Individual Caramel Cakes Recipes

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CARAMEL CAKE



Caramel Cake image

Moist, delicious layer cake with caramel icing.

Provided by dcarrier1021

Categories     Desserts     Cakes

Time 2h22m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 ½ cups butter
5 eggs
3 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 (16 ounce) package brown sugar
1 cup butter
¼ teaspoon salt
⅔ cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
  • Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
  • Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
  • Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
  • Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g

MINI CARAMEL CAKES



Mini Caramel Cakes image

Mini Caramel Cinnamon Spiced Cakes. Soft, fluffy cakes with a hint of holiday spice and drizzled with caramel! Make in a mini loaf pan or cupcake pan

Provided by Lovefoodies

Categories     Cakes

Time 30m

Number Of Ingredients 10

3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
2/3 cup or 225 g light brown sugar
3 eggs, lightly beaten
3 Tablespoons Dulce De Leche, caramel
1 3/4 cups or 225 g Plain / All purpose flour, sieved
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg

Steps:

  • Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
  • Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
  • Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
  • Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  • Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  • Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
  • Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
  • *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  • When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
  • Allow to cool. Store in an airtight container.

Nutrition Facts : Calories 251 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 16 mini cakes, Sodium 224 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

INDIVIDUAL CARAMEL CAKES



Individual Caramel Cakes image

Serve these skillet cakes while still warm topped with your favourite ice cream.

Provided by Ree Drummond

Categories     bake,dessert

Time 1h

Yield 4 servings

Number Of Ingredients 18

Butter, for greasing the pots
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground nutmeg
1 cup vegetable oil
1 cup sugar
3 large eggs
1 cup buttermilk
1 cup sugar
½ cup buttermilk
4 Tbsp (½ stick) butter
1 Tbsp light corn syrup
½ tsp baking soda
½ tsp vanilla extract
½ tsp kosher salt
Ice cream, for serving, optional

Steps:

  • Preheat the oven to 300ºF and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
  • Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
  • Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
  • While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
  • Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE



Individual Chocolate Lava Cakes with Caramel Sauce image

Caramel topping on rich chocolate cake makes delightful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 6

Number Of Ingredients 13

1 cup butter, melted
2 cups packed light brown sugar
4 eggs
1 egg yolk
1 tablespoon vanilla
3/4 cup all-purpose flour
1 cup unsweetened baking cocoa
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/2 cup whipping (heavy) cream
1/2 teaspoon vanilla

Steps:

  • Butter six 8-ounce ramekins and dust with sugar; set aside.
  • In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
  • Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
  • In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
  • Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
  • Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

Nutrition Facts : Calories 960, Carbohydrate 132 g, Cholesterol 280 mg, Fat 7 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 104 g, TransFat 2 g

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