Triple-caramel Cake

Triple-caramel Cake Recipe - American Dessert

Region / culture: USA | Servings: 8

Introduction

Indulge in the rich and decadent flavors of Triple-caramel Cake, a delightful dessert that is sure to satisfy your sweet tooth. This cake is a perfect combination of creamy caramel and moist cake, creating a truly irresistible treat.

History

The origins of Triple-caramel Cake are not entirely clear, but caramel has been a popular flavor in desserts for centuries. The combination of caramel with cake is a classic pairing that has been enjoyed by many generations.

Ingredients

3 cups of whipping cream
2.5 cups of granulated sugar
0.75 cups of unsalted butter, at room temperature
4 large eggs, at room temperature
2 cups of unbleached all-purpose flour
1.5 tsp of baking powder
0.13 tsp of salt

How to prepare

In a medium pan, bring 2 cups of cream to a boil over medium heat.
Turn off the heat, but leave the pan on the burner.
Meanwhile, put 1 cup of sugar in another medium pan over medium heat.
Leave the sugar undisturbed until it begins to melt and darken.
Gently shake the pan to distribute the melted sugar.
Remove the pan from the heat when all the sugar has melted and turned dark amber, which should take about 5 minutes.
While constantly stirring with a wooden spoon, slowly pour in the hot cream to make caramel.
Return the pan to the burner and turn the heat to low.
Gently boil the mixture, stirring often, for 5 minutes.
Set the caramel aside for at least 30 minutes, stirring often, until it cools.
Pour the caramel into a 2-cup measuring cup.
Grease and flour a 10-inch non-stick bundt pan with a removable bottom.
Using an electric mixer at medium speed, beat the butter and the remaining 1.5 cups of sugar in a large bowl until fluffy.
Beat in the eggs one at a time until well blended.
Scrape the sides of the bowl.
Continue beating on medium-high speed until the mixture becomes fluffy.
Sift the flour, baking powder, and salt into a medium bowl.
At low speed, mix until the flour is barely incorporated into the batter.
Add half of the flour to the batter, followed by 1 cup of caramel, and then the remaining flour, mixing after each addition.
Scrape the sides of the bowl.
Finish blending the batter gently with a spatula.
Refrigerate the remaining caramel.
Pour the batter into the prepared pan.
Bake on the lower rack of a preheated oven at 325°F (163°C) until a tester comes out clean, which should take about 45 minutes.
Allow the cake to cool on a wire rack for 10 minutes.
Unmold the cake and let it cool completely on the rack.
Bring the remaining caramel to room temperature.
Drizzle 0.5 cup of caramel over the cake.
Just before serving, whip the remaining 1 cup of cream until firm peaks form.
Fold in about 0.33 cup of caramel, leaving streaks (you will have some caramel left over).
Cut the cake and serve it with dollops of caramel cream.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Substitute the caramel with chocolate or butterscotch sauce for a different twist on the recipe.

Cooking Tips & Tricks

Be sure to use a non-stick bundt pan with a removable bottom to ensure easy removal of the cake.

- When making the caramel, be careful not to burn it as it can quickly go from golden to burnt.

- Allow the cake to cool completely before drizzling with caramel to prevent it from melting into the cake.

Serving Suggestions

Serve Triple-caramel Cake with a scoop of vanilla ice cream or a drizzle of extra caramel sauce for an extra decadent touch.

Cooking Techniques

Be sure to properly grease and flour the bundt pan to prevent the cake from sticking.

- Use room temperature ingredients for the cake batter to ensure a smooth and even texture.

Ingredient Substitutions

You can use store-bought caramel sauce instead of making your own for a quicker version of the cake.

- Substitute the whipping cream with coconut cream for a dairy-free alternative.

Make Ahead Tips

Triple-caramel Cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Drizzle with caramel and add the whipped cream just before serving.

Presentation Ideas

Serve Triple-caramel Cake on a decorative cake stand and garnish with fresh berries or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair Triple-caramel Cake with a cup of hot coffee or a glass of milk for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Triple-caramel Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Triple-caramel Cake contains approximately 400 calories.

Carbohydrates

Each serving of Triple-caramel Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Triple-caramel Cake contains approximately 25 grams of fats.

Proteins

Each serving of Triple-caramel Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Triple-caramel Cake is not a significant source of vitamins and minerals.

Alergens

Triple-caramel Cake contains dairy (butter, cream, eggs) and gluten (flour).

Summary

Triple-caramel Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Triple-caramel Cake is a luscious and indulgent dessert that is perfect for special occasions or when you're craving something sweet. With layers of caramel and a moist cake, this treat is sure to impress your family and friends. Enjoy the rich flavors and decadent texture of Triple-caramel Cake today!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I had been browsing through an old cookbook that belonged to my mother. As I flipped through the pages, my eyes landed on a picture of a decadent Triple-caramel Cake that made my mouth water.

I had always loved baking, but I had never attempted anything quite as complex as this cake. The recipe called for three different types of caramel – a traditional caramel sauce, a caramel cream filling, and a caramel glaze. It seemed like a daunting task, but I was determined to give it a try.

I decided to start by making the caramel sauce. I remembered my Aunt Mary teaching me how to make caramel when I was just a little girl. She had a knack for it, and her caramel always turned out perfectly smooth and golden brown. I followed her instructions carefully, melting sugar in a saucepan until it turned amber in color, then adding cream and butter to create a rich, velvety sauce.

Next, I moved on to the caramel cream filling. This part of the recipe required me to make a custard base and then fold in a homemade caramel sauce. I had never made a custard before, but I was determined to get it right. I whisked eggs, sugar, and milk together in a saucepan, cooking it over low heat until it thickened into a creamy custard. Then, I added my caramel sauce, stirring until it was fully incorporated.

Finally, it was time to assemble the cake. I baked three layers of moist vanilla cake and let them cool completely. I spread a thick layer of caramel cream filling between each layer, then topped the whole thing off with a smooth caramel glaze. The finished cake was a sight to behold – three layers of golden cake oozing with caramel goodness.

When I finally took a bite of the Triple-caramel Cake, I knew all of my hard work had paid off. The flavors were rich and decadent, with the perfect balance of sweetness and depth. I couldn't believe I had made something so delicious all on my own.

As I sat down to enjoy a slice of cake with a cup of tea, I couldn't help but think back on all of the recipes I had learned over the years. Each one had been passed down to me from a different person – my mother, my aunts, my friends. Each recipe held a special memory, a moment in time when I had connected with someone over a shared love of food.

And now, the Triple-caramel Cake had become a part of that tradition. It was a recipe that I had discovered on my own, but one that I knew I would pass down to future generations. I could already imagine baking it with my grandchildren, teaching them the secrets of caramel and the joy of creating something delicious from scratch.

As I finished my last bite of cake, I felt a sense of pride and satisfaction wash over me. I may have learned this recipe on my own, but it felt like a gift from all of those who had come before me. Cooking was more than just a hobby – it was a way to connect with my past, my present, and my future. And I couldn't wait to see where this Triple-caramel Cake would take me next.