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- #20,921
Here's the cake and it's delicious! Definitely will be making this again (with only 1/2 the frosting 
)
Double Caramel Bundt Cake
For the cake:
3 sticks (1 1/2 Cup) unsalted butter at room temp
2 Cups packed light brown sugar
1 1/2 Cups granulated white sugar
6 large eggs at room temp
3 1/2 Cup AP flour
1 tsp baking powder
1/2 tsp salt
1 1/2 Cups whole milk at room temp
For the frosting (this is the 1/2 recipe)
1/2 stick (4 Tablespoons) unsalted butter
1/2 Cup packed dark brown sugar
1/4 Cup milk
1/4 tsp vanilla extract
2 Cups confectioners' sugar
1. Preheat oven to 325*
2. Grease a bundt pan with butter and dust lightly with flour.
3. In one bowl, mix the flour, baking powder and salt. Set aside.
4. In a stand mixer bowl, cream 3 sticks of butter at medium speed for 2 minutes until creamy & soft
5. Add the light brown and white sugar to the butter and mix well until smooth, about 5 minutes.
6. Reduce mixer speed to medium/low and add eggs, one at a time, mixing about 15 seconds after each addition.
7. Reduce speed to low and add the flour mixture and 1 1/2 Cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes.
8. Scrape the batter into the prepared pan and bake until a weeded skewer inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes. Do not overbake.
9.Remove cake from oven and let cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto the rack to let cool completely.
For the frosting:
10. Melt butter in a large saucepan over medium heat.
11. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.
12. Remove from heat and whisk in 1/2 Cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth.
13. Transfer cake to a cake plate and frost. Let stand for at least 2 hours before slicing.
)
Double Caramel Bundt Cake
For the cake:
3 sticks (1 1/2 Cup) unsalted butter at room temp
2 Cups packed light brown sugar
1 1/2 Cups granulated white sugar
6 large eggs at room temp
3 1/2 Cup AP flour
1 tsp baking powder
1/2 tsp salt
1 1/2 Cups whole milk at room temp
For the frosting (this is the 1/2 recipe)
1/2 stick (4 Tablespoons) unsalted butter
1/2 Cup packed dark brown sugar
1/4 Cup milk
1/4 tsp vanilla extract
2 Cups confectioners' sugar
1. Preheat oven to 325*
2. Grease a bundt pan with butter and dust lightly with flour.
3. In one bowl, mix the flour, baking powder and salt. Set aside.
4. In a stand mixer bowl, cream 3 sticks of butter at medium speed for 2 minutes until creamy & soft
5. Add the light brown and white sugar to the butter and mix well until smooth, about 5 minutes.
6. Reduce mixer speed to medium/low and add eggs, one at a time, mixing about 15 seconds after each addition.
7. Reduce speed to low and add the flour mixture and 1 1/2 Cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes.
8. Scrape the batter into the prepared pan and bake until a weeded skewer inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes. Do not overbake.
9.Remove cake from oven and let cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto the rack to let cool completely.
For the frosting:
10. Melt butter in a large saucepan over medium heat.
11. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.
12. Remove from heat and whisk in 1/2 Cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth.
13. Transfer cake to a cake plate and frost. Let stand for at least 2 hours before slicing.
