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Caramel Ripple Cake
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
For the cake batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 tablespoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoon unsalted butter cut into small pieces
- 1 tablespoon vanilla extract
- 1/4 tablespoon salt
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 463kcal (23%)Carbohydrates: 67g (22%)Protein: 5g (10%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 88mg (29%)Sodium: 350mg (15%)Potassium: 98mg (3%)Fiber: 1g (4%)Sugar: 46g (51%)Vitamin A: 684IU (14%)Vitamin C: 0.1mgCalcium: 80mg (8%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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