If you love Nothing Bundt Cakes, you're going to flip for this Copycat Salted Caramel Bundt Cake! It starts with a simple boxed cake mix, but you'd never guess it! Rich caramel flavor, a soft, tender cake, and those signature ribbons of cream cheese frosting make every bite a treat.
Add a drizzle of caramel and a sprinkle of flaky sea salt, and oh my goodness, it's hard to stop at just one slice!
What makes this cake irresistible
It's that sweet and salty combination that keeps you coming back for another bite! The caramel adds a rich, buttery flavor without being overly sweet, and the little sprinkle of sea salt brings it all together.
It's a beautiful, bakery-style dessert that's fancy enough for a celebration but easy enough to make just because you're craving something special!
Copycat Nothing Bundt Salted Caramel Bundt Cake
Equipment
- 1 10 cup bundt pan
Ingredients
- 15.25- ounce box yellow cake mix
- ¼ cup packed light brown sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup full-fat sour cream
- ½ cup vegetable oil
- ¼ cup evaporated milk
- ⅓ cup caramel sauce
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons evaporated milk as needed
- ½ teaspoon flaky sea salt (optional)
Instructions
- Preheat the oven to 325°F. Generously grease and flour a 10-inch Bundt pan, making sure to thoroughly coat all the grooves.
- Add the cake mix and brown sugar to a large mixing bowl. Whisk briefly to combine and break up any lumps.
- Add the 2 whole eggs, egg yolk, sour cream, vegetable oil, evaporated milk, caramel sauce, vanilla extract, and salt.
- Using an electric mixer on low speed, mix just until all the ingredients are moistened and mostly incorporated. Stop and thoroughly scrape the sides and bottom of the bowl.
- Mix on low for just 20-30 seconds longer, until the batter is smooth and combined. Do not overmix.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top. Gently tap the pan on the counter a couple of times to remove any large air pockets.
- Bake for 48-55 minutes, beginning to check the cake around 48 minutes. The cake is done when a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs attached.
- Cool the cake in the Bundt pan for 10-15 minutes. Carefully invert it onto a cooling rack and allow it to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter until completely smooth and creamy. Gradually add the powdered sugar and beat until incorporated. Mix in the vanilla extract.
- Add evaporated milk 1 teaspoon at a time, if needed, until the frosting is thick, smooth, and pipeable.
- Transfer the frosting to a piping bag fitted with a large round tip. Pipe thick ribbons of cream cheese frosting from the outside edge of the Bundt cake up toward the center.
- Finish with a light sprinkle of flaky sea salt. Now this step is optional, but it really gives the best flavor!
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Yes! A butter yellow cake mix or vanilla cake mix will work. Just be sure you're using a 15.25-ounce box so the ingredient ratios stay the same.
Absolutely! Whole milk works as a substitute. I prefer evaporated milk for its richer flavor, but there's no need to make a special trip to the store.
Frost and decorate it the following day. That's one less thing to worry about when you're entertaining!
Yes and I have several times! I hit it with warmed caramel sauce or a dusting of powdered sugar. It's just delicious this way!
Deb's top tips
This is worth repeating, be sure not to overbake the cake. Begin checking at 48 minutes. It's done when there are just a few moist crumbs. If you're using an instant read thermometer you're looking for 210 degrees.
Test kitchen notes
A pourable caramel sauce works well in this recipe, so there's no need to hunt down an extra-thick variety.
Also be sure to serve this cake at room temperature. Remove from the refrigerator 2-3 hours before serving for the softest, most tender texture. 😋
More Bundt cakes you'll love
If you're a Bundt cake fan like me, I've got a few more treats you need to try!
Vanilla Wafer Bundt Cake - A rich, buttery cake made with crushed vanilla wafers for a little something different!
Churro Bundt Cake - All that wonderful cinnamon-sugar flavor you love about churros, baked into a beautiful Bundt cake.
Pistachio Bundt Cake - A pretty green cake with delicious nutty flavor that's always a hit at family gatherings!
A sweet worth sharing
This Salted Caramel Bundt Cake makes a stunning centerpiece for your holiday table or a beautiful addition to any dessert spread! It's one of those cakes that looks like you spent hours in the kitchen, but we know better! 😉
Give it a try, and let me know what you think! Leave a comment and a star rating below, and don't forget to share a picture of your beautiful cake!
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