This Sticky Caramel Bundt Cake is the ultimate indulgent dessert that blends the richness of buttery cake with the gooey decadence of caramel. Moist, tender, and generously drizzled with sticky caramel sauce that soaks beautifully into every crevice of the bundt shape, this cake is a show-stopper for dinner parties, holidays, or any time you crave something sweet and satisfying. Its signature golden-brown crust and dense, flavorful crumb make it irresistible from the first slice to the last. Served warm or at room temperature, this cake offers a nostalgic, comforting experience reminiscent of old-fashioned desserts, yet it’s elegant enough to serve as the finale to a gourmet meal.
The History of Sticky Caramel Bundt Cake
Bundt cakes themselves originated in the 1950s in the United States, inspired by the traditional European Gugelhupf. Their unique ring shape is thanks to the patented Bundt pan by Nordic Ware, which grew popular after Pillsbury featured a winning Bundt cake recipe in a national contest. Sticky caramel desserts, on the other hand, have long been part of culinary traditions across the world—from British sticky toffee pudding to American caramel pecan cakes. The combination of sticky caramel and bundt cake is a modern fusion of old-world and American comfort baking. As more home bakers began experimenting with bundt pans and indulgent sauces, the Sticky Caramel Bundt Cake emerged as a popular variation, bringing together the best of rich batter cakes and luscious caramel drizzles in one beautiful presentation.
Ingredients Breakdown
For the Cake: All-purpose flour is used as the main structure, while baking powder and baking soda ensure the perfect rise. Salt balances the sweetness and intensifies flavor. Unsalted butter and vegetable oil provide richness and moisture. Granulated sugar and brown sugar bring a layered sweetness—the brown sugar adds a caramel-like undertone. Eggs add structure and richness. Sour cream and milk contribute to a moist texture. Vanilla extract enhances the overall flavor.
For the Sticky Caramel Sauce: Unsalted butter and brown sugar are the base of the caramel. Heavy cream gives it a silky texture, while a bit of salt turns it into salted caramel for added depth. A splash of vanilla extract rounds out the flavor and adds a fragrant finish.
Step-by-Step Recipe
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease a standard 10- to 12-cup bundt pan thoroughly with butter and lightly dust with flour or use a nonstick spray specifically for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream ¾ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, and ½ cup light brown sugar until light and fluffy—about 3–4 minutes.
- Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, mixing well after each addition. Add 1 tablespoon vanilla extract and continue to mix until combined.
- Add Sour Cream and Milk: Add ½ cup sour cream and ½ cup whole milk to the mixture and beat until smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Be careful not to overmix to avoid a dense cake.
- Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 45–55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt ½ cup unsalted butter with 1 cup brown sugar and ½ cup heavy cream. Stir constantly until the mixture begins to bubble, then reduce heat and let it simmer for 5–7 minutes until thickened. Stir in ½ teaspoon salt (if using) and 1 teaspoon vanilla extract. Remove from heat and allow it to cool slightly.
- Drizzle and Serve: While the cake is still slightly warm, drizzle the sticky caramel sauce generously over the top, allowing it to seep into the bundt ridges and soak into the cake. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips for the Perfect Sticky Caramel Bundt Cake
Ensure all ingredients are at room temperature before mixing for better incorporation. Thoroughly grease every crevice of the bundt pan to prevent sticking, especially in pans with intricate designs. Don’t overmix the batter once you add the dry ingredients, or you may end up with a tough cake. Let the cake cool slightly before inverting it—too hot, and it might break apart; too cool, and it could stick. When making the caramel sauce, stir constantly and watch closely to avoid burning. If the sauce thickens too much, you can gently reheat it and add a splash of cream to thin it out. Drizzling the caramel while the cake is still warm helps it absorb and become ultra moist.
Variations and Customizations
Nutty Version: Add 1 cup of chopped pecans or walnuts to the batter for a crunchy texture, or sprinkle them over the caramel topping.
Spiced Caramel Cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, or pumpkin spice to the dry ingredients for a cozy, autumn flavor.
Boozy Caramel: Stir in 1–2 tablespoons of bourbon, rum, or Irish cream to the caramel sauce for a rich, adult twist.
