How to Make the Perfect Southern Caramel Bundt Cake

This Southern caramel bundt cake is my go-to recipe for a special occasion that deserves a classic dessert from scratch. The cake is tender and buttery, and the homemade caramel icing is something else. There are a lot of steps, but it’s worth all the time it takes.

If you’re a cake lover like me, check out more of my favorite cake recipes, from classic Bundts to simple sheet cakes. There’s something sweet for every occasion!

overhead view of caramel bundt cake sliced on plate.

Southern Caramel Bundt Cake

A rich buttery cake topped with a traditional boiled caramel icing for a twist on a Southern classic.

Prep Time 1

Cook Time 1

Serving Size large Bundt cake

Equipment

Bundt pan (10-12 cup capacity)
Electric Mixer (handheld or stand mixer)
Large mixing bowls
Medium saucepan (at least 3 quarts)
Small heavy-bottomed saucepan
Whisk
Rubber spatula or wooden spoon
Wire cooling rack
Candy thermometer (for icing)

Ingredients

For the Cake:

1 cup butter (softened 2 sticks)
2 cups white sugar
4 eggs (room temperature)
½ cup milk
½ cup sour cream
1 teaspoon vanilla
3 cups cake flour
2 teaspoons baking powder
¾ teaspoon salt

For the Icing:

⅓ cup white sugar (to caramelize)
1¼ cup milk
1 teaspoon flour
2 ½ cups white sugar (to add to the milk)
¾ cup butter
1 teaspoon vanilla extract

Instructions

To make the cake:

Preheat and prepare the pan. Preheat your oven to 350°F (175°C) and position the oven rack in the center. Then, grease a Bundt pan with shortening or butter and dust with flour, or use a baking spray that contains flour.
Blend the wet ingredients. In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes. Slowly add the sugar and continue beating until creamy. Then, add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully combined.
Mix dry ingredients. Whisk together the cake flour, baking powder, and salt in a separate bowl.
Finish batter by addinng dry ingredients alternately with the milk. Slowly add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake the cake. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-65 minutes until a cake tester or toothpick inserted into the center comes clean.
Cool the cake. Let the cake cool in the pan for 5 minutes, then turn it onto a wire rack to cool completely before icing.

To make the icing:

Caramelize the sugar. In a small, heavy-bottomed saucepan (at least 3 quarts), sprinkle 1/3 cup of granulated sugar evenly across the bottom. Cook over medium heat, stirring constantly, until the sugar melts and turns a light amber color. Be patient, as the sugar may clump before melting smoothly.
Prepare the milk mixture. Whisk together the milk, the remaining sugar, and 1 teaspoon of flour in a separate large saucepan. Heat the mixture over medium heat, stirring constantly, until it boils.
Combine and cook. Carefully pour the hot milk mixture into the caramelized sugar. Then, reduce the heat to low and stir until the sugar clumps dissolve completely. Next, raise the heat to medium and cook until the mixture thickens and reaches 238°F on a candy thermometer (soft-ball stage), about 5-10 minutes. Remove the pot from the heat and stir in the butter until melted. Let the mixture sit at room temperature for about 1 hour to cool.
Beat the icing until thickened. Once the caramel mixture has cooled to about 110°F, transfer it to a mixing bowl. Add the vanilla extract and beat with an electric mixer until the icing thickens to your desired consistency. For a thinner glaze, beat for 2-3 minutes. For a thicker consistency suitable for piping, beat for 5-7 minutes.
Ice the cake. Once the cake is completely cool, drizzle or pour the caramel icing over the top. If you want, use thicker icing for piping decorative touches.

Notes

Before you start baking, you’ll want to make sure that your butter, eggs, and sour cream aren’t cold. Room-temperature ingredients mix better together, which makes your cake nice and fluffy.

When mixing in the flour, combine everything until it’s mixed. If you mix too much, you’ll have a heavy and hard cake. Stop mixing right when everything looks combined.

