Creme Caramel Cake Recipe

Name: Creme Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake ingredients; 3/4 cup sugar; 1 and 1/4 cups flour; 2 eggs; 1 teaspoon vanilla; 3/4 cups milk; 3/4 cups oil; 2 teaspoons baking powder; Creme caramel ingredients; 2 cups powdered milk; 2 cups water; 2 eggs; 1 teaspoon vanilla; 1 teaspoon vinegar; 3/4 cups sugar; Caramel layer; 10 tablespoons sugar

Servings: persons

Cake ingredients
3/4 cup sugar
1 and 1/4 cups flour
2 eggs
1 teaspoon vanilla
3/4 cups milk
3/4 cups oil
2 teaspoons baking powder
Creme caramel ingredients
2 cups powdered milk
2 cups water
2 eggs
1 teaspoon vanilla
1 teaspoon vinegar
3/4 cups sugar
Caramel layer
10 tablespoons sugar

1
Directions
2
In a pan, measure 10 tablespoons sugar and on medium heat allow them to turn into caramel (you need to keep an eye on the sugar because if it burns or it gets too dark the caramel will be bitter)
3
Pour the caramel into your cake pan.
4
Oil the cake pan above the level of the caramel
5
To make the custard part of the creme caramel
6
In the food processor mix all the ingredients for the creme caramel untill combined
7
Pour over the caramel layer.
8
To make the cake
9
Beat the eggs with the vanilla, add the oil and sugar.Beat until pale
10
Add the milk and mix untill combined.
11
Add the flour and baking powder and mix untill combined.
12
Pour over the custard layer
13
Place the cake pan in a larger pan filled half way with hot water and place on the middle rack of a preheated 180 C oven.
14
After the first half an hour open the oven and insert a fork or knife in multiple places in the cake, then close the oven again and continue baking for another 30 minutes.
15
You will know the cake is done when you insert a knife or cake tester and it comes out clean.
16
Allow the cake to cool completely to room temperature then place it in the fridge for half an hour.
17
Turn the pan upside down on a serving plate, tap it on the top gently and the cake should come out easily (if you are worried you can place the pan in hot water for 2 minutes before turning it out)
18
ENJOY!

1180

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake ingredients, 3/4 cup sugar, 1 and 1/4 cups flour, 2 eggs, and more.

Yes, Creme Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creme Caramel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions