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
Scale
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.
