This easy caramel mud cake recipe is the perfect dessert for any occasion. It’s rich, moist, and filled with delicious caramel flavor. This recipe is perfect for those who love baking but don’t have a lot of time to spend in the kitchen. It’s quick and easy to make, and it’s sure to impress your family and friends.
Prep Time
The prep time for this recipe is only 10 minutes. That’s right! You can have this cake in the oven in just 10 minutes.
Cook Time
The cook time for this recipe is 45 minutes. Once the cake is in the oven, you can sit back and relax while it bakes to perfection.
Ingredients
Here’s what you’ll need to make this delicious caramel mud cake: - 1 cup of plain flour - 1 cup of self-raising flour - 1 cup of brown sugar - ¾ cup of unsalted butter - ¾ cup of milk - 2 eggs - 2 teaspoons of vanilla extract - ½ cup of caramel sauce
Equipment
- Mixing bowl - Electric mixer - 9-inch cake pan - Measuring cups and spoons - Oven
Method
1. Preheat your oven to 160°C (320°F) and grease a 9-inch cake pan with butter. 2. In a mixing bowl, combine the plain flour, self-raising flour, and brown sugar. 3. Melt the butter in a saucepan over low heat, add the milk, and stir to combine. 4. Add the melted butter mixture to the dry ingredients and mix until well combined. 5. Add the eggs and vanilla extract and mix until smooth. 6. Pour the cake batter into the prepared cake pan. 7. Drizzle the caramel sauce over the top of the cake batter. 8. Bake the cake for 45 minutes or until a skewer inserted into the center of the cake comes out clean. 9. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. 10. Turn the cake out onto a wire rack to cool completely.
Notes
- You can use store-bought or homemade caramel sauce for this recipe. - If you prefer a stronger caramel flavor, you can add more caramel sauce to the cake batter. - You can serve this cake warm or cold, with or without whipped cream.
Q: Can I use all-purpose flour instead of self-raising flour? A: Yes, but you will need to add 2 teaspoons of baking powder to the recipe to help the cake rise. Q: Can I use salted butter instead of unsalted butter? A: Yes, but you may need to adjust the amount of salt in the recipe. Q: Can I freeze this cake? A: Yes, you can freeze this cake for up to 3 months. Wrap the cake in plastic wrap and then in aluminum foil before freezing.
Recipe Tips
- Make sure all of your ingredients are at room temperature before starting the recipe. - Use a good quality caramel sauce for the best results. - Don’t overmix the cake batter, as this can result in a tough cake. - If you don’t have a wire rack, you can cool the cake in the pan for 20 minutes before turning it out onto a plate.
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