Tender Caramel CakeCourse: Cake, Deserts
Sugary, dark, smooth, and sweet caramel is layered with wonderful sweet notes so why not use those layers of flavor in a delightful layered dessert!? Indulge your sweet side with this one-of-a-kind cake that looks as lovely as it tastes!
If you have ever wanted to experiment with making your cakes from scratch, this is the place to start! Making a gorgeous three-tiered cake might seem a little intimidating but with this very easy and affordable caramel cake recipe home cooks from all walks of life can craft a bakery-quality cake with ease!
Everything it takes to make this perfectly tender caramel cake is easy to find in grocery stores everywhere, and unlike store-bought boxed cakes, this recipe will make a perfectly soft, spongy, buttery, and sweet cake every time!
Even decorating is a treat with this recipe! Flavor this great shines in any package but these easy cake decorating tricks will make your delicious cake look like it belongs in a bakery window!
This luscious cake is not just easy and affordable, it’s positively delicious! Caramel lovers will fall for this decadent cake! The sponge is loaded with buttery rich caramel flavor yet still, so light and tender that it practically melts like caramel when you eat it! Top that with creamy layers of mascarpone and smooth caramel sauce and you have a bite of pure bliss!
Whether it’s a festive birthday celebration or a sweet moment of solitude, every occasion is even more special with this soft caramelly cake! So treat yourself to a slice of happiness with this easy, elegant, and oh-so-tender caramel cake!
- For the Cake
2 very large eggs or 3 small ones
1 tsp baking powder
95 g (3.4 oz) sugar
1 tsp vanilla extract
35 g (1.2 fl oz) odorless vegetable oil
100 g (3.5 oz) caramel
A pinch of salt
1 oz of Pecans for decorating (optional)
100 g (3.5 oz) flour
- For the cream
53 g (1.9 oz) caramel (to make the cream)
166 g (5.9 oz) caramel (for filling)
500 g (1.1 lbs) Mascarpone cheese
200 g (7 oz) of 30% fat cream
53 g (1.9 oz) powdered sugar
- Preheat oven to 180 degrees C° (356 F)
- Separate the whites from the yolks
- Take a large bowl and beat egg whites with most part of the sugar until stiff peaks form. This will take about 5 minutes.
- In another bowl, beat egg yolks with remaining sugar and caramel. Mix with a blender for about 5 minutes until the mass brightens.
- Now add oil and vanilla extract to the yolks.
- Once again, mix everything well with a mixer until combined.
- Add flour with baking powder to the yolks mixture and combine well with a mixer.
- Now add the yolk mixture to the egg whites. Gently introduce it one spoon at a time, stirring with a spatula from the edges to the center. Do not use a mixer or the whites will settle and you will lose the fluffiness of the biscuit.
- Take a cake form, cover the bottom with baking paper. Pour the batter inside the mold and put in the oven at 180 degrees C° (356 F) for 40-45 minutes. Check the readiness of the cake with a toothpick. It should come out dry.
- When the cake is ready, wrap it with cling film. And refrigerate until completely cool.
- Remove the biscuit from the refrigerator, remove the cling film and carefully cut lengthwise into 3 round layers. Set aside.
- Cream preparation
- Mix cream with powdered sugar and caramel until the caramel dissolves. Mix for about a minute. Don’t worry if there are little bits of caramel that don’t dissolve, they will dissolve later in the cream.
- Add the Mascarpone cheese to the cream and mix with a blender for about 1-2 minutes until the cream thickens. Place the cream in the refrigerator for 10 minutes.
- In the meantime, soak the cake with caramel. Take 1 tsp of caramel and mix it with 40 ml of water. Stir with a spoon until the caramel is completely dissolved.
- Take a plate on which you will assemble the cake. Place 1 slice of biscuit on a plate. Soak it with caramel.
- Put cream on top. Add caramel to the center of the cream, then dot the caramel with cream again.
- Put the next slice of biscuit on top and repeat the previous steps. Add the last slice soak it with caramel and put the remaining cream on top. I wrapped the biscuit with acetate film to stabilize it, but you can skip this step.
- Leave the cake overnight in refrigerator, it will cool, stabilize, soak and become soft.
- The next morning, garnish with chopped pecans or walnuts.
- Serve the cake with your morning coffee and enjoy!