If you have a sweet spot for silky, luscious desserts, then this Caramel Custard Cake Recipe is about to become your new obsession. Imagine a golden caramel layer that melts into a creamy custard, topped with a light, fluffy cake that bounces with every bite. This dessert brings together the best of cake and flan in one stunning dish that delights both the eyes and the palate. Whether for a special occasion or a weekend treat, this recipe promises a perfect harmony of rich flavors and heavenly textures that you’ll want to savor again and again.
Ingredients You’ll Need
The magic of this cake lies in the balance of simple, everyday ingredients that come together to create something truly extraordinary. Each component plays a key role, from the sweetness and moisture to the structure and that irresistible caramel finish.
- Egg yolks (9 total): Provide richness and help create the creamy custard texture.
- Sugar (¼ cup plus 4 tbsp plus ¼ cup): Sweetens and forms the caramel sauce, giving the dessert its signature golden crust.
- Milk (¼ cup): Adds moisture and tenderness to the cake batter.
- Canola oil (¼ cup): Keeps the cake moist without overpowering the flavor.
- Vanilla extract (1 tsp): Enhances the overall aroma and brings warmth to every bite.
- All-purpose flour (1 cup): Creates the cake’s structure and crumb.
- Baking powder (1 ½ tsp): Gives the cake that perfect rise and lightness.
- Salt (½ tsp): Balances sweetness and deepens flavors.
- Egg whites (3 from large eggs): Whipped to create a fluffy, airy cake layer.
- Cream of tartar (¼ tsp): Stabilizes the whipped egg whites for better volume.
- Sweetened condensed milk (1 can, 300 ml): Adds a luscious sweetness and smoothness to the custard.
- Evaporated milk (1 can, 354 ml): Contributes to the custard’s creamy body without excess sweetness.
How to Make Caramel Custard Cake Recipe
Step 1: Prepare the Caramel
Start by melting the sugar in your 9-inch round cake pan over medium heat. Watch it closely as the grains turn into a smooth, amber liquid. Once it’s fully melted, swirl the pan carefully so the caramel evenly coats the bottom. This step is crucial because the caramel will form the beautiful, glossy layer at the bottom of your finished cake, offering deep caramel notes with slight bitterness to balance the sweetness.
Step 2: Mix the Custard
While the caramel cools, whisk together the egg yolks, sweetened condensed milk, and evaporated milk until smooth. Strain the mixture over the set caramel to remove any egg strands. This custard will bake beneath the cake layer, creating a velvety texture that contrasts perfectly with the light sponge on top.
Step 3: Prepare the Cake Batter
In a separate bowl, sift together the flour, baking powder, and salt. Then, beat the egg yolks with sugar until pale and frothy. Add milk, oil, and vanilla extract to the yolk mixture and give it a good stir. Fold in the dry ingredients until the batter is smooth but thick—this gives the cake body without heaviness.
Step 4: Whip the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add in the remaining sugar and continue beating until stiff peaks appear. The meringue introduces airiness, which ensures your top cake layer is light and cloud-like.
Step 5: Combine and Bake
Gently fold one-third of the meringue into the batter to loosen it, then carefully fold in the rest in two additions, maintaining as much volume as you can. Pour this batter over the custard layer in the pan. Set the cake pan over a larger pan filled with about two inches of water to create a water bath. This gentle baking environment prevents curdling and sets the custard beautifully. Bake at 350°F for 60 minutes or until a toothpick inserted comes out clean. Allow it to cool completely before unmolding.
Step 6: Unmold the Cake
To reveal your masterpiece, run a knife around the edges, then invert the pan onto a rimmed serving plate. Give it a gentle tap to release. The caramel will become a glossy sauce flowing over the custard and cake layers—pure visual and flavor delight.
How to Serve Caramel Custard Cake Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of toasted coconut flakes adds texture and a touch of elegance. Fresh fruit slices like mango or berries can lighten the richness and provide vibrant color. For extra indulgence, a dollop of whipped cream or a drizzle of caramel sauce echoes the flavors in the cake beautifully.
Side Dishes
This dessert pairs wonderfully with a simple cup of black coffee or a tea that has hints of citrus or spice to cut through the sweetness. For a more festive touch, try a scoop of vanilla bean ice cream or a small bowl of fresh fruit salad on the side.
Creative Ways to Present
Try serving individual slices on dessert plates adorned with edible flowers or a drizzle of chocolate sauce zigzagged over the top. You can even layer the cake in a trifle dish, alternating slices with whipped cream and fruit for an eye-catching presentation that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
The Caramel Custard Cake Recipe holds up well when refrigerated in an airtight container for up to 3 days. Keeping it cold preserves the custard’s creaminess and prevents the caramel from becoming sticky or overly sticky.
