Salted Caramel Bundt Cake Recipe

This Salted Caramel Bundt Cake is a moist and tender recipe, which is made with a rich brown sugar batter and a unique hard candy glaze. It’s the perfect fall dessert, a show-stopping cake for any special occasion, ready in about an hour and a half, plus cooling time.

Jump to Recipe

Salted Caramel Bundt Cake Ingredients

A classic combination for a truly decadent and impressive cake.

For the Cake:

2 sticks (1 cup) salted butter, at room temperature
3 cups all-purpose flour, plus more for the pan
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups packed light brown sugar
1 tsp. instant espresso powder
4 large eggs, at room temperature
1 Tbsp. vanilla extract
3/4 cup whole milk, at room temperature

For the Glaze:

1/2 cup unwrapped hard caramel candies (such as Werther’s Original, about 24)
2/3 cup heavy cream
1/4 tsp. salt
1/4 cup white chocolate chips

How To Make Salted Caramel Bundt Cake

A step-by-step guide to this wonderfully moist, tender, and impressive cake.

Prep Oven and Pan: Preheat the oven to 350°F. Generously butter a 12-cup Bundt pan, then dust it with flour, making sure to tap out any excess.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the butter, brown sugar, and espresso powder on medium-high speed until light and fluffy, about 3-5 minutes.
Combine and Bake: Beat in the eggs one at a time, followed by the vanilla. On low speed, beat in the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 50 minutes, or until a long skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the Caramel Glaze: Roughly crush the hard caramel candies. In a small saucepan over low heat, combine the crushed candies, heavy cream, and salt. Cook, stirring constantly, until the candies are completely melted and the glaze is smooth and thick. Let it stand for 5-10 minutes to cool slightly.
Decorate and Serve: Melt the white chocolate chips in the microwave in 20-second intervals until smooth. Drizzle the warm salted caramel glaze over the cooled cake, letting it run down the sides. Immediately drizzle the melted white chocolate over the caramel. Let the glaze set for about 10 minutes before slicing and serving.

Recipe Tips

For the most moist, flavorful Bundt cake every time.

How to prevent the cake from sticking? For a Bundt pan, proper preparation is crucial. Use softened butter and a pastry brush to get into every single nook and cranny of the pan. Then, dust it with flour, rotating and tapping the pan to coat it completely, and tap out any excess.
Why use room temperature ingredients? Using room temperature butter, eggs, and milk is very important for a cake batter. It allows the ingredients to emulsify properly, which traps air and creates a cake with a fine, even, and tender crumb.
What’s the purpose of the espresso powder? The small amount of instant espresso powder is a secret flavor enhancer. It won’t make the cake taste like coffee; it simply intensifies the rich, molasses notes of the brown sugar and adds a delicious depth to the overall flavor.
Can I make this ahead of time? Yes, this cake is fantastic for making ahead. You can bake the cake, let it cool completely, and store it, un-glazed, in an airtight container at room temperature for up to 2 days. Add the fresh glaze an hour or so before serving.

What To Serve With Salted Caramel Bundt Cake

This rich, decadent cake is a complete dessert on its own.

A slice of this beautiful, glaze-drizzled cake is a showstopper for any dessert table. It is wonderful served with:

A scoop of vanilla bean or coffee ice cream
A dollop of unsweetened whipped cream
A hot cup of black coffee or a spiced tea to balance the sweetness

How To Store Salted Caramel Bundt Cake

Keeping your cake fresh and moist.

Room Temperature: Once the glaze has set, you can store the cake in a cake dome or an airtight container at room temperature. It will stay moist and delicious for up to 4 days.

Salted Caramel Bundt Cake Nutrition Facts

An estimated guide per slice.

Calories: 520 kcal
Carbohydrates: 75 g
Protein: 6 g
Fat: 23 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make my own caramel glaze from scratch?

Yes. If you don’t have hard candies, you can make a simple caramel glaze by melting 1 cup of brown sugar with 1/2 cup of butter in a saucepan, then whisking in 1/4 cup of cream and letting it simmer until it thickens.

Can I use a different pan?

Yes. You could bake this cake in a 9×13-inch pan, but the baking time would be shorter, likely around 35-40 minutes.

Why did my Bundt cake come out dry?

A dry cake is usually the result of over-baking or measuring the flour incorrectly. Spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag. A long, slow bake is key, so start checking for doneness with a skewer at the lower end of the time range.

Try More Recipes: