It's the kind of cake I turn to quite often, especially when I want something sweet but not overly fancy in presentation. It's straightforward, with a strong caramel flavor and a cream cheese frosting that pairs perfectly with the dense, moist cake. It's not necessarily for special occasions, although it has held up well at family gatherings.
Quick Info
Total time: about 7 hours (includes cooling and chilling)
Actual preparation time: 1 hour
Baking time: 20-25 minutes for the cake
Servings: 10-12, depending on how large you cut the slices
Difficulty: medium
Recipe type: homemade caramel cake, for dessert or casual occasions
Ingredients
Caramel syrup for the cake:
10 heaping tablespoons granulated sugar
120 ml water
Cake:
6 medium eggs (30-38 g each)
60 g granulated sugar
235 g all-purpose flour
75 ml palm oil (or another neutral oil)
a pinch of salt
1/2 teaspoon baking soda
1 teaspoon vinegar
200 ml caramel syrup (from above)
Frosting:
650 g yogurt cheese (you can also use fresh cow cheese, ricotta, or mascarpone)
90 g polyfloral honey
2 tablespoons yogurt or sour cream
150 g heavy cream (30% fat)
Caramel sauce for topping:
8 heaping tablespoons granulated sugar
50 g liquid cream
70 ml milk
2 teaspoons palm oil or butter
For soaking:
5 tablespoons caramel sauce (from above)
80 ml still water
Additionally:
1 jar of apple jam
50 g candied orange peel
ground cinnamon, for decoration
Preparation Method
1. Caramel syrup for the cake
Start with the caramel syrup. Place the 10 tablespoons of sugar in a tall saucepan over low heat. Do not stir; just let it caramelize. Once all the sugar turns brown, carefully add the water. Be cautious as hot caramel splashes can burn. Stir gently and let it boil for another 1-2 minutes until large bubbles form on the surface, then turn off the heat. Allow it to cool completely (I usually place the saucepan in a bowl of cold water, changing the water every few minutes to speed up the cooling process).
2. The cake
Preheat the oven to 190°C. In a large bowl, beat the eggs with the sugar until the mixture lightens in color and increases in volume (about 5-6 minutes with a mixer). Add the oil and mix for another minute. Pour in the 200 ml of cooled caramel syrup and mix for another minute. Sift the flour directly into the bowl and incorporate it at low speed. The baking soda is neutralized with vinegar and added at the end; mix briefly. Pour the batter into a loaf pan lined with parchment paper (31 x 12 cm in my case). Bake for 20-25 minutes, until a toothpick comes out clean. Remove to a wire rack to cool.
3. Caramel sauce for topping
Place the 8 tablespoons of sugar in a tall saucepan over low heat to caramelize. Once the sugar is fully caramelized, turn off the heat, pour in the liquid cream and milk – be careful, it will bubble up quite a bit. Mix well, add the oil or butter, and incorporate everything. Let it cool.
4. Cream cheese frosting
In a bowl, combine the cheese, honey, and yogurt (or sour cream). Blend with an immersion blender until you achieve a smooth mixture. In another bowl, whip the heavy cream until it becomes firm. Gently fold the whipped cream into the cheese mixture using a spatula with wide movements. Divide the resulting cream into three parts.
5. Assembly
Slice the cooled cake into three horizontal layers. The top layer should be slightly hollowed out in the center to create a small indentation (like a boat). Place the first layer on a serving plate, soak it with the caramel sauce and water mixture, and spread the first part of the cream. Place the second layer, soak it, add the second third of the cream, and sprinkle with candied orange peel. Soak the last layer separately, spread the cut side with apple jam, and place it on top. Press down gently. Refrigerate the cake for at least 6 hours.
6. Decoration
Once the cake has chilled well, pour the remaining caramel sauce on top. The decorations are simple: the remaining cream cheese and a sprinkle of ground cinnamon.
