Easy Caramel Bundt Cake

Caramel Bundt Cake is a rich, moist dessert that combines the warmth of caramel flavor with the classic elegance of a Bundt cake. Perfect for holidays, potlucks, birthdays, or a simple indulgent treat at home, this cake delivers a decadent experience with every slice. With a dense yet tender crumb and a sticky-sweet caramel glaze that drips enticingly down the sides, it is a favorite among those who appreciate desserts that are both comforting and visually stunning. Easy enough for beginners yet impressive enough for special occasions, this recipe brings bakery-style flair right into your kitchen.

The History of Caramel Bundt Cake

The Bundt cake itself has roots tracing back to the early 20th century, with origins inspired by a traditional European cake known as “Gugelhupf.” In the United States, the Bundt pan rose to popularity in the 1950s and 1960s when Nordic Ware trademarked the name “Bundt” and began mass-producing the iconic ring-shaped mold. The popularity soared even more after a Bundt cake won second place in a Pillsbury baking contest in 1966. Over the decades, this cake shape became a staple of American baking. The addition of caramel—both in the batter and as a luscious glaze—likely gained popularity in the late 20th century, when home baking started embracing richer, more indulgent flavors. Caramel, made from heating sugar until it browns and develops deep flavor, pairs beautifully with buttery, moist cake bases, giving rise to the now-beloved Caramel Bundt Cake.

Ingredients Breakdown

• All-purpose flour (2 ½ cups): The base of the cake that gives it structure.
• Baking powder (1 tsp) and Baking soda (½ tsp): Help the cake rise and ensure a fluffy interior.
• Salt (½ tsp): Balances the sweetness and enhances the overall flavor.
• Unsalted butter (1 cup, softened): Provides richness and flavor.
• Granulated sugar (1 cup) + Brown sugar (1 cup): Creates the perfect balance of sweetness and moisture. Brown sugar also contributes a molasses-like depth, which complements the caramel theme.
• Eggs (4 large): Bind the ingredients and add structure and richness.
• Sour cream or plain Greek yogurt (1 cup): Adds moisture and a subtle tanginess that balances the sweetness.
• Vanilla extract (2 tsp): Enhances all other flavors.
• Caramel sauce (¾ cup for batter + extra for topping): Adds moist caramel flavor throughout and gives that final sticky-sweet finish.
  Optional: Chopped pecans or walnuts (½ cup) for texture and nuttiness.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and generously grease and flour a 10- or 12-cup Bundt pan. This ensures easy removal after baking.
2. Cream the butter and sugars together in a large mixing bowl using an electric mixer on medium speed for 3–4 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Scrape down the sides to ensure even mixing.
4. Mix in sour cream and vanilla extract until smooth.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep the cake tender.
7. Fold in the ¾ cup of caramel sauce gently, ensuring it’s evenly incorporated without overworking the batter. Add nuts at this point if using.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
11. Once cooled, drizzle with additional warm caramel sauce, letting it flow down the sides for that signature glossy finish. Add a sprinkle of sea salt or chopped nuts if desired.

Tips for the Perfect Caramel Bundt Cake

Always use room-temperature ingredients, especially butter, eggs, and sour cream, to ensure even mixing and better texture. Make sure to grease every nook and cranny of your Bundt pan thoroughly; even a small missed spot can cause sticking. Don’t overmix the batter after adding flour; doing so will lead to a dense, tough cake. Check the cake early near the end of baking since oven temperatures vary—start checking at the 50-minute mark. Let the cake cool in the pan long enough to set but not too long, or it may stick—15 to 20 minutes is the sweet spot. Warm the caramel sauce slightly before drizzling for a more elegant finish and smoother pour.

Variations and Customizations

Swap out the caramel sauce for a salted caramel version to balance the sweetness and add complexity. Add spices like cinnamon, nutmeg, or cardamom to the dry ingredients for a spiced caramel twist. Mix in apple chunks or mashed bananas for a fruity take that pairs well with caramel. For a nutty variation, fold in toasted pecans, walnuts, or even crushed toffee bits into the batter. Use a chocolate or coffee drizzle instead of caramel to give it a mocha or mocha-caramel profile. You can also make it boozy with a tablespoon of bourbon or rum added to the batter and glaze. For a festive touch, decorate with candied nuts, edible glitter, or piped whipped cream.

Health Considerations and Nutritional Value

Caramel Bundt Cake is an indulgent dessert, typically high in sugar, saturated fats, and calories, so moderation is key. A typical slice may contain around 350–450 calories depending on size, with about 20–25 grams of sugar and 15–20 grams of fat. However, there are ways to make it lighter without sacrificing taste. Substitute Greek yogurt for sour cream for added protein and less fat. Use part whole wheat flour for added fiber. Consider reducing the sugar slightly or using a blend of sugar and a low-calorie alternative. For a lower-fat version, reduce the butter and supplement with unsweetened applesauce. Opting out of the caramel drizzle or using a lighter caramel recipe made with dates or coconut milk can also improve nutritional value. For people with allergies, make it nut-free or gluten-free using appropriate substitutions like almond flour or gluten-free flour blends.

FAQ

Can I make this cake ahead of time? Yes! It stores well covered at room temperature for up to 3 days or refrigerated for up to 5 days. You can also freeze it without the caramel drizzle for up to 3 months.
How do I reheat it? A few seconds in the microwave will bring back its moist texture. Add fresh warm caramel before serving.
Can I use store-bought caramel sauce? Absolutely. Homemade or store-bought both work; just use a good quality one with rich flavor.
What size Bundt pan should I use? A standard 10- to 12-cup Bundt pan is perfect. If using a smaller one, leave out some batter or it may overflow.
Why did my cake stick to the pan? Likely due to insufficient greasing. Always grease and flour well, or use a baking spray with flour.
Can I turn this into cupcakes or a layer cake? Yes, though baking times will change. Cupcakes may take 20–25 minutes, and two 8-inch cake layers around 30–35 minutes.
What kind of caramel is best? A thicker sauce made with butter, sugar, cream, and vanilla works best. Avoid overly runny caramel toppings meant for ice cream.

Easy Caramel Bundt Cake

This Easy Caramel Bundt Cake is a rich, moist dessert topped with a buttery caramel glaze that makes every bite indulgent and comforting. Simple to prepare and endlessly customizable, it’s the perfect treat for both everyday cravings and special celebrations.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Servings 16

Ingredients

  

For the Cake:

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk at room temperature

For the Caramel Sauce:

• 1 cup packed light brown sugar
• ½ cup sweetened condensed milk
• 2 teaspoons light corn syrup
• ½ teaspoon salt
• 6 tablespoons unsalted butter cut into small pieces
• 1 teaspoon pure vanilla extract

Instructions

 

To Make the Cake:

• Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan, making sure to coat all the crevices. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. With the mixer on low speed, gradually add the dry ingredients to the wet, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until everything is fully incorporated; be careful not to overmix. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes, then carefully invert it onto a wire rack to cool completely.

To Make the Caramel Sauce:

• In a heavy-bottomed saucepan, combine the brown sugar, sweetened condensed milk, corn syrup, and salt. Place over medium heat and bring the mixture to a gentle boil, stirring constantly. Let it boil for 4 to 5 minutes, continuing to stir, until the mixture is smooth and thickened. Remove the pan from the heat and add the butter and vanilla extract, stirring until the butter is completely melted and the sauce is glossy and smooth. Drizzle the warm caramel sauce over the cooled cake as desired. Any leftover sauce can be stored in an airtight container in the refrigerator for later use—just reheat gently before serving.