There’s nothing quite like the aroma of caramel wafting through your kitchen. It’s warm, inviting, and instantly makes you feel at home. This caramel cake recipe with condensed milk is your ticket to creating a dessert that feels just as comforting as it tastes. Whether you’re baking for a celebration or simply craving a slice of indulgence, this recipe delivers every time. Not only is it easy to prepare, but it also guarantees a moist, flavorful cake that’s bound to impress.
Let’s dive into how you can make this sweet masterpiece and discover some tips and tricks to make it even better.
Why You’ll Love This Caramel Cake Recipe
This isn’t just any caramel cake—it’s a recipe that combines the rich, buttery goodness of caramel with the creamy sweetness of condensed milk. Here’s why it stands out:
- Unbeatable Flavor: The caramel sauce adds depth, while condensed milk ensures every bite is soft and sweet.
- Simple Steps: Even if you’re new to baking, this recipe is straightforward and rewarding.
- Versatility: Serve it as is, or pair it with toppings like whipped cream, ice cream, or a drizzle of chocolate.
Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to become a favorite.
Ingredients for Caramel Cake with Condensed Milk
Here’s everything you’ll need to make this irresistible cake.
For the Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Whole milk | 1 cup |
For the Caramel Sauce:
| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 1 can (14 oz) |
| Brown sugar | 1/2 cup |
| Unsalted butter | 1/4 cup |
| Heavy cream | 1/4 cup |
How to Make Caramel Cake with Condensed Milk
Creating this caramel cake is easier than you might think. Follow these steps to achieve a dessert that’s both stunning and delicious.
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- Sift the flour and baking powder together in a bowl.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
Step 2: Make the Caramel Sauce
- In a saucepan, combine the condensed milk, brown sugar, and butter over medium heat.
- Stir constantly to prevent burning, and cook until the mixture thickens and turns a rich golden color (about 8–10 minutes).
- Stir in the heavy cream and mix well. Remove from heat and allow it to cool slightly before using.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over the top.
- Add the second cake layer and pour caramel sauce over the entire cake, letting it drip down the sides for a rustic look.
- Optional: Sprinkle a pinch of sea salt for a salted caramel twist or garnish with chopped pecans.
Pro Tips for the Perfect Caramel Cake
- Room-Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
- Avoid Overmixing: Mix until just combined to keep the cake tender.
- Caramel Sauce: Keep stirring while cooking the sauce to prevent it from sticking to the pan.
- Chill Before Slicing: Refrigerate the cake for 15 minutes before slicing to achieve neat cuts.
Variations to Try
If you’d like to switch things up, here are a few ways to customize your caramel cake:
Salted Caramel Cake
- Add a teaspoon of sea salt to the caramel sauce for a delightful salty-sweet contrast.
Caramel Pecan Cake
- Sprinkle chopped pecans between the layers or on top of the cake for added crunch.
Chocolate-Caramel Drizzle Cake
- Melt some chocolate and drizzle it over the caramel topping for an extra layer of decadence.
Serving Suggestions
Pair this caramel cake with:
- A dollop of whipped cream or a scoop of vanilla ice cream.
- A warm cup of coffee, hot chocolate, or a glass of cold milk.
- Fresh fruit like strawberries or raspberries for a refreshing balance.
Nutrition Information for Caramel Cake with Condensed Milk
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Cholesterol | 80 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugars | 45 g |
| Protein | 5 g |
Note: The values are approximate and may vary depending on the exact ingredients and portion sizes used in the recipe.
Frequently Asked Questions (FAQ)
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel sauce offers unbeatable freshness and flavor, store-bought options can save time without sacrificing too much taste.
How do I store the caramel cake?
Store the cake in an airtight container at room temperature for up to two days. If you need to keep it longer, refrigerate it for up to five days.
Can I freeze caramel cake?
Yes, you can! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake will keep well for up to three months. When ready to enjoy, thaw at room temperature.
Conclusion:
Indulge in the Sweetness of Homemade Caramel Cake
This caramel cake recipe with condensed milk is more than just a dessert—it’s an experience that brings warmth and sweetness to your table. From its moist layers to the luscious caramel sauce, every bite feels like a celebration.
Why not try this recipe today? Gather your ingredients, put on your apron, and create a cake that will wow your friends and family. Don’t forget to share your experience and any fun twists you added in the comments below!
Enjoy baking—and even more, enjoy eating this delightful caramel cake!