Directions
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Preheat your oven to 175°C (350°F). In a mixing bowl, beat the eggs, granulated sugar, and brown sugar for 3–4 minutes until the mixture is light in color. The tremendous volume created during this process is crucial for a fluffy cake.
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Next, add the vegetable oil, milk, melted butter, and caramel sauce, then mix everything together until well combined. It should be smooth and glossy, begging to be transformed into cake layers.
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In a separate bowl, sift together the flour, baking powder, and pinch of salt. This step is important for distributing the leavening agent evenly throughout your cake, ensuring a tremendous rise.
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Gradually add the dry mixture to the wet mixture, stirring just until smooth. Be careful not to overmix; this will keep your cake tender and light.
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Divide the batter equally into 2 or 3 cake pans lined with parchment paper. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.
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While the cakes are cooling, prepare the caramel cream. In a mixing bowl, beat the room-temperature butter for about 3 minutes until it becomes fluffy and creamy.
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Slowly add the powdered sugar, mixing on low until fully incorporated. This process ensures that the sugar doesn’t cloud your kitchen. Then, add the caramel sauce and vanilla, beating on high until the cream is smooth and spreadable.
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Once the cakes have cooled, place the first layer on a cake plate. Spread a generous layer of caramel cream between the cooled cake layers. For a minimalist “nude” cake look, spread the cream thinly; for a fuller and more decadent appearance, cover the cakes completely.
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Drizzle more caramel sauce generously on top of the assembled cake and sprinkle with your choice of toffee pieces, crushed croquant, or hazelnut caramel for that irresistible crunch.
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For optimal flavors, let the cake rest for at least 1 day before serving. This allows all the flavors to meld beautifully, enhancing your overall experience with this tremendous treat.
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