Mini Caramel Cakes are rich, buttery mini bundt cakes drizzled with luscious golden caramel and finished with a sprinkle of flaky sea salt. Each cake is tender, moist, and perfectly portioned for individual indulgence. Whether you’re baking for a special occasion or treating yourself to something sweet, these little cakes deliver big flavor in every bite.
Mini Caramel Cakes are rich, buttery little treats topped with gooey caramel and a touch of flaky sea salt. The perfect balance of sweet and salty in every bite!
Why These Mini Caramel Cakes Are the Best
- Perfectly Moist Texture: The buttery cake stays soft and tender with every bite.
- Golden Caramel Drizzle: A rich, sweet topping that melts into the cake.
- Salted Finish: Flaky sea salt adds the perfect balance to the sweetness.
- Mini Bundt Style: Individually portioned and beautifully shaped.
- Make-Ahead Friendly: Bake ahead and drizzle caramel just before serving.
They’re wholesome, satisfying, and make the perfect cozy dessert or elegant treat—perfect for dinner parties, holiday tables, gift boxes, or just when you’re craving caramel bliss.
Ingredient Notes
Cakes:
- All-Purpose Flour: Forms the tender structure of the mini cakes.
- Baking Powder: Adds lift and fluffiness to each bite.
- Kosher Salt: Balances the sweetness and enhances flavor.
- Unsalted Butter: Provides rich flavor and soft texture.
- Granulated Sugar: Sweetens the cakes with a classic smooth crumb.
- Large Egg + Egg Yolk: Adds richness and structure for a moist, velvety texture.
- Vanilla Extract: Gives warm, aromatic flavor to the base.
- Whole Milk: Adds moisture and ensures a soft, tender crumb.
Topping:
- Dark Brown Sugar: Creates a deep, caramel flavor with a molasses undertone.
- Heavy Whipping Cream: Makes the topping silky and luscious.
- Unsalted Butter: Adds richness and helps create a smooth caramel.
- Kosher Salt: Balances the sweetness in the topping.
- Flaky Sea Salt: Finishes the cakes with a satisfying salty crunch.
Tips for Making the Best Mini Caramel Cakes
- Grease Your Pans Well: Make sure your mini bundt pan is greased thoroughly to release the cakes cleanly.
- Use Room Temperature Ingredients: Helps ensure the batter mixes evenly for a smooth texture.
- Don’t Overbake: Remove from the oven as soon as a toothpick comes out clean to keep them moist.
- Cool Before Drizzling: Let cakes cool completely before adding the caramel for a clean finish.
- Add Salt Just Before Serving: To preserve the flaky texture and appearance.
Serving Suggestions
- With a Scoop of Vanilla Ice Cream: Warm cake + cold ice cream = perfection.
- With a Cup of Coffee or Tea: A decadent treat for your afternoon break.
- On a Dessert Platter: Perfect for parties or entertaining.
- With Chopped Nuts: Sprinkle chopped pecans or walnuts on top for crunch.
- As a Gift: Wrap in cellophane or a treat box for a sweet homemade gift.
A Must Try
These Mini Caramel Cakes are bite-sized masterpieces that bring together buttery cake, rich caramel, and a touch of sea salt in every mouthwatering bite. They’re beautiful, delicious, and surprisingly easy to make—sure to be a crowd-pleaser at any event or a delightful reward at the end of your day.
Mini Caramel Cakes are rich, buttery little treats topped with gooey caramel and a touch of flaky sea salt. The perfect balance of sweet and salty in every bite!
Be sure to check out these other delicious recipes!
Mini Caramel Cakes
Mini Caramel Cakes are rich, buttery little treats topped with gooey caramel and a touch of flaky sea salt. The perfect balance of sweet and salty in every bite!
Ingredients
Cakes:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoon vanilla extract
- 2/3 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1/3 cup whole milk at room temperature
Topping:
- 3/4 cup packed dark brown sugar
- 1/4 cup heavy whipping cream
- 3 tablespoon unsalted butter softened
- 1/2 teaspoon kosher salt
- Flaky sea salt
Instructions
Prepare the Cakes:
- Preheat your oven to 350°F. Grab a 6-cup mini Bundt tray and give it a good coating with baking spray so nothing sticks—then set it aside.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set that aside too.
- In a large bowl, beat the butter and sugar together using a hand mixer on medium-high speed. Keep going until the mixture is light and fluffy—this takes about 3 minutes.
- Add the egg and egg yolk one at a time, beating well after each addition. Then mix in the vanilla until everything’s nicely combined (about 30 seconds).
- Now add the dry ingredients in three parts, alternating with the milk. Mix just until everything comes together, scraping down the sides of the bowl as needed. Don’t overmix!
- Spoon the batter evenly into the prepared Bundt wells—about ½ cup per cake. Smooth the tops with the back of a spoon, then give the tray a few firm taps on the counter to pop any big air bubbles.
- Bake for 15–20 minutes, or until a toothpick poked in the center comes out clean.
- Let the cakes cool in the tray on a wire rack for 10 minutes, then carefully remove them and let them cool completely on the rack—this could take 1 to 2 hours.
- Now they’re ready to decorate, glaze, or just enjoy as is!
Prepare the Topping:
- Once your cakes are completely cool, it’s time to make the gooey topping!
- In a small saucepan, combine the brown sugar, cream, butter, and kosher salt. Bring it to a gentle boil over medium-high heat, stirring often to keep it smooth.
- Once it starts boiling, lower the heat to medium-low and keep stirring for 1 more minute.
- Take it off the heat and pour the mixture into a small heatproof bowl. Let it cool at room temperature, uncovered, for about 10 minutes.
- Now for the fun part—spoon the warm caramel topping over each cake, as much or as little as you like.
- Finish with a sprinkle of sea salt on top for that perfect sweet-salty bite! 🍰✨
Pin this delicious recipe on Pinterest to save and share it with your foodie friends!
