Caramel Chocolate Swirl Cake

Details

Time
4 hours
Skill Level
Intermediate
Yields
1 cake

Caramel lovers rejoice; this is the cake for you. This caramel Bundt cake is swirled with ribbons of chocolate that make this cake particularly special. Serve it with powdered sugar or a caramel drizzle for that extra boost that'll make this a hit year-round.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours 15 minutes

Ingredients

  • 1 cup

    butter or margarine (2 sticks), softened

  • 2 cups

    sugar

  • 3

    eggs

  • 2 tsps

    vanilla extract

  • 2-3/4 cups

    all-purpose flour

  • 1-1/2 tsp

    baking soda, divided

  • 1/2 tsp

    salt

  • 1 cup

    buttermilk or sour milk*

  • 1/4 cup
  • 1/4 cup
  • 1 tsp

    powdered sugar

  • HERSHEY'S Caramel Syrup and HERSHEY'S Syrup, additional (optional)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
12-cup fluted tube pan
12-cup fluted tube pan
 mixing bowl
mixing bowl
mixer
mixer
measuring cups
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
1

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2

Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. Do NOT MIX.

Tip

To make sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

3

Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups.

Additional questions?