Indulge yourself with this recipe for Brown Sugar Bundt Cake with Caramel Glaze. It’s a heavenly, moist and rich flavored cake glazed with a sticky, buttery caramel glaze. Perfect for a celebration or an afternoon snack.
This is a wonderfully sticky dessert that you will be dreaming of after just one bite! The caramel glaze really is the perfect finishing touch for this cake, but unlike many other brown sugar cake recipes, this one is so flavorful, it’s delicious on its own and can easily be served as a coffee cake at a Sunday brunch.
The caramel glaze is super simple to make. It’s made on the stove and the longer it sits to cool, the thicker it becomes. So if you like a thicker icing instead of a glaze it’s easily done (as in the photo below).
Here’s how to make the cake…
Start with generously greasing the pan. Then in a large bowl mix together the flour, baking soda, and salt. set aside. In a separate bowl, cream together the butter, brown sugar and Granulated sugar until light and fluffy.
One at a time, Beat in the eggs, mix in the vanilla.
Beat in the flour mixture alternately with the buttermilk; mixing just until incorporated.
Spoon into the prepared pan.
Bake for about an hour.
Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze, combine the butter, brown sugar, and milk in a medium saucepan and bring to boil. Reduce the heat and simmer to thicken for 1-2 minutes. Off the heat, stir in the vanilla.
set aside to cool. Then drizzle onto the cake.
Baker’s notes and tips:
- As stated above, the caramel glaze thickens the more it cools. You can have anything from a shiny, thin glaze, to a thicker frosting.
- This cake can be easily frozen (see the FAQs below on freezing instructions). Just freeze without the glaze and then drizzle it on before serving.
- Can the cake be frozen? The cake can be frozen un-iced in an airtight container or wrapped in plastic. When you’re ready to use it, let it defrost overnight at room temperature.
- How many slices are there in a Bundt Cake? A 12-cup capacity Bundt Cake (measuring about 10 inches in diameter) makes 12-16 slices (12-16 servings).
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- 3 cups all-purpose flour
- ½ teaspoon Baking Soda
- 1 teaspoon salt
- 2½ cups Brown Sugar, packed
- ½ cup Granulated Sugar
- 1 cups Butter, softened
- 5 Eggs, at room temperature
- 1 tablespoon Vanilla Extract
- 1 cup Buttermilk, at room temperature
For The Glaze:
- 1½ sticks butter, (3/4 cup)
- 1 cup brown sugar packed, packed
- ½ cup milk
- 2 teaspoons vanilla extract
For the cake:
- Preheat oven to 350F. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.
- In a large bowl, mix together the flour, baking soda, and the salt. Set aside.
- In a large bowl, cream together the butter, brown sugar and Granulated sugar until light and fluffy. One at a time, Beat in the eggs, mix in the vanilla.
- Beat in the flour mixture alternately with the buttermilk; mixing just until incorporated (the batter will be quite thick). Spoon the batter into prepared pan.
- Bake for 55 - 65 minutes, or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the glaze:
- Combine the butter, brown sugar, and milk in a medium saucepan and bring to boil.
- Reduce the heat and simmer to thicken for 1-2 minutes. Off the heat, stir in the vanilla and set aside to cool. The longer it cools, the thicker it becomes. When it's at your desired consistency, drizzle over the cake and serve