Caramel Cake

I've made this caramel cake recipe enough times that I no longer think of it as a festive dessert, but rather as something you can put in the oven when you need something that goes well with both coffee and an afternoon snack. It's simple to make, the ingredients are standard, and the caramel really makes a difference in flavor.

Quick Info

Total time: approx. 1 hour (including caramel cooling)
Preparation time: 20 minutes (excluding caramel cooling)
Baking time: 20-25 minutes
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: cake, quick homemade dessert

Ingredients

For the caramel syrup:
6 tablespoons granulated sugar
80 ml water

For the batter:
3 eggs
4 tablespoons granulated sugar
1 pinch of salt
140 g all-purpose flour
30 ml palm oil (or sunflower oil or melted butter)
Caramel syrup (about 115 g, as produced from the above recipe)
1/4 teaspoon baking soda
1 teaspoon vinegar

Preparation method

1. Start with the caramel syrup. Place the 6 tablespoons of sugar in a tall saucepan, preferably non-stick, over low heat. Stir occasionally until the sugar melts and turns a uniform golden-brown color. Once everything is caramelized, carefully pour in the 80 ml of water. I recommend keeping your distance from the pot as hot splashes may occur. Stir well, let it boil for another 1-2 minutes until you see bubbles on the surface, then turn off the heat. To speed up the cooling of the caramel, you can place the pot in a larger bowl of cold water, changing the water if necessary. The important thing is that the syrup is completely cold before you use it in the batter.

2. Preheat the oven to 190°C.

3. Crack the 3 eggs into a large bowl. Add the 4 tablespoons of granulated sugar and the pinch of salt. Mix for a few minutes until you get a light-colored, voluminous mixture.

4. Pour in the palm oil (or substitute oil) and mix for another minute. Add the cold caramel syrup and beat everything for about a minute to incorporate well.

5. Sift the flour directly over the mixture and incorporate it using the mixer at low speed. Separately, extinguish the baking soda with vinegar, then add it to the mixture. Mix briefly until everything is homogeneous.

6. Pour the mixture into a loaf pan (approx. 31 x 12 cm), lined with parchment paper. Place the pan in the preheated oven and bake for 20-25 minutes. Do the toothpick test after 20 minutes – if it comes out clean, the cake is ready.

7. Remove the pan, let the cake cool in the pan or on a rack, as preferred. You can dust it with sugar when it has cooled. It cuts best after cooling, but it’s also good warm if you can't wait.

Why I make this recipe often

It's the kind of quick dessert that can be made with what you usually have at home. It has a caramel flavor, isn't overly sweet, and slices nicely. I also like it because it's good the next day; it doesn't dry out quickly.

Tips and variations

Tips

Let the caramel cool completely before adding it to the mixture; otherwise, the eggs may cook too quickly, and the cake won't have a uniform texture.
Use a tall saucepan for the caramel to avoid accidents with hot splashes.
Don't leave the batter in the oven too long if you want it to remain soft.

Substitutions

Palm oil can easily be replaced with sunflower oil or melted butter (equal amount).
You can also use brown sugar for the caramel for a more intense flavor, but the final result will be slightly different in color.

Variations

You can add some nuts to the batter if you have them at home.
Sometimes I sprinkle a little salt on the caramel for those who prefer the sweet-salty contrast.

Serving ideas

It's good on its own, but it can also be sliced easily for lunchboxes. You can serve it with a bit of sour cream or Greek yogurt on the side.

Frequently asked questions

Can the cake be made without a mixer?
Yes, but you will need a good whisk and some patience when it comes to the eggs – they need to be beaten well until they lighten in color and increase in volume.

Is the cake sticky?
No, if you have cooled the caramel completely and not used too much syrup. If you leave the batter in the oven too long, it will dry out. Follow the timings in the recipe.

Can I double the recipe?
Yes, if you have a larger pan or two identical pans. Increase the baking time slightly, but test with a toothpick at the end.

How long does the cake last and how do I store it?
It keeps well for 2-3 days at room temperature, covered with a towel or in a container.

Can I use another type of flour?
It's safest to use all-purpose white flour. If you want to try whole wheat flour, the cake will be denser.

Nutritional values (estimates)

One slice (out of 12) has about 170-190 kcal, 4 g protein, 30 g carbohydrates, 4-6 g fat.
These are approximate figures and may vary depending on the type of oil and the final amount of caramel absorbed into the batter.
It is a moderately sweet cake, not extremely fatty.

Storage and reheating

The cake stores well wrapped or in a container at room temperature for 2-3 days. I do not recommend storing it in the fridge, as it hardens. It's not the kind of cake you would reheat, but if you want to warm it for a few seconds in the microwave, it softens easily. It doesn't need more than that.

 Ingredients: Caramel syrup 6 tablespoons granulated sugar 80 ml still water Cake base 3 eggs 4 tablespoons sugar 1 pinch of salt 140 g wheat flour 30 ml palm oil caramel syrup (the amount obtained above, 115 g) 1/4 teaspoon baking soda 1 teaspoon vinegar

 Tags:  caramel cake