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Decadent Milk Chocolate Caramel Bundt Cake

milk chocolate caramel bundt cake - featured image
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A moist and tender milk chocolate bundt cake topped with a luscious homemade caramel drizzle, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk (or dairy-free milk like oat or almond)
  • 1/2 cup (120ml) vegetable oil or melted unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, cubed and room temperature (for caramel)
  • 1/2 cup (120ml) heavy cream, warmed (use coconut cream for dairy-free)
  • Pinch of sea salt (optional, for salted caramel twist)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour or cocoa powder.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs and sugar until pale and slightly fluffy (about 2-3 minutes). Add the milk, oil or melted butter, and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared bundt pan and tap gently on the counter to release air bubbles.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 40 minutes.
  7. Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  8. To make the caramel drizzle, melt the sugar in a medium saucepan over medium heat while stirring constantly until golden.
  9. Add the butter and stir until smooth. Slowly pour in the warm heavy cream while stirring. Let simmer for 2-3 minutes until thickened. Remove from heat and add a pinch of sea salt if desired.
  10. Drizzle the warm caramel over the cooled cake. Let it set for a few minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Watch the caramel closely to avoid burning. Let the cake cool completely before drizzling caramel to prevent melting. If caramel thickens too much, gently warm before drizzling. A loaf pan can be used as a substitute for the bundt pan with adjusted baking time.

Nutrition

Keywords: milk chocolate cake, caramel drizzle, bundt cake, easy dessert, homemade cake, chocolate caramel dessert

Find it online: https://leilameals.com/decadent-milk-chocolate-caramel-bundt-cake-recipe-easy-homemade-dessert/