Easy Caramel Sponge Cake – Soft and Delicious
A soft, fluffy homemade sponge cake topped with rich, buttery caramel sauce. This easy caramel cake is perfect for dessert, afternoon coffee, family gatherings, and special occasions.
Ingredients
For the Sponge Cake
- 1 ½ cups all-purpose flour — Sifted for a lighter softer sponge.
- 1 ½ teaspoons baking powder — Helps the cake rise beautifully.
- ¼ teaspoon salt — Balances the sweetness.
- 3 large eggs — Use at room temperature for better volume.
- ¾ cup granulated sugar — Adds sweetness and helps create a tender crumb.
- 1 teaspoon vanilla extract — Adds a warm classic flavor.
- ½ cup whole milk — Keeps the cake soft and moist.
- ¼ cup unsalted butter — Adds richness and buttery flavor.
For the Caramel Topping
- ¾ cup brown sugar — Gives the caramel its deep rich flavor.
- ¼ cup unsalted butter — Creates a smooth buttery caramel.
- ½ cup heavy cream — Makes the caramel creamy and glossy.
- 1 teaspoon vanilla extract — Enhances the caramel flavor.
- ¼ teaspoon salt — Optional but adds a delicious salted-caramel balance.
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar until pale, thick, and fluffy, about 3–5 minutes.
- Add Vanilla and Butter: Add the vanilla extract and melted butter. Mix gently until combined.
- Combine the Batter: Gradually add the dry ingredients, alternating with the milk. Gently fold until the batter is smooth and just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Transfer it to a wire rack and let it cool slightly before adding the caramel.
- Make the Caramel: Add the brown sugar, butter, and heavy cream to a small saucepan over medium-low heat. Stir continuously until the sugar dissolves and the mixture becomes smooth and glossy.
- Add Vanilla: Remove the caramel from the heat and stir in the vanilla extract and salt, if using. Allow it to cool for a few minutes so it thickens slightly.
- Top the Cake: Place the sponge cake on a serving plate. Pour the warm caramel over the top and gently spread it toward the edges, allowing some caramel to drip down the sides.
- Slice and Serve: Let the caramel settle for several minutes before slicing. Serve the cake slightly warm or at room temperature.
Notes
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Microwave an individual slice for about 10–15 seconds until slightly warm. Avoid overheating because the caramel can become very hot.
- Baking Tip: Use room-temperature eggs and milk for a smoother batter and better rise.
- Caramel Tip: Keep the caramel over medium-low heat and stir frequently to prevent it from burning.
- Serving Tip: Serve with vanilla ice cream, whipped cream, toasted pecans, or a little extra caramel sauce.
Nutrition Facts
- Calories: 430 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 230mg
- Total Carbohydrates: 55g
- Dietary Fiber: 1g
- Total Sugars: 38g
- Protein: 5g
- Calcium: 75mg
- Iron: 1.5mg
- Potassium: 125mg