The Ultimate Decadent Caramel Bundt Cake Recipe with Salted Caramel Frosting

Prepare to be enchanted by a truly rich and decadent dessert: this incredible brown sugar-caramel bundt cake, crowned with a luscious salted caramel frosting. It’s not just a cake; it’s an experience that will have you craving more with every bite.

A Love Affair with Caramel

If forced to choose just one flavor to enjoy for the rest of my life, stranded on a deserted island, my heart would undeniably pick caramel. While others might reach for chocolate or vanilla, I’ll embrace the warm, buttery, and deeply complex notes of caramel every single time. There’s something uniquely comforting and utterly sophisticated about caramel that makes it a perennial favorite.

And if I had to select one caramel dessert to bring along on that imaginary island, this spectacular caramel bundt cake would be the contender. It is the epitome of caramel perfection: incredibly moist, wonderfully dense, and utterly luscious. What makes this particular bundt cake stand out is its delightful “caramel x 3” approach – you’ll find caramel infused into the cake itself, generously mixed into the velvety frosting, and finally, a gorgeous crunchy caramel candy topping for an extra layer of texture and sweetness.

The Secret to Unforgettable Caramel Flavor

Over the years, I’ve baked this bundt cake countless times, and each instance, it never fails to impress and garner rave reviews. But its appeal goes far beyond just its stunning presentation. From the very first forkful, this cake captivates with its profound caramel essence. The magic begins with a homemade caramel sauce-like liquid that you create from scratch on the stovetop. This foundational caramel is then strategically incorporated into both the cake batter and the frosting, ensuring a cohesive and deeply satisfying caramel experience throughout the entire dessert. And let’s be honest, resisting the urge to lick a spoon (or two!) of that freshly made caramel liquid is a challenge in itself!

The optional extra step of adding a delicate caramel candy topping truly elevates this cake to a showstopper status. It’s surprisingly easy to make and provides a beautiful, artisanal presentation that will wow your guests. If you prefer a simpler finish, a generous drizzle of extra caramel sauce would also be a fabulous choice, perhaps with a sprinkle of flaky sea salt to enhance the flavor. Whatever you decide, be warned: this cake is dangerously delicious. Its irresistible nature makes it all too easy to say, “Oh, just one more sliver,” until you realize you’ve devoured more than you intended!

Bundt Cake Baking Tips: Ensure a Perfect Release Every Time

Baking Tip: How to Grease a Bundt Pan So It Doesn’t Stick

The sheer devastation of a bundt cake stuck to its pan and breaking into pieces is a nightmare every baker dreads. Bundt pans, with their intricate designs, can be particularly tricky if not prepped thoroughly. The key to a beautiful, intact cake lies in meticulous greasing. Here are two highly recommended methods to ensure your cake slides out flawlessly:

**Use a High-Quality Non-Stick Baking Spray with Flour:** Products like Baker’s Joy are specifically designed for this purpose. Spray the pan very generously, ensuring every single curve, groove, and crevice is completely covered. Don’t miss a spot! The flour in the spray creates a protective barrier that helps the cake release cleanly.
**Butter and Flour the Pan Manually:** For a classic approach, use a pastry brush to coat the entire inside surface of the bundt pan with melted unsalted butter. Again, be extremely thorough, reaching into all the nooks and crannies. Once buttered, dust the entire pan with all-purpose flour. Tap the pan gently and rotate it to ensure the flour adheres to all buttered surfaces, then invert the pan and tap out any excess flour. This creates a perfect non-stick coating.

Beyond greasing, remember these additional tips for bundt cake success:

**Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a lighter, fluffier cake.
**Don’t Overmix:** Once you add the flour, mix just until combined. Overmixing can develop the gluten too much, resulting in a tough, dry cake.
**Cooling is Crucial:** Allow the bundt cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack. This allows the cake to firm up slightly, making it less likely to break during release. However, don’t let it cool completely in the pan, as moisture can cause it to stick.
**Tap Before Baking:** After pouring the batter into the prepared pan, gently tap the pan on your counter a few times to release any air bubbles. This helps create an even crumb and prevents large air pockets in your cake.

More Baking Tips »

Caramel Bundt Cake

Servings: 12 servings

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hr 25 mins

A moist, rich, and dense caramel-flavored bundt cake, generously iced with smooth caramel buttercream, and elegantly decorated with delicate shards of crunchy caramel candy.

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Ingredients

For the caramel liquid:

½ cup granulated sugar (100 grams)
½ cup heavy whipping cream (118 ml)
Approximately ¼ cup whole milk (59 ml)
1 tablespoon fresh lemon juice

For the cake:

3 cups all-purpose flour (360 grams)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ¼ cup unsalted butter, at room temperature (280 grams)
2 cups packed light or dark brown sugar (425 grams)
4 large eggs
1 teaspoon vanilla extract
½ cup + 2 tablespoons caramel liquid, from above (145 ml)

For the frosting:

½ cup unsalted butter, at room temperature (113 grams)
2 ⅓ cup powdered sugar, sifted (265 grams)
1 teaspoon vanilla extract
Pinch of salt
2-3 tablespoons caramel liquid, from above

Caramel Candy Topping: (optional)

½ cup granulated sugar (100 grams)

Instructions

To make the caramel liquid:

Place the granulated sugar in a medium saucepan over medium heat. Allow the sugar to melt and transform into a beautiful amber color, which should take about 3-4 minutes. Do not stir with a spoon; instead, gently swirl the pan to ensure the sugar caramelizes evenly and prevent burning.
Once all the sugar has melted, remove the pan from the heat. Carefully and slowly pour in the heavy cream in a small, steady stream. The mixture might seize and become lumpy – this is normal. Return the pan to medium heat and continue to stir until the mixture becomes smooth and uniform.
Pour the caramel into a 2-cup (or larger) liquid measuring cup. Add the fresh lemon juice, then add just enough whole milk to reach the 1-cup mark. Set this caramel liquid aside to cool slightly.

For the cake:

Preheat your oven to 350 degrees F (175 degrees C). Prepare your bundt cake pan by thoroughly buttering and flouring it using one of the methods described in the baking tips section above.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and packed brown sugar until the mixture is light, fluffy, and creamy. Add the large eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry ingredient mixture to the wet ingredients in three alternating additions, starting and ending with the flour mixture. Alternate with the prepared caramel liquid. Scrape down the sides of the bowl as needed to ensure everything is well combined without overmixing.
Pour the prepared cake batter into your greased and floured bundt pan. Bake for 45-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

For the frosting:

In the bowl of a stand mixer, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, salt, and vanilla extract. Slowly incorporate 2-3 tablespoons of the reserved caramel liquid. Beat until the frosting is smooth and reaches your desired spreadable consistency. Add additional tablespoons of caramel liquid if a thinner consistency is desired.
Once the bundt cake is completely cool, generously frost it with the salted caramel buttercream. Store the frosted cake in an airtight container at room temperature; it will remain fresh and delicious for several days.

To make the caramel candy topping: (optional)

Place ½ cup of granulated sugar in a clean, medium saucepan over medium heat. Allow the sugar to melt and caramelize to an amber color, typically taking 3-4 minutes. Resist the urge to stir; instead, gently swirl the pan occasionally to ensure even caramelization. Watch it carefully to prevent burning, which can make the caramel bitter.
Immediately and carefully pour the hot caramel onto a sheet pan lined with parchment paper or a silicone baking mat. Allow it to cool for about 5 minutes, or until firm. Once cooled, break the hardened caramel into beautiful, decorative pieces or shards. Arrange these on top of your frosted bundt cake as desired for a stunning finish.

Notes

Adapted from Baked Explorations.

Nutrition Facts

Calories: 707kcal
Carbohydrates: 101g
Protein: 6g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 140mg
Sodium: 282mg
Potassium: 156mg
Fiber: 1g
Sugar: 76g
Vitamin A: 1060IU
Vitamin C: 1mg
Calcium: 78mg
Iron: 2mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Why You’ll Love This Caramel Bundt Cake

This Caramel Bundt Cake isn’t just a recipe; it’s a celebration of one of the world’s most beloved flavors. Its irresistible combination of a tender, moist crumb, rich brown sugar undertones, and a triple dose of sweet, salty caramel makes it a truly extraordinary dessert. Whether you’re hosting a dinner party, looking for the perfect treat to bring to a potluck, or simply want to indulge in a luxurious homemade confection, this bundt cake delivers every time. Its beautiful shape and elegant topping make it a fantastic centerpiece, while its deep, comforting flavors make it an instant crowd-pleaser.

Serving and Storage Suggestions

To best enjoy your Caramel Bundt Cake, serve it at room temperature, allowing the frosting to be perfectly soft and the cake’s flavors to shine. It pairs wonderfully with a hot cup of coffee, a scoop of vanilla bean ice cream, or a dollop of freshly whipped cream. For an extra touch of indulgence, a light sprinkle of sea salt flakes over each slice can truly enhance the salted caramel experience.

For storage, keep any leftover cake in an airtight container at room temperature for up to 3-4 days. While it’s unlikely to last that long, this method will maintain its freshness and moist texture. If you need to store it for longer, the cake can be frozen (unfrosted is best, but frosted can also work if wrapped tightly) for up to a month. Thaw at room temperature before serving or frosting.

Variations to Try

While this Caramel Bundt Cake is perfect as written, don’t hesitate to experiment with a few variations to customize it to your taste:

**Nutty Delight:** Fold in ½ to 1 cup of chopped toasted pecans or walnuts into the cake batter for added texture and a complementary flavor profile.
**Spice It Up:** Add a teaspoon of ground cinnamon or a ½ teaspoon of nutmeg to the dry ingredients for a warm, spiced caramel cake, especially delightful during the fall months.
**Chocolate Drizzle:** For those who crave chocolate, a simple drizzle of melted dark chocolate over the top of the frosted cake would be a divine addition.
**Coconut Crunch:** Toast some shredded coconut and sprinkle it over the frosting for a tropical twist and pleasant crunch.

This recipe first appeared on Completely Delicious in October 2012, and it remains a timeless classic for a reason.

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