This buttery Caramel Bundt Cake will make a stellar addition to your special occasion desserts menu. The insanely delicious caramel frosting takes it to another level of decadence.
Caramel Bundt Cake Recipe
Caramel cake, is yet another one of our beloved Southern desserts that can be found near and far in kitchens all over the South. It's typically made as a layer cake but, like any cake, it has many forms. This bundt cake version is a spinoff that I enjoy making just as much as the layered version. In fact, I find it transports a bit easier and comes together in a snap since it's not frosted like a classic cake. The caramel frosting is drizzled over the top.
Helpful Tips for Making Caramel Bundt Cake
- Start with room temperature eggs and butter.
- You really need buttermilk for this cake batter. If you don't have buttermilk on hand, add 1 Tbsp fresh lemon juice or white distilled vinegar to one cup of whole milk. Allow it to sit on the counter for 5 minutes, then proceed. Use whole milk, not low fat.
- Classic caramel cake typically doesn't have any nuts or embellishments added to the batter. That being said, if you wanted to mix chopped pecans or walnuts into the batter, you could.
- This cake can be stored chilled or at room temperature. When storing chilled, allow an hour or so on the counter before serving to give the frosting time to soften. It will naturally firm when chilled.
Other Bundt Cake Recipes to Make
This scrumptious cake is unapologetically sweet and indulgent. It's just one of those desserts that screams "go big or go home." Other bundt cake recipes to try:
- Chocolate Turtle Bundt Cake
- Pineapple Upside Down Bundt Cake
- Buttered Rum Cake
- Key Lime Bundt Cake from Life in the Lofthouse
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Helpful Kitchen Items:
Caramel Bundt Cake
- 1 cup salted butter
- ½ cup solid vegetable shortening
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- Caramel Frosting:
- 2 cups light brown sugar
- 1 14 oz can sweetened condensed milk
- ½ cup salted butter
- 2 tsp pure vanilla extract
- Preheat oven to 350°F. Spray a non-stick bundt pan with baking spray or butter and flour.
- Using an electric mixer, cream together the butter, shortening, vanilla, brown and granulated sugars in a large mixing bowl. Beat for 2 minutes or until creamy and light beige in color.
- Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
- In a separate bowl, use a whisk to sift together flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk.
- After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
- Spread evenly in pan. Bake for 35-45 minutes or until a cake tester inserted into the center comes back clean.
- Cool in the pan for 15 minutes then turn onto a cooing rack to cool completely.
- Meanwhile: In a heavy bottomed saucepan over medium heat melt together brown sugar, condensed milk, butter and vanilla. Simmer for 2 minutes until sugar is completely melted. Set aside to cool to warm but, still pour-able. (It thickens as it cools)
- Pour caramel frosting over cake until all has been used. May do in batches. Sprinkle with toasted walnuts or pecans, if desired.
- Store in an airtight contain or chilled or at room temperature.