SWEET SALTED CARAMEL BUNDT CAKE

TOP REVIEWS:

The cake was difficult to make. I followed the recipe exactly and my first batch had the consistentlcy of corn bread after cooling. Made it again and cooked it less, and it was really dense. Never could get the batter to the ribbon stage despite adding more milk. I altered the icing a bit due to other reviews and it was absolutely amazing!!!! Best caramel icing I ever ate and not grainy at all. More like caramel fudge. I used 3 cups brown sugar, 2 cups butter, 1/4. +1/8 tsp salt, 12 oz evaporated milk, 1 pkg confections’ sugar sifted, and 3 tsp vanilla extract. Started frosting the cake about 5 minutes after finishing mixing because even though it’s still warm, it stiffens quickly. Had plenty of icing to do the whole cake and poured the rest into a little pan to set for fudge!! One more thing, don’t get disheartened if your cakes sink a tad when they cool because that’s makes them easier to ice. The little divot holds the icing while it sets. If I make this again and they come out domed I will cut the tops flat to make them easier to ice. Otherwise the icing will run off before setting.

I made this for a friend’s birthday celebration. I did split each layer (making it a 6 layer cake) and I made 1 1/2 recipe of the icing so I would have plenty. It was a HUGE success–everyone loved it! My only issue was getting the icing smooth, as it hardened up once it cooled and was rather difficult to deal with getting around the sides of the cake. I would make it again and perhaps not add quite as much confectioner’s sugar to the icing.

I only made the icing and it was fabulous and so EASY! for a 3 layer cake you need to 1 1/2 the recipe. I did 1 cup butter to 1 cup brown sugar Or 1 1/2 cup butter to 1 1/2 cup brown sugar, And did not need all the box of Powered sugar for one recipe. only used about 3 cups, adding a little at a time til consistency I wanted. Perfect ! Great ! Thanks!!!!

In my family, there was a competition every Christmas to see who made the best caramel cake. Some would add walnuts, pecans or drizzles of chocolate. Even change color of the cake using food coloring! My grandmother always won! This recipe reminds me so much of our days baking together. Delicious!

I made this for Thanksgiving and my husband who doesn’t eat cake, ate 4 slices! I sent a slice home with a to go plate and got a phone call that night – not even a text – that’s how good this cake is!

1 hour 30 minutes to prepare serves 6-8

INGREDIENTS:

For the cake:
3 cups all-purpose flour
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups brown sugar, packed
1 cup granulated sugar
5 large eggs, room temperature
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
For the salted caramel drizzle:
1 can (14 oz) sweetened condensed milk
1 cup light brown sugar, packed
1/4 cup unsalted butter
1 teaspoon salt
1/2 teaspoon vanilla extract

PREPARATION:

Preheat the oven to 325°F and grease and flour a 12-cup bundt cake pan. Set aside.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter with an electric mixer until light and creamy. Add brown and white sugars and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Alternate adding in flour mixture and buttermilk, beating until just combined. Pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 60-70 minutes …