Caramel Cake with Whipped caramel frosting
Recipe of a delicious, simple and very easy caramel cake with whipped caramel frosting. This cake is perfect for small family celebrations and is a crowd pleaser.
Equipment
- Stand mixer or hand mixer or a good hand whisk
- Flat silicon spatula
- Round baking pan
Ingredients
- 3 Large Eggs about 150 gm
- 150 gm [1 1/4 Cups] White granulated sugar
- 150 ml Unsalted butter, melted and slightly cooled or any vegetable oil
- 150 gm [1 1/4 Cups] All purpose Flour
- 50 ml Caramel Sauce Homemade or store bought
- 1 tsp Baking Powder
- 1/2 tsp Salt
For the topping
- 75 ml Caramel Sauce Homemade or store bought
- 1/2 tsp Salt More salt flakes to add on top
Instructions
- In a large mixing bowl add the eggs and sugar.
- Whisk until very fluffy, pale in color and the mixture is tripled in volume.
- Add the caramel sauce and give another quick whisk.
- Add the flour, melted butter. salt and the baking powder. Using the spatula carefully fold them in the egg mixture.
- Take care to not knock out much air and fold in slowly.
- In a greased and lined round baking tin/pan, pour the batter. Slightly tap the pan to even out the mixture.
- Bake in a preheated oven of 180 degrees Celsius for 40 to 45 minutes.
- Cool the cake completely.
Make the frosting
- Whip the caramel sauce and the salt until fluffy and spreadable.
- Spread on top of the cooled cake.
- Sprinkle some sea salt if desired.
- Slice and share.. enjoy.
Notes
- Use room temperature ingredients - melted butter, eggs.
- Use homemade or store bought caramel sauce as you like.
- Grease the pan well, and line the bottom and the sides to get an even cake.
- Do not knock out too much air when you fold in the flour mixture.
- Cool the cake before you frost. Helps in avoiding runny toppings.