Just look at that gorgeous golden colour! And believe it or not, this beautiful caramel cake tastes even better than it looks.
I’ve been baking for fun since I was 17, but I decided to try out some recipes with tips from the pros behind Palate Sensations Cooking School to see if I can get my cake making skills level-ed up. Here’s sharing some invaluable tips I learnt and a killer caramel cake recipe I promise everyone will love. Big thank you to Loreta Valdez for the guidance and this amazing recipe.
So, let’s start with the cake! Here’s what you’ll need:
200g all purpose flour
30g potato starch
2g baking powder
15g vanilla paste
115g unsalted butter
230g icing sugar
First, combine all the dry ingredients together except the sugar and butter.
In a separate bowl, combine all the liquid ingredients together except the eggs.
Using the paddle, cream the butter and sugar on medium speed for about 3-4 minutes. Then add eggs one at a time.
Once you achieve this light colour and smooth consistency, add alternately the dry ingredients and liquid ingredients about a quarter at a time. Once you get it all incorporated and a beautiful pale cream colour, it’s time to pour the batter into the prepared pan and bake at around 180-190C (depending on your oven) for roughly 45-50 minutes or until a skewer comes out clean.
Quick Tip: No two ovens are built the same and it’s important you understand how your own oven works and keep checking on your cake if you’re not sure how long it might take to cook. Always leave the oven fan on when baking.
After 50 minutes, we took this baby out of the oven. The smell was absolutely heavenly. A burnt, buttery caramel. I wish they made perfume like that for women haha! Also, don’t worry if it’s cracked on the top or slightly brown. We will slice the top off before adding the glaze so just leave it to cool for now and we’ll move on to the glaze. The brown bits are actually the best parts of the cake. Help yourself to those bits while baking (:
Now, here are the Ingredients for the glaze:
240g whipping cream
25g corn syrup
115g brown sugar
10g vanilla paste
Quick Tip: Always use vanilla paste or vanilla beans from the pod for baking if you can. It lends a totally different flavour! Vanilla essence gives a weak synthetic sweetness rather than a wholesome, fragrant and subtle vanilla.
Start by combining the cream, sugar and corn syrup in a saucepan and stir to dissolve the sugar.
Once it’s dissolved, bring to boil under medium to high heat to be caramelised. It’s very important that you get the glaze to the correct thickness so it drips decadently down to cake and also to make sure you don’t burn or overcook it.
Quick Tip: To check if it’s ready, dip a metal spoon into the simmering liquid and see if it coats the spoon like so.
If it does, we can take it off the heat. Next, stir in vanilla and rum. Now comes the fun part!
Pour the warm sauce over the cake and let it drip down the sides for that beautiful, golden glaze. When it’s cooled slightly, slice and serve! This is golden sugar heaven. Definitely not too sweet, it has a wonderful soft texture on the inside with a crispy, slightly burnt edge. I couldn’t help but wolf down a slice right away and all the bits I cut off the top.
Try it for yourself and treat your family and friends to this decadent slice of heaven! I’d love to hear how it went for you. Good luck and thanks for stopping by! x