Gluten-free Vanilla Bundt Cake with Bourbon Caramel Sauce

After a few challenging bakes I was ready for a classic pound cake, but with a twist, a Bourbon caramel sauce. I had first noticed this recipe in one of the publications of Bake from Scratch, The Bundt Collection. Their recipes are always reliable, a creative take on a classic. And this didn’t disappoint.


Gluten-free Vanilla Bundt Cake with Bourbon Caramel Sauce

3 from 2 votes
Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • 340 g 340 unsalted butter, softened -1 1/2 cups

  • 400 g 400 granulated sugar – 2 cups

  • 220 g 220 dark brown sugar – 1 cup

  • 5 large 5 eggs

  • 1 Tablespoon 1 vanilla extract

  • 468 g 468 Simona’s Flour Mix – 3 cups

  • 1 teaspoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 240 g 240 whole milk – 1 cup

  • 2 Tablespoon 2 glycerin

  • For the Bourbon vanilla sauce
  • 400 g 400 granulated sugar – 2 cups

  • 60 g 60 water – 1/4 cup

  • 120 g 120 heavy cream – 1/2 cup

  • 2 Tablespoons 2 Bourbon

  • 1 teaspoon 1 salt

  • 1/2 teaspoon 1/2 vanilla extract


  • Preheat oven to 325°F. Grease and flour with Simona’s Flour Mix a 12- to 15-cup Bundt pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Mix milk and glycerin in a small bowl. Gradually add flour mixture to butter mixture alternately with milk and glycerin, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  • Bake until a wooden pick inserted near center comes out clean, about 1 hour and 5 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Bourbon-Vanilla Caramel Sauce just before serving.
  • In a medium saucepan, place sugar and ¼ cup (60 grams) water, swirling to combine. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat. Carefully stir in cream (mixture will bubble). Stir in bourbon, salt, and vanilla. Let cool in pan for 10 minutes, stirring frequently.
    Pour into a heatproof container. Cover and refrigerate for up to 3 weeks. To reheat before serving, microwave on high in 30-second intervals, stirring between each, until pourable.

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