and another blog post.
I have recently become a HUGE fan of bundt pans. I mean they are super easy to put together. Just throw everything into the pan and pop into the oven.
Decorating them is just a breeze.
As someone who is constantly trying to keep cake ingredient costs from sky rocketing, bundt cakes have have been a life saver.
Aside from the downside of cakes sticking to the pan (an unfortunate situation that has happened to me TWICE), there is really nothing bad I can say about bundt pans.
This brings me to my recipe of the week : Caramel Bundt Cake recipe.
I planned to make it a Dulce de Leche Bundt cake but was a bit nervous to attempt making dulce de leche from scratch. (three hours was just too much time for me).
I took the easy way out by making a quick caramel sauce as the glaze of this cake.
This caramel cake is a brown butter- brown sugar bundt cake, topped with the most delicious caramel glaze ever. I actually got the recipe from the lovely Nira who is one of the many friends I have made on Instagram. Thank you Nira 😉
I made this cake on a Saturday night and by Monday evening, it was gone.
It was that good.
How to Use Brown Butter
This recipe uses browned unsalted butter and it is an important ingredient of the Caramel Cake. If you replace the browned butter with regular butter, the overall flavor of the cake would change. There is this very helpful tutorial on YouTube that I found that explains the process of browning butter. It is also the tutorial I used when I learned to brown butter myself. If you need help on how to brown butter, you can check out the tutorial here.
Once you have browned your butter, you will need it to solidify (you can do this by allowing the brown butter cool and then chilling in the fridge). The reason why the brown butter should be in solid form is that the recipe requires the creaming of butter and sugar, an important step in trapping in the air which helps the cake rise during baking. For the best results, I would not recommend substituting the butter for melted butter or vegetable oil.
Tips for success: Caramel Bundt Cake
- Beat your butter and sugar until light in color. You should notice the butter-sugar mixture becomes light brown in color. This takes between three to five minutes on medium-high speed.
- I say this all the time but it is worth repeating. Do not overmix your batter. Mix until combined because over-mixing your batter would lead to a tough cake as opposed to soft and tender.
- All your ingredients (including your browned butter) should be room temperature. This would help the cake bake evenly and rise better as well.
- This cake also gets better with age. It becomes more moist and tender as the days go by. This is something to bear in mind if you plan to make ahead.
- This cake also freezes very well. If you need to serve, just remove from the freezer and allow it to come back to room temperature before serving.
- The last point, use a flour-based cake releaser to grease your pan.
How to make a flour-based cake releaser
Just whip together 250g plain flour, 250g shortening and 250g oil. Use the amount needed to grease you pan and store the remaining for other recipes. It would keep fine in the fridge or freezer but you will need to bring it back to room temperature before using it to grease your pan.
Alternative Pan Recommendations
If you don’t have a bundt pan, don’t worry!
You can still make this recipe.
This recipe would work fine in a deep 10inch round pan, 3- 6 inch round pans, 2- 8 inch round pans, and a 13 x 9 inch sheet/tray pan.
If you are adapting for round pans, use pans that are at least 3 inches deep to allow for rising so your cake batter does not overflow from the pans
3/4 of this recipe would fit into a 9x5x3 (2 lb /8 cup) loaf pan.
Just remember that you will need to adjust the baking times if you use a pan different from a bundt pan and the cake would rise differently if you use a different pan.
If you need any help with adapting this recipe for another pan, please feel free to ask, would be more than happy to help you out 🙂
About the Caramel Glaze
- The caramel glaze for this caramel bundt cake recipe is very easy to make. it took me about 15-20 minutes to get it completely done.
- Stay safe when making the caramel and be careful not to touch the spatula you are using while it is still hot. ) I got myself burned because I touched my spatula while making the caramel.
- You can make the caramel glaze a day ahead. just heat it in the microwave or on a stovetop before using it.
Troubleshooting: Caramel Glaze
If you find that your caramel glaze is too thick to be drizzled or poured on your bundt cake, fear not!
This actually happened to me when I made the recipe for the first time and what I did was add some water into the thick glaze and stir. Now I had a few lumps in mine when I did this. To prevent the lumps from forming, I would recommend heating the glaze again and then stirring in some more water depending on the consistency you are going for.
If you have any issues with the glaze, just let me know and I would be happy to help.
If you need any help with this recipe or further clarification, please don’t hesitate to ask either in the comments section or my messaging me. Would be more than happy to help 🙂
If you get to try this recipe, please let me know by using the #yenumcakery or tagging me directly on Instagram. Would love to see your cake 🙂
Don’t forget to share with others, leave your comments and rate this recipe 🙂
Happy Caking xx
Check out other bundt cake recipes:
Easy Caramel Bundt Cake Recipe
- 10 cup bundt pan
For the Bundt Cake
- 1 cup (212 grams) browned unsalted butter room temperature
- ¾ cup plus 2 tbsp (155 grams) brown sugar
- ¾ cup plus 2 tbsp (186 grams) white sugar
- 4 large eggs room temperature
- 2 tsp baking powder
- 2¾ cup (330 grams) plain flour
- 3 tbsp cornflour
- 1 cup (240ml) whole milk room temperature
- 1 tsp vanilla extract
For the Caramel Glaze
- ⅓ cup plus 2 tbsp (80 grams) white sugar
- 2 tbsp (25 grams) unsalted butter room temperature
- 2 tbsp water
- ¼ cup whole milk
- 350 ml (390 grams) sweetened condensed milk
Make the Cake
- Preheat your oven to 180 degrees and grease a 10 cup bundt pan with a flour based cake releaser.
- Sift your flour, cornflour and baking powder together in a bowl and set aside.
- In a bowl, using a stand mixer or hand mixer, Cream the butter and sugars on medium high speed until light and fluffy- about 3 to 5 minutes.
- Add your eggs one at a time, mixing until combined after each addition. Your batter should be smooth after all the eggs have been added in.
- Add some bit of the flour mixture and mix until incorporated into the batter. Next add some milk and mix until incorporated. Continue adding the flour and milk alternately, mixing until incorporated till everything has been added in.
- Add in the vanilla extract and mix with a spatula.
- Pour your batter into your greased pan and bake for 40-45 minutes or until a skewer inserted comes out clean.
Make the Caramel glaze
- In a sauce pan on low heat, stir the sugar gently in your pan until the sugar melts into a syrup.
- Add your butter and let it melt.
- Add your milk and water. Be careful here as there would be some splashes.
- Allow to cook, stirring constantly until the mixture thickens
- Add your condensed milk and continue stirring until your glaze reaches your desired pouring consistency.
- Pour your glaze over your cooled bundt cake.