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Salted Caramel Bundt Cake

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Girl vs Dough
Updated Mar 20, 2017
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Moist vanilla cake topped with decadent, homemade caramel sauce and sprinkled with sea salt. Sweet/savory perfection.

More About This Recipe

  • Good heavens, people. Drop everything. Drop your fork, your knife, your pen, and your bag of cheese popcorn. It’s time to make cake. This Salted Caramel Bundt Cake is the cake to end all cakes. It’s insanely easy to make, it requires few ingredients and the taste is the most amazing combination of sweet and salty thy taste buds will ever experience. This is why it’s imperative that you follow these instructions to the letter, so that you, too, can bake the most delicious cake of all cakedom. Lest you think I exaggerate, give it a try and find out for yourself. You’ll see. Top it with a sprinkling of sea salt, and your masterpiece is complete. Now dig in, immediately.
  • No Bundts about it, these Bundt cake recipes are totally worth making.

Salted Caramel Bundt Cake

  • Prep Time 15 min
  • Total 2 hr 5 min
  • Servings 1
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/3 cup water
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream
  • Sea salt (for topping)

Instructions

  • Step 
    1
    Preheat oven to 350°F. Lightly coat the inside of a fluted bundt pan with cooking spray and set aside.
  • Step 
    2
    Place cake mix, water, vegetable oil and eggs in a large bowl. Beat batter with a hand mixer on low 30 seconds, then on medium 2 minutes. Pour batter into prepared bundt pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 
    3
    Allow cake to cool 10 minutes in bundt pan before inverting onto a parchment paper-lined cooling rack to cool completely, about 1 hour.
  • Step 
    4
    Meanwhile, make the caramel sauce: Pour sugar, lemon juice and water in a medium saucepan and place over medium-high heat.
  • Step 
    5
    Heat until bubbles form and the mixture is simmering. DO NOT STIR.
  • Step 
    6
    Occasionally lift the saucepan and swirl the mixture, very gently, while the sugar is heating. In about 10 minutes, the sugar will start to caramelize. Resist the urge to stir.
  • Step 
    7
    Let the mixture simmer until it reaches a rich, dark amber color and remove from heat. Pour in butter and heavy cream (it will bubble up quite a bit). Whisk to combine and set aside to cool for 10 minutes.
  • Step 
    8
    Spoon cooled caramel sauce over cake, then sprinkle with sea salt. Serve immediately.

Nutrition

No nutrition information available for this recipe
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