This easy caramel swirl Bundt cake is soft, buttery, and rippled with a brown sugar-caramel swirl. No frosting required, just slice and serve!
This caramel swirl Bundt cake is the kind of easy, crowd-pleasing dessert that never goes out of style. With its soft, buttery crumb and sweet ripple of brown sugar-caramel baked inside, it’s simple enough for everyday baking but still feels a little extra special. No frosting required, just a drizzle of glaze if you’d like, and it’s ready to slice and share.
Why You’ll Love This Caramel Swirl Bundt Cake
- A cozy, crowd-pleasing cake. This Bundt cake has that perfect balance of simple and special, making it great for gatherings or everyday baking.
- Rich caramel flavor without the fuss. The ripple of brown sugar-caramel swirl adds warmth and depth without any stovetop caramel-making.
- Versatile and unfussy. It’s delicious on its own, but a brown sugar glaze or scoop of ice cream dresses it up beautifully.
- Great make-ahead option. The cake stays moist for days, making it an easy choice for prepping ahead of time.
Key Ingredients
- Buttermilk – Adds moisture and a subtle tang that keeps the crumb soft and tender.
- Brown sugar – The base of the caramel swirl. It melts into a rich, sweet ribbon inside the cake.
- Butter – Used in both the batter and the swirl for richness and flavor.
- Vanilla – Adds warmth and depth to both the cake and the swirl.
How to Make Caramel Swirl Bundt Cake
Start with the caramel swirl.
You’ll stir together a quick brown sugar mixture with melted butter, vanilla, and just enough milk and flour to help it bake into a smooth, sweet ribbon. No stovetop needed, and it comes together in a minute.
Mix the cake batter.
Cream the butter and sugar until light and fluffy, then add the eggs and vanilla. Alternate adding the dry ingredients and buttermilk to keep the batter light and smooth.
Layer and swirl.
Spread half of the batter into your prepared Bundt pan, then dollop the caramel mixture over it and gently swirl with a knife or skewer. Add the remaining batter on top and smooth the surface.
Bake until golden and set.
Bake at 350°F until a toothpick comes out clean (usually about 50 to 60 minutes). Let the cake cool in the pan for 15 to 20 minutes before turning it out onto a wire rack to cool completely.
Add the glaze (if you’d like).
Once the cake is fully cool, combine the glaze ingredients and drizzle it over the cake. It’ll set as it cools, adding a sweet finish and a little shine.
Tips for Success
- Grease your Bundt pan thoroughly. Use a baking spray with flour or a generous layer of butter and flour to prevent sticking. It’s especially important for capturing those clean edges.
- Don’t over-swirl. A few gentle swirls are enough to distribute the caramel ribbon. Over-mixing can blend it too much into the batter.
- Check for doneness with a toothpick. Since the swirl adds moisture, make sure a toothpick inserted in the center comes out clean or with a few moist crumbs (but no batter).
- Cool the glaze before whisking in the sugar. Let the cooked butter and brown sugar mixture cool for 5 to 10 minutes so the glaze doesn’t end up too thin.
- Let the cake cool completely before glazing. If the cake is still warm, the glaze may slide off instead of setting nicely on top.
Variations and Serving Suggestions
- Switch up the glaze. The brown sugar glaze pairs beautifully with the cake, but you can keep it simple with a dusting of powdered sugar or a basic vanilla glaze. A drizzle of warmed caramel sauce works, too, especially if you’re serving the cake slightly warm.
- Add some spice. For a warmer flavor, try adding 1/2 teaspoon of cinnamon or a pinch of cardamom to the caramel swirl.
- Top with nuts. Sprinkle chopped toasted pecans or walnuts over the glaze for extra texture and a little nutty contrast.
How to Store
Room temperature: Store the cake in an airtight container at room temperature for up to 3 days. If glazed, let the glaze set fully before covering to prevent sticking.
Refrigerator: For slightly longer storage, refrigerate the cake for up to 5 days. Bring slices to room temperature before serving for the best texture.
Freezer: The unglazed cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. If you plan to glaze it, wait until after thawing.
A Sweet and Simple Anytime Cake
Whether you’re baking for a casual get-together or just want a treat that feels a little special, this caramel swirl Bundt cake is a no-fuss favorite. The buttery crumb and sweet ripple of brown sugar-caramel make it just right on its own, but that drizzle of glaze really takes it over the top. Keep it simple or dress it up. It’s a keeper either way!
Caramel Swirl Bundt Cake
Ingredients
For the caramel swirl:
- 1/2 cup (100 g) firmly packed light or dark brown sugar
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk
For the glaze:
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (100 g) firmly packed light brown sugar
- 2 tablespoons (30 ml) milk
- pinch salt
- 1/4 teaspoon vanilla extract
- 1/2 to 3/4 cup (55 to 83 g) confectioners’ sugar, sifted
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Instructions
Make the swirl:
- In a small bowl, stir together all caramel swirl ingredients until smooth. Set aside.
Make the cake:
- Preheat the oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan or use a baking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy (about 3 to 4 minutes).
- Beat in the eggs one at a time, then mix in the vanilla extract.
- With the mixer on low, add the flour mixture in three portions, alternating with two portions of the buttermilk. Mix just until combined.
- Spoon about half of the batter into the prepared pan. Dollop the caramel mixture over the batter and swirl gently with a knife or skewer. Top with the remaining batter and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely.
Make the glaze:
- Melt the butter and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is bubbling (about 2-3 minutes).
- Remove from the heat and stir in the milk, salt, and vanilla.
- Let the mixture cool for 5 to 10 minutes, or until slightly thickened but still warm. Whisk in the confectioners’ sugar until smooth and pourable. Adjust the thickness as needed with more sugar or milk.
- Immediately pour the warm glaze over the cooled cake. The glaze will set as it cools.
Notes
- Bundt pan size: This recipe works well in a 10- or 12-cup Bundt pan. The cake will bake all the way to the top of a 10-cup pan. A 12-cup pan may yield a slightly shorter cake and may bake a few minutes faster.
- Caramel swirl: The swirl is meant to be subtle and may not appear clearly in every slice, but it adds great flavor throughout the cake.
- Optional glaze: The brown sugar glaze adds a sweet finish, but you can also use a simple vanilla glaze, caramel sauce, or a dusting of powdered sugar.
- Garnish ideas: Top with chopped nuts or toffee bits.
- Storage tips: Store at room temperature for up to 3 days, or refrigerate for up to 5. The unglazed cake can be frozen for up to 2 months.
