Mini Caramel Cake Recipe
Recipe information
Make Mini Caramel Cake in just 1h . Mini bundt cake baked to order with caramel icing on top served with ice cream
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Cake Ingredients
Caramel Icing Ingredients
Serving Ingredients
Cake Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour mini bundt pans.
2. Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Cream Butter and Sugar
In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
4. 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.
5. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Fill Bundt Pans
Pour the batter into the prepared mini bundt pans, filling them about 2/3 full.
7. Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Caramel Icing Directions
9. Make Caramel
In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
10. Add Butter and Cream
Remove from heat and quickly whisk in the unsalted butter until melted, followed by the heavy cream. Stir until smooth.
11. Add Vanilla
Stir in the vanilla extract and let the caramel cool slightly before using.
Serving Directions
12. 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.
Local Coupons
No local coupons found for this recipe's ingredients.