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bourbon caramel bundt cake caramel drizzle
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Bourbon Caramel Bundt Cake

Elegant and indulgent, this bourbon bundt cake drizzled with caramel sauce is a dream.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, bourbon caramel, bourbon caramel bundt cake, bundt cake, caramel
Servings: 16 people

Ingredients

To Grease Your Bundt Pan:

  • 2 tablespoons Unsalted Butter (room temperature)
  • 3 tablespoons All Purpose Flour

For the Bundt Cake:

  • 3 cups All Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 cup Unsalted Butter (softened to room temperature)
  • 1½ cups Granulated Sugar
  • 3 Large Eggs
  • 1 Egg Yolk
  • 1 teaspoon Vanilla Extract
  • ¾ cup Buttermilk
  • ¼ cup Bourbon Whiskey

For the Bourbon Caramel Sauce:

  • 1 cup Granulated Sugar
  • ¼ cup Water
  • ½ cup Heavy Whipping Cream (room temperature)
  • ¼ cup Unsalted Butter (softened to room temperature)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Bourbon Whiskey
  • 1 teaspoon Fine Sea Salt

Instructions

For the Bundt Cake:

  • Set oven to 350º F.
  • In a small bowl, rub two tablespoons of butter together with 3 tablespoons of flour until it becomes a paste. Rub the paste into every crevice of the bundt pan possible. Make sure the entire pan is covered. This will help your bundt cake to come out in one piece.
  • In a medium bowl, whisk the flour, salt, baking powder, and baking soda together.
  • In a separate, larger bowl, cream the butter and sugar together on high for 3-4 minutes until light and fluffy. Do this using either a hand mixer or the paddle attachment of your stand mixer.
  • One by one, add the eggs and the egg yolk, making sure each is incorporated fully before adding the next. When all the eggs are incorporated, add the vanilla.
  • Add ⅓ of the dry ingredients to the bowl, and mix until just incorporated.
  • Now, add ½ of the buttermilk to the batter and mix until that is combined. Repeat, alternating adding wet and dry until you run out, you should end the rotation by adding the last ⅓ of flour. MAKE SURE NOT TO OVERMIX YOUR DOUGH.
  • When the last of the flour mixture is just incorporated and no flour streaks remain, add the bourbon whiskey and stir quickly to evenly disperse it through the batter.
  • Pour your batter into your prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for at least 1 hour before attempting to remove from pan.

For the Bourbon Caramel Sauce:

  • Combine the sugar and water in a heavy-bottomed sauce pan.
  • Turn the burner on to medium-high heat. Leave it alone to let the sugar caramelize. Do NOT stir or touch the pan until the sugar has caramelized to the color you desire!
  • The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar at this stage, we don't want to burn it!).
  • Once the sugar reaches a deep amber, and you are satisfied with its color, remove the saucepan from the heat.
  • Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to incorporate the cream. Make sure that the cream is actually at or a little above room temperature. This will help the cream incorporate better. The mixture will bubble furiously, but not as badly as it might if the cream is cold. Add in the ROOM TEMPERATURE, soft, butter and whisk until combined.
  • Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  • Drizzle over cake and serve immediately.