Get the Recipe:
Caramel Swirl Bundt Cake
A soft and buttery vanilla Bundt cake swirled with a simple brown sugar-caramel ribbon. This easy-to-make cake is perfect on its own or dressed up with a drizzle of glaze.
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.
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