Introduction
Indulge in a rich and decadent dessert that combines the delight of a fluffy cake with the richness of butter sauce and a luscious salted caramel glaze. This delightful cake is perfect for celebrations, special occasions, or simply when you want to treat yourself. With its moist texture and layers of sweet flavors, it’s sure to impress your family and friends.
Detailed Ingredients with measures
For the Cake:
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon salt
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 cup buttermilk
– 1 cup unsalted butter, softened
– 2 teaspoons vanilla extract
– 4 large eggs
For the Butter Sauce:
– ¾ cup granulated sugar
– ⅓ cup unsalted butter
– 3 tablespoons water
– 2 teaspoons vanilla extract
For the Salted Caramel Glaze:
– 1 cup granulated sugar
– ¼ cup water
– ¾ cup heavy cream
– 3½ tablespoons unsalted butter
– 1 teaspoon sea salt or kosher salt
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 10-12
Detailed Directions and Instructions
Preheat and Prepare
Preheat the oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan, ensuring all crevices are well-coated to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
Cream Butter and Sugar
In another bowl, cream the softened butter until light and fluffy. Gradually add the sugar, continuing to beat until the mixture is pale and airy.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Combine Wet and Dry Mixtures
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing to ensure a tender cake.
Bake
Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Butter Sauce
While the cake is baking, prepare the butter sauce. In a small saucepan over low heat, combine the sugar, butter, water, and vanilla extract. Stir until the butter is melted and the sugar is dissolved. Do not let the mixture boil.
Soak the Cake
Once the cake is done, remove it from the oven and place it on a wire rack. While still in the pan, use a skewer or fork to poke holes all over the cake. Slowly pour the warm butter sauce over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan.
Invert the Cake
After the cake has cooled, carefully invert it onto a serving plate.
Prepare Salted Caramel Glaze
In a deep saucepan, combine the sugar and water over medium heat. Without stirring, allow the mixture to boil until it turns a deep amber color, about 6–8 minutes. Remove from heat and carefully whisk in the heavy cream (the mixture will bubble vigorously). Stir in the butter and sea salt until smooth.
Glaze the Cake
Once the caramel glaze has slightly cooled but is still pourable, drizzle it over the cooled cake, allowing it to cascade down the sides.
Serve
Slice and serve the cake, optionally garnished with a sprinkle of sea salt for an extra touch of flavor.
Notes
Bundt Pan Preparation
Ensure to grease the Bundt pan thoroughly to prevent the cake from sticking, as the intricate design may cause difficulties in releasing the cake.
Testing Cake Doneness
Make sure to test the cake with a toothpick in the center to confirm it’s fully baked. If the toothpick comes out with wet batter, continue baking for a few more minutes.
Cooling Time
Allow the cake to soak in the butter sauce and cool completely in the pan to enhance flavor and texture before inverting.
Caramel Safety
When making the caramel, be cautious as the mixture will become very hot. Avoid stirring until you add the cream to prevent crystallization.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Cook techniques
Preheating the Oven
Preheat the oven to 325°F (163°C) to ensure even baking. This helps the cake rise properly and bake thoroughly.
Greasing and Flourishing the Bundt Pan
Generously grease and flour the bundt pan to prevent the cake from sticking. Make sure to coat all crevices to allow for easy removal.
Mixing Dry Ingredients
Whisk together the dry ingredients in a large bowl. This ensures that the baking powder and baking soda are evenly distributed, which is crucial for the cake’s rise.
Creaming Butter and Sugar
Cream the softened butter until light and fluffy, then gradually add the sugar. This process incorporates air into the mixture, contributing to a lighter cake texture.
Incorporating Eggs
Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully integrated, helping the batter to emulsify.
Combining Wet and Dry Mixtures
Alternately add the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients to maintain the structure of the batter. Mix just until combined to avoid overmixing.
Testing for Doneness
Bake the cake for 55–65 minutes, then test for doneness by inserting a toothpick in the center. It should come out clean to indicate the cake is fully baked.
Preparing the Butter Sauce
While the cake bakes, combine sugar, butter, water, and vanilla in a saucepan over low heat. Stir until melted and dissolved, ensuring it doesn’t boil to maintain a smooth sauce.
Soaking the Cake
Poke holes in the cake after it’s baked and pour the warm butter sauce over it. This allows the sauce to seep into the cake, enhancing moisture and flavor.
Inverting the Cake
After cooling, carefully invert the cake onto a serving plate. This step ensures the cake has a beautiful shape for presentation.
Making the Salted Caramel Glaze
Combine sugar and water in a saucepan and boil without stirring until it turns a deep amber color. Carefully whisk in heavy cream and butter after removing from heat to create a smooth glaze.
Glazing the Cake
Drizzle the caramel glaze over the cooled cake, allowing it to cascade down the sides for an appealing presentation and added richness.
FAQ
Can I use a different type of flour for this cake?
While all-purpose flour is recommended for its balance of protein and starch, you can experiment with cake flour for a lighter texture. However, results may vary.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
How can I prevent the cake from sticking to the pan?
Thoroughly greasing and flouring the bundt pan is key. You can also use cooking spray or parchment paper on the bottom for added protection against sticking.
Can I make this cake in advance?
Yes, this cake can be made in advance and stored in an airtight container at room temperature for a few days. The flavor may improve as it sits.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for up to 2-3 months.
What other toppings can I use instead of salted caramel glaze?
You can drizzle chocolate ganache, cream cheese frosting, or a simple powdered sugar glaze over the cake for different flavor profiles.
Conclusion
This decadent Bundt cake, with its rich flavor profile enhanced by the indulgent butter sauce and salted caramel glaze, provides a delightful dessert experience. The careful balance of sweetness and a hint of salt creates a memorable treat that’s perfect for any occasion. Whether enjoyed as a standalone dessert or paired with a scoop of ice cream, it is sure to impress.
More recipes suggestions and combination
Chocolate Chip Bundt Cake
Incorporate chocolate chips into the batter for a chocolatey twist. A drizzle of chocolate glaze can also enhance the treat.
Citrus Zest Bundt Cake
Add lemon or orange zest to the batter for a refreshing citrus flavor, and consider a light lemon glaze on top for added brightness.
Spiced Bundt Cake
Mix in spices like cinnamon, nutmeg, or cardamom into the cake batter for a warm, fragrant alternative. Serve with a cream cheese frosting for a tangy complement.
Nutty Caramel Cake
Fold in chopped nuts such as walnuts or pecans into the batter. Top the cake with a nutty caramel sauce to enhance the texture and flavor dimensions.
Fruit-Filled Bundt Cake
Incorporate fresh fruits like blueberries, raspberries, or diced apples into the batter for a juicy addition. Pair with a light fruit glaze to elevate the dessert.
Savory Herb Bundt Cake
Create a savory version by adding fresh herbs like rosemary or thyme in place of sugar. Serve with a cheesy sauce or infused olive oil for a unique appetizer.
