Jul 242018

Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

Classic Vanilla Bundt Cake with a Salted Caramel Drizzle

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1 ¼ cup self-rising flour
¼ cup soft wheat flour
¾ cup sugar
2 eggs
½ cup oil
1 tablespoon vanilla extract
½ cup sour milk (½ cup milk + 1 teaspoon vinegar) or buttermilk

Caramel Sauce:
½ cup sugar
4 tablespoons butter
¼ – ½ cup cream
Coarse Sea Salt for garnish

Preheat oven to 350 degrees F. and grease bundt pan.

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In a large bowl, whisk together both flours. Set aside.

In a separate medium bowl, whisk sugar, eggs, oil, vanilla and sour milk.

In four separate additions add the dry ingredients to the wet ingredients until a smooth, slightly thick batter forms.

Pour the batter evenly into the prepared bundt pan and bake for 20-25 minutes or until the edges are golden and the cake tester comes out clean.

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Remove the bundt from the oven and transfer over to a wire rack. Allow enough time for the cake to settle and cool off.

In the meantime, prepare the caramel sauce.

In a small saucepan over medium heat, add the sugar. Let it sit for several minutes until it dissolves and browns.


Immediately add butter and cream. Until a golden thick consistency forms. Remove from the heat and immediately transfer to a heat proof bowl. Let the caramel to cool completely.

Once the sauce has cooled, drizzle liberally over the bundt and sprinkle coarse sea salt over the caramel.


Source: http://www.foodista.com/recipe/THWVZDJ5/classic-vanilla-bundt-cake-with-a-salted-caramel-drizzle