Quick Caramel Cake
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
200 g
granulated sugar
150 g
butter (room temperature)
100 g
eggs
3 pcs
baking powder
10 g
Caramel Sauce
granulated sugar
200 g
heavy cream
200 ml
butter
50 g
Instructions
Preheat oven
Preheat the oven to 180°C and line a 20cm round cake tin with parchment paper.
Prepare cake batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, then fold in sifted flour and baking powder.
Bake the cake layers
Pour batter into prepared tin and bake for 25-30 minutes until golden and springy to touch.
Prepare caramel sauce
Heat sugar in a pan until it melts and turns golden amber. Carefully add cream and butter, stirring until smooth.
Assemble the cake
Let the cake cool for 15 minutes, then pour warm caramel sauce over the top, allowing it to drip down the sides.
Original recipe
Storage
Store in airtight container. Caramel may firm up in fridge - bring to room temperature before serving
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