To see if your cake is fully baked, poke the middle of it with a toothpick or cake tester. If the toothpick comes out clean or has a couple of crumbs, your cake is done. If there’s wet batter on the toothpick, you’ll need to bake the cake a bit longer.

Putting the icing on the cake while it’s still warm might be tempting, but you should wait. Make sure the cake is cool before adding caramel icing. Otherwise, the icing will melt and drip off.

Once you’ve got your icing right, know it will begin to harden as it cools down. So you’ll want to work quickly to pour or drizzle it for a smooth look. And if you’re planning to pipe the icing, put it in your piping bag as soon as you’re done making it.

For the caramel icing to thicken right, let it cool down for about an hour before you start beating it. It may stay too thin if you mix it too soon; it’s more like a glaze than creamy icing.

And if you’re looking to make the icing a bit more special, adding a pinch of sea salt can give it a nice sweet and salty combo. Or, for something a bit more adult, mix in a teaspoon of bourbon or dark rum.

I’ve found caramel cake to be a Southern staple, which can seem tricky to perfect. It’s definitely not as simple as whipping up a standard cake because the icing is pretty much like making actual caramel candy and then turning it into a spreadable frosting. It’s not difficult, just a bit unique.

When I make the icing, I sometimes beat it just enough to pour it smoothly over the cake, or I beat it longer to get it thick enough for piping. Either way, the icing is a bit hard over time due to the sugar content. I love bringing this cake to church suppers or any potluck event. It’s sweet, exactly how it’s meant to be

You’re going to love this cake as much as I do! You might want to try a classic spice cake if you’re in the mood for something with a bit more warmth and depth. It’s a perfect complement to the caramel flavors in this Bundt cake, especially during the cooler months.

side view of bundt cake drizzled with caramel icing.

Tips for the Best Southern Caramel Bundt Cake

Be careful when you’re greasing the Bundt pan. These pans have many detailed shapes, so you need to get every small spot covered with butter and flour or use a baking spray with flour. Doing this helps your cake come out easily without sticking.
Making caramel can be tough when it’s humid out because the extra moisture in the air messes with the texture. It’s best to try making your cake on a day that’s not so humid for the best caramel.
For those baking at higher altitudes, small adjustments can make a big difference in how your cake turns out. If you’re unsure of the changes to make, check out this helpful guide on high-altitude baking to make sure your Bundt cake rises perfectly.
Keep an eye on your sugar when heating it to make caramel. It can burn fast, so keep stirring and watch for it to turn light brown. If it gets too dark, it’ll make your caramel taste bitter.
Getting the caramel icing at just the right thickness means heating it to 238°F. If you don’t have a thermometer to check the temperature, look for it to reach the softball stage. This is when a little bit of the icing dropped in cold water forms a soft ball.
The more you beat the icing, the thicker it gets. For a thin glaze, just beat it for a couple of minutes. If you want it thick enough to pipe onto the cake, keep beating for 5-7 minutes until it’s just how you want it.
If your caramel icing gets too thick while working with it, gently heat it on a low flame and stir it a bit. This will make it thinner again, so it’s easier to pour or put on your cake.
When cutting a Bundt cake, especially one with a sticky topping like caramel, it’s best to use a saw-like knife with teeth. It cuts through the cake nicely without messing up the icing or breaking it apart.

Key Ingredients and Tools

Here’s what you need and why they’re important for creating a great cake. These essentials help make sure your cake tastes amazing and has the right texture.

overhead view of ingredients on white background.

