Cream Caramel Cake
Indulge in the luxurious layers of this Cream Caramel Cake, a show-stopping dessert that combines the silken smoothness of caramel custard with a light, fluffy cake. Perfectly balanced, this recipe begins with a rich, golden caramel base, overlaid with a creamy custard made from sweetened condensed milk, evaporated milk, and a hint of vanilla. Topped with a delicate sponge cake batter that's baked right over the custard, this dessert creates a magical, self-layering effect as it cooks in a water bath for ultimate tenderness. Once chilled and inverted, the cake is crowned with a glossy caramel glaze that’s sure to impress. Serve this decadent masterpiece at your next gathering and savor a chilled slice of indulgence that’s as beautiful as it is delicious. Ideal keywords: Cream Caramel Cake, caramel dessert recipe, custard cake, layered dessert, easy flan cake recipe.
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Recipe Information
Ingredients
- 200 g Granulated sugar (for caramel)
- 4 tbsp Water (for caramel)
- 200 ml Sweetened condensed milk
- 400 ml Evaporated milk
- 150 ml Whole milk
- 4 large Eggs (for custard)
- 1 tsp Vanilla extract
- 120 g All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 2 large Eggs (for cake)
- 100 g Granulated sugar (for cake)
- 50 ml Vegetable oil
- 60 ml Whole milk (for cake)
- 0.5 tsp Vanilla extract (for cake)
Instructions
Preheat the oven to 160°C (320°F). Prepare a deep baking tray to be used as a water bath by filling it halfway with hot water.
To make the caramel, add 200g granulated sugar and 4 tbsp water into a saucepan over medium heat. Stir until the sugar dissolves and turns a golden amber color. Immediately pour the caramel into a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool.
In a large bowl, whisk together 4 eggs, 200ml sweetened condensed milk, 400ml evaporated milk, 150ml whole milk, and 1 tsp vanilla extract until smooth. Pour the custard mixture over the hardened caramel in the cake pan. Set aside.
For the cake batter, sift together 120g all-purpose flour, 1 tsp baking powder, and 0.25 tsp salt in a bowl. In a separate mixing bowl, beat 2 eggs and 100g granulated sugar until light and fluffy (about 3–4 minutes).
Gradually add 50ml vegetable oil, 60ml whole milk, and 0.5 tsp vanilla extract to the egg mixture, mixing thoroughly. Gently fold in the dry ingredients until just combined, being careful not to overmix.
Carefully pour the cake batter over the custard mixture in the pan. Use a spatula to spread the batter evenly on top.
Place the cake pan into the prepared water bath and bake for 50–60 minutes, or until a toothpick inserted into the cake layer comes out clean.
Remove the cake from the oven and allow it to cool to room temperature. Then, refrigerate the cake for at least 3 hours (or preferably overnight) to fully set.
Before serving, run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert the cake onto the plate, allowing the caramel to drizzle over the top.
Slice and serve chilled. Enjoy your Cream Caramel Cake!
Nutrition Facts
Calories |
3613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 589.0 g | 214% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 495.2 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 2205 mg | 170% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2953 mg | 63% | |
*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.
