Enchanting Homemade Caramel Cake
Crafting a Captivating Caramel Cake: A Sweet Symphony of Flavor
This homemade caramel cake was born from a surplus of heavy cream, resulting in a truly delightful creation. While caramel might evoke thoughts of simple sweetness from sugar and cream, its true charm lies in its complex, layered flavor profile. Beyond sweetness, it possesses a unique, captivating aroma that is simply irresistible. This recipe guides you through creating that very same captivating caramel cake, perfect for any occasion, using a 15 cm Gugelhupf pan.
Cake Batter- 150g cake flour (low-gluten flour)
- 90g unsalted butter, softened
- 60g granulated sugar
- 2 large eggs (approx. 90g), at room temperature
- 1 tsp baking powder
- 100g prepared caramel cream
Homemade Caramel Cream- 130g granulated sugar
- 200g sweetened heavy cream
- 130g granulated sugar
- 200g sweetened heavy cream
Cooking Instructions
Step 1
First, let’s prepare the homemade caramel cream, the heart of our cake. In a thick-bottomed saucepan, add 130g of granulated sugar. Gently heat over low heat, allowing the sugar to melt slowly. You’ll notice the edges begin to liquefy first. Once it starts melting, swirl the pan gently with a wrist motion to ensure all the sugar dissolves evenly. When the melted sugar turns a beautiful caramel color and begins to emit a faint wisp of smoke, remove it from the heat. Slowly drizzle in 200g of lightly warmed sweetened heavy cream while whisking constantly to combine. Be cautious, as the hot sugar can bubble up. Return the mixture to low heat and cook, stirring, until it reaches your desired consistency. Remember, the caramel will thicken as it cools, so aim for a slightly looser consistency than you think you need. The depth of caramel flavor depends on how much you toast the sugar: burning it too much will result in a bitter taste, while under-toasting can lead to a less pronounced caramel aroma.
Step 2
Now, let’s make the cake batter. In a large bowl, cream the softened unsalted butter (90g) until smooth. Gradually add the granulated sugar (60g) and continue to beat until the mixture is light and fluffy, ensuring the sugar is fully dissolved. This step is crucial for a tender cake. Next, add the room-temperature eggs (2 eggs, about 90g) one at a time, beating well after each addition until fully incorporated. Avoid over-beating, especially in warmer temperatures, to prevent the batter from separating. Aim for a smooth, emulsified mixture.
Step 3
Gently incorporate the prepared and completely cooled caramel cream (100g) into the butter-sugar-egg mixture. Stir until well combined, ensuring the rich caramel flavor is distributed throughout. Sift 150g of cake flour and 1 tsp of baking powder together twice directly over the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; stop as soon as you no longer see any streaks of flour. Overmixing can lead to a tough cake.
Step 4
Transfer the cake batter into a piping bag. Prepare your 15 cm Gugelhupf pan by greasing it thoroughly with butter and lightly dusting it with flour. This ensures the cake releases easily after baking. Pipe the batter into the prepared pan, filling it about 80% full to allow for rising. Tap the pan gently on the counter a few times to release any large air bubbles and ensure an even surface.
Step 5
Bake in a preheated oven at 170°C (340°F) for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is fully cooled, drizzle with the remaining caramel cream. If your caramel cream has thickened too much in the refrigerator, gently warm it in a double boiler until pourable. Decorate as desired and enjoy your enchanting homemade caramel cake!
