Last Updated on January 15, 2022 by Kimberly Stroh
One of the most decadent flavor combinations has got to be salt and caramel. The salt just brings out the richness of the gooey caramel and together they’re irresistible. My Husband adores anything salted caramel flavored and I created a cake that works for any occasion. This Salted Caramel Pound Cake recipe is the result and it’s to die for delicious! It’s moist and dense with a thick caramel topping. You’ve got to try it to believe it.
The density of pound cake is why it’s one of my favorite baked goods to make. It goes perfectly with ice cream because it won’t lose it’s texture and shape. It’s also the perfect blank slate for any flavor combination you can imagine – like Salted Caramel. Pound cakes are a southern tradition that’s not going out of style anytime soon. I love making them.
One of the keys to creating fabulous cakes is the tools you use. I hate to admit it, but the quality makes a difference in your baking and you don’t want to cheap out. This Salted Caramel Pound Cake is made in a classic bundt pan. The brand that stands the test of time (and it’s the best on the market) is the classic Nordic Ware Bundt Pan.
I trust that my cake will come out of the pan easily and it has a beautiful classic bundt pan shape. I trust Nordic Ware with my cakes and I’ve never looked back. The last thing you want is to bake a cake, work hard on it, and then it fails to come out of the pan.
Don’t stress, because I’m going to share some great tips to get your cake out of the pan without worry and you’ll love the end result. I just with someone would’ve told me, years ago, what type of bundt pan to buy. So I’m passing along the knowledge before you even begin the recipe.
Looking for more fabulous cake recipes? Here are some of my most searched and top-rated recipes that everyone raves about:
How To Make A Salted Caramel Pound Cake
Whenever you’re making a glaze (or a frosting) you want to be patient. Let your cake cool completely. I know it takes more time and you just want to finish the recipe by the time the oven timer goes off – but the topping will fall right off if you aren’t patient enough. If you need to make the cake ahead of time, the night before so you aren’t rushed, it might be best.
What To Serve With Salted Caramel Pound Cake
I love cutting generous portions and serving the cake with Homemade French Vanilla Ice Cream or Homemade Whipped Cream. The ice cream will soak through the cake a bit as it melts and it’s heavenly. It’s also makes for a great midnight snack when you’ve got a late-night sweet tooth craving.
How To Keep Your Salted Caramel Pound Cake Fresh
After you’ve topped your Salted Caramel Pound Cake, you can cover it with plastic wrap or move it to a food storage container that’s specifically designed for cake. Leave your cake out, if you prefer, because you don’t need to refrigerate it. It will last and be fresh for 3-4 days to enjoy before tossing or freezing.
How To Freeze Leftover Salted Caramel Pound Cake
If you have leftovers that you want to freeze, cover it with plastic wrap and then add aluminum foil on top of that. Store it in your freezer for up to three months. To enjoy again, let it thaw to room temperature before serving.
Best Tips For Removing Your Cake From The Bundt Pan
- Grease and flour your pan completely – every nook and cranny – or generously use a non-stick baking spray
- Let your cake cool completely before removing it from the pan
- If it’s not coming out of the pan, bang your fist on the outside edges of the pan to help loosen it
- Flip and sit when all else fails, letting gravity do the work for you
- Hide imperfections with your glaze topping (even the pros have imperfections)
What You’ll Need From The Grocery Store:
- Sweet Cream Butter
- Granulated Sugar
- Instant Caramel Pudding Packet
- Eggs
- Whole Milk
- Vegetable Oil
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Sea Salt
- Light Brown Sugar
- Heavy Whipping Cream
- Powdered Sugar
Step-By-Step Directions To Make Salted Caramel Pound Cake
To make the cake: Preheat oven to 350 degrees. Prep a 9-inch bundt pan with non-stick baking spray (with flour in it). Add sweet cream butter and sugar in a bowl. Use an electric mixer to cream the two together (about 4 minutes). Increase the mixer speed to high and add the pudding mix. Whip until blended.
