Layered Caramel Custard Cake
Have you ever craved a dessert that combines the silky smoothness of custard with the light, airy texture of cake, all crowned with a decadent caramel glaze? This Layered Caramel Custard Cake is exactly that—a showstopping dessert that’s surprisingly simple to make at home.
Ingredients
Caramel
- ½ cup sugar
- 3 tbsp water plus 2 tbsp water
Custard
- 2 whole eggs
- 2 egg yolks
- ½ cup sweetened condensed milk
- 1 cup evaporated milk
- ½ tsp vanilla extract
- A pinch of salt
Cake
- 3 tbsp oil
- ¼ cup milk
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 3 egg whites
Instructions
- Preheat the oven to 350°F (175°C).
- Make the caramel by combining sugar and 3 tbsp of water in a saucepan. Cook over medium heat, stirring until the sugar dissolves and turns golden brown. Quickly pour into a round baking pan and tilt to coat the bottom evenly.
- Prepare the custard by whisking together whole eggs, egg yolks, condensed milk, evaporated milk, vanilla extract, and salt until smooth. Pour this mixture over the set caramel.
- For the cake batter, whisk together the egg yolks, oil, vanilla, milk, flour, baking powder, and salt until fully combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter.
- Carefully pour the cake batter over the custard layer, ensuring it spreads evenly.
- Bake in a water bath (place the cake pan inside a larger pan filled with water) for 40–45 minutes, or until the cake is set.
- Allow the cake to cool completely before inverting onto a serving plate. Chill in the refrigerator for at least 2 hours to enhance flavors and texture.
Notes
For a lighter version: Replace evaporated milk with unsweetened coconut milk. Use a sugar substitute like erythritol for the caramel to reduce calories. Opt for whole wheat flour to add fiber to the cake layer. If making a vegan version, substitute eggs with flaxseed meal and use plant-based condensed milk alternatives.