5- Star Southern Caramel Bundt Cake

This caramel bundt cake is my favorite thing to take to a church supper or any potluck at all. This is better than a traditional caramel cake 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. Not hard, just different.

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cake covered with thick caramel icing and slices cut out.

You can beat the icing just a little and have pourable glaze, or you can beat it longer to have more of a piping consistency. Either way, as the icing dries, it will harden because of all the sugar.

Ingredients and Tools You’ll Need

Most discount grocery stores do not carry cake flour regularly. No worries! I’ve provided a substitute below. Make sure you have a candy thermometer (I’ve linked mine down below). It’s crucial for getting the caramel just right.

overhead view of ingredients on white background.

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 (important for not burning the sugar)
Whisk
Rubber spatula or wooden spoon
Wire cooling rack
Candy thermometer (important for getting the icing just right)

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 extract
3 cups cake flour (If you don’t have it, mix 2 ¾ cups plus 1 tablespoon of regular flour with 3 tablespoons of cornstarch.)
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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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Caramel Bundt Cake

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.

To make the cake:

Step One: 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.

Be careful and very thorough 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.

Step Two: 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.

grid of wet ingredients being mixed together.

Step Three: Mix Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a separate bowl.

Step Four: Combine

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.

dry ingredients added to wet to form batter.

Step Five: 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.

cake in bundt pan before and after baking.

Step Six: 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.

Bundt cake out of pan, cooling on wire rack.

To make the icing:

Step One: Caramelize The Sugar

In a small, heavy-bottomed saucepan (at least 3 quarts), sprinkle ⅓ 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.

sugar in pot before and after caramelizing.

Step Two: 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.

Step Three: 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.

Step Four: 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 it 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.

caramel in bowl before and after beating, going from dark and lumpy, to light and smooth.

Step Five: 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.

Storing & Serving Caramel Bundt Cake

This cake is so rich, so keep it simple. Serve it with fresh berries, whipped cream, and vanilla ice cream.

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.

If you want to freeze it, don’t 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.

Questions and Troubleshooting

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.

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.

side view of bundt cake drizzled with caramel icing.

More Bundt Cake Recipes

With chocolate icing and sugared cranberries, everyone will love this chocolate Christmas Bundt cake.
A coconut lemon Bundt cake would be lovely for a bridal shower.
This blackberry Bundt cake is a simple summer favorite!
Enjoy fresh peaches in this summertime peach Bundt cake.