Strawberry Caramel Bundt Cake Recipe

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Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream

For the Topping:

  • Fresh strawberries, sliced

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
  2. Prepare the Cake Batter:
    • In a large bowl, cream together the butter and sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream, milk, and vanilla extract.
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Bake the Cake:
    • Pour the batter into the prepared bundt pan and smooth the top.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  4. Make the Caramel Sauce:
    • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
    • Carefully add the butter, whisking until fully melted.
    • Slowly pour in the heavy cream, whisking until smooth. Remove from heat and let cool slightly.
  5. Assemble the Cake:
    • Once the cake has cooled, drizzle the caramel sauce over the top.
    • Arrange the sliced strawberries on top of the cake.
  6. Serve:
    • Slice and serve the cake with extra caramel sauce on the side, if desired.