Why I make this recipe often
I make it because it’s not complicated, the ingredients are accessible, and it can be prepared a few hours ahead of serving. It doesn’t require fancy techniques and doesn’t have to be perfectly arranged.
Tips and Variations
Tips
Cooling the caramel before adding it to the cake is important; otherwise, you risk "killing" the batter.
If the cake breaks a little when cutting, it’s not a problem – the cream and syrup will hold everything together when assembling.
Do not use a high-speed mixer after adding the flour, as this can make the cake too dense.
Substitutions
Palm oil can be replaced with sunflower or canola oil.
Yogurt cheese can be swapped with fresh cow cheese, ricotta, or mascarpone.
If you don't have candied orange peel, you can omit it; the cake will be simpler.
Variations
You can use another type of jam, not necessarily apple, but it should be slightly tart.
It can also be baked in a round pan, but the baking time may vary.
Serving Ideas
It’s better after sitting in the fridge for a few hours.
It can be cut into thin slices since it's quite filling.
It can also be served plain, without additional decoration if you want something minimalist.
Frequently Asked Questions
1. Can I use only mascarpone instead of yogurt cheese?
Yes, you can; the result will be creamier but richer in flavor.
2. What should I do if the caramel topping sauce hardens?
Heat it briefly over low heat or in the microwave, stirring to return it to a fluid state.
3. Can I make the cake a day in advance?
Yes, the cake keeps well at room temperature, wrapped in foil.
4. What can I replace the apple jam with?
Any less sweet jam, like apricot or plum, will work for balance.
5. If I don’t have an immersion blender, how can I make the cream cheese?
You can use a regular mixer or even a fork, but the texture won’t be as smooth.
Nutritional Values
Approximately, one slice (out of 12) contains about 350-380 kcal, with 14 g of fat, 45 g of carbohydrates, and 9 g of protein. These are estimates and depend on the type of cheese and how much caramel ends up in each slice.
Storage and Reheating
The cake should be kept in the refrigerator, covered. It lasts 3-4 days without issues. It should not be reheated. Slices can be served cold or at room temperature, according to preference.
Quick Info
Total time: about 7 hours (includes cooling and chilling)
Actual preparation time: 1 hour
Baking time: 20-25 minutes for the cake
Servings: 10-12, depending on how large you cut the slices
Difficulty: medium
Recipe type: homemade caramel cake, for dessert or casual occasions
Ingredients
Caramel syrup for the cake:
10 heaping tablespoons granulated sugar
120 ml water
Cake:
6 medium eggs (30-38 g each)
60 g granulated sugar
235 g all-purpose flour
75 ml palm oil (or another neutral oil)
a pinch of salt
1/2 teaspoon baking soda
1 teaspoon vinegar
200 ml caramel syrup (from above)
Frosting:
650 g yogurt cheese (you can also use fresh cow cheese, ricotta, or mascarpone)
90 g polyfloral honey
2 tablespoons yogurt or sour cream
150 g heavy cream (30% fat)
Caramel sauce for topping:
8 heaping tablespoons granulated sugar
50 g liquid cream
70 ml milk
2 teaspoons palm oil or butter
For soaking:
5 tablespoons caramel sauce (from above)
80 ml still water
Additionally:
1 jar of apple jam
50 g candied orange peel
ground cinnamon, for decoration
Preparation Method
1. Caramel syrup for the cake
Start with the caramel syrup. Place the 10 tablespoons of sugar in a tall saucepan over low heat. Do not stir; just let it caramelize. Once all the sugar turns brown, carefully add the water. Be cautious as hot caramel splashes can burn. Stir gently and let it boil for another 1-2 minutes until large bubbles form on the surface, then turn off the heat. Allow it to cool completely (I usually place the saucepan in a bowl of cold water, changing the water every few minutes to speed up the cooling process).
