Description
Caramel Drizzle Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
Instructions:
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Gradually add the dry ingredients alternately with milk, mixing until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
6. For the caramel sauce, heat sugar and water in a saucepan over medium heat until it turns golden brown. Carefully whisk in heavy cream and butter until smooth. Let it cool slightly.
7. Pour the caramel sauce over the cooled cake, allowing it to drip down the sides.
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing a 9-inch round cake pan. In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, and salt. This aerates the dry ingredients, ensuring an even rise. In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar for 3-4 minutes until the mixture is pale and fluffy. This step is crucial for texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined; overmixing leads to a tough cake. Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the caramel, combine sugar and water in a heavy-bottomed saucepan over medium heat. Do not stir; gently swirl the pan until the sugar dissolves and turns a deep amber color. Remove from heat and immediately (but carefully) whisk in the heavy cream. The mixture will bubble vigorously. Once incorporated, whisk in the butter until smooth. Let the sauce cool and thicken for 10-15 minutes before drizzling.
Serving Suggestions
This decadent cake is perfect on its own, but a few accompaniments elevate it. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the rich caramel. For a textural contrast, sprinkle a pinch of flaky sea salt over the top or garnish with toasted pecans or walnuts. It pairs beautifully with a strong cup of coffee or a glass of cold milk.
How-to Summary
To make Caramel Drizzle Cake: 1) Mix dry ingredients. 2) Cream butter and sugar, then add eggs and vanilla. 3) Combine wet and dry mixes alternately with milk. 4) Bake at 350°F for 30-35 minutes. 5) Cool completely. 6) For caramel, melt sugar and water until amber, then whisk in cream and butter. 7) Drizzle thickened sauce over the cooled cake.
Frequently Asked Questions
Can I make the caramel sauce ahead of time? Absolutely. Prepare the caramel sauce, let it cool, and store it in an airtight container in the refrigerator for up to one week. Gently reheat it before using.
Why did my caramel crystallize or become gritty? This happens if sugar crystals form on the pan’s sides. To prevent it, brush down the sides of the pan with a wet pastry brush as the sugar dissolves. Avoid stirring once it begins to boil.
Can I use store-bought caramel sauce? Yes, for convenience, a high-quality store-bought sauce can be used. Warm it slightly for easier drizzling.
How do I store the finished cake? Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, bringing slices to room temperature before serving.
What if my cake is browning too quickly? If the top is browning too fast before the center is cooked, loosely tent the pan with aluminum foil for the remainder of the baking time.
Common Mistakes to Avoid
Avoid using cold butter or eggs, as they won’t incorporate properly, leading to a dense cake. Do not overmix the batter after adding the flour; mix until just combined. When making caramel, never leave the saucepan unattended, as sugar burns quickly. Do not stir the caramel as it boils, as this encourages crystallization. Finally, never pour hot caramel directly onto a warm cake, as it will soak in and make the cake soggy instead of creating a beautiful glaze.
Conclusion
This Caramel Drizzle Cake is a show-stopping dessert that balances a tender, buttery crumb with a luxurious homemade caramel glaze. By following the detailed steps and heeding the common pitfalls, you can confidently create a bakery-quality treat at home. Its rich flavor and elegant presentation make it ideal for celebrations or as a special weekend indulgence. Enjoy the process and the delicious results!