20 or more servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Vanilla extract
Butter extract
Brown gel paste food coloring
Confectioners’ sugar
Tools you’ll need
Baker’s joy non-stick baking spray
Nordic ware anniversary bundt pan
4 quart pot (For Caramel)
Preparation of ingredients
Caramel
Preheat fire to medium heat.
Step 1- Add 2/3 cup sugar, 1/8 teaspoon salt, and 1/3 cup water into a medium sized 4-quart pot. Let simmer for 8 to 10 minutes or until mixture is an amber like color. Do not stir during the simmering process.
Step 2- Turn your fire off. Add 2 tablespoons unsalted butter and stir until the butter has melted. Add 1/2 cup heavy whipping cream (Room temp), and 1 teaspoon vanilla extract. Stir all ingredients together. Let cool for 30 to 45 minutes.
Dry ingredients (All-purpose flour mixture)
Step 3- Sift 3 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Caramel milk mixture)
Step 4- Add 1/2 cup whole milk (Room temp), 1/2 cup sour cream (Room temp), 1/3 cup caramel (Cooled), 2 teaspoons vanilla extract, 1 teaspoon butter extract and 1/4 teaspoon brown gel paste food coloring into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 5- Add 3 stick unsalted butter (Softened and at room temp), and 2 and 3/4 cups of sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 6- Add 5 large eggs in at room temperature one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 7- Add the All-purpose flour mixture and the caramel milk mixture into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Scrape down the sides of your mixing bowl each time as well.
Assembling and baking the cake
Spray Bundt pan with the Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 8- Add the prepared caramel cake batter into the Nordic ware anniversary Bundt pan. Spread around Bundt pan as evenly as possible with a spatula.
Step 9- Reserve 1 tablespoon of leftover caramel and place on the side to add to the icing later.
Step 10- Pour leftover caramel on top of the cake batter. Keep in mind, the more caramel you add, the better the flavor. Swirl the caramel into the cake batter using a spoon. Spread batter around Bundt pan as evenly as possible. Shake Bundt pan and tap the bottom of the pan with your hands to make batter more even.
Step 11- Place into a preheated 325-degree oven on the middle rack for 1 hour and 15 minutes.
Step 12- Remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let cool for 3 to 4 hours before removing from the Bundt pan.
Step 13- Flip the cake over onto a cooling rack with an 11 by 17-inch baking pan underneath it.
Making the caramel icing
Step 14- Add 1 and 1/4 cups confectioners’ sugar, 2 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1 tablespoon caramel, 1/2 teaspoon vanilla extract, and 1/4 teaspoon butter extract into a small bowl. Stir all ingredients with a whisk until the icing is creamy and smooth with no visible lumps.
Step 15- Dip a toothpick into the brown gel paste food coloring and swirl it into the icing. Stir with a whisk until combined.
Step 16- Pour the icing on top of the cake. To transfer the cake, take 2 spatulas and place it underneath the cake and carefully lift the cake up and place it onto a serving dish or cake pad. Let the icing set for 15 to 20 minutes and after that the cake is ready to be served.
YouTube instructional video
