Spice Bundt Cake With Salted Caramel Glaze Recipe

This spice bundt cake with salted caramel glaze recipes makes a dense, slightly spicy cake that's topped with a delicious sweet caramel glaze that has a nice crunch of sea salt to cut the sweetness.

Mr. Savvy's birthday was back in December and each year I like to make him a homemade from scratch cake as part of his gift.

Most years he wants something pretty simple like the traditional yellow cake with chocolate frosting so I was pretty surprised when he said he wanted me to try making a spice cake with a caramel glaze as it was something he grew up with.

Spice cake is something I've only had a few times over the years and had ever made, but I, of course, wanted to make the cake he wanted for his birthday.

After looking at several different spice cake recipes and getting some input from Mr. Savvy I ended up putting together this spice cake with salted caramel frosting recipe.

Let me just say that it was so good I'm sure I'll continue making this one several times in the future.

The cake is on the denser side, which Mr. Savvy assured it should be, and is full of spicy flavor.

The spiciness isn't a heat spice, but a warm spice from the variety of spices like cinnamon added to the cake.

It bakes up beautifully in a bundt pan, but I'm sure it would also work great in a tube pan, or even in layers or cupcakes.

My favorite part was, not surprisingly, the salted caramel frosting.

Mr. Savvy had just asked for a caramel glaze, but you see salted caramel everywhere you go these days, and, in my opinion, for good reason.

So, I decided to add some sea salt to the glaze and I'm glad I did because it is a very sweet and rich caramel and the salt does a lot to enhance the flavor while also cutting the sweetness.

This also makes the glaze and cake pair really well together as the cake isn't overly sweet and almost a bit more on the savory side like a gingerbread.

The glaze is also more of something in between a glaze and frosting.

It's not soft and pillowy like most frostings, but it's also not thin like most glazes that soak into the cake.

The salted caramel glaze is cooked in just a few minutes and firms up rather quickly giving you just enough time to drizzle it over the spice cake.

Recommended Equipment

I'm often asked what products I use when cooking and baking so I thought I'd share some of my must-haves to make this spice cake.

• A bundt cake pan - I've always had good luck with Nordic Ware products and this bundt cake pan is no different. It has a non-stick finish that cleans up easily and should last a long time if you wash it by hand with a non-abrasive sponge.
• A cooling rack - This is a cake you don't want getting soft and mushy on the bottom while cooling so a good cooling rack is a must.
• A sifter - I honestly usually don't bother sifting powdered sugar for most recipes, but for this glaze, you want to sift the sugar to ensure it's smooth.
• A mixer - I used my stand mixer to make this cake, but I also use my hand mixer quite often to make cakes in a hurry.
• A cake plate/saver - This cake can be kept for several days in the refrigerator as long as it's covered. I like this one because it can go in the fridge or stay out while being easily transported.