If you’re craving a dessert that feels like a warm hug and a sweet escape all in one, the Salted Caramel Bundt Cake Recipe is exactly what you need. This cake blends the rich, buttery goodness of a classic bundt with luscious salted caramel flavors, creating a moist, tender crumb paired with a luscious glaze that’s just the right balance of sweet and salty. Whether it’s for a cozy family gathering or just a weekend treat, this cake promises to become your new favorite indulgence.
Ingredients You’ll Need
Behind every unforgettable cake is a collection of simple but essential ingredients, each playing its part to build the perfect texture, flavor, and appearance. For this Salted Caramel Bundt Cake Recipe, every component enhances its signature richness and moist crumb.
- 3/4 cup butter (softened): Adds richness and tenderness to the cake’s crumb.
- 1 1/2 cup sugar: Sweetens and helps create a tender, moist texture.
- 1 small box instant caramel pudding mix: Infuses deep caramel flavor and extra moisture.
- 4 large eggs: Bind ingredients together and provide structure.
- 1 1/4 cup whole milk: Contributes to moistness and richness.
- 1/3 cup canola oil: Keeps the cake incredibly moist without heaviness.
- 1/2 tsp pure vanilla extract: Boosts overall flavor complexity.
- 1 3/4 cup all-purpose flour: The foundation for structure in the cake.
- 3 Tbsp cornstarch: Helps create a tender, delicate crumb.
- 4 tsp baking powder: Provides the perfect rise, keeping the cake light.
- 1/2 tsp sea salt: Balances sweetness enhancing the salted caramel effect.
- 1/2 cup butter (for caramel sauce): Essential for creating the rich caramel topping.
- 1 cup light brown sugar (packed, for caramel): Adds deep molasses flavor to the caramel.
- 2/3 cup heavy whipping cream (for caramel): Makes the caramel sauce luxuriously creamy.
- 1 cup powdered sugar (sifted, for glaze): Creates a smooth, sweet glaze finish.
- 1/2 tsp sea salt (for glaze): Finishes the glaze with a subtle salty kick.
How to Make Salted Caramel Bundt Cake Recipe
Step 1: Prepare the Batter
Start by creaming the softened butter and sugar together until light and fluffy — this is the key to a tender cake. Next, mix in the instant caramel pudding mix, eggs one at a time, followed by the whole milk, canola oil, and vanilla extract. In a separate bowl, whisk the all-purpose flour, cornstarch, baking powder, and sea salt. Gradually incorporate the dry ingredients into the wet mixture, blending just until combined to keep the crumb tender and light.
Step 2: Bake the Cake
Preheat your oven to 350°F (175°C) and generously grease your bundt pan to prevent sticking. Pour the batter evenly into the pan, smoothing the top with a spatula. Bake for around 60 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 3: Make the Salted Caramel Sauce
While the cake cools, prepare the caramel sauce by melting butter and light brown sugar in a saucepan over medium heat, stirring constantly. Allow it to boil for a couple of minutes before carefully whisking in the heavy whipping cream. Simmer for two more minutes until thick and glossy. Remove from heat and stir in the sea salt. This sauce will turn your cake into an irresistible treat.
Step 4: Prepare the Glaze and Finish
To complete the Salted Caramel Bundt Cake Recipe, whisk together sifted powdered sugar, a splash of hot water, and sea salt to create a smooth glaze. Drizzle this over the cooled cake, then spoon the warm caramel sauce generously on top. Let the flavors meld for a few minutes before serving.
How to Serve Salted Caramel Bundt Cake Recipe
Garnishes
To elevate your cake, consider sprinkling flaky sea salt on top just before serving—it’s a simple touch that brightens the caramel’s richness. Toasted chopped pecans or caramelized nuts also add delightful texture and that nutty depth that complements the cake beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or some freshly whipped cream to balance the caramel’s sweetness. If you want something fruitier, a side of fresh berries or a tart berry compote adds a refreshing contrast that guests will love.
