Caramel Bundt Cake
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This caramel bundt cake is my go to when I want something impressive without spending hours in the kitchen. Between prep and baking, you're looking at just over an hour start to finish, making it perfect for weeknight desserts or last minute gatherings. The pecans add wonderful texture and a boost of heart healthy fats and antioxidants, while the rich caramel sauce creates this beautiful golden swirl throughout. What I love most is how simple the ingredients are, probably things you already have on hand, and the bundt pan does all the fancy presentation work for you. One slice and your friends will think you spent the whole day baking.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsalted butter
- 2large eggs
- 1 mLvanilla extract
- 5 gsalt
- 150caramel sauce
- 100pecans
- 10 gbaking powder
- 5 gbaking soda
- 150 mLunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23cm bundt pan and set aside.
Tip: Use a non-stick bundt pan for easy cake removal.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and baking soda.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, whisk together butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for a light and fluffy cake.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Do not overmix the batter.
- 5
Pour the batter into the prepared bundt pan and smooth the top.
Tip: Use a spatula to remove any air bubbles from the batter.
- 6
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Check the cake frequently during the last 10 minutes of baking to prevent overcooking.
- 7
While the cake is baking, prepare the caramel drizzle by heating the caramel sauce in a small saucepan over medium heat.
Tip: Add 1-2 tablespoons of heavy cream to thin the caramel sauce to desired consistency.
- 8
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 9
Drizzle the warm caramel sauce over the cooled cake and sprinkle with chopped pecans.
Tip: Use a spatula to spread the caramel sauce evenly over the cake.
- 10
To make the streusel topping, combine flour, sugar, and pecans in a small bowl.
Tip: Use your fingers or a pastry blender to work the butter into the dry ingredients until crumbly.
- 11
Sprinkle the streusel topping over the caramel drizzle and bake for an additional 5-10 minutes, or until the topping is golden brown.
Tip: Keep an eye on the topping during the last 5 minutes of baking to prevent burning.
- 12
Remove the cake from the oven and let it cool completely on a wire rack.
Tip: Use a sharp knife to cut the cake into slices and serve.
Recipe Variations
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