Freezing
While freezing can slightly change the texture of the custard, you can wrap slices tightly in plastic wrap and foil to freeze for up to one month. Thaw overnight in the refrigerator and enjoy chilled or gently warmed.
Reheating
If you prefer your cake warm, gently reheat slices in a microwave for 15–20 seconds or until just warmed through. Be careful not to overheat, as this can alter the custard’s texture. Alternatively, serve cold to experience the full silky smoothness.
FAQs
Can I use a different type of milk for the custard?
Sweetened condensed and evaporated milk provide the ideal balance of sweetness and creaminess for this custard. However, you can experiment with regular milk by adding sugar and reducing moisture slightly, but the texture might be less rich.
What if I don’t have cream of tartar?
The cream of tartar stabilizes the egg whites, helping them hold volume. If you don’t have any, you can substitute with a few drops of lemon juice or white vinegar to achieve a similar effect.
How do I know when the cake is done baking?
The best indicator is a toothpick inserted into the center; it should come out clean or with a few moist crumbs but not wet batter. The custard beneath will set firmly with gentle wobble.
Is it necessary to use a water bath?
Yes, the water bath prevents the custard from cracking or curdling by gently cooking it. It ensures even heat distribution and moisture, resulting in a silky smooth custard layer.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or another binder to maintain the cake’s texture.
Final Thoughts
There’s something truly comforting and celebratory about the Caramel Custard Cake Recipe that makes it special. From the golden caramel to the cloud-like cake layered over sumptuous custard, each bite is a moment of joy. I can’t wait for you to try this recipe and discover your own love affair with its sweet, creamy perfection.
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Caramel Custard Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This Custard Cake combines a smooth, creamy caramel custard base with a light, fluffy sponge cake on top. Baked in a water bath, the cake features a rich caramel layer that adds depth and sweetness, while the airy cake provides the perfect textural contrast. Ideal for dessert lovers seeking a luscious treat with a delightful balance of flavors and textures.
Ingredients
Caramel and Custard
- 4 tbsp white granulated sugar
- 6 large egg yolks
- 1 (300 ml) can sweetened condensed milk
- 1 can evaporated milk (354 ml)
Sponge Cake
- 3 large egg yolks
- ¼ cup sugar
- ¼ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar
Instructions
- Make Caramel: Add 4 tbsp sugar to a 9-inch round cake pan and heat over medium stove heat until the sugar melts completely into a liquid. Swirl and tilt the pan to coat the entire bottom surface evenly. When the caramel turns amber in color, turn off the heat and remove from stove. Let it cool and harden completely.
- Prepare Custard Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, gently whisk together 6 egg yolks, sweetened condensed milk, and evaporated milk until fully incorporated. Strain this mixture through a fine sieve over the hardened caramel in the pan to remove egg strings and ensure a smooth custard.
- Set up Water Bath: Place the custard-filled round cake pan in a larger rimmed pan to prepare for baking in a water bath.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Prepare Sponge Cake Batter – Yolks: In another bowl, beat 3 egg yolks with ¼ cup sugar until light in color and slightly frothy. Add milk, canola oil, and vanilla extract. Stir to combine well.
- Add Dry Ingredients: Gradually add the flour mixture to the yolk mixture, whisking until you get a smooth and thick batter.
- Whip Egg Whites: In a stand mixer bowl, beat 3 egg whites with cream of tartar. First, whip until soft peaks form. Then gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites into Batter: Fold about one-third of the beaten egg whites gently into the batter to lighten it. Then carefully fold in the remaining meringue in two additions until the batter is uniform in color and texture without deflating it.
- Assemble Cake: Pour and scrape the sponge batter gently over the custard layer in the round pan.
- Fill Water Bath: Pour about 2 inches of water into the larger rimmed pan around the cake pan to create a water bath that will help bake the custard evenly.
- Bake: Place the pans on the middle rack of the preheated oven and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake pan from the water bath and place it on a wire rack to cool completely.
- Unmold the Cake: Run a knife carefully along the edges of the cake to loosen it from the pan. Invert a rimmed serving plate over the pan and flip it over gently. Tap the pan if necessary to release the cake onto the plate, revealing the caramel on top.
Notes
- Always watch the caramel closely while melting to prevent burning.
- Use oven mitts to handle the hot cake pan when making caramel and removing from the oven.
- Folding in the egg whites gently is key to maintaining the sponge cake’s light texture.
- Using a water bath ensures gentle, even cooking for the custard layer and prevents cracking.
- Straining the custard mixture removes unwanted egg strings for a smooth texture.
