Macadamia Nut Cake with Caramel Sauce
Indulge in the ultimate dessert experience with this rich and buttery Macadamia Nut Cake with Caramel Sauce—a treat that perfectly balances nutty indulgence and sweet decadence. This impressive cake features a tender, moist crumb studded with crunchy macadamia nuts, offering a delightful texture in every bite. Drizzled generously with a silky caramel sauce—homemade or store-bought—it transforms into an irresistible showstopper perfect for special occasions or simply elevating an everyday dessert. Quick to prepare with only 20 minutes of prep time, this cake is baked to golden perfection and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A true masterpiece for those who crave a dessert that’s both elegant and deeply satisfying, this macadamia nut cake with caramel sauce is destined to become a cherished favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Macadamia nuts, chopped
- 1.5 cups Caramel sauce (store-bought or homemade)
- 1 as desired Optional: Whipped cream or vanilla ice cream for serving
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or springform pan. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until fluffy and light, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry mixture into the wet mixture in three portions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold the chopped macadamia nuts into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, drizzle the caramel sauce generously over the top. If desired, reserve some sauce for serving.
Slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream, and a drizzle of additional caramel sauce, if desired.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 67.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 213 mg | 5% | |
*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.
