• 1/2 cup salted caramel sauce (1/3 cup for cake batter and the remainder for drizzle atop after baking)
  • 2 cups flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons butter, room temp
  • 1 1/4 cups sugar
  • 2 eggs, room temp
  • 1/2 teaspoon vanilla
  • 3/4 cup whole milk, room temp
  • 1/4 cup sour cream or greek yogurt


  1. Preheat oven to 350 and grease a bundt pan.
  2. Whisk together flour, baking powder, and salt in a small bowl and set aside.
  3. Cream butter and sugar together in a large bowl, or in a mixer with paddle attachment.
  4. Add eggs one at a time to the butter/sugar bowl, mixing on low. Add vanilla. Add 1/3 cup caramel sauce. Add sour cream.
  5. Add flour mixture in 3 additions alternating with 2 milks additions.
  6. Put batter into greased pan and bake for 50-55 minutes.
  7. Let cool on a rack for about 15 minutes before removing from pan and allowing to completely cool for another half hour or so.
  8. Transfer cake to a plate or stand and drizzle the remaining caramel sauce over the top. If you want to get real fancy you could sprinkle a few sea salt flakes over the top as well. Serve and enjoy!

Next time I make this I’ll probably drizzle some chocolate ganache and sea salt flakes over the top.

Original recipe inspiration from Tracey’s Culinary Adventures.