Chocolate & Salted Caramel Bundt Cake

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See this cake?  I blame you lot….entirely!

I asked you your favourite flavour combinations over on Facebook and this came up time and time again.  It had mind altering effects and before I knew it you had brainwashed me and I was baking you this cake.

The cake is my regular chocolate cake mix, but a bit bigger for the Bundt tin.  I love this tin too, it’s by Nordicware and you can buy the same design from Selfridges (I know someone will ask!) It’s a 12-cup bundt but don’t worry if yours is smaller, I’m not filling the cake tin fully, as long as your tin will hold 1500ml water it will be fine for this cake.  Its about the equivalent of a 9″ round cake.


Bundt’s seem all the rage at the moment, popping up right left and centre and with good reason too.  You get a great cake the perfect size for sharing and because of the shape the cake cooks through quickly and evenly.  And don’t worry about getting it out of the tin either – I’ve got those instructions covered too.




185g butter, softened

330g light muscovado sugar

3 eggs, large

230g plain flour

70g self-raising flour

80g cocoa powder

1 tsp bicarbonate of soda

250ml milk

2 tbsps vinegar (malt or white wine)

Salted Caramel Icing

70g caster sugar

25g light muscovado sugar

45g golden syrup

100ml double cream

25g butter, diced

1/2 tsp vanilla

1 tsp sea salt

175g icing sugar

To decorate – pinch of sea salt and chocolate shavings

Makes: 1 x 10″ Bundt Cake

Preheat the oven to 160c (fan)/180c/Gas Mark 4.

Start off measuring out the milk for the cake, add to it the vinegar and set it to one side for now.

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Grease the bundt tin well, making sure you do the middle too.  My favourite is still Cake Release spray and it’s done in a flash.

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Cream together the butter and the sugar to a pasty mix.

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Gradually beat in the eggs one by one.

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Now add the flours, cocoa powder, bicarbonate of soda and the milk/vinegar mix.  Fold together until the cake mixture is evenly combined.

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Transfer it to the prepared tin and roughly level the top.

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Bake it in the oven for 40-45 minutes or until a skewer inserted in the centre of the cake comes away clean.

Leave the cake in the tin to cool for 35 minutes.  Set a timer and don’t forget.

After 35 minutes, set a cooling rack on  the top of the tin and flip it over, the cake should just drop cleanly out!

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Leave it to cool completely, trim the base level with a sharp serrated knife (bread knife) and then transfer it to a serving plate.

Now for the icing.

In a small pan gently heat together the sugars and syrup, just until the sugar has melted.

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Add the butter, cream and vanilla and give it a good stir until it’s smoothly combined.  Bring it to the boil and let it simmer for 1 minute.

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Take it off the heat and stir in the salt.  It’s quite heavily salted at this stage, remember it needs to be right now to come through the icing sugar.

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Sift the icing sugar into a large bowl and pour over the salted caramel, being careful because it’s still very hot.

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Stir together working out any lumps of icing sugar by pressing them against the side of the bowl with a spatula.

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Now you need to pour it over the cake,  if it seems too runny just keep stirring it until it cools and thickens enough otherwise pour it very slowly around the top of the cake.

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Sprinkle over a last pinch of sea salt and some chocolate shavings and then dive right in!

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Chocolate & Salted Caramel Bundt Cake

Ruth Clemens, Baker Extraordinaire

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22 Responses to Chocolate & Salted Caramel Bundt Cake

  1. Choclette says:

    Now I have my very own bundt mould, I have most definitely fallen in love. You can make a spectacular looking cake with relative ease. Yours sounds delicious. I was interested to see you using vinegar with milk. If I don’t have any sour milk to hand, I tend to use lemon juice. Vinegar has got to be handier though.

  2. Charlotte says:

    Excellent, thank you for posting this! I’ll be making it this weekend for my partner particularly who *loves* these flavours.

  3. Dom says:

    blame me but send me a sacrificial slice to punish me!

  4. Gosh, I just want to keep staring at that last pic! Droooooooool ….

  5. Lorna says:

    I am helping with the refreshments at my next WI meeting, I think I will be making this, it looks delicious. Thank you for the recipe.

  6. Kim says:

    Stunning cake! Love chocolate and salted caramel, and how do you get your icing to drip so perfectly down the sides? Mine’s always so uneven but yours looks amazing. Really want a slice!

  7. cupcake girl says:

    That looks gorgeous!!that lovely dark sponge with that lovely icing running down it. yum!

  8. Izzy says:

    That looks delicious. I love how the shape of the bunt tin makes it easy for slicing and sharing too.

  9. asmaa says:

    I want to try this recipe ASAP! Thank you for the detailed instructions.

  10. I really like bunt cakes, they look so impressive. love the idea of that icing.

  11. Gerryberry says:

    Oh ruth!!!!!! absolutely brilliant!!!!! Salted caramel and Chocolate!!!! ahhhh How could you go wrong!

  12. Lynn says:

    This looks delicious thanks. Does the icing firm up or is it more of a sauce? Thanks

  13. Sarah Jones says:

    Ohh just perfect! Ill try it tonight. Loving bundt cakes! Do you think you might also be able to look at recipes and especially cooking times for hemisphere tins? I have the Lakeland ones and its so tricky to get them perfectly cooked in the middle. Had a few disasters collapse in the middle when turned out. X

    • I have some tins I’m playing with Sarah but to be honest I’m not having much success, the cakes can take a terribly long time to cook resulting in a cake thats not great to eat. I will let you know when and if I get anywhere! x

  14. Veronica says:

    Hi Ruth
    I am going to make this for my daughter’s birthday, does it keep well? x

  15. Amanda Clayton says:

    I made this cake for Valentine’s, and it was absolutely delicious. The cake was very light, moist and chocolatey and the icing complimented it perfectly. Thank you for sharing the recipe, I think I will be making it again and again

  16. How am I only just seeing this now Ruth? This looks seriously amazing. Pinning this now!! This looks like the perfect thing for me to bring into work for our charity bake sale. Bet it would raise a fortune!

  17. Therese says:

    Hi Ruth I gave this cake a go! I didn’t have any cake release spray so I just greased with some spray oil and coated in flour, I left it cool for 35 mins but it ended up sticking!! I have now bought the pme cake release spray!! The cake tasted fab! Just wondered if you would use this to make cupcakes?? Think I’m fining to give them a go tonight! Thanks for all your fab recpies and the little story’s that go with!!

    • Thanks Therese, sorry to hear you stuck with the first attempt still I’m sure it didnt go to waste? Yes, I use this cake recipe for all sorts, chocolate muffins and cupcakes – it’s always a winner x

  18. sandy muir says:

    Made this as an Easter cake. Very successful TDecorated with mini eggs and malteser rabbits. Very festive and its keeping well although there’s not much left !

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