Creative Ways to Present
For a stunning centerpiece, serve the cake on a rustic wooden board with extra caramel sauce in a small pitcher for guests to drizzle themselves. You can also dust the cake lightly with cocoa powder or edible gold dust for a festive flair perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the cake moist without losing its delightful texture or flavor.
Freezing
The Salted Caramel Bundt Cake Recipe freezes beautifully. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to two months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Reheating
If you prefer your cake slightly warm, gently microwave individual slices for about 10-15 seconds. This helps to reawaken the salted caramel flavors and soften the cake without drying it out.
FAQs
Can I substitute the caramel pudding mix?
You can try using homemade caramel sauce or caramel extract, but the instant pudding mix adds both flavor and moisture uniquely, so results may vary slightly.
Is there a dairy-free version of this cake?
Yes, you can use plant-based butter, almond or oat milk, and dairy-free cream alternatives to make the cake suitable for dairy-free diets while maintaining the delicious taste.
How do I prevent the cake from sticking to the bundt pan?
Grease the pan thoroughly with butter or nonstick spray and dust with flour or use baking spray with flour included. Let the pan rest a couple minutes before attempting to remove the cake for best results.
Can this recipe be doubled?
Yes, just be sure to use two bundt pans or bake the cake in batches since the batter volume doubles, requiring adequate space for proper baking.
What’s the best way to ensure the cake is moist?
Do not overmix the batter; mix just until combined. Also, measure flour carefully and keep the baking time as indicated to retain moisture. The pudding mix and oil also help keep it tender and soft.
Final Thoughts
This Salted Caramel Bundt Cake Recipe is one of those magical desserts that feels both comforting and indulgent at the same time. It’s easy enough for a casual weekend baking session but impressive enough to wow guests at any gathering. Trust me, once you try it, this cake will earn a permanent place in your recipe box for countless sweet celebrations ahead!
Print
Salted Caramel Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Bundt Cake is a decadent dessert featuring a moist, buttery cake infused with instant caramel pudding and topped with a luscious homemade salted caramel sauce. Perfect for special occasions, this cake combines the rich flavors of caramel, a hint of sea salt, and a tender crumb that will delight any sweet tooth.
Ingredients
Cake Ingredients
- 3/4 cup butter (softened)
- 1 1/2 cup sugar
- 1 small box instant caramel pudding mix
- 4 large eggs
- 1 1/4 cup whole milk
- 1/3 cup canola oil
- 1/2 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3 Tbsp cornstarch
- 4 tsp baking powder
- 1/2 tsp sea salt
Salted Caramel Sauce Ingredients
- 1/2 cup butter
- 1 cup light brown sugar (packed)
- 2/3 cup heavy whipping cream
- 1 cup powdered sugar (sifted)
- 1/2 tsp sea salt
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the instant caramel pudding mix and blend well. Incorporate the eggs one at a time, beating thoroughly after each addition. Mix in the whole milk, canola oil, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form a smooth batter.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly. Pour the batter into the prepared pan and spread evenly. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Salted Caramel Sauce: In a saucepan over medium heat, melt 1/2 cup butter. Stir in the packed light brown sugar and bring the mixture to a gentle boil, cooking for about 2 minutes. Slowly pour in the heavy whipping cream while stirring continuously. Remove from heat and whisk in the sifted powdered sugar and sea salt until smooth and creamy.
- Assemble and Serve: Once the cake is completely cool, drizzle the salted caramel sauce generously over the top, letting it cascade down the sides. Optionally, garnish with a sprinkle of sea salt or caramel shards for added texture and flavor. Slice and serve to enjoy a deliciously indulgent dessert.
Notes
- Ensure the cake is fully cooled before adding the caramel sauce to prevent melting.
- For best results, use room temperature ingredients to create a smoother batter.
- Store leftover cake covered in the refrigerator for up to 3 days; reheat slightly before serving.
- You can substitute canola oil with vegetable oil if preferred.
- If you prefer a thicker caramel sauce, reduce the cream slightly when making the sauce.
