Buttery caramel drizzled over a tender vanilla cake—it’s a match made in confectionary heaven. With the added hint of bourbon, there’s no beating this indulgent Vanilla Bundt Cake with Bourbon-Vanilla Caramel Sauce.
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
- Preheat oven to 325°F (170°C). Spray a 12- to 15-cup Bundt pan with baking spray with flour.
- 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.
- 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.
- 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
Bourbon-Vanilla Caramel Sauce
Makes about 2 cups
Ingredients
- 2 cups (400 grams) granulated sugar
- ¼ cup (60 grams) water
- ½ cup (120 grams) heavy whipping cream, warmed
- 2 tablespoons (30 grams) bourbon
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2 grams) vanilla extract*
Instructions
- In a medium saucepan, place sugar and ¼ cup (60 grams) water, swirling to combine. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream (mixture will bubble). Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently.
- Pour into a heatproof container. Cover and refrigerate for up to 3 weeks. To reheat before serving, microwave on high in 30-second intervals, stirring between each, until pourable.
Notes
*We used Heilala Pure Vanilla Extract.
I made this and boy was it sweet.– too sweet. At least too sweet to pour caramel on top of. I would cut the sugar in half if I remade it. My caramel sauce also came out a bit on the intense side– like the kind of burnt/bitter caramel you make for flan but I thiiiiiink this was user error and not the recipe. I think.
[…] was ready for a classic pound cake, but with a twist, a Bourbon caramel sauce. I had first noticed this recipe in one of the publications of Bake from Scratch, The Bundt Collection. Their recipes are always […]