Caramel Ripple Cake
Caramel Ripple Cake is a delicious dessert made with a sponge cake base and a caramel cream filling that is swirled through the cake to create a beautiful ripple effect.
Ingredients
Method
- Preheat your oven to 350°F. Grease and flour a 9-inch cake pan, and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, mixing well after each addition.
- Pour half of the batter into the prepared cake pan, and smooth it into an even layer.
- In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
- Increase the heat to high and boil the mixture without stirring, until it turns a deep amber color. This should take about 10 minutes.
- Remove the caramel from the heat, and immediately whisk in the heavy cream, followed by the butter, vanilla extract, and salt, until smooth and combined.
- Pour half of the caramel sauce over the batter in the cake pan and swirl it through with a knife or toothpick.
- Pour the remaining cake batter over the caramel layer, and smooth it into an even layer.
- Pour the remaining caramel sauce over the cake batter, and swirl it through again.
- Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy your delicious Caramel Ripple Cake!
Nutrition
Tried this recipe?
Let us know how it was!Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.