/ / / / / / Chocolate Salted Caramel Bundt Cake

Chocolate Salted Caramel Bundt Cake

Chocolate Salted Caramel Bundt Cake is easy for kids to make because it uses a boxed cake mix. It’s a perfect dessert for a party or special occasion.

a chocolate bundt cake topped with chocolate and caramel sauces on a white plate

This bundt cake is a rich brownie cake topped with chocolate glaze and salted caramel drizzle. Such a decadent cake fit for any occasion!

The secret to this delectable cake is the double whammy of chocolate cake and brownie mix plus the creamy addition of the yogurt. With the addition of brewed coffee in the batter you get an extra depth of flavor.

The star of this dessert is the bundt tin which is why I’m really partial to this banana bundt cake and my grandma’s orange pound cake recipes. I love using bundt tins because you can get them in lots of beautiful designs and they really elevate the look of the cake with no extra effort.

various cake ingredients in bowls on a white background
ingredients shown: cake and brownie mix, caramel, canola oil, plain yogurt, brewed coffee, and eggs. Not shown: chocolate chips, heavy cream, kosher salt

Ingredients

Here are the main ingredients you are going to need:

  • super moist chocolate cake mix
  • fudge brownie mix
  • eggs
  • plain yogurt
  • canola oil
  • brewed coffee
  • chocolate chips
  • caramel sauce

Possible substitutions

You can use sour cream or plain Greek yogurt instead of the plain yogurt.

Although you don’t really taste the coffee, if you don’t want to use it, you can just use water.

If you are pressed for time, you can substitute jarred fudge sauce instead of making your own chocolate glaze. Warm it up in the microwave before spreading over the cake.

collage showing the steps to making the cake
top left: mixing together the cake and brownie mixes in a bowl, top right: adding the wet ingredients and mixing them together, bottom left: a spatula smoothing out the cake batter in a bundt pan, bottom right: drizzling the caramel sauce over the finished cake

How to make this:

  1. Preheat oven to 350°F. Spray a bundt pan generously with nonstick baking spray.
  2. In a large mixing bowl, combine the cake mixes, eggs, yogurt, oil, and cooled coffee. Mix on medium speed for 2 minutes.
  3. Pour the batter into the bundt pan. Bake for 50-55 minutes until a knife comes out clean.
  4. When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes. Place a plate over the top of the cake and flip the cake over and carefully remove the cake from the pan. Let cool completely.
  5. In a microwave safe bowl, place 1 cup chocolate chips and heavy cream. Heat for 30 seconds. Stir until smooth. Top the cake with chocolate glaze.
  6. Then drizzle the caramel sauce over the chocolate glaze. Sprinkle the kosher salt over the top.

Top Tips

The fancier the bundt pan the more care you will need in greasing it. Make sure the baking spray gets into all the little crevices. If you have a problem with cakes sticking try using this cake goop from Sugar Geek Hero.

Make sure that whatever liquid you use is cooled. Hot liquids can scramble the eggs!

Top Tips for cooking with kids

Although using the boxed mixes is a real time saver with the kids, you still want to make sure to assemble all of your ingredients before hand.

If you don’t want your children to crack the eggs, do it before hand into a small bowl so there aren’t any arguments over who gets to do it.

See here for more tips on cooking with kids!

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RECIPE

a slice of the bundt cake and a spoon with caramel sauce on a white plate next to the cake and a bowl of caramel

Chocolate Salted Caramel Bundt Cake

Chocolate Salted Caramel Bundt Cake is easy for kids to make because it uses a boxed cake mix. It’s a perfect dessert for a party or special occasion.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 636kcal
Author: Jade Jones

Equipment

Ingredients

  • 1 box fudge brownie mix
  • 1 box super moist chocolate fudge cake mix
  • 4 eggs
  • 1 cup plain yogurt
  • 1 cup canola oil
  • 1 cup brewed coffee
  • 1 cup chocolate chips
  • 2 Tablespoons heavy cream
  • ¼ cup salted caramel sauce
  • 1 teaspoon kosher salt

Instructions

  • Preheat oven to 350°F. Spray a bundt pan generously with nonstick baking spray.
  • In a large mixing bowl, combine the cake mixes, eggs, yogurt, oil, and cooled coffee. Mix on medium speed for 2 minutes.
  • Pour the batter into the bundt pan. Bake for 50-55 minutes until a knife comes out clean.
  • When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes. Place a plate over the top of the cake and flip the cake over and carefully remove the cake from the pan. Let cool completely.
  • In a microwave safe bowl, place 1 cup chocolate chips and heavy cream. Heat for 30 seconds. Stir until smooth. Top the cake with chocolate glaze.
  • Then drizzle the caramel sauce over the chocolate glaze. Sprinkle the kosher salt over the top.

Notes

The fancier the bundt pan the more care you will need in greasing it. Make sure the baking spray gets into all the little crevices. If you have a problem with cakes sticking try using this cake goop from Sugar Geek Hero.
Make sure that whatever liquid you use is cooled. Hot liquids can scramble the eggs!
Instead of plain yogurt you can use sour cream or plain Greek yogurt. Instead of the brewed coffee you can use water.

Nutrition

Calories: 636kcal | Carbohydrates: 74g | Protein: 8g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 673mg | Potassium: 184mg | Fiber: 1g | Sugar: 45g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
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3 Comments

  1. 5 stars
    Just made this last night, outstanding! Like a cross between a cake and a brownie for sure. I used a 12 cup bundt pan and had just a little batter left to spare. Maybe next time I’ll use the leftover batter for a few cupcakes, and there will definitely be a next time- this recipe is a keeper, thanks!!

  2. I have what I consider a large Bundt pan (Wilton brand) will this cake fill the Bundt? How far up the pan should the mix be? I don’t want to burn it! Thank you in advance!

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