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 coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out 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 coffee creamer 2 teaspoons vanilla extract Salted Caramel, for topping (makes 1.5 cups OR use store-bought): 1 cup sugar ¼ cup water ¾ cup heavy cream 3½ tablespoons unsalted butter 1 teaspoon sea salt or kosher salt
Cake: Preheat the oven to 325°F. A 10 inch Bundt cake pan should be greased and floured. Whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda in a large mixing basin.
Blend the coffee creamer, 1 cup butter, 2 teaspoons vanilla, and 4 eggs in the bowl of a stand mixer or with a hand mixer (meaning, into the DRY mixture). At medium speed, beat for 3 minutes. Pour the batter into the Bundt pan that has been prepared. Bake for 50-55 minutes in a preheated oven, or until a wooden toothpick inserted in the center of the cake comes out clean. Prick holes in the cake while it’s still warm (I use the handle of a wooden spoon – nothing too big – but a wooden skewer will work as well).
Pour the butter sauce over the cake slowly, making sure to get it into all of the holes. Before removing the cake from the pan, allow it to cool completely.
The cake will come out cleaner if you run a knife along the edges beforehand. To make the butter sauce, put 34 cups sugar, 13 cup butter, 2 teaspoons vanilla, and the coffee creamer in a pot. Cook over medium heat, stirring constantly, until the cheese has completely melted and blended, but do not allow the sauce to boil. If preparing salted caramel from scratch, mix the sugar and water in a heavy-bottomed saucepan over medium-low heat until the sugar dissolves.
Raise the heat to medium-high and bring to a boil, stirring occasionally. If necessary, wash down any crystals on the pan’s side using a wet pastry brush. Boil for 6-8 minutes, or until the syrup reaches a rich caramel color. Remove the sugar from the heat and whisk in the heavy cream slowly and gently. There will be bubbles in the mixture. Add the unsalted butter and season with salt. Allow the caramel to cool in a plate. Drizzle or pour the glaze over the cake. If you have any left over, serve it over ice cream!
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.