Chocolate Swirl: Add a chocolate swirl by layering chocolate batter (remove some and mix with cocoa) with the plain batter before baking.
Mini Bundts: Bake in mini bundt pans for individual servings—adjust baking time to 20–25 minutes.
Gluten-Free Option: Use a 1:1 gluten-free baking flour to make the recipe suitable for gluten-sensitive diets.
Vegan Version: Substitute plant-based butter, dairy-free milk, and vegan sour cream to create a completely vegan version.
Health Considerations and Nutritional Value
Sticky Caramel Bundt Cake is undeniably a treat, high in sugars, fats, and calories—typically offering around 450–550 calories per slice depending on the amount of caramel used. While it’s not designed to be a diet food, there are small changes that can make it a bit lighter. Use Greek yogurt in place of sour cream for added protein and less fat. Swap out half the butter for applesauce or mashed banana to cut down on saturated fat. Use less caramel sauce or make a lighter version using milk instead of cream. Though not a health food, when enjoyed in moderation and paired with fruit or a smaller portion, it can be a fulfilling dessert without overindulgence.
FAQ
Q: Can I make this cake ahead of time?
A: Yes, the cake can be baked a day in advance. Store it tightly wrapped at room temperature and add the caramel sauce just before serving.
Q: How do I store leftovers?
A: Keep the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. Reheat slices briefly before serving to soften the caramel.
Q: Can I freeze this cake?
A: Yes, the bundt cake can be frozen without the caramel sauce for up to 2 months. Wrap it well in plastic wrap and foil. Thaw completely and warm slightly before adding fresh caramel sauce.
Q: My cake stuck to the pan. What went wrong?
A: This usually happens if the pan wasn’t greased well enough or if the cake was left to cool too long in the pan. Be sure to grease thoroughly and invert while the cake is still slightly warm.
Q: Can I use store-bought caramel sauce?
A: Absolutely! While homemade caramel adds extra richness, a high-quality store-bought caramel works in a pinch and saves time.
Sticky Caramel Bundt Cake
Ingredients
For the Cake
- 3 cups 360 g all-purpose flour
- 2 teaspoons 5 g ground cinnamon
- 1 teaspoon 2.5 g orange zest
- ¼ teaspoon 1 g ground nutmeg
- ¼ teaspoon 1 g ground ginger
- 1 teaspoon 6 g salt
- 1½ tablespoons 21 g baking powder
- 1 cup 226 g unsalted butter, softened to room temperature
- 1 cup 200 g granulated sugar
- ¾ cup 150 g brown sugar
- 3 large eggs room temperature
- 12 ounces pitted dates
- 2 cups water
- 2 teaspoons 5.6 g vanilla extract
For the Sauce
- 1½ cups heavy whipping cream
- ½ cup 100 g brown sugar
- 3 tablespoons molasses
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°F (163°C). Generously spray a bundt pan with non-stick cooking spray and lightly dust it with flour to ensure easy release. Set the prepared pan aside.
- To make the date purée, place the pitted dates and water in a medium saucepan over medium heat. Bring to a boil and let the mixture cook for about 10 to 15 minutes, until the dates have softened. Once slightly cooled, transfer the mixture to a blender or food processor and blend until smooth. Set the purée aside for later use.
- For the cake batter, whisk together the flour, ground cinnamon, nutmeg, ginger, salt, orange zest, and baking powder in a medium bowl until well combined. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes, until the mixture is light and fluffy.
- Add the eggs one at a time and continue to mix on medium speed for another 2 minutes until fully incorporated.
- Add 2 cups (520 g) of the prepared date purée along with the vanilla extract, mixing just until combined.
- Reduce the mixer speed to low and gradually add in the dry ingredients. Mix just until the batter is smooth and fully combined—avoid overmixing.
- Pour the batter evenly into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (bake time may vary depending on your oven).
- Allow the cake to cool in the pan for 1 hour before inverting it onto a cake plate or wire rack to finish cooling.
- To prepare the toffee sauce, place all sauce ingredients in a medium saucepan and cook over medium heat until the mixture comes to a boil. Remove from heat and let it cool slightly.
- When ready to serve, generously pour the warm toffee sauce over the bundt cake and enjoy.