I just turned on my fireplace for the first time this fall which is a big deal for me since I tend to run pretty hot. But, right in this moment I felt the chill go to my fingertips. So, I’ve got my blanket wrapped around my lap, a cup of black coffee to my left and the silent sound of a gas fireplace. Perfection.
And, this Salted Caramel Bundt Cake is pretty perfect too. It’s a classic pound cake recipe that just so happens to be ribboned with some salted caramel. If you’d like to make your own homemade salted caramel sauce, feel free friends! But, you can also just buy some at Trader Joes or wherever you happen to be. It feels like semi-homemade which is quite all right with me.
This is a great recipe for those times when we just want to show up with something classic. Something that is a show stopper that didn’t take much time or thought at all. Something that can go with ice cream and warm apple cider. Something that would fit perfectly with some mulled wine and an extra drizzle of that salted caramel sauce. Something that only takes one bowl.
This is who we are now, we are spending more time with our families than we are worried about making a 5-hour dessert to impress. We are saving the dirty dishes for the sink because our priority is cuddling on the couch for a family movie. And, come to think of it, we’re definitely buying that salted caramel sauce.
There is always a time and place for, let’s say, Pumpkin Spice Conchas. But today? This weekend? That party? Let’s just make something that doesn’t require lots of our precious time. Let’s make something that is universally liked. Let’s turn on the fireplace, light that candle, tuck our feet under a pillow, and enjoy some calm.
Salted Caramel Bundt Cake
A simple treat to make for any gathering!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 1x
Ingredients
3 sticks of butter, room temperature
3 cups sugar
5 eggs, room temperature
3 cups flour
½ teaspoon baking soda
1 teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
½ cup salted caramel
Powdered sugar for dusting
Instructions
Preheat the oven to 350 degrees.
In a standing mixer, cream butter and sugar together. With the mixer on low, add in the eggs one at a time scraping down the bowl between additions. Sift the dry ingredients together and add to the butter/egg mixture. Turn the mixer on low while slowly drizzling in the milk. Continue to beat until the batter is smooth, about 30 seconds to a minute. Mix in vanilla.
Pour into a greased bundt pan and smooth. Pour the salted caramel on and around the top of the batter. Take a skewer and lightly mix the layer of caramel into the batter.
Bake for 45-50 minutes or until the center is set. Let cool for 10 minutes before turning out onto a cooling rack. If necessary, level out the bottom of the cake with a serrated knife, and set onto a cake plate. Sprinkle with powdered sugar.
updated on 9/20/20 to slightly update recipe
First of all, I need this pan. Second, I’m additcted to salted caramel…so I’ll be making this for sure!
Lovely cake, though it oozed over the top of my standard bundt pan and made a mess of the inside of the oven. In future I’d scoop some into a few mini loaf pans since it is an awful lot of batter for one pan. It didn’t come out of the pan as cleanly as I would have liked, but that’s what powdered sugar is for, and the bits that stuck in the pan tasted divine. One other note, I printed out the recipe, but the light brown color and size, and even the font itself, is nearly illegible when printed out. The light color text is also very difficult to read on the screen.
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Overflowed my bundt pans. Made a mess of my oven. Did not come out evenly. Could not bring to table to serve guests. What survived was good. Do not make this without removing a good bit of the batter first.