Vanilla and Caramel Custard Cake

Vanilla and Caramel Custard Cake is a delectable dessert that will satisfy your sweet tooth cravings. This cake is a perfect combination of vanilla and caramel flavors that will leave you wanting more. The recipe is easy to follow and requires only a few ingredients.
To make this Vanilla and Caramel Custard Cake, you will need the following ingredients:

For the Cake:

- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk

For the Custard:

- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 large egg yolks
- 1 teaspoon vanilla extract

For the Caramel Sauce:

- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 teaspoon salt
To make the cake, preheat your oven to 350°F. Grease a 9-inch cake pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Gradually add in the dry ingredients, alternating with the milk, until the batter is smooth. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the custard.
To make the custard, heat the heavy cream in a small saucepan over medium heat until it begins to steam. In a separate saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves and the mixture turns a deep amber color. Remove from heat and slowly pour in the hot cream, whisking constantly. In a separate bowl, whisk together the egg yolks and vanilla extract. Slowly pour in the caramel mixture, whisking constantly, until the custard is smooth. Pour the custard over the cooled cake and refrigerate for at least 2 hours, or until set.
To make the caramel sauce, combine the sugar and water in a small saucepan and cook over medium heat until the sugar dissolves and the mixture turns a deep amber color. Remove from heat and slowly pour in the heavy cream, whisking constantly. Stir in the salt and let the sauce cool slightly before drizzling over the custard cake.
This Vanilla and Caramel Custard Cake is a perfect dessert for any occasion. The cake is light and fluffy, while the custard is rich and creamy with a hint of caramel flavor. The caramel sauce adds a sweet and salty finish to the dish. This dessert is sure to impress your guests and leave them wanting more.
Type: Dessert Cake
Main Ingredients: Vanilla, Caramel, Custard

Cooking Tips:

- Make sure to let the cake cool completely before adding the custard.
- Whisk the custard constantly while adding the caramel mixture to prevent lumps.
- Let the custard cake chill in the refrigerator for at least 2 hours before serving for best results.