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Caramel Bundt Cake with Glaze

There’s a certain kind of joy that comes with slicing into a bundt cake. The gentle curve of the pan ensures every bite is tender, and when it’s a Caramel Bundt Cake with Glaze, you know you’re in for a treat that’s indulgent and unforgettable. This cake is a celebration of caramel in all its glory: buttery, sweet, and just the right amount of richness.

I first made this cake on a crisp autumn afternoon, the kind of day that calls for a dessert that hugs you from the inside out. The moment the glaze cascaded over the cake, I knew it was going to be a showstopper. The golden hue of the caramel paired with the tender crumb of the cake was a match made in heaven. Whether it’s a family gathering, a potluck, or just a sweet craving, this bundt cake will leave everyone reaching for seconds. Let’s create magic, one luscious slice at a time.

Recipe Resume

This Caramel Bundt Cake with Glaze is a moist, buttery cake infused with the rich flavor of caramel, topped with a silky caramel glaze that drips over every curve of the bundt. The cake’s tender crumb is the perfect balance of sweetness and texture, making it a must-have for celebrations or anytime you crave a slice of pure indulgence. Easy to bake and impossible to resist, this cake delivers bakery-quality results with minimal effort.

Exciting Story

The first time I baked this Caramel Bundt Cake, I was on a mission to recreate a childhood memory of caramel candy melting on my tongue. I wanted those same notes of buttery sweetness in a cake. As the aroma of caramel filled my kitchen, it transported me back to my grandmother’s house, where desserts were made with love and shared with joy. When I served this cake to my family, it quickly became a favorite. Watching everyone savor the gooey glaze and moist cake was the best reward. It’s now a tradition to bake this cake for special occasions, and every time, it’s like reliving that first magical bake.

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Why This Caramel Bundt Cake with Glaze

What Makes It Special

  • Rich Caramel Flavor: The cake and glaze are infused with the deep, buttery essence of caramel.
  • Moist Texture: Perfectly tender and buttery, with a melt-in-your-mouth crumb.
  • Showstopper Glaze: The caramel glaze adds an irresistible finishing touch.
  • Versatile: Ideal for holidays, celebrations, or as a comforting dessert.
  • Make-Ahead Friendly: Tastes even better the next day as the flavors deepen.

What You Need for Caramel Bundt Cake with Glaze

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (store-bought or homemade)

For the Caramel Glaze:

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

How to Make Caramel Bundt Cake with Glaze

  1. Prepare the Oven and Pan:
    • Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly, ensuring all crevices are covered.
  2. Make the Cake Batter:
    • In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy (about 3-5 minutes).
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • In a separate bowl, whisk together the flour, baking soda, and salt.
    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
    • Gently fold in the caramel sauce until evenly distributed.
  3. Bake the Cake:
    • Pour the batter into the prepared bundt pan and smooth the top.
    • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
  4. Prepare the Caramel Glaze:
    • In a small saucepan, melt the butter over medium heat.
    • Add the brown sugar and heavy cream, stirring until smooth. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes, stirring constantly.
    • Remove from heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool slightly to thicken.
  5. Glaze the Cake:
    • Drizzle the warm caramel glaze over the cooled bundt cake, letting it cascade down the sides. Allow the glaze to set for a few minutes before serving.
  6. Serve:
    • Slice and enjoy! This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Caramel Bundt Cake with Glaze

  1. Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
  2. Grease the Pan Thoroughly: Use a nonstick bundt pan and grease every nook and cranny to prevent sticking.
  3. Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
  4. Check for Doneness: Use a toothpick to test the cake’s center; it should come out clean.
  5. Cool Before Glazing: Allow the cake to cool completely before adding the glaze to ensure it sets properly.
  6. Enhance Flavor: Add a pinch of sea salt to the glaze for a salted caramel variation.
  7. Reheat the Glaze: If the glaze thickens too much, gently reheat it until pourable.
  8. Make Ahead: This cake tastes even better the next day as the flavors develop.

Substitutions and Variations

  1. Salted Caramel: Use salted caramel sauce for a more pronounced flavor.
  2. Buttermilk: Replace sour cream with buttermilk for a slightly tangier taste.
  3. Spiced Version: Add 1 tsp cinnamon or nutmeg to the batter for a warm, spiced twist.
  4. Chocolate Caramel: Mix in 1/2 cup chocolate chips for a chocolatey addition.
  5. Nutty Crunch: Fold in chopped pecans or walnuts for added texture.
  6. Gluten-Free: Use a gluten-free flour blend as a substitute for all-purpose flour.
  7. Coconut Caramel: Replace heavy cream in the glaze with coconut cream for a tropical twist.
  8. Mini Bundts: Use mini bundt pans for individual servings and adjust baking time.
  9. Citrus Hint: Add a teaspoon of orange or lemon zest for a bright flavor contrast.
  10. Brown Butter Glaze: Brown the butter in the glaze for a deeper, nuttier flavor.

