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!

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! 🍰✨