Caramel Bundt Cake Recipe

12 servings
1 hr

How to Use Browned Butter

This recipe uses browned unsalted butter and it is an important ingredient of the Caramel Cake. If you replace the browned butter with regular butter, the overall flavor of the cake would change. There is this very helpful tutorial on YouTube that I found that explains the process of browning butter. It is also the tutorial I used when I learned to brown butter myself. If you need help on how to brown butter, you can check out the tutorial here.

Once you have browned your butter, you will need it to solidify (you can do this by allowing the brown butter cool and then chilling in the fridge). The reason why the brown butter should be in solid form is that the recipe requires the creaming of butter and sugar, an important step in trapping in the air which helps the cake rise during baking. For the best results, I would not recommend substituting the butter for melted butter or vegetable oil.


  • Beat your butter and sugar until light in color. You should notice the butter-sugar mixture becomes light brown in color. This takes between three to five minutes on medium-high speed.
  • I say this all the time but it is worth repeating. Do not overmix your batter. Mix until combined because over-mixing your batter would lead to a tough cake as opposed to soft and tender.
  • All your ingredients (including your browned butter) should be room temperature. This would help the cake bake evenly and rise better as well.
  • This cake also gets better with age. It becomes more moist and tender as the days go by. This is something to bear in mind if you plan to make ahead.
  • This cake also freezes very well. If you need to serve, just remove from the freezer and allow it to come back to room temperature before serving.
  • The last point, use a flour-based cake releaser to grease your pan.

How to make a flour based cake releaser

Just whip together 250g plain flour, 250g shortening and 250g oil. Use the amount needed to grease you pan and store the remaining for other recipes. It would keep fine in the fridge or freezer but you will need to bring it back to room temperature before using it to grease your pan.

Recipe details

  • 12  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info


For the Bundt Cake

  • 1 cup (212 grams) browned unsalted butter - room temperature
  • ¾ cup plus 2 tbsp (155 grams) brown sugar
  • ¾ cup plus 2 tbsp (186 grams) white sugar
  • 4 large eggs -room temperature
  • 2 tsp baking powder
  • 2¾ cup (330 grams) plain flour
  • 3 tbsp cornflour
  • 1 cup (240ml) whole milk -room temperature
  • 1 tsp vanilla extract

For the Caramel Glaze

  • ⅓ cup plus 2 tbsp (80 grams) white sugar
  • 2 tbsp (25 grams) unsalted butter-room temperature
  • 2 tbsp water
  • ¼ cup whole milk
  • 350 ml (390 grams) sweetened condensed milk


Make the Cake

Preheat your oven to 180 degrees Celsius /350 degrees Fahrenheit and grease a 10 cup bundt pan with a flour-based cake releaser.
Sift your flour, cornflour and baking powder together in a bowl and set aside.
In a bowl, using a stand mixer or hand mixer, Cream the butter and sugars on medium high speed until light and fluffy- about 3 to 5 minutes.
Add your eggs one at a time, mixing until combined after each addition. Your batter should be smooth after all the eggs have been added in.
Add some bit of the flour mixture and mix until incorporated into the batter. Next add some milk and mix until incorporated. Continue adding the flour and milk alternately, mixing until incorporated till everything has been added in.
Add in the vanilla extract and mix with a spatula.
Pour your batter into your greased pan and bake for 40-45 minutes or until a skewer inserted comes out clean.

Make the Caramel glaze

In a sauce pan on low heat, stir the sugar gently in your pan until the sugar melts into a syrup.
Add your butter and let it melt.
Add your milk and water. Be careful here as there would be some splashes.
Allow to cook, stirring constantly until the mixture thickens
Add your condensed milk and continue stirring until your glaze reaches your desired pouring consistency.
Pour your glaze over your cooled bundt cake.


  • To measure your dry ingredients accurately using cup measurements, spoon your dry ingredients into your cup and then level with a knife or the end of a spoon. Recipe Adapted from A Latte Food’s Lemon Bundt Cake Recipe

Want more details about this and other recipes? Check out more here!