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Vanilla Caramel Cake

Happy Wednesday friends 🙂 I’ve got such a delicious share for today. This is actually the same cake I made for our new years celebrations, which is pictured here. I topped it with caramel and whipped cream and this combination was so delicious, my family argued over the last piece

The cake is one of the recipes that made it into my top 10 for 2016 and it’s such a fabulous one as it’s so easy and versatile. I used this recipe for the cake. I actually halved it and made it into one cake 😉

The cake itself works so well with any frosting and topping, maybe that’s why it’s such a popular recipe!

I made a pretty simple caramel sauce to pour on top. It’s just brown sugar, cream and a bit of corn syrup which I subbed with honey. Stir it all together, add a splash of vanilla and pour over the cake before it has a chance to set. Preferably it’s best to make caramels with a candy thermometer but it’s totally do-able without one.

The caramel worked so well with the vanilla-y flavours of the cake. This is such a lovely treat that can be made any time to satisfy your cravings without fuss 😍😍

Absolutely delicious! 😋

Vanilla Caramel Cake

Recipe by Linda @thedutchbaker
Servings

9 – 12

servings

This recipe makes one 8 inch or 9 inch cake.

Ingredients

  • 1 1/2 cups (190gms) flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (125mls) oil or melted butter

  • 3/4 cups (150gms) sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup (125mls) milk

  • For the caramel
  • 1 cup (250mls) whipping cream

  • 1/2 cup (100gms) soft brown sugar

  • 1 tablespoon corn syrup (honey can be substituted)

  • 1/4 – 1/2 teaspoon salt

  • 1/2 – 1 teaspoon vanilla extract

Directions

  • Preheat oven to 180C. Grease and flour an 8 or 9 inch cake tin.
  • In a bowl, whisk together the flour, baking powder and salt. Set aside.
  • In another large mixing bowl, add eggs, vanilla and sugar and whisk together on high speed for about 1 minute until slightly thickened and paled in colour. Add in the oil/melted butter and whisk smooth.
  • Add in the flour mixture and milk in alternating batches starting and ending with the flour mix. Batter will be thin. Pour batter into prepared cake tin and bake until cooked through, about 20 – 23 minutes. Cool completely before pouring on caramel.
  • For the caramel
  • In a medium saucepan over medium-low heat, add the cream, brown sugar, corn syrup and salt. Stir everything together using a wooden spoon or heat proof spatula until it is well combined and starts to thicken and darken in colour. The mixture will start to bubble at first, it is important to be constantly stirring to make sure the caramel cooks properly and doesn’t burn.
  • Let the caramel boil for about 11 – 12 minutes, while constantly stirring, until it reaches 210-212F on the thermometer. If you don’t have a thermometer then have a small bowl of ice cold water close. When you think the caramel is ready, drop a teaspoon of it into the water. Let it cool for a couple of seconds then lift it up with your fingers. It should be soft and stretchy, sort of feels liked cooked mozzarella cheese. I usually smell when the caramel is ready, it will reach a lovely amber colour and be thick, giving off an unmistakable caramel-y aroma. That’s when you know it’s done. Also if you’re feeling unsure about whether it’s ready or not, if you smell it starting to smell like it’s about to burn, just take it off, it’s probably done at this stage.
  • Let the caramel cool for only minute or so and pour the hot sauce over the cake letting it spread to the edges. Allow to cool and set before serving.

Notes

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