Make a Healthier Version

  1. Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour.
  2. Reduce Sugar: Cut back on the granulated sugar by 1/4 cup and rely on the caramel sauce for sweetness.
  3. Low-Fat Sour Cream: Use low-fat sour cream or Greek yogurt.
  4. Natural Sweetener: Replace sugar with coconut sugar or maple syrup.
  5. Lighter Glaze: Use a thinner drizzle of glaze or omit it entirely.
  6. Applesauce: Substitute half the butter in the cake batter with unsweetened applesauce.
  7. Dairy-Free: Use dairy-free butter and coconut cream for the glaze.
  8. Portion Control: Bake as cupcakes or mini bundts for smaller portions.

Closing for Caramel Bundt Cake with Glaze

This Caramel Bundt Cake with Glaze is more than just a dessert—it’s a centerpiece for celebrations, a comfort on cozy evenings, and a delight with every bite. The rich caramel flavor, combined with the moist crumb and glossy glaze, makes it a recipe worth sharing. Whether you’re baking it for loved ones or enjoying it as a well-deserved treat, this cake is sure to impress. Gather your ingredients, preheat the oven, and prepare to create a dessert that’s as stunning as it is delicious. Happy baking!

Frequently Asked Questions for Caramel Bundt Cake with Glaze

  1. Can I use store-bought caramel sauce? Yes, store-bought caramel sauce works perfectly for convenience.
  2. What’s the best way to grease a bundt pan? Use softened butter or nonstick spray, ensuring every crevice is coated, then dust with flour.
  3. Can I make this cake ahead of time? Absolutely! The cake tastes even better the next day as the flavors deepen.
  4. How do I store leftovers? Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  5. Can I freeze this cake? Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.
  6. What can I use instead of sour cream? Greek yogurt or buttermilk are great substitutes.
  7. How do I prevent the glaze from hardening too quickly? Pour the glaze while it’s still warm and slightly runny.
  8. Can I add toppings? Yes, sprinkle with chopped nuts, sea salt, or even a drizzle of melted chocolate.
  9. What if I don’t have a bundt pan? Use a 9×13-inch pan or two 8-inch round pans; adjust the baking time accordingly.
  10. Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend.
  11. Is this cake suitable for kids? Definitely! The caramel flavor is mild and kid-friendly.
  12. What pairs well with this cake? Serve with vanilla ice cream, whipped cream, or a warm cup of coffee.
  13. Can I make a chocolate version? Add cocoa powder to the batter or swirl in melted chocolate for a caramel-chocolate twist.
  14. What if my glaze is too thick? Add a splash of heavy cream and gently reheat until it reaches the desired consistency.
  15. Can I make this dairy-free? Yes, use dairy-free butter and coconut cream for the glaze.
  16. How do I know when the cake is done? Insert a toothpick into the center—if it comes out clean, the cake is ready.

Caramel Bundt Cake with Glaze

0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:
  • 1 cup 1 unsalted butter, softened

  • 2 cups 2 granulated sugar

  • 4 large 4 eggs

  • 2 1/2 cups 2 1/2 all-purpose flour

  • 1/2 tsp 1/2 baking soda

  • 1/2 tsp 1/2 salt

  • 1 cup 1 sour cream

  • 1 tsp 1 vanilla extract

  • 1/2 cup 1/2 caramel sauce (store-bought or homemade)

  • For the Caramel Glaze:
  • 1/4 cup 1/4 unsalted butter

  • 1/2 cup 1/2 brown sugar, packed

  • 1/4 cup 1/4 heavy cream

  • 1/2 tsp 1/2 vanilla extract

  • Pinch salt

Directions

  • Prepare the Oven and Pan:
  • Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly, ensuring all crevices are covered.
  • Make the Cake Batter:
  • In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the caramel sauce until evenly distributed.
  • Bake the Cake:
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
  • Prepare the Caramel Glaze:
  • In a small saucepan, melt the butter over medium heat.
  • Add the brown sugar and heavy cream, stirring until smooth. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes, stirring constantly.
  • Remove from heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool slightly to thicken.
  • Glaze the Cake:
  • Drizzle the warm caramel glaze over the cooled bundt cake, letting it cascade down the sides. Allow the glaze to set for a few minutes before serving.
  • Serve:
  • Slice and enjoy! This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

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