Description
A deliciously moist Bundt cake topped with a rich caramel glaze that will delight your taste buds.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- 2 tsp vanilla extract
- 1 cup brown sugar (packed)
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk, mixing until just combined.
- Pour batter into Bundt pan and smooth top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack.
- In a saucepan, melt butter and brown sugar over medium heat, stirring constantly.
- Add cream and cook for 2–3 minutes until smooth and glossy.
- Stir in vanilla and salt.
- Pour warm glaze over cooled cake, letting it drip down the sides.
- Dust with powdered sugar if desired.
- Slice and serve with extra caramel sauce on the side.
Notes
- For a richer flavor, use buttermilk instead of whole milk.
- Ensure the cake is completely cooled before adding the glaze for the best results.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg