Caramel Pudding Cake
Indulge in the irresistible charm of this Caramel Pudding Cake, a show-stopping dessert that effortlessly blends two classic favorites—caramel custard and a soft, buttery cake. This layered treat begins with a rich, golden caramel base that’s crowned by a luscious, velvety pudding and topped with a tender sponge cake. Baked gently in a bain-marie, the result is a perfectly moist texture with a stunning caramel sauce cascading over the layers when inverted. With hints of vanilla and the tangy touch of buttermilk, this dessert is both decadent and refined, making it ideal for special occasions or a sweet finale to any meal. Best served chilled, this crowd-pleaser is a guaranteed hit for anyone who loves the magic of caramel and creamy custard in every bite!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 500 ml Whole milk
- 4 large Eggs
- 2 tsp Vanilla extract
- 120 grams All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 120 grams Butter
- 150 grams Brown sugar
- 120 ml Buttermilk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan thoroughly and set it aside.
In a medium saucepan, melt 200 grams of granulated sugar over medium heat until it turns golden brown, stirring constantly to avoid burning. Carefully add 60 ml of water, stirring until smooth. Pour this caramel into the prepared cake pan, tilting the pan to coat the bottom evenly. Set aside to cool.
In a mixing bowl, whisk together the 4 eggs, 500 ml of whole milk, and 1 tsp of vanilla extract until fully combined. Pour this mixture gently over the cooled caramel layer in the cake pan.
In another mixing bowl, sift together 120 grams of all-purpose flour, 1 tsp of baking powder, and 0.25 tsp of salt.
Using an electric mixer, cream 120 grams of butter and 150 grams of brown sugar together until light and fluffy. Add 1 tsp of vanilla extract, followed by the dry ingredients, alternating with 120 ml of buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
Carefully spoon the cake batter over the pudding mixture in the cake pan, spreading it gently to create an even layer. Be cautious not to mix it with the pudding layer below.
Place the cake pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the cake pan, creating a bain-marie water bath.
Bake in the preheated oven for approximately 50 minutes or until the cake is set. A toothpick inserted into the center of the cake layer should come out clean.
Remove the cake pan from the bain-marie and let it cool to room temperature. Once cooled, refrigerate for at least 3-4 hours or overnight for the layers to set properly.
To serve, run a knife around the edges of the cake pan. Place a serving plate on top of the pan and quickly invert it. Gently lift the pan to reveal the caramel pudding cake.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 48.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
