Caramel Custard Cake
Caramel Custard Cake is a fusion of velvety caramel and delicate custard, harmoniously baked into a heavenly that elevates your dessert experience. This dessert masterpiece seamlessly combines the rich flavors of caramel with the silky smoothness of custard, creating a treat that is both visually stunning and palate-pleasing.
- Here’s a recipe for a caramel custard cake recipe:
ingredients:
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
the cake batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the custard:
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or cooking spray.
Make the Caramel:
- In a saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat.
- Stir until the sugar dissolves, and then let it cook without stirring until it turns a deep amber color.
- Quickly pour the caramel into the bottom of the prepared cake pan, swirling it to coat the bottom evenly. Be cautious, as caramel gets very hot.
Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Pour Batter Over Caramel:
Carefully pour the cake batter over the caramel in the prepared pan, spreading it evenly.
Make the Custard Mixture:
In a separate bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
Combine and Bake:
- Slowly pour the custard mixture over the cake batter. It will look like a lot, but it will create a lovely custard layer as it bakes.
- Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and Invert:
- Allow the cake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it.
- Invert the cake onto a serving platter, allowing the caramel to drizzle over the top.
Serve:
Slice and serve the caramel custard cake, and enjoy!
- This cake combines the rich flavors of caramel and custard with a moist cake layer, making it a delightful dessert.
Tips For Making Caramel Cake Recipe:
- some tips to help you achieve a delicious result:
Quality Ingredients:
Use high-quality ingredients, especially for the caramel sauce. Good quality butter, sugar, and cream will enhance the flavor.
Caramel Sauce:
- When making caramel sauce, use a heavy-bottomed saucepan to prevent burning. Stir constantly to ensure even caramelization.
- Be patient. Caramelizing sugar takes time, so avoid rushing the process. Wait until it turns a rich amber color.
Butter and Sugar Creaming:
Cream the butter and sugar well until it’s light and fluffy. This creates a tender crumb in the cake.
Room Temperature Ingredients:
Ensure that ingredients like eggs and dairy are at room temperature. This helps in achieving a uniform texture in the batter.
Sift Dry Ingredients:
Sift the dry ingredients (flour, baking powder, and salt) to remove lumps and aerate the mixture, resulting in a lighter cake.
Alternate Mixing:
When adding the dry ingredients and liquid to the butter-sugar mixture, do so in alternate batches, starting and ending with the dry ingredients. This helps in proper mixing without overworking the batter.
Use Buttermilk:
Buttermilk adds a slight tanginess and contributes to the moistness of the cake. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk.
Don’t Overmix:
Overmixing can lead to a dense cake. Mix until just combined after adding the dry ingredients.
Preheat Oven:
Make sure your oven is preheated to the correct temperature. This ensures even baking.
Grease and Flour Pans:
Grease and flour your cake pans to prevent the cake from sticking.
Even Batter Distribution:
After pouring the batter into the cake pans, tap them on the counter to remove air bubbles and ensure an even distribution of batter.
Check Doneness:
Use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Cooling:
Allow the cakes to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely.
Caramel Frosting:
If you’re using caramel frosting, ensure that the caramel is at room temperature before adding it to the frosting. This helps in achieving a smooth consistency.
Decorate with Caramel Drizzle:
For an extra touch, drizzle additional caramel sauce on top of the frosted cake before serving.
- Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. Enjoy the baking process!
Caramel Custard Cake Recipe
Caramel Custard Cake
Caramel Custard Cake is a fusion of velvety caramel and delicate custard, harmoniously baked into a heavenly that elevates your dessert experience. This dessert masterpiece seamlessly combines the rich flavors of caramel with the silky smoothness of custard, creating a treat that is both visually stunning and palate-pleasing.
- Here’s a recipe for a caramel custard cake recipe:
ingredients:
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
the cake batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the custard:
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or cooking spray.
Make the Caramel:
- In a saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat.
- Stir until the sugar dissolves, and then let it cook without stirring until it turns a deep amber color.
- Quickly pour the caramel into the bottom of the prepared cake pan, swirling it to coat the bottom evenly. Be cautious, as caramel gets very hot.
Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Pour Batter Over Caramel:
Carefully pour the cake batter over the caramel in the prepared pan, spreading it evenly.
Make the Custard Mixture:
In a separate bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
Combine and Bake:
- Slowly pour the custard mixture over the cake batter. It will look like a lot, but it will create a lovely custard layer as it bakes.
- Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and Invert:
- Allow the cake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it.
- Invert the cake onto a serving platter, allowing the caramel to drizzle over the top.
Serve:
Slice and serve the caramel custard cake, and enjoy!
- This cake combines the rich flavors of caramel and custard with a moist cake layer, making it a delightful dessert.
Tips For Making Caramel Cake Recipe:
- some tips to help you achieve a delicious result:
Quality Ingredients:
Use high-quality ingredients, especially for the caramel sauce. Good quality butter, sugar, and cream will enhance the flavor.
Caramel Sauce:
- When making caramel sauce, use a heavy-bottomed saucepan to prevent burning. Stir constantly to ensure even caramelization.
- Be patient. Caramelizing sugar takes time, so avoid rushing the process. Wait until it turns a rich amber color.
Butter and Sugar Creaming:
Cream the butter and sugar well until it’s light and fluffy. This creates a tender crumb in the cake.
Room Temperature Ingredients:
Ensure that ingredients like eggs and dairy are at room temperature. This helps in achieving a uniform texture in the batter.
Sift Dry Ingredients:
Sift the dry ingredients (flour, baking powder, and salt) to remove lumps and aerate the mixture, resulting in a lighter cake.
Alternate Mixing:
When adding the dry ingredients and liquid to the butter-sugar mixture, do so in alternate batches, starting and ending with the dry ingredients. This helps in proper mixing without overworking the batter.
Use Buttermilk:
Buttermilk adds a slight tanginess and contributes to the moistness of the cake. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk.
Don’t Overmix:
Overmixing can lead to a dense cake. Mix until just combined after adding the dry ingredients.
Preheat Oven:
Make sure your oven is preheated to the correct temperature. This ensures even baking.
Grease and Flour Pans:
Grease and flour your cake pans to prevent the cake from sticking.
Even Batter Distribution:
After pouring the batter into the cake pans, tap them on the counter to remove air bubbles and ensure an even distribution of batter.
Check Doneness:
Use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
Cooling:
Allow the cakes to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely.
Caramel Frosting:
If you’re using caramel frosting, ensure that the caramel is at room temperature before adding it to the frosting. This helps in achieving a smooth consistency.
Decorate with Caramel Drizzle:
For an extra touch, drizzle additional caramel sauce on top of the frosted cake before serving.
- Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. Enjoy the baking process!
Caramel Custard Cake Recipe
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