Caramel Cake Recipe


Ingredients:

  • 4 Eggs
  • tsp Salt
  • 1 cup Milk
  • 2 cups Sugar
  • 1 tsp Cinnamon
  • 3 cups Maida, sifted
  • 1 tsp Vanilla Essence
  • tsp Garam Masala
  • 3 tsp Baking powder
  • 1 cup Butter, softened
  • tsp Nutmeg, ground


  • Caramel Sauce
  • cup milk
  • Cup Butter
  • 2 cups Brown sugar


  • Frosting
  • Cup milk
  • 1 tsp Vanilla Essence
  • cup Caramel Sauce
  • 3 cups powdered Sugar

Method:

  1. Preheat oven to 350 C. Grease and flour a 9x13 pan.
  2. In a large bowl, cream butter, add 2 cups sugar slowly, beat until fluffy. Add eggs one at a time, beating after each addition.
  3. In a separate bowl, sift flour, baking powder, Cinnamon, garam masala, nutmeg, and salt together.
  4. Measure milk and add vanilla essence to it.
  5. Add the flour mixture and milk mixture to the large bowl, alternating between the flour and milk. Blend thoroughly after each addition.
  6. Pour the batter into the pan and spread evenly. Bake for 40 minutes. Start checking for doneness after 30 minutes. The middle should be firm and a toothpick inserted in the middle should come out clean.


  7. Caramel Sauce
  8. Combine butter and brown sugar in a saucepan and heat over medium.
  9. Once the butter has melted and the mixture is hot, add milk and stir well. Boil for a minute.
  10. Remove from heat and divide into two equal portions. Let it sit for 5 minutes after removing it from oven.
  11. Using a fork, poke the top of the cake to make an even pattern of holes.
  12. Slowly pour half of the Caramel Sauce over the top, spreading it evenly. Let cake cool.


  13. Frosting
  14. Whip the remaining Caramel Sauce with the powdered sugar and vanilla essence.
  15. Slowly add the milk, beat to a nice spreading consistency.
  16. Spread over cooled cake. Serve with a nice cold glass of milk.


Tip: Cover rising dough with waxed paper coated with a vegetable spray to prevent sticking. Allow kneaded dough to rest, covered with a cloth or bowl, for ten to fifteen minutes before shaping or rolling.



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