Are you looking for an easy caramel Bundt cake recipe? This family favorite has a tasty, rich caramel flavor and is hard to mess up! It’s the best of both worlds!
If you want to really spice things up, you can alter this recipe to create delicious caramel apple Bundt cake or salted caramel Bundt cake. Keep reading for variations!
Believe it or not, this cake tastes best when eaten in the morning. It’s true! You have my permission to eat cake for breakfast with a delicious cup of coffee.
Yum, my stomach is growling just thinking about it!
How to make BEST Caramel Bundt Cake
I honestly believe it’s the little indulgences in life that give the greatest joy! Starting the day off right, like treating myself with a delicious slice of caramel bundt cake in the morning once in a while, is definitely a joy.
Servings: Serves 12 to 14.
- heavy whipping cream
- all-purpose flour
- baking soda
- peanuts, pecans, almonds, walnuts or cashews, if desired
- icing, powdered or confectioners sugar
- vanilla extract
- light brown sugar
- unsalted butter
How to make the Best Caramel Bundt Cake
This tasty caramel Bundt cake has a decadent caramel sauce made from scratch. Once the cake has cooled, take your Bundt up a level by drizzling sauce all over the top!
Instructions for making a caramel Bundt cake
For the caramel sauce
Add sugar to a saucepan and heat over medium heat.
Once sugar starts to brown, stir constantly, breaking up sugar chunks while it caramelizes.
Once fully caramelized, begin adding heavy cream one teaspoon at a time and stirring in thoroughly with each teaspoon added.
For the cake
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with flour.
Whisk flour, nuts (if using), powdered sugar, baking soda, and salt in a large mixing bowl.
Beat eggs and vanilla in a large measuring cup.
Beat sugar, brown sugar, and butter until light and fluffy.
Add egg mixture.
Beat in flour mixture until just combined.
Scrape the batter into the prepared pan and smooth with a spatula.
Bake and cool upright in a pan on a wire rack for one hour, then invert onto a serving plate and cool completely, at least two hours.
Once the cake has cooled, slightly heat remaining caramel filling on stove top or in microwave, stir and pour over cake.
Do you wait for a Bundt cake to cool before flipping?
Yes! When you remove your caramel Bundt cake from the oven, don’t flip it out of the pan right away. Instead, let the cake cool in the pan according to the recipe.
A quick note about the caramel sauce. It will harden as it cools so if you notice it hardening before your bundt cake has cooled enough to invert, just warm it up a bit.
Why does a Bundt cake have a hole?
Bundt cakes have a hole in the middle because of the way it’s baked—it’s all about the Bundt pan! The shape and structure of the pan helps bake the batter evenly.
The type of cake batter used in most Bundts is dense and is often undercooked when baked in a traditional baking pan.
Can you make a Bundt cake in a springform pan?
Why yes, yes you can use a springform pan, another round baking pan, in place of a Bundt cake pan. You won’t achieve the same Bundt-like fluted shape but your cake will still taste delicious.
To bake your Bundt cake in a springform pan with a hole in the center, use an empty nine-inch tin can with the label removed, add some dried beans to the can, and place the tin in the middle of the springform pan.
Learn more about springform pans here.
How to Store your Bundt Cake
Leftover caramel Bundt cake that has been sliced should be tightly covered in plastic wrap. It can sit on the countertop at room temperature for three days, including the day you made it.
Longer than that, it will need to be refrigerated and can be stored for up to one week. Just remember to unwrap the caramel Bundt cake and bring it to room temperature before serving.
You can extend the Bundt cake’s life even longer in the freezer.
Wrap the cake tightly with plastic freezer wrap and aluminum foil. Properly stored, it will maintain best quality for about two months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Caramel Apple Bundt Cake
For a fun variation on the caramel Bundt cake, add 3 granny smith apples that are cored, peeled and shredded or diced apples into your batter.
Apples pair so nicely with caramel sauce and the cake’s spices help bring out the natural apple flavor. You will love eating your caramel apple Bundt cake!
Salted Caramel Bundt Cake
This is such a great modification for the simple caramel Bundt cake and you’ll be surprised at how quick and easy it is to elevate your caramel sauce.
There is something extra special about the flavor sensation salt and caramel create when they’re put together. For a perfect salted caramel drizzle, add a bit of salt, maybe a teaspoon, to your caramel sauce.
Taste and see.
To infuse your cake, try this technique. (And you can try this with your regular caramel Bundt cake, too!) When it comes out of the oven and is still hot, poke holes into it and pour the warm sauce over the cake while it’s still in the pan.
As the cake cools the sauce will infuse flavor into the Bundt cake.
Then, after you invert your salted caramel Bundt cake onto a plate, pour the rest of the glaze over the top. You will LOVE how every bite contains that signature sweet and salty caramel flavor. It’s as decadent as a dessert can be without adding any complexity.
More Bundt Cake Recipes
Caramel Nut Bundt Cake
- bundt pan
- 1 cup granulated sugar
- ¼ cup heavy whipping cream
- 2 cups all-purpose flour + extra for dusting pan
- 1 teaspoon baking soda
- 1 teaspoons salt
- 1 cup peanuts, almond, walnuts, pecans or cashews, chopped fine
- ½ cup powdered, icing or confectioners sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 1 ½ cups packed light brown sugar
- 2 ½ sticks unsalted butter softened
Caramel Apple Bundt Cake
- 3-4 medium Granny Smith apples that are cored, peeled and shredded or diced
Salted Caramel Bundt Cake
- 1 teaspoon salt
For the caramel sauce
- Add sugar to a saucepan and heat over medium heat. Once sugar starts to brown, stir constantly,
- breaking up sugar chunks while it caramelizes. Once fully caramelized, begin adding heavy cream 1 teaspoon at a time and stirring in thoroughly with each teaspoon added. Set aside.
For the Cake
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with flour.
- Whisk flour, nuts, confectioners' sugar, baking soda, and salt in large mixing bowl.
- Beat eggs and vanilla in large measuring cup.
- With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes.
- On low speed, add egg mixture until combined, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
- Scrape the batter into the prepared pan and smooth with a spatula.
- Bake until edges are beginning to pull away from pan, about 60 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto serving plate and cool completely, at least 2 hours.
- Once cake has cooled, slightly heat remaining caramel filling on stove top or in microwave, stir and pour over cake.
- Serve and enjoy every bite.