Caramel puding cake. In a small bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture with milk. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon.

Caramel puding cake Stir in milk and mix until smooth. Caramel pudding cake, also knows as Miracle Brown Sugar Cake if you happen to find it in an old cookbook, also has raisins and spices that make this an incredibly delicious cake to slap some vanilla ice cream on. I prefer to get a vanilla ice cream that has a little sumpin sumpin in it….like caramel swirls…chocolate. you know, extra goodies! You can cook Caramel puding cake using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Caramel puding cake

  1. It’s 1 cup of flour.
  2. It’s 4 of eggs.
  3. Prepare 3/4 cup of sugar.
  4. Prepare 2 teaspoon of baking powder.
  5. Prepare 1/2 cup of butter.
  6. It’s 2 teaspoon of vanilla essence.
  7. It’s 1 cup of milk.
  8. You need of Caramel pudding sauce.
  9. Prepare 1 pack of pudding mix.
  10. You need 1 cup of cream.
  11. It’s 1/2 cup of sugar.
  12. Prepare 2 of tblspoon butter.
  13. You need of Whipped cream.
  14. It’s 1 pack of whipping cream or high fat cream.

Caramel Pudding Cake – a warm layer of cake on top with a delicious layer of caramel on the bottom. Well, what do we have here? Hi, everyone 🙂 today we'll show you how to make Japanese style Caramel Pudding Castella Cake. This Best Ever Salted Caramel Pudding Cake is so moist and flavourful with the perfect balance of salty and sweet!

Caramel puding cake step by step

  1. Beat eggs with sugar until fluffy and double in size.
  2. After the eggs are beaten add melted butter and vanilla essence while slowly mixing.
  3. Now sift through the dry ingredients(flour and baking powder) and fold them in the wet mixture.
  4. After the mixture is ready,pour it in the prepared(lined with butter paper) dish bake it at 180°c for 35 minutes.
  5. When it is ready just let it cool down for 30 minutes and meanwhile prepare the caramel pudding mixture.
  6. For pudding mixture mix the pudding mix and add cream after it is cooked for 10 minutes and then prepare caramel for top(melt the sugar and add butter and let it turn golden)do right before pouring it on the dish otherwise it going to harden in the pan.
  7. Then for the cake when it is cooled down pour milk in it and top it with whipped cream and then followed by pudding mix layer and the caramel crunch layer on the top and let it cool in the refrigerator for 4-5 hours.
  8. Serve it chill and enjoy!.

A tender caramel-flavoured cake is topped with salted caramel frosting, caramel sauce, and flaked sea salt! Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect.

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