Salted Caramel Bundt Cake
Prep
25 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This salted caramel bundt cake is one of my favorite go to recipes when I want something impressive but honestly pretty straightforward. The whole thing comes together in just 65 minutes from start to table, making it perfect for weeknight desserts or unexpected guests. I love using greek yogurt in the batter because it keeps the cake incredibly moist while adding a bit of protein, and it's an ingredient I almost always have on hand anyway. The combination of sweet caramel sauce swirled through with those flaky sea salt crystals on top creates this beautiful balance of flavors that feels fancy but tastes like pure comfort. Trust me, this one's a winner.
Ella x
Ingredients
- 300all-purpose flour
- 200granulated sugar
- 150unsalted butter
- 3large eggs
- 100plain greek yogurt
- 100salted caramel sauce
- 10flaky sea salt
- 10baking powder
- 5baking soda
- 20unsalted butter for greasing
- 50caramel bits
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm bundt pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the yogurt, beginning and ending with the flour mixture. Beat just until combined.
Tip: Don't overmix!
- 5
Drizzle the salted caramel sauce into the batter and fold until just combined. Be careful not to overmix.
Tip: If using caramel bits, fold them in at this stage.
- 6
Pour the batter into the prepared bundt pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 7
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time!
- 8
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: While the cake is cooling, prepare the caramel crust (see below).
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Once cooled, drizzle with additional salted caramel sauce and sprinkle with flaky sea salt.
- 10
For the caramel crust: In a small saucepan, combine the butter, sugar, and 10g of flaky sea salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is caramelized.
Tip: Be careful not to burn the caramel!
- 11
Pour the caramel mixture into the cooled cake and sprinkle with caramel bits.
Tip: Let the cake cool and set before serving.
- 12
Slice and serve.
Tip: Enjoy your delicious salted caramel bundt cake!
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