Salted Caramel Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You're going to love this one! My salted caramel refrigerator cake is the perfect dessert when you need something impressive but don't have much time. The whole thing comes together in under an hour, and honestly, it's so simple that even beginner bakers will nail it. The best part? Heavy cream is packed with fat soluble vitamins that help your body absorb essential nutrients, so you can feel a bit better about indulging. Plus, most of these ingredients are probably already sitting in your kitchen right now, which means you can whip this up without a special grocery trip. It's rich, elegant, and tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gcold unsalted butter
- 2 egglarge eggs
- 1 mlvanilla extract
- 100 gsalted caramel sauce
- 150 mlheavy cream
- 5 gbaking powder
- 1 gsalt
Detail level
Instructions
- 1
Preheat your oven to 150°C (300°F).
Tip: Use oven mitts when removing the cake from the oven.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to remove any lumps.
- 3
Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream.
Tip: Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined.
Tip: Do not overmix.
- 6
Pour the batter into a greased 20cm (8 inch) round cake pan.
Tip: Make sure to grease the pan well to prevent the cake from sticking.
- 7
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 8
Once the cake is completely cool, drizzle the salted caramel sauce over the top.
Tip: You can also sprinkle some flaky sea salt on top for added texture and flavor.
- 9
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
Tip: This will allow the cake to set and the flavors to meld together.
- 10
Slice and serve!
Tip: You can also garnish with fresh fruit or whipped cream for added visual appeal.
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