Salted Caramel Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Indulge in the creamy richness of our Salted Caramel Refrigerator Cake, a dessert that's as easy as it is delicious.
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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