Saturday, October 3, 2026

Karamellukaka

Caramel Cake

Here I have a recipe for a caramel cake for you, which I baked last month for my husband's birthday. The cake was really well received - sweet, thick cream, but overall not too heavy or too sweet thanks to the fluffy layers..!

The cake actually consists of two light, airy layers of pale sponge cake, plenty of sweet, thick caramel cream, and finally decorated as desired. I used salted caramel brittle, for a crunchy, crispy moment while eating with a slight salt note, as a contrast to the fairly sweet caramel cream.

Here I then decorated the cake with birthday candles - after all, it was also a birthday cake!

Ingredients

Ingredients for the dough

200 ml of milk

180 g melted butter

300 g flour

1.5 tsp baking powder

3 eggs

280 g sugar

ground vanilla or vanilla flavoring

Ingredients for the cream

70 g butter

250 g brown sugar

100 ml whipping cream

1 tsp ground vanilla or vanilla flavoring

200 g powdered sugar

40 g soft butter

Preparation

Preheat the oven to 180 °C top and bottom heat.

Whisk eggs and sugar in a bowl until frothy.

Add flour and baking powder and stir.

Add the milk and the melted butter, ...

... also the ground vanilla, vanilla flavoring, etc., and mix everything into a smooth dough.

Pour the batter evenly into two springforms lined with baking powder (diameter 20 - 22 cm), ...

... and bake in the preheated oven at 180 °C top and bottom heat for about 20 minutes, until the bases have turned nice and golden brown.

For the cream, gently heat 70 g of butter and 250 g of brown sugar in a pan over low heat for just under 10 minutes.

Pour in the cream and stir for 1 minute. Then remove the pot from the heat and let everything cool down a bit.

Add the powdered sugar and the soft butter and mix everything thoroughly into a uniform cream. The cream should have a nice thick consistency. Then let the cream cool down a bit.