Whether it is Chocolate, Vanilla or Fruit flavored we all love something sweet, and being able to bake it at home is just an added bonus. The best part about this recipe is that it can be made in a pinch.
My Chocolate Cake with Homemade Caramel Drizzle uses ingredients you probably already have in your kitchen, or after you read this they will become new staples.
My favorite part about making this cake is that it truly is a one-bowl recipe, the ease of a boxed cake with the taste of homemade. Also for anyone who has been to an older NYC apartment they know we do not all have dishwashers so the less dishes the better!
Yields 12 Servings
Dry Ingredients: 1 Cup of Sugar, ¾ Cup of All Purpose Flour, 1/3 Cup of Unsweetened Cocoa Powder (This may be the one ingredient you do not have on hand but you should, it is versatile and perfect for last minute baking for a party or a spur of the moment project with friends or your kids), ¾ Teaspoon of Baking Powder and ¾ Teaspoon of Baking Soda
Wet Ingredients: 1 egg, ¼ cup of milk or your choice, I have used regular, lactaid and almond milk and they all work just fine, ¼ Cup of Vegetable Oil, 1 Teaspoon of Vanilla Extract (hint in the winter peppermint extract can also be added for a chocolate peppermint cake) and ½ Cup of Bowling Water
This cake will come to life in a few easy steps:
Preheat your oven to 350 degrees F, or your toaster oven which is where I do most of my baking. Start Boiling Water either on the stove or you can use an electric tea kettle, do not measure now just boil a good amount and you will measure when you are adding it. Using a medium sized mixing bowl add all of your dry ingredients and give them a quick whisk.
Now add all of your wet ingredients including your now boiling water which you should use a measuring cup to add, be careful when pouring not to burn yourself and if you are making this with kids please use adult supervision. Whisk it all together! Use cooking spray on your cake, cupcake or loaf pans whichever your would like to use and then fill them ¾ of the way with your cake mix and put them in the preheated oven. Cook times will vary based on your oven and the pan you are using, I have found with cupcakes 15-20 minutes should suffice and for cakes 20-25 minutes based on size. When in doubt check every few minutes until you can put a toothpick in the middle and it comes out clean. Now COOL your cakes in the pan for a few minutes and then on a cooling rack or even a plate.
Once your cake is cooled you can start your...
½ Cup of Butter (4 Tablespoons), 2 Cups of Sugar and ½ Cup of Heavy Cream
Using a non stick pan on medium to low heat melt your butter slowly and be sure to not burn it, and when it is almost done add your sugar 1 Cup at a time stirring in between. Continue stirring constantly to avoid burning and until the caramel is a nice golden brown, now slowly add the heavy cream while stirring. Once it has all been incorporated and has a nice glaze consistency drizzle over your cake for a delicious and beautiful topping. Then sit and enjoy and accept the many compliments that will come your way from anyone who gets a taste.
If you are a Frosting lover this caramel can be made into a Caramel Butter Cream with a few extra steps, which you will be able to find in the downloadable version of this recipe.
Post by Amalia Queller of Queller Crafts