Elegant Caramel Magnolia Bundt Cake Recipe

There’s something magical about a Bundt cake – the perfect balance of beauty and flavor. This Elegant Caramel Magnolia Bundt Cake combines the rich, buttery taste of a classic cake with the delicate floral notes of magnolia blossoms, all topped with a luscious caramel glaze. I first created this cake for a springtime gathering, and it quickly became the star of the dessert table. The combination of floral and caramel is both sophisticated and comforting, making it perfect for any special occasion.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1/2 cup fresh magnolia petals, chopped finely (make sure they’re pesticide-free and safe for consumption)

For the Caramel Glaze:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray. Lightly flour the pan to ensure easy release.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Be careful not to overmix.
6. Fold in magnolia petals: Gently fold the chopped magnolia petals into the batter until evenly distributed.
7. Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

For the Caramel Glaze:

1. Melt butter and sugar: In a small saucepan, melt the butter over medium heat. Add the brown sugar and whisk until combined.
2. Add cream: Slowly stir in the heavy cream and continue whisking until the mixture is smooth.
3. Simmer and finish: Let the mixture come to a gentle boil, then reduce the heat and simmer for 3-4 minutes. Remove from heat and stir in the vanilla extract and salt.
4. Drizzle: Allow the glaze to cool for a few minutes to thicken, then drizzle it over the cooled Bundt cake.

Nutrition Facts

• Servings: 12
• Calories per serving: 430
• Total fat: 21g
• Saturated fat: 13g
• Carbohydrates: 56g
• Protein: 5g

Preparation Time

• Prep time: 20 minutes
• Cook time: 55 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 45 minutes

How to Serve

• At a spring tea party: Serve with floral teas like jasmine or chamomile.
• With whipped cream: Add a dollop of lightly sweetened whipped cream on the side.
• Garnish: Decorate the cake with extra fresh magnolia petals for a stunning presentation.
• With fresh fruit: Serve alongside fresh strawberries or raspberries for a pop of color.
• At brunch: Pair with coffee or a mimosa for a luxurious brunch spread.

Additional Tips

1. Ensure safe petals: Always make sure the magnolia petals are pesticide-free and safe for consumption.
2. Don’t overmix: When combining the wet and dry ingredients, be gentle to avoid tough cake texture.
3. Room temperature ingredients: Use room temperature eggs and butter for the best texture.
4. Test with a toothpick: Since Bundt cakes can be dense, make sure the cake is fully baked by inserting a toothpick into the center. It should come out clean.
5. Caramel consistency: Let the caramel glaze cool slightly to thicken before pouring it over the cake. It should drizzle, not soak.

Recipe Variations

• Nutty version: Add chopped pecans or walnuts to the batter for a bit of crunch.
• Lemon twist: Add the zest of one lemon to the batter for a citrusy note that pairs beautifully with magnolia.
• Spiced version: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy flavor.
• Chocolate glaze: Swap out the caramel glaze for a rich chocolate ganache for a decadent twist.
• Rose petal option: If you can’t find magnolia, rose petals (edible) can provide a similar floral flavor.

Serving Suggestions

• With tea: This cake pairs beautifully with floral teas like jasmine or earl grey.
• As a dessert: Serve as the perfect dessert for a spring or summer gathering.
• With berries: Fresh berries like blueberries or raspberries complement the floral notes.
• At brunch: Enjoy a slice with a latte or iced coffee for a weekend brunch.
• Garden party: Serve alongside a light salad or fruit platter at an outdoor event.

Freezing and Storage

• Storage: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: You can refrigerate the cake, but allow it to come to room temperature before serving to maintain its soft texture.
• Freezing: This cake freezes well! Wrap individual slices in plastic wrap and freeze for up to 3 months. To thaw, leave at room temperature for a couple of hours.

Special Equipment

• Bundt pan: For the signature cake shape.
• Stand mixer or electric hand mixer: To cream the butter and sugar.
• Cooling rack: To cool the cake evenly after baking.
• Small saucepan: For making the caramel glaze.
• Offset spatula: For spreading the batter evenly in the Bundt pan.

FAQ

1. Can I use dried magnolia petals?
Yes, you can use dried magnolia petals, but fresh petals give a more delicate flavor. If using dried, reduce the amount to about 1/4 cup and crush them finely before adding.

2. What if I don’t have a Bundt pan?
You can bake this cake in a regular cake pan, but keep in mind the baking time may vary. Check for doneness with a toothpick.

3. How do I make sure my Bundt cake doesn’t stick to the pan?
Grease the pan generously with butter and lightly dust with flour, or use a non-stick baking spray specifically for Bundt pans.

4. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for structure.

5. Can I make the caramel glaze ahead of time?
Yes, you can make the glaze a day in advance. Store it in an airtight container and warm it slightly before drizzling over the cake.

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Closing Note

This Elegant Caramel Magnolia Bundt Cake is not just a feast for the eyes, but a true celebration of spring’s most delicate flavors. Whether you’re hosting a brunch, enjoying a slice with afternoon tea, or bringing it to a garden party, this cake is sure to impress with its subtle floral notes and silky caramel glaze. Happy baking!