Caramel Bundt Cake

This Southern Caramel Bundt Cake is rich, buttery, and topped with a luscious homemade caramel frosting for an irresistible old-fashioned dessert. Perfect for holidays, family gatherings, potlucks, and special occasions, it's an easy twist on the classic Southern caramel layer cake that's sure to impress.

Course Cakes, Dessert

Cuisine American, Southern

Keyword caramel-bundt-cake, caramel-icing-recipe, southern-caramel-cake

Prep Time 20

Cook Time 45

Cooling time 2

Total Time 3 5

Servings servings (may vary)

Calories 530kcal

Ingredients

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

Instructions

Preheat oven to 350°F. Spray a non-stick bundt pan with baking spray (i.e. Baker's Joy) or grease pan with butter and coat with flour.
Using an electric mixer, cream together the butter, shortening, vanilla, brown and granulated sugars in a large mixing bowl. Beat for 2 minutes on medium-high speed 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 the flour mixture to the wet ingredients alternately with the buttermilk.
After all of the dry ingredients are added, increase the speed of the mixer to medium and beat until fully combined for around 30-45 seconds. Stop and scrape the bowl periodically.
Pour batter evenly into the prepared bundt pan. Bake for 35-45 minutes or until a cake tester or a toothpick inserted into the center comes back clean.
Let cake cool in the pan for 15 minutes then turn onto a wire rack to cool completely.
Caramel Frosting: Meanwhile, in a medium heavy-bottomed saucepan over medium heat melt together brown sugar, condensed milk, butter and vanilla. Simmer for 2 minutes until sugar and butter melts completely. Set aside to cool to warm but, still it should still be pourable. (It thickens as it cools.)
Pour caramel frosting over cake until all has been used. Drizzle the frosting slowly, so it doesn't all pool around the bottom. Sprinkle the top with toasted walnuts or pecans, if desired.
Store in an airtight container chilled fin the refrigerator for up to one week.

Notes

Use Room Temperature Eggs and Butter - It's important to to note that for this recipe, it's best to start with room temperature eggs and butter.
Flour - You could use cake flour, if desired.
Brown Sugar - You could substitute dark brown sugar for a stronger molasses flavor.
Make Your Own Buttermilk - You really do need to use buttermilk for this caramel cake recipe. 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.
Sour Cream - You could replace buttermilk with sour cream in a pinch.
Nuts - Classic Southern caramel cake typically doesn't have any nuts or embellishments added to the batter. That being said, if you wanted to mix one cup of toasted chopped pecans or walnuts into the batter, you could.
Bring to Room Temperature for Serving - 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 homemade caramel glaze time to soften. It will naturally firm when chilled.
Alternate Garnish - You may choose to garnish top of the cake with chocolate covered toffee bits or a chopped Heath bar for crunch.

Nutrition