Description
This Caramel Swirl Bundt Cake combines a moist, tender cake with a luscious homemade caramel swirl and a rich caramel glaze. Perfectly balanced with brown sugar and vanilla, this delightful dessert is baked in a classic Bundt pan, creating an impressive presentation and a delicious treat for any occasion.
Ingredients
Caramel Swirl
- 1/2 cup firmly packed light or dark brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Caramel Glaze
- 1/4 cup unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons milk
- pinch salt
- 1/4 teaspoon vanilla extract
- 1/2 to 3/4 cup confectioners’ sugar (sifted)
Instructions
- Make the caramel swirl: In a small bowl, combine the brown sugar, melted butter, flour, milk, salt, and vanilla extract. Stir until the mixture is smooth and set aside to use later.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan generously or use a baking spray with flour to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Alternate dry ingredients and buttermilk: With your mixer on low speed, add the dry flour mixture in three parts, alternating with two parts of buttermilk. Mix just until combined; do not overmix.
- Layer batter and swirl: Spoon about half of the batter into the prepared Bundt pan. Dollop the caramel swirl mixture over the batter and use a knife or skewer to gently swirl it through. Carefully spoon the remaining batter over the top and smooth the surface.
- Bake the cake: Place the Bundt pan in the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool the cake: Allow the cake to cool in the pan for 15 to 20 minutes. Then invert the pan carefully onto a wire rack to release the cake and cool completely.
- Prepare the caramel glaze: In a saucepan, melt the butter and brown sugar together over medium heat. Stir constantly until the sugar dissolves and the mixture bubbles, about 2 to 3 minutes.
- Add remaining glaze ingredients: Remove the pan from heat and stir in milk, salt, and vanilla extract. Let the mixture cool for 5 to 10 minutes until it thickens slightly but remains warm.
- Finish the glaze: Whisk in the sifted confectioners’ sugar until the glaze is smooth and pourable. Adjust consistency by adding more sugar to thicken or milk to thin as needed.
- Glaze the cake: Immediately pour the warm glaze evenly over the cooled cake. Allow the glaze to set as it cools for a beautiful finish.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Make sure to swirl gently to create a marble effect without fully blending the caramel into the batter.
- Cool the glaze slightly before pouring to prevent it from melting the cake but still allow it to drip beautifully.
- The Bundt pan should be well-greased and floured to ensure the cake releases easily without breaking.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
