Mini Caramel Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour mini bundt pans.

Mix Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fill Bundt Pans

Pour the batter into the prepared mini bundt pans, filling them about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make Caramel

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

Add Butter and Cream

Remove from heat and quickly whisk in the unsalted butter until melted, followed by the heavy cream. Stir until smooth.

Add Vanilla

Stir in the vanilla extract and let the caramel cool slightly before using.

Serve the Cake

Place the mini bundt cakes on serving plates, drizzle with caramel icing, and top each with a scoop of vanilla ice cream.