This buttery Caramel Bundt Cake recipe will make a stellar addition to your special occasion desserts menu. The insanely delicious scratch made caramel frosting takes it to another level of decadence.
Easy Caramel Bundt Cake Recipe
Scratch made caramel cake is yet another one of our beloved Southern desserts. Variations can be found near and far in kitchens all over the South. Caramel cake is 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. How to make Caramel Bundt Cake with Caramel Frosting:
- Flour – All purpose flour sifted with baking powder and salt.
- Fat – Salted butter and solid vegetable shortening.
- Sugar – Light brown sugar and granulated sugar.
- Flavoring – Vanilla extract.
- Eggs – 4 large eggs.
- Milk – Whole or lowfat buttermilk, preferably not fat free.
- Caramel Frosting – Light brown sugar, sweetened condensed milk, salted butter and vanilla extract.
How to Make the Best Caramel Bundt Cake Recipe
This homemade Southern style caramel bundt cake is certain to become a family favorite. The caramel glaze is rich and buttery just as homemade caramel should be.
- Ingredients you’ll need to make Southern Caramel Cake recipe: Butter, vegetable shortening, granulated sugar, light brown sugar, vanilla extract, vanilla extract, large eggs, all purpose flour, baking powder, salt and buttermilk.
- To make the homemade caramel icing you’ll need: Light brown sugar, sweetened condensed milk, butter and vanilla extract.
- It’s important to to note that for this recipe, it’s best to start with room temperature eggs and butter.
- You really do need to use buttermilk for this cake batter. If you don’t have buttermilk on hand you can make it yourself in a pinch. To do so, add 1 tablespoon of fresh lemon juice or white distilled vinegar to one cup of whole milk. Allow it to sit on the counter for 5 minutes, then stir and proceed with the recipe as written. 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.
- Store leftover caramel cake chilled for up to 5 days or at room temperature for up to 3 days.
- You can freeze caramel cake for up to 2 months. When freezing, thaw in the refrigerator overnight and add the caramel glaze before serving.
More Southern Style 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 is ooey gooey good.
- Pineapple Upside Down Bundt Cake is an easy cake that bakers of all skill levels can be successful recreating.
- Chocolate Chip Peanut Butter Banana Bundt Cake is a tasty use for overripe bananas.
- Buttered Rum Cake is a holiday favorite that also goes viral around Mardis Gras.
- Lemon Butter Bundt Cake is filled with lemon flavor.
- Vanilla glaze drizzled Coconut Cream Pound Cake.
- Key Lime Bundt Cake from Life in the Lofthouse.
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Helpful Kitchen Items:
Caramel Bundt Cake
- 1 cup salted butter
- 1/2 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
- 1/2 tsp salt
- 1 cup buttermilk
- Caramel Frosting:
- 2 cups light brown sugar
- 1 14 oz can sweetened condensed milk
- 1/2 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 scrape 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 container chilled for up to one week.