Description
Experience the ultimate indulgence with this Best Creamy Caramel Cake, featuring a rich, moist crumb infused with caramel tones and topped with a luscious caramel cream. Perfectly balanced sweetness and creamy texture make it an ideal dessert for gatherings or special occasions.
Ingredients
Scale
For the Cake:
- 1 cup Unsalted Butter (Provides richness and moisture; substitute with margarine for a dairy-free option.)
- 2 cups Granulated Sugar (Sweetens the batter; no direct substitution recommended.)
- 4 Eggs (Can substitute with flax eggs for a vegan version.)
- 2 cups Cake Flour (Can substitute with all-purpose flour, but expect a denser texture.)
- 1 tbsp Baking Powder (Ensure freshness for best results.)
- 1 tsp Salt (Use sea salt as an alternative.)
- 1 cup Whole Milk (Can substitute with almond milk for a dairy-free option.)
- 2 tsp Vanilla Extract (Use pure vanilla for the best taste.)
For the Caramel Cream Topping:
- 1 cup Brown Sugar (Provides a deep, caramel-like flavor; white sugar can be used but with less richness.)
- 1/2 cup Heavy Cream (Evaporated milk can be a lighter substitute.)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture alternately with the whole milk, beginning and ending with the dry ingredients. Stir in the vanilla extract until the batter is smooth and well combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter evenly into the pan. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Caramel Cream Topping: In a small saucepan, combine the brown sugar and heavy cream over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly, forming a creamy caramel sauce. Remove from heat and let it cool to room temperature.
- Assemble the Cake: Once the cake is fully cooled, spread the caramel cream evenly over the top. Optionally, chill the cake for 30 minutes to help the topping set before serving.
Notes
- For a dairy-free version, substitute butter with margarine and whole milk with almond milk.
- Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a vegan alternative.
- Ensure baking powder is fresh for proper leavening and rise.
- To intensify the caramel flavor, use dark brown sugar instead of light brown sugar in the topping.
- Store leftovers covered in the refrigerator for up to 3 days.
