Perfect Caramel Cake for Every Occasion

A real treat for those with a sweet tooth! For any holiday. The main ingredient in homemade caramel cake is, of course, caramel. It is used to make both biscuits and cream. It is important to prepare the caramel correctly; the taste of the entire dessert will depend on this.
cook time: 14h
Maya Lindell
Perfect Caramel Cake for Every Occasion

Nutrition Facts (per serving)

351
Calories
18g
Fat
42g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Syrup 90 ml
Walnuts 40 g

For the biscuit:

Eggs 4 pc
Sugar 170 g
Salt 0.25 tsp
Milk 95 ml
Butter 135 g
Syrup 120 g
Baking powder 6 g
Vegetable oil 1 tsp
Wheat flour 240 g

For cream:

Heavy cream 250 ml
Syrup 100 g

For caramel:

Sugar 200 g
Heavy cream 180 g
Butter 30 g

Recipe instructions

Step 1

Step 1
How to make homemade caramel cake? First, prepare the necessary ingredients for the caramel. Pour sugar into a thick-bottomed saucepan and place over low heat.

Step 2

Step 2
When the sugar begins to melt at the bottom, you can start stirring it with a wooden spatula to ensure even melting. There is no need to increase the heat. It is very important to constantly monitor the process and stir the sugar so that it does not burn, otherwise the caramel will have a bitter taste. If the sugar begins to burn, but has not yet completely dissolved, you can raise the pan over the heat and stir vigorously until everything melts.

Step 3

Step 3
When the caramel turns amber in color, add butter and mix everything vigorously. At the same time, heat the cream in a separate saucepan or saucepan until it boils, but do not boil.

Step 4

Step 4
Pour hot cream in a thin stream into the caramel while stirring constantly. The mixture will splash, so you need to be careful not to get burned.

Step 5

Step 5
Cook the caramel over low heat, stirring, for another 2 minutes and remove from the heat. Pour 120 gr. caramel for making sponge cake. Let the caramel cool to room temperature.

Step 6

Step 6
Prepare the necessary ingredients for the sponge cake. All ingredients should be at room temperature. Sift the flour. Thanks to this, it will be saturated with oxygen, and the finished biscuit will turn out airier and fluffier. Turn on the oven to 170 degrees in advance. Beat soft butter with sugar until fluffy using a mixer.

Step 7

Step 7
Add the eggs one at a time, beating well each time.

Step 8

Step 8
Add the cooled 120 grams of caramel to the egg-butter mixture and beat everything again.

Step 9

Step 9
Pour in the milk and mix thoroughly with a spoon.

Step 10

Step 10
Add the flour sifted with baking powder and mix thoroughly.

Step 11

Step 11
The dough is homogeneous, of medium consistency.

Step 12

Step 12
I divided the dough into 2 parts and baked the biscuits in turn in a mold with a diameter of 18 cm. You can bake in a larger diameter mold with one sponge cake. Pre-grease the mold with vegetable oil. Bake the biscuit in an oven preheated to 170 degrees for about 30 minutes. If the biscuit size is larger, the time will increase. Do not open the oven for the first 20 minutes, otherwise the biscuit may not rise.

Step 13

Step 13
Let the finished biscuit cool completely. I cut off the top of each sponge cake and cut it lengthwise into 2 layers.

Step 14

Step 14
Prepare the necessary ingredients for the cream. The cream and whipping container must be well cooled. Whip the cream at low speed until fluffy.

Step 15

Step 15
When the cream begins to thicken a little, increase the speed and gradually add caramel (100 g), without stopping whipping.

Step 16

Step 16
Whip the cream until it thickens and forms a fluffy, stable cream. The caramel cream for the cake is ready.

Step 17

Step 17
You can start assembling the cake. Place the cake on a plate and soak it in syrup. I used canned pineapple syrup. You can also take any fruit juice.

Step 18

Step 18
Place a layer of caramel cream on the soaked cake and smooth it out.

Step 19

Step 19
Place the second cake layer on top. Collect the entire cake this way. Cover the top and sides of the cake with cream.

Step 20

Step 20
Decorate the cake as desired. I dried the cake scraps in the oven and chopped them. I used the resulting crumbs and chopped walnuts to decorate the top and sides of the cake. Let the finished cake soak in the refrigerator for 6-8 hours. Enjoy your tea!

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