Southern Caramel Bundt Cake

This Southern caramel bundt cake is my first choice for a special occasion that deserves a classic dessert from scratch. A fall potluck? Perfect. Father’s Day dessert? Yes. Birthday cake for someone with very good taste? Absolutely. The cake is moist and classic, but of course it’s all about the stovetop caramel icing poured on top. There are a lot of steps, but it’s worth all the time it takes.

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

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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. Keep an eye on it, it will go from golden to burnt quickly.
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. I recommend taking a small amount and putting in on the cake to see how it sets before you pour it all on. I usually end up beating a few minutes more for a thicker texture.
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 just mixed. If you mix too much, you’ll have a heavy and hard cake.

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.

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.

This is a Southern staple,. but we’re doing it in a Bundt pan because layers are annoying and pouring icing on top is fun. The icing is pretty much like making actual caramel candy and then turning it into a spreadable frosting. It’s not difficult, different than your standard buttercream or whatever.

side view of bundt cake drizzled with caramel icing.

I love bringing this cake to church suppers or any potluck event. And yes, its quite sweet, exactly how it’s meant to be.

Caramel Cake Tips

Be careful and very through 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.
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, 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. If it gets too dark, it will be bitter… and so will you!
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 soft ball stage. This is when a little bit of the icing dropped in cold water forms a soft ball. If your icing is too runny, you didn’t hit the right temperature!
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.
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. Some substitutions are no big deal and I’ve noted below what’s okay to switch out and what isn’t.

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.

Unsalted Butter: If all you’ve got is salted butter, just cut down a bit on any other salt the recipe calls for.

overhead view of ingredients on white background.

Sour Cream: Keeps your cake moist and rich without feeling heavy. 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.

Serving Suggestions

Serve this cake with fresh berries, whipped cream, vanilla ice cream.

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!

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!

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.

Can I make the cake ahead of time?

You can bake the cake a day or two ahead and store it tightly wrapped at room temperature. Just wait to make the icing until the day you serve it.

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.

In case you couldn’t tell, I love this cake. It’s definitely a special occasion dessert because it’s a labor of love. If you make it, please let me know.

Southern Caramel Bundt Cake