🍮 Layered Caramel Custard Cake

Prep Time: 30 minutes
Bake Time: 50–60 minutes
Chill Time: 4–6 hours
Servings: 10–12

Ingredients

For the Caramel

• 1 cup granulated sugar
• 3 tbsp water
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• Pinch of salt

For the Cake Base

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Custard Layer

• 3 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• Pinch of salt

For the Topping

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Extra caramel sauce, for drizzling
• Chopped toasted nuts, optional

Instructions

1. Prepare the caramel:
   Add sugar and water to a saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep golden amber.
2. Remove from the heat and carefully whisk in the butter and heavy cream. Add a pinch of salt. Pour the caramel into a greased 9-inch round springform pan, spreading it evenly over the bottom. Set aside.
3. Make the cake batter:
   Preheat the oven to 350°F (175°C). Whisk together flour, baking powder, and salt.
4. In another bowl, beat the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
5. Gradually mix in the dry ingredients, alternating with the milk. Mix just until combined.
6. Spread the cake batter carefully over the caramel layer.
7. Bake:
   Bake for about 25–30 minutes, or until a toothpick inserted into the cake layer comes out clean. Let it cool completely.
8. Prepare the custard:
   Heat the milk in a saucepan until steaming but not boiling.
9. In a bowl, whisk together egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
10. Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, until the custard becomes thick and creamy.
11. Remove from the heat and stir in the butter. Cover the surface with plastic wrap and let it cool slightly.
12. Assemble the cake:
    If necessary, level the cake. Spread the cooled custard evenly over the cake layer.
13. Refrigerate for at least 4–6 hours, preferably overnight, until the custard is completely firm.
14. Make the whipped cream:
    Beat heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
15. Spread or pipe the whipped cream around the top of the cake. Drizzle generously with caramel sauce and sprinkle with toasted chopped nuts if desired.
16. Carefully remove the cake from the springform pan. Slice with a sharp knife and serve chilled.

🍯 Tip for the Perfect Cake

For the beautiful glossy caramel finish shown in the image, warm a few tablespoons of caramel sauce until pourable and drizzle it over the chilled cake just before serving. Let it drip naturally down the sides.

Storage:

Keep refrigerated in an airtight container for up to 3 days.

ENJOY