This Salted Caramel Bundt Cake is simple to make, and has a wonderful moist crumb, with a caramelized and flavorful crust. Finished with caramel and salt, this cake is perfect for brunch or afternoon tea.
First of all, I was not a fan of caramel at all. In fact, I avoided it at all costs only because when I was in high school, the caramel always stuck to my braces and I had a hard time cleaning it out.
However, just this past year I’ve grown to love eating caramel, especially any recipes that have the phrase “salted caramel”. I really hope you enjoy this recipe and let me know what is your favorite salted caramel recipe!
Tips on How to Make Salted Caramel Bundt Cake
- Always sift dry ingredients like flour, baking powder, baking soda, and even sugar. It will help you achieve a smoother batter in a shorter period of time.
- For your cake to cool down faster take it out from the pan and let it sit on a cooling wire rack.
- If you want mini bundt cakes, you can use the same recipe but just use smaller bundt cake pans.
- Always have a cooking spray handy in your kitchen. It will make your baking and cooking sessions so much easier.
- Feel free to omit the caramel sauce and use icing sugar instead or go without the sauce completely. It will still taste just as good.
How to Make Salted Caramel Bundt Cake:
As always, before starting working on any baking recipe, preheat the oven to 325 degrees F. Grease bundt pan generously.
In a large bowl mix yellow cake mix, pudding mix, and mix until well combined:
In the same bowl, make a well in the middle and add eggs and milk:
Start mixing it with a wire whisk or you can also use a hand-held mixer or a stand mixer:
Mix it until well combined:
Pour into bundt pan and bake for 40-50 minutes:
This is it! Allow your bundt cake to cool down for about 15-20 minutes until it’s ready to be glazed:
While waiting for the cake to cool down, you can make the caramel glaze.
Pour the caramel glaze over bundt cake and sprinkle with sea salt for that perfect sweet and salty taste:
Just by staring at the picture makes my mouth salivate for more salted caramel recipes!
Step by Step Video:
Salted Caramel Bundt Cake
- 1 package yellow cake mix
- 1 package butterscotch flavored instant pudding mix
- 1 cup milk
- 3 eggs
- 1 cup sugar
- ½ stick of butter
- ¾ cup heavy cream
- sea salt
- Preheat oven to 325 degrees F. Grease bundt pan generously.
- In a large bowl mix yellow cake mix, pudding mix and mix until well combined. In the same bowl, make a well in the middle and add eggs, milk and mix until well combined. Pour into bundt pan.
- Bake for 40-50 minutes.
- For glaze, in a medium sized pot and the heat over low-medium heat, add the sugar and whisk constantly for 3-5 minutes.
- When sugar becomes slightly sticky, add butter and continue whisking until well combined, this will take about 4-5 minutes. Remove from the stove.
- In the same pot, add heavy cream and stir until caramel is thick and cream. Pour glaze into a bowl and set aside to cool.
- Pour the caramel glaze over bundt cake and sprinkle with sea salt.
Great recipe! Keep it up!
Thank you, Glendale! 🙂
The batter is the consistency of peanut butter, hard to spread in my cake pan. And the glaze recipe is a total fail. I used the exact proportions, exact ingredients. Exact inatructions. All thin, watery looking…but no water added. Light yellow and watery. Not at all like you glaze in your pictures or video. But the video doesn’t show you actually making the glaze, so what did you really use when you glazed the cake? Obviously not this glaze recipe.
And the cake is rubbery.☹
The picture is NOT the “glaze” in the recipe. I had to melt butterscotch chips into the very white thin glaze to get anything remotely like a frosting. I notice the video doesn’t show the glaze being made – for a reason. Also, I’ve had it in the freezer for 30 minutes to cool and it still hasn’t thickened up. What a waste of my time on a busy morning.
Gayle Shepherd says
How do I find your recipe for the Caramel Icing? Thanks
Made this today. The batter is very thick upon mixing all ingredients together. I recommend using a stand mixer or a wooden spoon. My batter got stuck in the whisk and was nearly impossible to get it out. I did add butterscotch chips to my batter and I also used 2 boxes of the pudding mix, because the recipe didn’t specify what size box to use. For the butterscotch chips, I grated them up because if you add them in whole, they all sink to the bottom of the pan and they won’t melt and they won’t bake on the bottom of the pan, which is actually the top when you flip it. So I added about half of the grated butterscotch chips to the batter and then once I put the batter in the pan, I spread the rest of the chips out around that and I added a few pats of butter just because I didn’t want to be very dry.
I followed the icing instructions as they were listed, but when I went to add the half-and-half to the pan, it immediately started to boil up and made very hard pieces of caramel I guess. It was very watery looking, so I actually went ahead and put it back on the heat and stirred it until it was melted, completely melted, and then I did take out a few of the chunks of hard stuff that I guess was where the milk got too hot in, I don’t know what it did. Anyway, so I let that mixture boil on medium heat for several minutes until it was very thick and bubbly and then I removed it from here and took out any of the other pieces of hard caramel bits from inside. The icing is currently cooling on my stove right now and when it’s a little bit cooler, I will probably poke some holes in the Bundt cake and then pour that on top and I will add a comment at the end or when we taste it and see how it tastes and let you know.
The icing was good after I let it boil for several minutes.