Devil’s Food Bundt Cake with Caramel Glaze is just incredible! A whole year of baking a different bundt every month. How did this happen? Yes, this Devil’s Food Cake Bundt with a Caramel Glaze is to celebrate the anniversary of #BundtaMonth.
Anuradha and I declared our love of baking beautiful Bundts exactly one year ago. We were in this bundt baking business for the long haul! The first bundt I shared with the group was actually a chocolate one…a Chocolate Zucchini Swirl Bundt cake, to be exact. Oh, I forgot how good that bundt was! There were 7 of us bakers proclaiming our love of bundts that first month.
For the caramel glaze, here is the recipe.
- 1/4 cup natural unsweetened cocoa powder
- 8 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1/4 cup boiling water
- 1/4 cup buttermilk
- 2/3 cup cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (packed) dark brown sugar
- 1/4 cup sugar
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- pastry cream see recipe
- caramel glaze see recipe