Vanilla Bundt Cake with Bourbon-Vanilla Caramel Sauce
 
Makes 1 (12- to 15-cup) Bundt cake
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 1 cup (220 grams) firmly packed dark brown sugar
  • 5 large eggs (250 grams)
  • 1 tablespoon (13 grams) vanilla extract*
  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • Bourbon-Vanilla Caramel Sauce (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 5 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Bourbon-Vanilla Caramel Sauce just before serving.
Notes
* We used Heilala Pure Vanilla Extract
Recipe by Bake from Scratch at https://www.bakefromscratch.com/vanilla-bundt-cake-bourbon-vanilla-caramel-sauce/