Caramel Pudding Cake Recipes

BEST EVER SALTED CARAMEL PUDDING CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
• Add the pudding powder and whip on high speed until incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
• Add the milk mixture to the butter mixture slowly, mixing well until combined.
• Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
• Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
• Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
• Let the cake cool completely on a cooling rack before adding the frosting.
• While the cake is baking or cooling, add the butter, brown sugar, and heavy cream to a medium saucepan over medium heat.
• When the mixture has heated and begins to bubble, whisk gently but constantly for about 5-6 minutes or until the mixture turns dark in colour and thickens slightly.
• Remove the mixture to a shallow bowl to cool for about 20-40 minutes.
• When the caramel has cooled to room temperature, divide it in half reserving half for topping the cake at the end.
• To the other half of the caramel sauce, add the powdered sugar and the salt, and whip them together on high speed until a thick, barely pourable glaze forms. You might have to add 1-3 teaspoons of heavy cream to the mixture (depending upon the texture of the powdered sugar you're using) to create this texture.
• Pour and spread the frosting over the top of the cake and let it drip down the sides ever so slightly.
• Drizzle the extra caramel sauce you set aside over top of the frosting (you might not need all of it) and top with sea salt flakes before serving.

CARAMEL PUDDING CAKE

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
• In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
• Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.

CARAMEL PUDDING CAKE

Steps:

• Cream butter and granulated sugar.
• Add flower, baking powder and salt.
• Stir in milk and mix until smooth.
• Spread into greased 8x13-inch pan.
• Boil water and dissolve brown sugar. Pour over batter.
• Bake at 350°F for 1 hour.

CARAMEL HOT PUDDING CAKE

Steps:

• 1. Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9x9 inch dish and set aside.
• 2. On medium heat in a sauce pan add brown sugar, half stick of the butter and boiling water. Stir and let it go until it comes to a boil. Melt in the microwave the remaining butter. In a mixing bowl add melted butter and sugar. Mix well then add egg, vanilla and milk mix until all well blended slowly add flour to wet ingredients mix until you have a smooth batter mix in chopped pecans.
• 3. Pour better in your sprayed dish and smooth evenly on the bottom of your dish. Next slowly pour hot syrup all over the top. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES

Steps:

• In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
• Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
• Whisk in cream.
• Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

CARAMEL PUDDING

Steps:

• In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.