Ultimate Caramel Glazed Bundt Cake

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Ingredients for the Cake

To achieve the rich, melt-in-the-mouth texture shown in your image, use high-quality ingredients and make sure they are at room temperature before mixing.

  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 6 large eggs (room temperature)
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Ingredients for the Caramel Glaze

This glaze is thick, glossy, and perfect for covering a Bundt cake.

  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Preparing the Cake Batter

A successful Bundt cake depends on mastering the creaming method, which gives the cake structure and lightness. This step is essential:

  1. Cream the Butter and Sugar:
    In a large bowl, beat the softened butter and sugar together until pale and fluffy. This usually takes 4–5 minutes with an electric mixer. The more air you incorporate here, the lighter your cake will be.
  2. Add the Eggs One at a Time:
    Add each egg and beat thoroughly before adding the next. This prevents the batter from curdling and ensures a smooth, even mixture.
  3. Combine Dry Ingredients:
    In another bowl, whisk the flour, salt, and baking powder together. This avoids clumps and ensures the leavening is evenly distributed.
  4. Add Dry Ingredients Alternating with Milk:
    Add ⅓ of the flour mixture to the butter-sugar mixture, mix, then add ½ of the milk. Continue alternating until both are fully incorporated. Finish with the dry ingredients.
  5. Add Vanilla Extract:
    Stir in the vanilla to enhance the flavor.
  6. Avoid Overmixing:
    Mix only until everything is combined. Overmixing will make the cake dense.

Baking the Bundt Cake

  1. Preheat your oven to 325°F (165°C).
  2. Grease your Bundt pan thoroughly with butter or baking spray, making sure to reach every corner and detail.
  3. Pour the batter into the pan and smooth the top.
  4. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool for 15 minutes before flipping it onto a serving plate.
  6. Let the cake cool completely before adding the caramel glaze.

A slow, gentle bake at a lower temperature ensures the cake stays moist and prevents the crust from becoming too dark.

Making the Caramel Glaze

This glaze is simple but luxurious, and it creates the iconic drip seen in the photo.

  1. In a saucepan over medium heat, melt the butter.
  2. Add the brown sugar and stir constantly until the mixture begins to bubble.
  3. Slowly add the heavy cream and continue stirring.
  4. Reduce heat slightly and cook for 2–3 minutes, allowing the glaze to thicken.
  5. Remove from heat and stir in vanilla extract and a pinch of salt.
  6. Let the caramel cool for 5–7 minutes. As it cools, it will thicken to the ideal consistency for pouring.

If the glaze becomes too thick, simply warm it for a few seconds to loosen it.

Glazing the Cake

To achieve a smooth, even drip:

  1. Place the cooled Bundt cake on a plate or cake stand.
  2. Slowly pour the caramel glaze over the top, allowing it to cascade naturally down the sides.
  3. Pour additional glaze around the edges for a thicker, glossy finish (like in your image).
  4. Let it set for at least 20 minutes before slicing so the caramel firms slightly.

Tips for Achieving Perfect Texture

Ensure Ingredients Are at Room Temperature

Using cold butter or eggs can cause the batter to separate and bake unevenly.

Do Not Overmix

Once the flour is added, mix gently to maintain a soft crumb.

Grease the Pan Thoroughly

Bundt pans often have intricate designs, and missing a spot may cause the cake to stick.

Allow the Cake to Cool

Pouring hot caramel onto a warm cake can cause it to slide off too quickly.

Serving Suggestions

This cake is incredibly versatile. You can serve it:

  • Warm with extra caramel poured on top
  • With vanilla ice cream
  • With whipped cream
  • With toasted pecans sprinkled over the caramel
  • Beside a cup of coffee or hot tea

The buttery crumb and sweet caramel make it suitable for any occasion.

Storage Instructions

Room Temperature

Store the cake in an airtight container for up to 3 days. The caramel will continue to soak into the cake, making it even more moist.

Refrigerator

If refrigerated, the cake will last up to 7 days, but allow it to warm before serving.

Freezer

Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature and warm slightly for best results.

Final Thoughts

A caramel-glazed Bundt cake is timeless, elegant, and irresistibly delicious. With its buttery interior and glossy caramel topping, it’s the perfect dessert to impress family or friends. This recipe balances sweetness, texture, and simplicity while ensuring a stunning presentation just like the one in your image.

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