Cream Caramel Cake Recipe
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the caramel sauce:
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- 1/2 teaspoon unsalted butter
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions:
- Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- To make the caramel sauce, combine sugar, heavy cream, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves.
- Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.
- Remove from heat and whisk in butter until melted.
- To assemble the cake, place one cake layer on a serving plate and drizzle with caramel sauce. Top with the second cake layer and drizzle with more caramel sauce.
- To make the whipped cream, beat heavy cream and granulated sugar until stiff peaks form.
- Top the cake with whipped cream and serve.
Nutrition Chart (per serving)
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 350mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 5g
Note: Nutrition chart is an estimate and may vary based on specific ingredients and portion sizes.
I hope you enjoy this recipe!