2. The cake
Preheat the oven to 190°C. In a large bowl, beat the eggs with the sugar until the mixture lightens in color and increases in volume (about 5-6 minutes with a mixer). Add the oil and mix for another minute. Pour in the 200 ml of cooled caramel syrup and mix for another minute. Sift the flour directly into the bowl and incorporate it at low speed. The baking soda is neutralized with vinegar and added at the end; mix briefly. Pour the batter into a loaf pan lined with parchment paper (31 x 12 cm in my case). Bake for 20-25 minutes, until a toothpick comes out clean. Remove to a wire rack to cool.
3. Caramel sauce for topping
Place the 8 tablespoons of sugar in a tall saucepan over low heat to caramelize. Once the sugar is fully caramelized, turn off the heat, pour in the liquid cream and milk – be careful, it will bubble up quite a bit. Mix well, add the oil or butter, and incorporate everything. Let it cool.
4. Cream cheese frosting
In a bowl, combine the cheese, honey, and yogurt (or sour cream). Blend with an immersion blender until you achieve a smooth mixture. In another bowl, whip the heavy cream until it becomes firm. Gently fold the whipped cream into the cheese mixture using a spatula with wide movements. Divide the resulting cream into three parts.
5. Assembly
Slice the cooled cake into three horizontal layers. The top layer should be slightly hollowed out in the center to create a small indentation (like a boat). Place the first layer on a serving plate, soak it with the caramel sauce and water mixture, and spread the first part of the cream. Place the second layer, soak it, add the second third of the cream, and sprinkle with candied orange peel. Soak the last layer separately, spread the cut side with apple jam, and place it on top. Press down gently. Refrigerate the cake for at least 6 hours.
6. Decoration
Once the cake has chilled well, pour the remaining caramel sauce on top. The decorations are simple: the remaining cream cheese and a sprinkle of ground cinnamon.
Why I make this recipe often
I make it because it’s not complicated, the ingredients are accessible, and it can be prepared a few hours ahead of serving. It doesn’t require fancy techniques and doesn’t have to be perfectly arranged.
Tips and Variations
Tips
Cooling the caramel before adding it to the cake is important; otherwise, you risk "killing" the batter.
If the cake breaks a little when cutting, it’s not a problem – the cream and syrup will hold everything together when assembling.
Do not use a high-speed mixer after adding the flour, as this can make the cake too dense.
Substitutions
Palm oil can be replaced with sunflower or canola oil.
Yogurt cheese can be swapped with fresh cow cheese, ricotta, or mascarpone.
If you don't have candied orange peel, you can omit it; the cake will be simpler.
Variations
You can use another type of jam, not necessarily apple, but it should be slightly tart.
It can also be baked in a round pan, but the baking time may vary.
Serving Ideas
It’s better after sitting in the fridge for a few hours.
It can be cut into thin slices since it's quite filling.
It can also be served plain, without additional decoration if you want something minimalist.
Frequently Asked Questions
1. Can I use only mascarpone instead of yogurt cheese?
Yes, you can; the result will be creamier but richer in flavor.
2. What should I do if the caramel topping sauce hardens?
Heat it briefly over low heat or in the microwave, stirring to return it to a fluid state.
3. Can I make the cake a day in advance?
Yes, the cake keeps well at room temperature, wrapped in foil.
4. What can I replace the apple jam with?
Any less sweet jam, like apricot or plum, will work for balance.
5. If I don’t have an immersion blender, how can I make the cream cheese?
You can use a regular mixer or even a fork, but the texture won’t be as smooth.
Nutritional Values
Approximately, one slice (out of 12) contains about 350-380 kcal, with 14 g of fat, 45 g of carbohydrates, and 9 g of protein. These are estimates and depend on the type of cheese and how much caramel ends up in each slice.
Storage and Reheating
The cake should be kept in the refrigerator, covered. It lasts 3-4 days without issues. It should not be reheated. Slices can be served cold or at room temperature, according to preference.