Caramel Bundt Cake
Servings: 12 -14
Caramel Bundt Cake is buttery, soft and dense with fine tender crumbs and the caramel icing gives a touch of “fanciness” to the cake.
Print Recipe
Ingredients
- 1 cup Butter 227 gms, softened (refer notes)
- 2 cups Brown sugar I used light brown sugar
- 1 cup Sugar
- 1/2 cup Vegetable oil I used Sunflower oil
- 5 Eggs
- 1 tsp Vanilla essence
- 1/2 tsp Baking powder
- 1 tsp Salt
- 3 cups Plain flour
- 1 cup Milk
- Caramel Frosting
- 4 tbsp Butter 57 gms
- 6 tbsp Heavy cream / Whipping cream
- 1 cup, packed Brown sugar I used light brown sugar
- 2 cups Powdered / Icing sugar I used icing sugar, refer notes
- 1 tsp Vanilla essence
Instructions
- Preheat oven to 325 degrees F.
- Spray bundt pan with baking spray that has flour in it or grease generously with butter and dust with 1-2 tbsp four. Shake off excess flour.
- In a large mixing bowl, cream butter and sugars for 4 minutes.
- Add oil, eggs, and vanilla beating again for 5 minutes.
- Combine flour, baking powder and salt. Add flour alternately with milk until it is all incorporated.
- Pour batter in prepared bundt pan and bake for about an hour and 15 minutes. Cake is done when toothpick comes out clean.
- Invert cake onto cooling rack. Cool completely and then drizzle frosting.
- Caramel Frosting
- In a sauce pan over medium heat, melt butter.
- Add in heavy cream and brown sugar and stir mixture until it begins to boil.
- Remove immediately from heat and add in 1 cup powdered sugar.
- Cool slightly and add in vanilla and remaining 1 cup of powdered sugar.
- Add in more milk if needed to thin frosting or more powdered sugar to get it thicker.
- Drizzle over cooled cake.
Notes
I baked the above qty as two cakes, one in a 10 inch bundt pan and another in a 7 inch round tin. The baking time for bundt cake was 45-50 mins and for round cake was 35-40 mins.
I used salted butter for the cake and unsalted butter for the icing. You can use unsalted butter for cake too, if you wish.
I added only 1 cup icing sugar for the frosting and also added 1/4 tsp of salt to the icing.
For the mascarpone cream - I used around 100 gms of mascarpone cheese and 1/2 cup whipping cream (whip till soft peaks form), 1 - 2 tbsp icing sugar, 1/2 tsp vanilla essence and 1 vanilla bean. Whisk together mascarpone cheese, vanilla bean seeds , essence and icing sugar. gently fold in the whipped cream.
You can bake the cake and make the sauce and mascarpone cream (if making) one - two days in advance. Store the cake @ room temp and icing and cream in the fridge.
Make sure you reheat the sauce in micro and pour / drizzle over the cake while serving.
The cake with the sauce can be stored at room temp for one - two days, unless you live in a humid place.
I used salted butter for the cake and unsalted butter for the icing. You can use unsalted butter for cake too, if you wish.
I added only 1 cup icing sugar for the frosting and also added 1/4 tsp of salt to the icing.
For the mascarpone cream - I used around 100 gms of mascarpone cheese and 1/2 cup whipping cream (whip till soft peaks form), 1 - 2 tbsp icing sugar, 1/2 tsp vanilla essence and 1 vanilla bean. Whisk together mascarpone cheese, vanilla bean seeds , essence and icing sugar. gently fold in the whipped cream.
You can bake the cake and make the sauce and mascarpone cream (if making) one - two days in advance. Store the cake @ room temp and icing and cream in the fridge.
Make sure you reheat the sauce in micro and pour / drizzle over the cake while serving.
The cake with the sauce can be stored at room temp for one - two days, unless you live in a humid place.