Caramel Polenta Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This caramel polenta cake is one of my favorite recipes to make when I want something special but don't have all day in the kitchen. The whole thing comes together in just an hour, making it perfect for unexpected guests or a weekend treat. What I love most is how the polenta creates this wonderfully tender, almost velvety crumb that regular flour alone just can't achieve. Polenta also brings a subtle earthiness plus extra fiber compared to all purpose flour, so you're getting a bit more nutrition with every bite. The caramel drizzled throughout adds richness without requiring fancy techniques, and those hazelnuts give it a lovely crunch. It's honestly one of those cakes that tastes far more impressive than the effort it takes to bake.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 gpolenta cornmeal(null)
- 400 ggranulated sugar(null)
- 150 gunsalted butter(melted)
- 4 egglarge eggs(null)
- 150 mlwhole milk(null)
- 100 mlcaramel sauce(null)
- 10 gsea salt(null)
- 5 gbaking powder(null)
- 50 gunsweetened cocoa powder(null)
- 100 gchopped hazelnuts(optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.
Tip: Use a silicone mat for easy cake release.
- 2
In a medium bowl, whisk together flour, polenta cornmeal, sugar, baking powder, and cocoa powder.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large bowl, whisk together melted butter, eggs, milk, and caramel sauce.
Tip: Use an electric mixer for a smooth batter.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Don't overmix, or the cake will be tough.
- 5
Fold in the chopped hazelnuts, if using.
Tip: Be gentle to avoid crushing the nuts.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula for a smooth finish.
- 7
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- 8
Drizzle the caramel sauce over the cooled cake and sprinkle with sea salt.
Tip: Let the sauce set before serving.
- 9
Slice and serve. Enjoy!
Tip: Store leftovers in an airtight container at room temperature for up to 3 days.
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