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Decadent Salted Caramel Whiskey Bundt Cake

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A moist and tender bundt cake with a perfect balance of sweet salted caramel glaze and smooth whiskey warmth, ideal for gatherings and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whiskey (bourbon recommended)
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) heavy cream
  • 4 tablespoons (56g) unsalted butter
  • 1 teaspoon flaky sea salt
  • 2 tablespoons (30ml) whiskey

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter or non-stick spray and dust with flour. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Slowly add whiskey while mixing on low speed, blending into the batter.
  6. Add dry flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with flour. Mix each addition just until combined.
  7. Pour batter into prepared bundt pan and smooth top with spatula. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  8. Cool cake in pan on wire rack for 15-20 minutes, then invert onto rack to cool completely.
  9. In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir constantly until mixture bubbles and thickens, about 5-7 minutes.
  10. Remove from heat, stir in sea salt and whiskey, then let cool slightly to thicken.
  11. Drizzle caramel glaze evenly over cooled cake. Spread with back of spoon if needed. Let glaze set for 10-15 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cake tender. Stir glaze constantly to avoid burning. Let cake cool completely before glazing to prevent glaze from running. For gluten-free version, substitute flour with gluten-free blend and consider adding an extra egg. For dairy-free, use coconut oil and almond milk with apple cider vinegar instead of butter and buttermilk.

Nutrition

Keywords: salted caramel, whiskey bundt cake, bourbon cake, easy dessert, homemade cake, caramel glaze, boozy dessert

Find it online: https://lirafood.com/decadent-salted-caramel-whiskey-bundt-cake-recipe-easy-homemade-dessert-ideas/