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This Best Ever Chocolate Bundt Cake with Caramel Icing is rich, decadent, and super easy to throw together, no mixer necessary!
Have you ever had a conversation that sticks with you for years? I remember one from about seven or eight years ago. My son-in-law, Josh, asked, “If you could have any job in the world, what would it be?” As we went around the table, the answers varied, but Josh confidently said, “I’m doing exactly what I would do if I could choose any job in the world.” His work fits his passions perfectly.
For over thirty years, I worked as a registered nurse in the obstetrics department, caring for new moms and their babies. While I enjoyed it, I wouldn’t say it was my passion. When my turn came, I hesitated. “I’m not sure exactly,” I said, “but it would involve food since I’ve loved cooking forever. Maybe running a cooking school?” That conversation ended without a clear answer for me, except that it would be food-related.
Fast forward to today, and if asked the same question, I can now say, “I’m doing exactly what I would do if I could choose any job in the world.” I’m thrilled to run The Café full-time, experimenting and creating in the kitchen with my best friend and husband, Scott.
Today marks an anniversary for The Café. About four years ago, I decided to start a food blog. It’s been a journey of learning and collaboration with Scott as my photographer and editor. Despite the challenges and occasional recipe flops, we love what we do.
Why You’ll Love This Recipe
This Chocolate Pound Cake with Caramel Frosting is a dream come true for chocolate lovers. It’s rich, moist, and topped with a luscious caramel icing that’s hard to resist. Plus, it’s simple to make without needing a mixer.
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- Spatula
- Baking pan
- Medium-size heavy saucepan
- Wooden spoon or electric mixer
Ingredients
- 3 sticks butter
- 3 cups sugar
- 6 eggs
- 1 tsp. vanilla
- 3 cups flour
- ½ tsp. baking powder
- ½ cup cocoa
- ½ tsp. salt
- 1 ¼ cups milk
- For the Caramel Icing:
- 1 stick butter
- 1 cup brown sugar
- 1/4 cup whole milk
- 2 cups confectioners’ sugar, sifted
- 1 tsp. vanilla extract
Step-by-Step Instructions
- Cream the butter and sugar until thoroughly combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, sift together the flour, baking powder, cocoa, and salt.
- Alternately add the sifted ingredients and milk to the creamed mixture, starting and ending with the dry ingredients.
- Pour the batter into a greased baking pan and bake at 350°F for about an hour. Aim for a slightly underbaked texture.
- To make the caramel icing, place butter and brown sugar in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture boils, about 2 minutes.
- Add milk, stir, and bring to a boil again, then remove from heat.
- Add confectioners’ sugar and vanilla. Beat with a wooden spoon or mixer until smooth. Use immediately to frost the cake.
Tips for Success
- Ensure your ingredients, especially butter and eggs, are at room temperature for easier mixing.
- Don’t overbake the cake to keep it moist.
- Frost the cake while the icing is still warm to avoid hardening.
Additional Tips and Variations
- For a nutty twist, garnish with pecan halves.
- Add a touch of orange food coloring to the icing for a festive look.
Nutritional Highlights (Per Serving)
Calories, fat, carbohydrates, protein, and sugar content will vary based on serving size and specific ingredients used.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature.
Can I freeze the cake? Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.
Conclusion
I hope you enjoy making and indulging in this Chocolate Pound Cake with Caramel Frosting as much as we do. It’s a delightful treat that’s perfect for any occasion. I’d love to hear how it turns out for you, so feel free to share your baking adventures in the comments!
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