Meet the Dessert of Your Dreams: Homemade Caramel Cake

We already know that a good caramel sauce is perfect with flan, but have you ever tried caramel cake? Gather your ingredients and let’s get ready to make this wonderful recipe—we’re sure everyone at home will love it.

Ingredients for the caramel cake:

Cake Batter:

• 1 cup unsalted butter, at room temperature;
• 1/3 cup vegetable oil;
• 2 1/2 cups granulated sugar;
• 3 cups all-purpose flour, sifted;
• 6 large eggs, at room temperature;
• 1 teaspoon baking powder;
• 1/2 teaspoon salt;
• 1 cup heavy cream;
• 2 tablespoons vanilla extract.

Caramel Sauce:

• 1 1/2 tablespoons butter;
• 2 cups whole milk;
• 2 cups granulated sugar;
• 2 teaspoons vanilla extract.

How to make the caramel cake:

Batter and Caramel Preparation:

1. Preheat your oven to 350°F (180°C) and grease a cake pan with butter and flour;
2. In a large bowl, cream the butter, oil, and sugar until light and fluffy;
3. Add the eggs one at a time, beating well after each addition to incorporate;
4. In another bowl, whisk together the flour, baking powder, and salt;
5. Gradually add the dry ingredients to the butter and egg mixture;
6. Mix in the heavy cream and vanilla extract;
7. Combine everything until smooth;
8. Pour the batter into the prepared pan and bake for about 50 to 60 minutes, or until a toothpick inserted comes out clean;
9. While the cake is baking, prepare the caramel;
10. In a saucepan, melt the butter over medium heat;
11. Add the milk, sugar, and vanilla extract, mixing well;
12. Bring the mixture to a boil and cook for about 10 to 15 minutes, stirring occasionally, until it thickens and turns a golden-brown color;
13. Remove the cake from the oven and let it cool for a few minutes before unmolding;
14. Remove from the pan, drizzle the caramel over the cake, and serve. Enjoy!

Did you know?

Caramel is one of the most popular cake toppings worldwide. While the original caramel recipe is reported to have been created in France in the 17th century, the modern version using sugar and milk is an American invention from the 19th century. The combination of heated sugar and milk creates the unique flavor and texture of caramel.

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