Better than almost anything cakeCourse: Cake, Deserts
Crafted with Devil’s Food Cake Mix, eggs, milk, and a dash of vanilla extract, this culinary marvel is both easy to make and packed with a flavorful punch. When baked and still warm, it’s generously doused with condensed milk, allowing the sponge to soak up the sweetness and become extraordinarily tender.
Historically, this type of cake traces its roots back to the early 20th century, possibly inspired by traditional caramel-infused desserts that gained popularity during that time. The exact origin remains ambiguous, but its evolution and widespread adoration have solidified its place in the world of decadent desserts.
Now, for the health-conscious foodies, this cake might not be the go-to option for a low-calorie day. However, occasional indulgence is not a crime. Think of it as a treat, much like savoring a flavorful meal after a week of salads—a delightful reward.
Analogously speaking, its taste is akin to a harmonious symphony of flavors, where the creamy caramel notes blend with the crunch of toffee, offering a euphoric experience that is almost unparalleled. Health-wise, it’s akin to a delightful sin, packed with sweetness and joy, making each bite an experience to remember.
Half a pack of Devil Food Cake Mix
60 ml (2 fl oz) odorless sunflower oil
80 ml (2.7 fl oz) milk
150 ml (5.2 fl oz) condensed milk
1 tsp vanilla extract
1 cup whipped cream
1 cup caramel (or caramel sauce)
100 g (3.5 oz) finely chopped toffee pieces
- Using mixer, combine eggs, milk and sunflower oil for one minute until fully mixed.
- Add the “Devil Food Cake Mix” to the liquid ingredients in the bowl. Stir the mixture with a mixer for one minute more until completely combined.
- Grease a baking dish with butter or vegetable oil.
- Pour the batter into the baking dish and bake in a preheated oven at 180 degrees C° (350 F) for 45 minutes. To check if it’s ready, insert a toothpick into the center of the cake; the toothpick should come out clean.
- When the cake base is ready, remove from the oven and while it is hot, pierce it in different places with a toothpick to get many small holes. Pour condensed milk on top of the cake. Thanks to the holes we made, it will absorb better, making the cake much more tender.
- Pour caramel sauce or caramel on top of the condensed milk layer (if your caramel has hardened, put it in the microwave for half a minute and it will become liquid again). Let the cake cool to room temperature, then put it in the refrigerator for 1 hour.
- At the very end, apply whipped cream evenly onto the cooled layer of caramel.
- Sprinkle the toffee pieces on top of the cake, you can also add some grated chocolate on top if you like.
- The finished cake turns out tender with a rich caramel chocolate taste; even a beginner can make this cake. I use homemade caramel in this recipe, but you can substitute it with store-bought caramel sauce.