How to make vanilla-caramel bundt cake step by step

Step 1 - preparations

• Turn on the oven to top-bottom heating at 180℃ or to convection and a temperature of 170℃.
• Line the baking pan with baking paper or grease it with butter and dust with flour.
• Mix together the wheat flour and baking powder.
  225 g wheat flour, 2 teaspoons baking powder

Step 2 - creaming the butter

• Transfer the butter to a bowl along with powdered sugar and vanilla sugar.
  170 g butter, 200 g powdered sugar, 15 g vanilla sugar
  
• Beat on high speed with a mixer for several minutes until the mixture becomes fluffy and the butter turns pale in color.

Step 3 - preparing the bundt cake batter

• To the creamed butter, add one egg at a time and a tablespoon of flour mixed with baking powder – mix briefly on low speed of the mixer – just until combined.
  3 eggs
  
• Once all eggs have been added, pour in about half of the remaining flour and mix briefly on low speed.
  
• Pour in the milk and mix briefly.
  120 ml milk
  
• Add the remaining flour and mix briefly – stop mixing when you can still see remnants of flour around the edges of the bowl.
• Then, just stir the mixture with a spoon.
  

Step 4 - preparing the caramel batter

• Set aside about ⅓ of the batter into a smaller bowl.
  
• Add the dulce de leche mixture to the reserved batter.
  100 g dulce de leche
  
• Mix or blend the batter with the dulce de leche mixture.
  

Step 5 - filling the mold with batter

• Spoon some of the vanilla batter into the bottom of the prepared pan. On top of it, spread approximately half of the caramel batter.
• Spoon out the rest of the vanilla batter and the rest of the caramel batter.
  
• Additionally, stir the batter layers with a spoon.
  

Step 6 - baking the caramel bundt cake

• Place the mold with the batter into the preheated oven and bake it for about an hour - until a skewer inserted comes out clean.
• After baking, let the bundt cake cool slightly and then remove it from the mold.