Add each egg, one at a time, beating after each addition. Add milk, oil, and vanilla together in a small bowl. Whisk to combine.
Stir as you add the milk mixture to the butter mixture until completely blended and set aside.
In a small bowl, whisk the flour, cornstarch, baking powder and salt together. Slowly add the dry mixture to the wet ingredients with an electric mixer set on low.
Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms.
Remove the electric mixer and use a rubber spatula to completely blend everything together. Do not over mix.
Scoop the batter into the prepared bundt pan. Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven. Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean.
Set on the counter to cool while still in the pan for 15 minutes. Turn the bundt cake upside down on a cooling rack.
If the cake doesn’t come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely.
To make the sauce: In a medium-sized pot set, over medium heat, whisk together the butter, sugar, and heavy cream. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes. The sauce will thicken and become dark in color.
Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes. Divide the sauce in half. Set one half aside.
Add powdered sugar and salt. Use an electric mixer on a high speed whip until a thick glaze forms. If necessary add 1-3 tablespoons of heavy whipping cream to make a thicker glaze.
Pour this over the top of the cake. Allow to set. Drizzle the other half of the sauce over the top of the cake.
Scrumptious Salted Caramel Pound Cake
Dense and moist, this Salted Caramel Pound Cake has a rich flavor and topped with a thick glaze. The secret is using an instant pudding packet! Serve it for any occasion.
Ingredients
- 3⁄4 Cup Sweet Cream Butter (softened)
- 1 1⁄2 Cup Sugar
- 1- Small Bowl of Instant Caramel Pudding (follow 3.4 oz box instructions)
- 4 Large Eggs
- 1 1⁄4 Whole Milk
- 1⁄3 Cup Canola Oil
- 1⁄2 Teaspoon Pure Vanilla Extract
- 1 3⁄4 C All-purpose Flour
- 3 Tablespoon Cornstarch
- 4 Teaspoon Baking Powder
- 1⁄2 Teaspoon Sea Salt
For The Glaze Topping:
- 1⁄2 Cup Sweet Cream Butter
- 1 Cup Light Brown Sugar (packed)
- 2⁄3 Cup Heavy Whipping Cream
- 1 C Sifted Powdered Sugar
- 1⁄2 Teaspoon Sea Salt
Instructions
- Preheat oven to 350 degrees. Prep a 9 inch bundt pan with non-stick baking spray.
- Add sweet cream butter and sugar in a bowl. Use an electric mixer to cream the two together. (about 4 minutes).
- Increase the mixer speed to high and add the pudding mix. Whip until blended.
- Add each egg, one at a time, beating after each addition.
- Add milk, oil, and vanilla together in a small bowl. Whisk to combine. Stir as you add the milk mixture to the butter mixture until completely blended.Set aside.
- Whisk the flour, cornstarch, baking powder and salt together.
- Slowly add the dry mixture to the wet ingredients with an electric mixer set on low.
- Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms.
- Remove the electric mixer and use a rubber spatula to completely blend everything together. Do not over mix. Scoop the batter into the prepared bundt pan.
- Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven.
Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean. - Set on the counter to cool while still in the pan for 15 minutes.
Turn the bundt cake upside down on a cookie rack. If the cake doesn't come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely. - To Make The Glaze: With a medium pot set on medium heat whisk together the butter, sugar, and heavy cream. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes. The sauce will thicken and become dark in color.
- Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes. Divide the sauce in half. Set one half aside. Add powdered sugar and salt. Use an electric mixer on a high speed whip until a thick glaze forms.
- If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze. Pour this over the top of the cake. Allow to set. Drizzle the other half of the sauce over the top of the cake.
Notes
Store leftover cake in an air-tight container or cover with plastic wrap. Enjoy for 3-4 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 593Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 142mgSodium: 541mgCarbohydrates: 70gFiber: 1gSugar: 54gProtein: 6g
**Nutrition is calculated by a third party. Actual values may vary.