Cream Caramel Cake
Cream Caramel Cake offers a moist, tender crumb infused with vanilla and complemented by a rich, buttery flavor. Its smooth texture and sweet, slightly caramelized taste make it perfect for celebrations or as a comforting dessert for family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together the flour, baking soda, and salt.
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture.
- Stir in vanilla extract.
- Pour the batter into a prepared baking pan and bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. You can substitute Greek yogurt for sour cream if needed, adding a similar tang and moisture. If you want to enhance the flavor, consider adding a pinch of nutmeg or cinnamon to the flour mixture. This cake can also be made with half whole wheat flour for a nuttier taste.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Fresh fruit, such as strawberries or raspberries, adds a refreshing contrast to the sweetness. For a more festive touch, drizzle caramel sauce over each slice, enhancing the caramel flavor. It’s also delightful served alongside a cup of coffee or tea.
Storage & Reheating
To store leftovers, place the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Caramel Cake contains roughly 533 calories, with 6g protein, 65g carbohydrates, and 23g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, this cake can be made a day ahead. Just store it in an airtight container at room temperature. If you want to frost it later, wait until it's completely cooled, then cover it with plastic wrap to keep it moist. It also freezes well if wrapped tightly for up to three months.
What can I use instead of butter?
You can substitute an equal amount of margarine or a dairy-free butter alternative for a non-dairy version. If you're looking for healthier options, unsweetened applesauce can replace half the butter, which will reduce the fat content while keeping the cake moist.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should pull away slightly from the pan, and the top should be golden brown. Keep an eye on it during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).