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Here’s a mouthwatering recipe for Caramel Roll Cake, a soft, spongy cake filled with luscious caramel and topped with a decadent caramel glaze. Perfect for dessert lovers who adore the richness of caramel!
Ingredients (Serves 8-10):
For the caramel roll cake:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) whole milk
- 1/4 cup (60g) unsalted butter, melted
For the caramel filling:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the caramel glaze:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the caramel roll cake:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the vegetable oil, vanilla extract, and milk, and mix until combined.
- Gradually fold in the dry ingredients, followed by the melted butter. Mix gently until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Carefully roll the cake with the towel, starting from one short edge, and let it cool completely.
2. Prepare the caramel filling:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and salt.
- Bring the mixture to a simmer, stirring constantly until it thickens, about 5-7 minutes.
- Remove from heat and let it cool slightly before using.
3. Assemble the roll cake:
- Once the cake has cooled, carefully unroll it and spread an even layer of the caramel filling over the cake.
- Roll the cake back up, this time without the towel, and gently press to seal.
4. Prepare the caramel glaze:
- In a small saucepan, melt the butter over medium heat. Stir in the heavy cream, brown sugar, vanilla extract, and salt.
- Bring the mixture to a simmer, stirring constantly. Let it cook for about 5 minutes until it thickens slightly.
- Remove from heat and let it cool for a few minutes before drizzling over the rolled cake.
5. Decorate and serve:
- Pour the caramel glaze over the top of the roll cake, allowing it to drip down the sides.
- Slice into pieces and enjoy the rich, caramel goodness!
Tips:
- Make ahead: You can prepare the caramel filling and glaze a day in advance. Store them in the refrigerator and gently reheat before using.
- Storage: Store the cake in the refrigerator for up to 3 days, as the caramel filling needs to stay chilled to maintain its texture.
- Extra flair: Sprinkle some chopped nuts (like pecans or walnuts) on top for added crunch and flavor.
This Caramel Roll Cake is a rich, indulgent treat that will make any occasion extra special!
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