Saturday, 11 July 2015

Caramel Cake with Vanilla Glaze

A light and fluffy caramel cake with vanilla Glaze is easy to bake and has a strong caramel flavor.  Not overly sweet, not overly dense and perfect for tea time


For the Caramel Syrup

  • 1 Cup Granulated White Sugar
  • 1/2 Cup water
  • 1/4 Teaspoon salt 

For the Cake 

  • 2 Cups of All purpose flour
  • 1 and 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1 Teaspoon cinnamon powder
  • 1/4 Teaspoon salt
  • 2/3 Cups of unsalted butter at room temperature
  • 1 and 1/4 Cups of Granulated white sugar
  • 2 Large Eggs at room temperature
  • 1 Teaspoon vanilla extract
  • 1/3 Cup of Caramel Syrup
  • 1 Cup of milk at room temperature

For the glaze

  • 1/2 Cup confectioners Sugar/ Icing Sugar
  • 1 Tablespoon Milk at room temperature
  • 1/2 Teaspoon Vanilla extract


1. Make Caramel Syrup : In a heavy bottomed pan, add 1 cup of granulated white sugar and keep the flame on high settings. Let the sugar melt. Stir in between to avoid burning
2. Once the sugar is melted, the syrup will slowly change color and it will start bubbling
3. Once the syrup reaches dark brown color, switch off the flame. Take the pan off the heat. Take a step back and carefully stretch your hands and pour about 1/4 cup water in the syrup pan. The syrup will splatter. Continue to add water in 2 or 3 additions. Give it a nice stir and place the pan again on high heat. let the syrup thicken for a minute. Remove from heat and stir in salt
4. Let the caramel syrup cool completely
5. Make Cake : Grease and dust a baking pan. I used a loaf pan. You can use 8 inch round cake pan for this recipe. Preheat the oven to 180C
6. In a mixing bowl, add all purpose flour, baking powder, baking soda, salt, cinnamon powder and sift 2 or 3 times. Set aside
7. In a separate bowl, add softened butter and granulated white sugar and cream together using a hand mixer / stand mixer for 3 minutes until the mixture is creamy, smooth and turns pale yellow
8. Then add one egg at a time and beat until it is just incorporated in the butter
9. Then add vanilla extract and caramel syrup and beat once
10. Adding dry ingredients to wet mixture : Add flour in 3 additions alternating with milk. Beat until dry ingredients are evenly incorporated in wet mixture and there is no lump
11. Pour the batter in the greased loaf pan and bake at 180 C for 45 to 50 min
12. Start watching the cake after 30 minutes. Bake until the tooth pick inserted comes out clean.
9. Once done, remove from the oven and let it cool in the pan for 5 minutes. then invert the cake on a wire rack and cool completely
10. Mean while prepare the glaze by whisking together confectioners  / icing sugar and 2 tablespoons milk
11. Drizzle the glaze over the cake. Drizzle glaze when the cake is warm, that way it will get absorbed easily and add sweetness to the cake
12. Serve the cake with coffee/ Tea

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