Ingredients

3 cups cake flour

2 teaspoons baking powder

1 teaspoon fine sea salt

½ cup (1 stick) unsalted butter

½ cup vegetable oil

1 cup granulated sugar

½ cup packed dark brown sugar

4 large eggs, room temperature

1 tablespoon vanilla essence (or vanilla bean paste)

1 teaspoon rum extract (optional)

1 ⅓ cup whole buttermilk

1 cup packed dark brown sugar (for caramel)

½ cup (1 stick) unsalted butter (for caramel)

½ teaspoon fine sea salt (for caramel)

1 cup heavy whipping cream

1 teaspoon vanilla essence (for caramel)

Instructions

Step 1: Preheat the oven to 325°F. Generously spray a 10-cup bundt pan with baking spray or grease it well with butter, making sure to cover every corner for easy release. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Step 2: Brown the butter by melting ½ cup unsalted butter in a small, light-colored saucepan over medium heat. Stir occasionally, watching as it foams, then turns a clear golden color, and finally deep brown with a nutty aroma. Remove from heat and let cool.

Step 3: In a large bowl, whisk together the browned butter, vegetable oil, granulated sugar, dark brown sugar, eggs, vanilla essence, rum extract if using, and buttermilk until well combined.

Step 4: Fold the dry flour mixture into the wet ingredients using a spatula, mixing just until fully incorporated. Pour the batter into the prepared bundt pan and smooth the top.

Step 5: Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and allow to cool completely before icing.

Step 6: For the caramel sauce, combine 1 cup packed dark brown sugar, ½ cup butter, and ½ teaspoon salt in a medium saucepan over medium heat. Simmer, stirring occasionally, until the sugar dissolves, about 3-4 minutes.

Step 7: Add the heavy cream and whisk thoroughly. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens slightly, about 6-7 minutes. Remove from heat and stir in vanilla essence. Let cool to room temperature to thicken before glazing the cake.

Step 8: Place the cooled cake on a serving plate or cake stand. Pour the desired amount of caramel sauce over the top. Slice into wedges and serve. This cake pairs wonderfully with vanilla ice cream or whipped cream if desired.

Tips & Variations

Use a light-colored pan for browning butter to better monitor the color and avoid burning.

For a deeper flavor, substitute rum extract with bourbon or omit entirely for a classic vanilla taste.

If you prefer a thinner caramel glaze, warm the sauce slightly before pouring over the cake.

Adding chopped toasted pecans or walnuts to the batter can add a pleasant crunch.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the caramel sauce separate in an airtight container in the refrigerator and rewarm gently before drizzling. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the acidity, which helps tenderize the cake.

How do I prevent the cake from sticking to the bundt pan?

Generously grease the pan with butter or baking spray, ensuring all crevices are covered. You can also dust the pan lightly with flour after greasing for extra insurance.