Superfast Caramel Cake
Superfast Caramel Cake
Ingredients
For the Cake
- 3/8 cup all-purpose flour
- 1/4 cup granulated sugar
- 3/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 large egg, (or 1 small egg)
- 1/4 teaspoon vanilla extract
For the Quick Caramel Frosting
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light brown sugar, packed
- 1/2 tablespoon milk
- 3/8 cup powdered sugar
- 1/8 teaspoon vanilla extract
- 1/32 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a small oven-safe dish (e.g., a 4x4 inch baking dish or a large ramekin).
⏱️ 2 min•🌡️ 350
- 2
In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a separate small bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Pour the cake batter into the prepared dish and spread evenly.
⏱️ 1 min
- 6
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the dish for 10 minutes before transferring to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350
- 7
While the cake cools, prepare the quick caramel frosting. In a very small saucepan over medium heat, melt the softened unsalted butter and light brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.
⏱️ 5 min
- 8
Stir in the milk, powdered sugar, vanilla extract, and salt until smooth. If the frosting is too thick, add a tiny bit more milk (1/8 teaspoon at a time) until it reaches a spreadable consistency.
⏱️ 3 min
- 9
Once the cake is completely cool, spread the caramel frosting evenly over the top. Serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Superfast Caramel Cake
For the Cake
- 3/8 cup all-purpose flour
- 1/4 cup granulated sugar
- 3/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 large egg, (or 1 small egg)
- 1/4 teaspoon vanilla extract
For the Quick Caramel Frosting
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light brown sugar, packed
- 1/2 tablespoon milk
- 3/8 cup powdered sugar
- 1/8 teaspoon vanilla extract
- 1/32 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a small oven-safe dish (e.g., a 4x4 inch baking dish or a large ramekin).
⏱️ 2 min•🌡️ 350 - 2
In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a separate small bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Pour the cake batter into the prepared dish and spread evenly.
⏱️ 1 min - 6
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the dish for 10 minutes before transferring to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350 - 7
While the cake cools, prepare the quick caramel frosting. In a very small saucepan over medium heat, melt the softened unsalted butter and light brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.
⏱️ 5 min - 8
Stir in the milk, powdered sugar, vanilla extract, and salt until smooth. If the frosting is too thick, add a tiny bit more milk (1/8 teaspoon at a time) until it reaches a spreadable consistency.
⏱️ 3 min - 9
Once the cake is completely cool, spread the caramel frosting evenly over the top. Serve.
⏱️ 3 min