• Erik Hassy

Salted Caramel butter cake

This is a very tasty Bundt style cake that is great all year round. There are going to be 3 separate parts to making this dessert but one bite of the sugary sweetness and you will be hooked.



  • 3 cups all purpose flour

  • 2 cups white sugar

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking powder

  • 1 cream of tartar

  • 1 cup of caramel coffee creamer

  • 1 cup unsalted butter, room temp

  • 2 teaspoons vanilla extract

  • 4 large eggs, room temperature

Butter Sauce:

  • 3/4 cup cup sugar

  • 1/3 cup butter

  • 2 teaspoons vanilla extract

  • 3 tablespoons caramel coffee creamer

Salted Carmel (topping):

  • 1 cup sugar

  • 1/4 cup water

  • 3/4 cup heavy cream

  • 3 1/2 tablespoons unsalted butter

  • 1 teaspoon kosher salt



  1. Preheat the oven to 325 degrees. Grease and flour a 10in Bundt cake pan

  2. Using a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.

  3. Blend in the bowl of a stand mixer, the coffee creamer , 1 cup of butter , 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed

  4. Pour batter into Bundt pan. Bake in the oven for 50-55 minutes or until a wooden toothpick inserted into center of cake comes out clean.

  5. Prick holes into the cake while still warm. Pour the butter sauce over the cake making sure it gets in all the holes.

  6. Let the cake completely cool before removing from pan. Run a knife along the edges of the cake to help it come out cleanly if needed.

Butter Sauce:

  1. In a sauce pan, combine the sugar, butter, vanilla and the coffee creamer. Cook over a medium heat until fully melted and combined but make sure you do not boil it.

Salted Caramel topping:

  1. In a heavy- bottomed saucepan, combine the sugar and water over a low to medium low heat until the sugar dissolves

  2. Increase the heat to medium high to bring to boil until the syrup is an dark amber color. Takes about 6-8 minutes.

  3. Next remove the sugar from the heat and whisk in the heavy cream which will cause the mixture to bubble. Next add the salt and the unsalted butter. Once mixed in pour the mixture into a dish and let it cool. When ready to serve the cake, drizzle or pour over the cake. Serves 8-12

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