Cake Flour: It’s a bit lighter than regular flour, making your cake fluffier and softer. If you don’t have it, mix 2 ¾ cups plus 1 tablespoon of regular flour with 3 tablespoons of cornstarch.
Candy Thermometer: Crucial for making caramel icing just right. It helps you heat the caramel to that sweet spot where it’s smooth without being too liquid or stiff.
Unsalted Butter: It lets you control how salty your cake and icing are. If all you’ve got is salted butter, just cut down a bit on any other salt the recipe calls for.
Sour Cream: Keeps your cake moist and rich without feeling heavy and adds a tangy taste that goes well with the sweet caramel icing. If you’re out of sour cream, you can use the same amount of plain Greek yogurt or buttermilk for a similar taste and moisture.
Whole Milk: The best choice for a moist, rich cake. If you switch it out for something with less fat or a dairy-free option, your cake might be a tad less creamy but still good.
Heavy-bottomed Saucepan: This is important for evenly heating sugar without burning it when making caramel.

Having these specific ingredients and tools can make a difference in how your cake comes out!

Serving Suggestions

Serve this cake with fresh berries, whipped cream, vanilla ice cream, salted caramel sauce, and a hot cup of coffee or tea. For a richer experience, pair it with a drizzle of chocolate sauce, a scoop of butter pecan ice cream, or a glass of cold milk.

Troubleshooting and Help

Do I really need a candy thermometer for the icing?

It’s helpful but not a dealbreaker. If you don’t have one, you can use the “soft-ball stage” method: drop a little of the caramel into cold water, and if it forms a soft, pliable ball, it’s ready. Just keep a close eye on it!

Can I add anything to the caramel icing?

You bet! A little sprinkle of sea salt on the icing can add a nice contrast, or you can stir in a teaspoon of bourbon or rum for an extra kick. Just make sure the caramel has cooled a bit before adding any extras.

My caramel got a bit too thick. What can I do?

Don’t worry, you can fix it! Just gently reheat the caramel over low heat and stir until it loosens again. Once it’s smooth and pourable, you can continue icing the cake. Making caramel can be tricky, but once you’ve mastered it, you’ll want to use it for everything! If you love caramel as much as we do, try this soft caramel recipe for a melt-in-your-mouth treat.

Can I add nuts or chocolate chips to the batter?

Sure! Chopped pecans, walnuts, or even chocolate chips would greatly add to the batter. Just fold them in gently before pouring the batter into the pan. About 1/2 to 1 cup should do the trick without overpowering the cake. If you’re a fan of fruity flavors, another Bundt cake worth trying is this Blackberry Bundt Cake. Its fresh berry sweetness is a perfect summer dessert and a nice contrast to the rich caramel version.

Can I make this in a regular cake pan instead of a Bundt pan?

You can, but keep in mind that the bake time might change. A 9×13 pan or two 9-inch round pans should work, but start checking for doneness a bit earlier. You won’t get the traditional Bundt cake look, but the flavor will still be fantastic!

Can I make the cake ahead of time?

Definitely! You can bake the cake a day or two ahead and store it tightly wrapped at room temperature. Just wait to add the caramel icing until the day you serve it so it stays fresh and smooth.

Storage Instructions

To keep your cake fresh, let it cool completely and wait for the icing to firm up before covering it and storing it at room temperature. It’s good for about 2 days like this. Use a container that seals well, or wrap it snugly in plastic to keep it fresh.

If you need to store it longer, put it in the fridge, well-wrapped or in a sealed container, for up to 5 days. Remember to let the cake come to room temperature before you serve it for the best taste and texture.

If you want to freeze it, it’s better to do so before you add any icing. First, wrap the cooled cake without icing in plastic, then again in foil, and put it in something freezer-safe. It will be kept in the freezer for up to 3 months.

When it’s time to eat it, thaw it in the fridge overnight and let it warm to room temperature before adding the icing.

It’s not a great idea to freeze the cake once it’s iced because the icing might not thaw out nicely, losing its creamy texture.

This cake is an easy and impressive sweet, perfect for all kinds of events, whether a family get-together or a relaxed weekend at home. Whether you’re just starting with baking or you’ve been doing it for years, this recipe will surely be the one you’ll turn to again when you’re in the mood for something special and cozy.

How to Make the Perfect Southern Caramel Bundt Cake