Buttermilk Caramel Bundt Cake
Servings 8
This incredibly moist and fluffy buttermilk bundt cake is drenched in a rich, homemade caramel glaze. It's my take on a Southern classic, and is a winner every time. The recipe below makes one small bundt cake (6 cup pan). See recipe notes for a 10-12 cup bundt pan.
Equipment
- 6-cup bundt cake pan
- nonstick skillet
- electric mixer (hand or stand both work)
Ingredients
Buttermilk Cake
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 cup granulated cane sugar
- 6 tbsp unsalted butter, softened
- 2 tbsp canola or vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ⅓ cup + 2 tbsp buttermilk, shaken and at room temperature
Caramel Glaze
- ½ cup granulated cane sugar
- 1½ tsp water
- 3 tbsp unsalted butter, cut into pieces
- ¼ cup heavy whipping cream, at room temperature
- ¼ tsp fine sea salt
- ¼ tsp vanilla extract
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
Buttermilk Cake
- Preheat your oven to 350°F.
- In a medium bowl, whisk flour, baking powder, and salt together. Set these dry ingredients aside for now.
- In an electric mixer, cream the butter, oil, and sugar together until very light and fluffy--around 2-3 minutes. Scrape down the sides of the bowl if needed throughout.
- Beat in the eggs, one at a time, followed by the vanilla, until the mixture is smooth. Make sure your eggs are at room temperature before using them.
- Fold in half of the dry ingredients, followed by all of the buttermilk, and then the remaining dry ingredients. Gently fold everything together until the flour is just combined.
- Use a pastry brush to grease your bundt pan with shortening and a light dusting of flour.
- Transfer the batter to your greased bundt cake pan. Bake for 25-30 minutes, or until the cake is set. Once the cake is done, let it rest for 10-15 minutes in the pan before flipping out onto a cooling rack.
Caramel Glaze
- Add the sugar and water into a nonstick skillet over slightly higher than medium heat. Heat the sugar until it is fully melted and dark amber in color. The sugar will clump up at first before melting completely. While you are melting the sugar, lift up the pan and give it a few shakes every once in a while to prevent burning. Once the sugar is almost fully melted, start stirring the mixture frequently.
- Once the sugar is fully melted, turn down the heat to medium-low and add in all of the butter. It will immediately begin to bubble. Begin aggressively stirring, using either a whisk or rubber spatula until the butter is fully melted.
- Pour in the heavy whipping cream* while continuing to stir. Reduce the heat to low and continue cooking and stirring for another 1-2 minutes, or until caramel starts to thicken. Then, pour the caramel into a heatproof bowl and stir in the vanilla and salt. Let it cool down for around 10 minutes.
- Whisk the powdered sugar and milk into the caramel until you have a smooth glaze. Pour the glaze evenly over your bundt cake. Topped with chopped pecans if desired. Enjoy!
Notes
This recipe makes one enough batter for a 5-6 cup bundt cake pan. For a 10 cup pan, double the ingredients and bake for 45-55 minutes.
*Make sure that the heavy whipping cream for the caramel sauce is at room temperature. Cold cream may cause the sugar to clump up.
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