Salted Caramel Bundt Cake: Rich Flavor, Easy Elegance
A glossy glaze and white chocolate highlight this moist, espresso-kissed bake.
Salted Caramel Bundt Cake Recipe
If you’re searching for a show-stopping dessert that is equal parts elegant and comforting, look no further than the Salted Caramel Bundt Cake. With its moist, espresso-tinged crumb and glossy, salted caramel glaze that drips down its signature fluted sides, this cake turns any event—from holiday gatherings to casual dinners—into a celebration. Follow along as we dive deep into every facet of this irresistible bake: ingredients, step-by-step directions, helpful tips, fun facts about Bundt cakes, and frequently asked questions.
Why Salted Caramel Bundt Cake?
This recipe combines the rich complexity of brown sugar, a hint of espresso, and the unmistakable sweet-salty dimension of caramel. The Bundt format not only ensures a moist, evenly baked cake but also creates a visually stunning centerpiece. A drizzle of white chocolate over the salted caramel glaze adds flair and contrast—both in flavor and presentation.
Ingredients
Before you begin, assemble your ingredients for both the cake and its topping. Quality matters: use real butter, fresh eggs, and genuine caramel candies for the glaze to maximize flavor and texture.
For the Cake
- 2 sticks salted butter, at room temperature
- 3 cups all-purpose flour, plus more for the pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups packed light brown sugar
- 1 teaspoon instant espresso powder
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
For the Salted Caramel Glaze
- 1/2 cup unwrapped hard caramel candies (about 24; Werther’s Original recommended)
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 cup white chocolate chips
Step-by-Step Directions
- Prepare the Bundt Pan:
- Preheat the oven to 350°F (175°C).
- Generously butter a 12-cup Bundt pan, then dust with flour; tap out excess to ensure every crevice is coated.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat butter, brown sugar, and espresso powder on medium speed until well combined (1–2 min).
- Increase speed to medium-high; beat until light and fluffy (about 3 min), scraping bowl as needed.
- Incorporate Eggs and Vanilla:
- Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Beat in vanilla extract.
- Add Dry Ingredients and Milk:
- Add flour mixture in three additions, alternating with the milk. Begin and end with flour.
- Bake:
- Pour batter into prepared pan, smoothing the top.
- Bake for 50 minutes or until a long toothpick/skewer comes out clean.
- Cool 5–10 minutes in pan; then invert on rack to cool completely.
- Make the Caramel Glaze:
- Place candies in resealable bag and crush them with a rolling pin.
- Add to saucepot with cream and salt. Cook on low heat, stirring, until candies are melted and mixture is thick and glossy.
- Let glaze stand 5–10 minutes to cool and thicken.
- Melt White Chocolate:
- Place white chocolate chips in microwave-safe bowl; heat in 20–30 second bursts, stirring, until melted.
- Decorate:
- Drizzle salted caramel glaze over cooled cake, letting it cascade down sides for dramatic effect.
- Drizzle melted white chocolate over caramel.
- Let set for about 10 minutes before slicing.
Bundt Cakes: A Versatile Classic
The Bundt cake is not defined by a particular style of batter, but by its unique ring-shaped pan. The pan’s open center allows for better heat circulation, resulting in a cake that bakes more evenly with a moist crumb and beautiful golden crust. The sculpted sides set the stage for drizzles, glazes, and powdered sugar, making these cakes ideal for both everyday treats and festive occasions.
Popular Bundt Cake Varieties
- Lemon poppy seed cake (bright, tangy, and topped with easy lemon glaze)
- Pumpkin spice cake (warm fall spices, pumpkin puree, caramel glaze)
- Classic sour cream coffee cake (perfect for breakfast or dessert)
- Christmas rum cake (festive with rum, brown sugar, and pecans)
It’s worth noting that removing a Bundt cake from its pan can be the trickiest step, but with proper greasing and flouring, anyone can achieve a flawless release.
Tips for Perfect Bundt Cakes
- Thoroughly butter and flour your pan: Even the nonstick versions benefit from this step for clean edges and hassle-free removal.
- Room temperature ingredients: Soft butter and eggs mix more smoothly, ensuring a tender, even crumb.
- Don’t overmix: After adding flour, mix only until just combined to avoid dryness.
- Test before you bake: Insert a long skewer in several places; a clean result means it’s done. Don’t rely solely on visual cues due to the pan’s depth.
- Invert at the right time: Let cool in the pan for 5–10 minutes—too long can cause sticking, too short risks breakage.
Salted Caramel: The Star Ingredient
This Bundt’s caramel glaze is what elevates the cake from simply sweet to sublime. Using hard caramel candies melted with cream and salt ensures a glaze that’s glossy and thick with complex flavor. Salt amplifies the sweetness while cutting any cloying richness, and white chocolate adds an extra creamy contrast.
What others are reading
Caramel is a beloved ingredient in desserts, featured in classics like caramel apple pie, chewy turtle candies, and sauces for ice cream or cheesecake. The salted caramel Bundt cake stands out for balancing gooey indulgence with elegance and simplicity.
Serving & Storing Suggestions
- Best served: Fresh, with glaze still slightly soft—perfect for slicing at room temperature.
- Pairings: Enjoy with coffee, a scoop of vanilla ice cream, or alongside fresh fruit (like apple slices or berries).
- Storage: Keep covered at room temperature for up to 2 days. Refrigerate for up to 5 days. Let come to room temp before serving for best texture.
- Freezing: Cake (without glaze) freezes well. Wrap tightly in plastic and foil, freeze up to 2 months. Glaze after thawing.
Baking with Flair: Extra Decorating Tips
- Alternative glazes: Swap white chocolate for dark chocolate or a dusting of toasted nuts for depth and crunch.
- Festive flair: Sprinkle flaky sea salt or edible gold stars for holiday gatherings.
- Layered effect: Double-drizzle glaze in circles around the cake for a show-stopping presentation.
Nutrition & Dietary Tips
| Nutrient | Approximate per serving |
|---|---|
| Calories | 420 |
| Fat | 20g |
| Carbohydrates | 58g |
| Protein | 6g |
| Sodium | 330mg |
*Values are estimates and will vary by brand and precise portion size.
FAQs: Salted Caramel Bundt Cake
Can I use homemade caramel for the glaze?
Yes! Replace hard caramel candies with about 1/2 cup thick homemade caramel sauce. Cook gently with cream and salt, then proceed as directed.
What if I don’t have espresso powder?
You can omit it, but espresso deepens the brown sugar flavor. Substitute with instant coffee or skip for a classic caramel taste.
Is this cake suitable for birthdays and holidays?
Absolutely. The Bundt’s elegant look and crowd-pleasing flavor make it perfect for celebrations, from birthdays to Thanksgiving and Christmas.
How do I prevent my cake from sticking to the pan?
Generously butter and flour your pan—get every nook and cranny. For added insurance, use a nonstick spray designed for baking.
Can I add mix-ins to the batter?
Yes, but keep it modest. Fold in up to 1 cup of chopped toasted nuts or chocolate chips for added texture.
Gather, Bake, and Enjoy!
The salted caramel Bundt cake is more than a recipe—it’s a celebration of baking’s power to bring people together. Whether you’re a novice or an experienced baker, this cake promises a rewarding process and a stunning result. Try it today, and join the ranks of caramel dessert enthusiasts who celebrate every season with a Bundt cake masterpiece.
Additional Bundt Cake Inspiration
- Explore pumpkin and apple variations in autumn.
- Classic lemon pound cake brightens spring tables.
- Try mini Bundts for party favors or brunch platters.
With Bundt cakes, the only limit is your imagination—and with salted caramel, you’re already halfway to dessert paradise.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62071073/salted-caramel-bundt-cake-recipe/
- https://www.eatyourbooks.com/library/recipes/3293370/salted-caramel-bundt-cake
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41410556/bundt-cake-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41196193/caramel-dessert-recipes/
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