A good thing about being back is having a fully equipped kitchen - I’ve missed having the liberty to bake whenever I feel like it (also partly due to university-induced burnout). Between having a sweet tooth and finding calm in cooking, I need no other reason to pull out the baking tins and my stash of cookbooks. After eyeing a couple of mouth-watering recipes, this one was on the top of my list, and as soon as I knew that we were going to surprise my cousin on her birthday, I was set on making it for her.
This caramel milk cake is without a doubt the perfect kind of cake for a hot summer’s day. It’s light, it’s fluffy, it’s cooling and it’s (unfortunately for me) not sickeningly sweet. Don’t take my word for it, you’ll have to try it yourself.
Caramel Milk Cake
- 180g unsalted butter
- 1 cup caster sugar
- 2 tablespoons vanilla extract
- 5 eggs
- 1½ cups self-raising flour
- 2 cups milk
- 1 cup sweetened condensed milk
- 1 cup buttermilk
- 2 cups single cream
- ⅔ cup caramel sauce
- Beat the butter, sugar and ½ tablespoon of vanilla extract until pale and creamy. Add the eggs, one by one, and beat well. Add the flour gradually and mix gently until just combined. Place the mixture into a 22cm springform tin lined with baking paper. Pop your tin into the oven preheated at 160ºC and bake for 45-55 minutes. Once baked, use a skewer or toothpick or something pointy to make holes over the top of the cake, and let it cool in the tin. I repeat, don't remove from tin.
- Put the milk, sweetened condensed milk, buttermilk, ⅓ cup caramel sauce and remaining vanilla extract into a large jug and whisk to combine. Pour this milky concoction slowly over the cake (that’s why you need a springform tin, because you won't be able to flip it later). You’ll probably want to place the tin on a tray as well to catch leaks, which there will be. Refrigerate cake for around 3 hours, after which you can remove it from the tin.
- Whisk the single cream until soft peaks form and generously top the cake with it. As a final touch, pour the remaining caramel over the cream… et voila!
Recipe adapted from Donna Hay.