Vanilla Bean Bundt Cake with Caramel Drizzle is a dessert that always impresses. It's elegant, delicious, and surprisingly simple to make at home. This recipe will guide you through each step, ensuring your cake turns out perfectly moist and flavorful every time.
Why You Will Love This Recipe
This Vanilla Bean Bundt Cake with Caramel Drizzle is more than just a cake; it’s an experience. The delicate vanilla bean flavor permeates every crumb, creating a soft and tender texture that melts in your mouth. What sets this recipe apart is the homemade caramel drizzle, adding a rich and buttery sweetness that perfectly complements the vanilla. Plus, the bundt cake shape makes it stunning without needing complicated frosting techniques. It's perfect for special occasions or just to elevate an ordinary day.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 cup heavy cream
- 1 cup granulated sugar (for caramel)
- 1/2 cup (1 stick) unsalted butter (for caramel)
- 1/4 cup heavy cream (for caramel)
- 1/4 teaspoon salt (for caramel)
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure to get into all the nooks and crannies to prevent sticking. This is important for the cake to release cleanly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the baking powder and soda are evenly distributed, which helps the cake rise properly.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Adding the vanilla bean seeds (or vanilla extract) during this step helps infuse the butter with vanilla flavor.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. This helps create an emulsion, which is essential for a moist cake.
Step 5: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 6: Pour Batter into Pan
Pour the batter evenly into the prepared bundt pan.
Step 7: Bake the Cake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
Step 8: Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.
Step 9: Make the Caramel Drizzle
While the cake is cooling, prepare the caramel drizzle. In a medium saucepan, combine the sugar and heavy cream for the caramel. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture comes to a boil.
Step 10: Add Butter and Salt
Remove from heat and stir in the butter and salt until smooth. Let the caramel cool slightly before drizzling.
Step 11: Drizzle and Serve
Once the cake is completely cool, drizzle the caramel over the top. Now you are ready to serve your beautiful Vanilla Bean Bundt Cake with Caramel Drizzle!
Serving Suggestions
This Vanilla Bean Bundt Cake with Caramel Drizzle is divine on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The warm, buttery caramel combined with the cool ice cream creates a delightful contrast in temperatures and textures.
For a more elegant presentation, garnish the cake with a sprinkle of sea salt or a few fresh berries. The salt enhances the sweetness of the caramel, while the berries add a pop of color and freshness.
This cake is perfect for any occasion, from casual gatherings to special celebrations. Serve it at birthday parties, holiday dinners, or even as a sophisticated dessert for a simple weeknight treat. It's sure to impress your guests and leave them wanting more.
Storage and Reheating
To store your Vanilla Bean Bundt Cake with Caramel Drizzle, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week.
When ready to serve, you can enjoy the cake cold or at room temperature. If you prefer a warm slice, you can reheat it in the microwave for a few seconds. To maintain its moisture, cover the cake with a damp paper towel while reheating.
The caramel drizzle can also be stored in an airtight container in the refrigerator. When ready to use, gently reheat it in the microwave or on the stovetop until it becomes smooth and pourable again.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 12-16 slices
Required Equipment:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Wire rack
- Saucepan
Vanilla Bean Bundt Cake with Caramel Drizzle
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 1 vanilla bean split and seeds scraped (or 2 teaspoons vanilla extract)
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 cup heavy cream
- 1 cup granulated sugar for caramel
- 1/2 cup 1 stick unsalted butter (for caramel)
- 1/4 cup heavy cream for caramel
- 1/4 teaspoon salt for caramel
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla bean seeds (or vanilla extract).
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel drizzle. In a medium saucepan, combine the sugar and heavy cream for the caramel. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture comes to a boil.
- Remove from heat and stir in the butter and salt until smooth. Let the caramel cool slightly before drizzling.
- Once the cake is completely cool, drizzle the caramel over the top.
