Caramel Cake: A Decadent Dessert with Layers of Sweetness

This caramel cake is an indulgent dessert featuring a moist and soft vanilla cake base, filled with luscious caramel and topped with creamy mascarpone whipped cream and white chocolate ganache. Each bite is a delicious combination of light cake, smooth caramel filling and a rich and creamy topping. This cake is perfect for special occasions or just when you want to treat yourself to something sweet and delicious. With minimal effort and maximum flavor, this caramel cake is sure to become a favorite.

Why you’ll love this recipe
You’ll love this recipe because it’s not only easy to make, but incredibly rich and satisfying. The poke technique allows the caramel to seep into the cake, making each bite moist and flavorful. The addition of a layer of light mascarpone whipped cream and a decadent white chocolate ganache elevates the cake to a whole new level of indulgence. It’s the perfect dessert for anyone who loves a combination of textures: moist cake, creamy filling, and silky ganache. Plus, the caramel dots on top add a stunning visual touch to impress your guests.

Perfect opportunity
This caramel cake is perfect for birthdays, family reunions, or holiday parties. It’s a show-stopping dessert that will wow your guests at any party. Since it needs to be refrigerated, it’s also a great make-ahead dessert for dinner parties or potlucks. The rich, creamy filling and caramel topping make this a comforting and luxurious dessert that’s perfect for any occasion where you want to treat yourself to something special.

Decorating Tips
For a beautiful presentation, pipe small caramel dots onto the white chocolate ganache and use a toothpick to swirl them into decorative patterns. You can also sprinkle a little sea salt over the caramel for a salted caramel touch. Garnish the cake with white chocolate shavings or an extra caramel drizzle for a neat, elegant finish. replaces the word nice with empty make it even more festive, add some gold sprinkles or edible glitter for a touch of glamour.

Cake Ingredients:

• 3 eggs
• 100 g granulated sugar
• 16 g vanilla sugar
• 100 ml of milk
• 125 ml sunflower oil
• 140 g all-purpose flour
• 8 g baking powder

Caramel filling:

Ingredients for the filling:

• 125 g mascarpone
• 8g whipped cream stabilizer powder (optional)
• 40 g granulated sugar
• 250 ml whipping cream

Ganache Ingredients:

• 60 ml whipping cream
• 125 g chopped white chocolate

Garnish:

Instructions

1. Prepare the cake:

• Preheat your oven to 160°C (320°F).
• In a bowl, beat eggs, granulated sugar and vanilla sugar for 5 to 7 minutes on high speed until light and fluffy.
• Add the milk and mix until the mixture is smooth. Then gradually add the sunflower oil while mixing.
• Sift the flour and baking powder over the wet ingredients and gently fold in with a spatula, using figure eight motions to keep the batter light and airy.
• Pour the batter into a greased, parchment-lined springform pan.
• Bake for 12 to 18 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 to 15 minutes.

2. Prepare the cream:

• In a bowl, mix the mascarpone, stabilizing powder (if using) and sugar for 1 minute.
• Gradually add the whipping cream while mixing and continue to whisk until stiff peaks form. Set aside.

3. Prepare the ganache:

• Heat the whipped cream in a small saucepan until it begins to simmer (do not let it boil).
• Remove from heat and add chopped white chocolate. Let sit for 1 minute, then stir until smooth and creamy. Let ganache cool slightly.

4. Fill the cake:

• Using the handle of a wooden spoon, poke holes all over the surface of the cake.
• Put the caramel sauce in a piping bag or small squeeze bottle and fill the holes in the cake with the caramel.

5. Assemble the cake:

• Spread the mascarpone whipped cream evenly over the top of the cake, covering it completely.
• Pour the slightly cooled white chocolate ganache over the cream layer, letting it drip slightly over the edges if desired.
• Immediately place small dots of caramel on the ganache for decoration.

6. Cool the cake:

• Cover the cake and refrigerate for at least 2 to 3 hours, or ideally overnight, to allow the flavors to blend and the cake to set.

7. Serve:

• Cut the cake into slices and enjoy its softness, creamy caramel filling and smooth ganache.

Enjoy this delicious caramel cake with every bite full of flavor and texture!