Indulge in the delightful fusion of flavors with this scrumptious Caramel Espresso Bundt Cake recipe. Perfect for any occasion, this moist and decadent dessert combines the rich essence of caramel and espresso with a buttery texture that will leave your taste buds craving for more. Whether you’re an experienced baker or a novice in the kitchen, this recipe promises a satisfying outcome that will impress family and friends alike. Let’s embark on this culinary adventure and create a dessert masterpiece!
Ingredients:
Cake:
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup caramel espresso creamer (e.g., International Delight Simply Pure) (Alternatively, you can use buttermilk, omitting the cream of tartar)
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Butter Sauce:
- ¾ cup white sugar
- ⅓ cup butter
- 3 tablespoons caramel espresso creamer
- 2 teaspoons vanilla extract
Salted Caramel (for topping):
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon sea salt or kosher salt
Instructions:
Cake:
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt cake pan.
- In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda.
- In the bowl of a stand mixer or with a hand mixer, blend in the espresso creamer, 1 cup of butter, 2 teaspoons of vanilla, and 4 eggs. Beat for 3 minutes at medium speed.
- Pour batter into the prepared Bundt pan.
- Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- Prick holes in the cake while it is still warm using the handle of a wooden spoon.
- Slowly pour the butter sauce over the cake, ensuring it fills all the holes. Let the cake cool completely before removing it from the pan. Running a knife along the edges first helps the cake come out cleanly.
Butter Sauce:
- In a saucepan, combine the ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the espresso creamer. Cook over medium heat until completely melted and combined, but do not let the mixture boil.
Salted Caramel (if making homemade):
- In a heavy-bottomed saucepan, mix the sugar and water over medium-low heat until the sugar dissolves.
- Increase the heat to medium-high and bring to a boil without stirring. Use a moist pastry brush to wash down any crystals on the side of the pan if needed. Boil until the syrup turns a deep amber color, about 6-8 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and let it cool. Drizzle or pour over the cake. Any leftovers can be used over ice cream!
FAQs (Frequently Asked Questions):
- Can I use a different type of creamer for the cake?
- Yes, you can substitute with your preferred creamer flavor, but adjust sweetness accordingly.
- Can I make the cake ahead of time?
- Absolutely! This cake actually tastes even better the next day, so feel free to prepare it in advance.
- How should I store leftovers?
- Store any remaining cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Can I freeze the cake?
- Yes, you can freeze the cake without the sauce for up to 3 months. Thaw in the refrigerator overnight before serving.
- Can I use salted butter for the sauce?
- Using unsalted butter allows you to control the saltiness of the sauce, but you can use salted butter if you prefer.
- Can I omit the cream of tartar if using buttermilk?
- Yes, you can omit the cream of tartar when using buttermilk in the cake batter.
- Can I use store-bought caramel sauce instead of making my own?
- Absolutely! Store-bought caramel sauce works perfectly fine as a topping for this cake.
- How can I ensure my Bundt cake doesn’t stick to the pan?
- Make sure to generously grease and flour the Bundt pan, or consider using a baking spray with flour for easier release.
Tips:
- Allow the cake to cool in the pan for about 10-15 minutes before attempting to remove it to prevent it from breaking apart.
- For a richer flavor, consider adding a tablespoon of instant espresso powder to the cake batter.
- To enhance the presentation, drizzle additional caramel sauce over the top of the cake just before serving.
- Experiment with different toppings such as chopped nuts or a sprinkle of sea salt for added texture and flavor.
Enjoy the delightful blend of caramel and espresso flavors in every bite of this exquisite Bundt cake! Whether served as a dessert for a special occasion or enjoyed with a cup of coffee, this recipe is sure to impress.
