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This buttery Bundt cake tastes as good as it looks with one secret ingredient!

Orange Caramel Bundt Cake

Catherine Olson
This buttery Bundt cake tastes as good as it looks with one secret ingredient!
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • Bundt Cake Pan

Ingredients
  

Cake

  • 1 ¼ cup butter
  • 1 cup sugar
  • 1 tsp vanilla
  • Zest from 2 large oranges
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups flour
  • 4 eggs
  • ¼ cup of caramel sauce
  • ¾ cup sour cream

Caramel Sauce (Optional)

  • 1 cup sugar
  • 3 tbsp butter
  • 1 tsp salt (more based on your preference)
  • ½ tsp vanilla extract
  • 1 cup heavy whipping cream

Instructions
 

Cake

  • Whip butter, sugar, vanilla and orange zest together until creamy
  • Mix together until mixture is combined and batter resembles cookie dough
  • Add eggs, caramel sauce, and sour cream
  • Whisk together until smooth
  • Pour into well greased and floured bundt cake pan
  • Bake at Fahrenheit 325° 45-60 minutes until cake is lightly browned and springs back at the touch
  • Let rest in pan for 10 minutes
  • Invert on a wire rack
  • Pour ¼ cup of caramel sauce over hot cake
  • Let rest until cooled

Caramel Sauce (Optional)

  • Melt all ingredients in a large saucepan, minus ½ of heavy whipping cream, on medium heat
  • Bring to a boil and cook for 5 minutes, stirring constantly
  • When mixture is starting to become difficult to stir, add in remaining ½ cup of cream
  • Cook 5-7 minutes more until soft ball stage, or until the mixture drips slowly off of your wooden spoon

Notes

Soft ball stage is when a teaspoon of caramel is dropped into cold water. The caramel will immediately set. If it separates it needs to continue cooking. If it is soft and malleable it is ready to go. If it cracks it's overdone. 
Keyword Caramel Bundt Cake