Vanilla Bundt Cake with Caramel Sauce

Vanilla Bundt Cake with Caramel Sauce

Buttery caramel drizzled over a tender vanilla cake-heaven by the slice. 

Vanilla Bundt Cake with Caramel Sauce
Makes about 12 servings
Write a review
  1. 1½ cups unsalted butter, softened
  2. 2 cups granulated sugar
  3. 1 cup firmly packed dark brown sugar
  4. 5 large eggs
  5. 3 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. ½ teaspoon kosher salt
  8. 1 cup whole milk
  9. 1 tablespoon vanilla extract
  10. 1 recipe Vanilla-Bourbon Caramel Sauce (recipe follows)
  1. Preheat oven to 325°. Spray a 10- to 15-cup Bundt pan with baking spray with flour.
  2. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Spoon batter into prepared pan, smoothing top. Tap pan on counter twice to release air bubbles.
  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. Place cake on a serving plate. Drizzle with Vanilla-Bourbon Caramel Sauce.
Taste of the South
Vanilla-Bourbon Caramel Sauce
Makes about 2 cups
Write a review
  1. 2 cups sugar
  2. ¼ cup water
  3. ½ cup heavy whipping cream
  4. 2 tablespoons bourbon
  5. 1 teaspoon kosher salt
  6. ½ teaspoon vanilla extract
  1. In a medium saucepan, place sugar and ¼ cup water, swirling to combine thoroughly. Cook, without stirring, over medium-high heat until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream. Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently. Cover and refrigerate up to 3 weeks.
Taste of the South


  1. i made the vanilla bundt cake not once but twice , however the cake did not turn out yellow and the first time i made it it spilt out of the pan However I bought a bigger pan and still the results were not like the picture the color was a caramel color and the cake was very dense. I don’t understand what I did wrong Please help

    • Maria, we are a little suspicious that a cake using 1 cup of brown sugar would turn out to be as yellow as this cake appears in the photo. We plan to retest it as soon as we able. (We may not have time to do it before Thanksgiving since the January/February issue of Taste of the South is shipping to the printer this week.) If you like, we can suggest another cake recipe that we are certain will give you good results.

  2. I made this cake for the first time in November. It was great. The brown sugar causes the color to be a little brown. Otherwise it was flavorful and moist. I used a 15 cup bundt pan so I had so spillage. It was a hit with my friends whom I shared it with. I am making this cake again tonight. The first time, I did not make the sauce to go with it . Just heated the cake to get it a little warm, topped it off with some Blue Bell vanilla ice cream. Heaven!!!! This time I will make the sauce to go within. Will let you know how that turns out since I don’t have any bourbon. I will just increase the vanilla.

  3. Making this cake for the first time. It seems to be taking a lot longer than an hour and 5 min. Has anyone else had the same issue? What did I do wrong?

    • Hi! Thanks for reaching out with your question. We retested this recipe with the Nordic Bundt pan 10 to 15 cup, and the cake was ready after 65 minutes. Your pan may not be big enough for the amount of batter this recipe yields. If your pan isn’t big enough, that will affect the bake time.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.