Vanilla Bundt Cake with Caramel Glaze Makes is a Weekend-Maker!

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Gotta love a high risin’ caramel cake.

There are cakes and there are cakes. There are birthday cakes and wedding cakes, kids’ birthday crazy clown cakes, modest lemon and banana loaves and of course, chocolate cakes that make you sigh with pleasure. But nothing compares with this Vanilla Bundt Cake which is good as a stand-alone but when you marry it with a luscious caramel glaze, becomes a head-turner. The minute I created this recipe and published it on my site the downloads started happening. Then emails poured in: ‘I tried this cake and we ate it in one sitting’ or “ I made it and served it with whipped cream and strawberries and no one has stopped raving’. I think you get it: this is some cake.

It’s pretty buttery and when it is still warm, you might wonder if you overdid it. Then it cools and you take a more restrained slice (vs. hacking into hot cake) and it tastes like shortbread but in a cake. A day later and after wards — gotta bless a cake that’s a good keeper, it just gets better and better. Is it like pound cake? Ah -no -it has a nice grain to it and it’s not compacted. It’s more like a rich coffee or butter cake that slices like a dream.

Ok, nuff said. Bake, partake, enjoy.

Vanilla Buttermilk Bundt Cake with Caramel Glaze
This is a very pretty and delicious cake. It’s moist, buttery and resplendent with pure vanilla and crowned in caramel. It’s a great slicer and keeps well for days or it freezes until you need it. Simply: gorgeous.

1 ½ cups unsalted butter
2 cups white sugar
1 cup golden brown sugar
1 tablespoon pure vanilla extract
5 eggs
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk

Caramel Glaze

2 cups sugar
¼ cup water
½ cup whipping cream
2 teaspoons pure vanilla extract
Pinch salt

Generously spray a 12 cup Bundt pan with non-stick cooking spray. Place on a parchment paper lined baking sheet. Preheat oven to 325 F.

In a mixer bowl, cream the butter, white and brown sugar until well-blended, scraping bottom and sides of bowl often. Add in vanilla and eggs and mix well. Fold in the flour, salt, baking powder, baking soda and start blending and drizzle in the buttermilk. Make sure everything is well-combined. Spoon batter into cake pan and bake 65 minutes or until cakes springs back when gently touched with fingertips.

As it cools, prepare the Caramel Icing. In a medium saucepan, stir sugar and water together. Cook over medium heat without stirring until mixture is amber coloured, about 10–15 minutes. Remove from heat and place saucepan in sink and carefully add in the cream, vanilla and salt and stir well. Let the sauce cool down and spoon over cooled cake.

Serves 12–14

Oh and by the way — fluted cake pans are getting more beautiful everyday.
Check out the new designs.

Written by

Cookbook Author, Master Baker, Writer, contributer to Huffington, Washington Post, PBS Next Avenue. Find me and

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