Vanilla Fudge Creamy Cake
Vanilla Fudge Creamy Cake
Ingredients
For the Caramel Layer
- 1/2 cup caramel sauce, store-bought or homemade
For the Cake Batter
- 1 can sweetened condensed milk, (14 ounce)
- 4 eggs, large
- 3 1/3 cups milk, (800 ml)
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste, or vanilla extract
- 2 cups all-purpose flour
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 10-cup bundt pan with butter or non-stick spray.
⏱️ 5 min•🌡️ 350
- 2
Pour the caramel sauce into the bottom of the prepared bundt pan, ensuring the entire base is evenly coated. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, combine the sweetened condensed milk, eggs, milk, granulated sugar, melted butter, and vanilla bean paste. Beat with an electric hand mixer on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
⏱️ 5 min
- 4
Gradually add the all-purpose flour to the wet mixture, blending slowly with the electric hand mixer on low speed until the flour is just incorporated and the batter is smooth. Be careful not to overmix.
⏱️ 3 min
- 5
Carefully pour the prepared cake batter into the bundt pan, on top of the caramel layer.
⏱️ 1 min
- 6
Place the bundt pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the bundt pan. This creates a water bath, which helps the cake cook evenly and achieve its creamy texture.
⏱️ 2 min
- 7
Carefully transfer the roasting pan with the bundt pan to the preheated oven. Bake for 60-70 minutes, or until a knife inserted into the center of the cake comes out clean.
⏱️ 60 min•🌡️ 350
- 8
Once baked, carefully remove the roasting pan from the oven. Remove the bundt pan from the water bath and let it cool on a wire rack for at least 1 hour.
⏱️ 60 min
- 9
After cooling for an hour, refrigerate the cake in the bundt pan for at least 2 hours, or preferably overnight, to allow it to set completely.
⏱️ 120 min
- 10
To unmold, run a thin knife around the edges of the bundt pan (if necessary). Place a serving plate upside down over the bundt pan and, holding both firmly, quickly invert the cake onto the plate. The caramel layer will now be on top.
⏱️ 2 min
- 11
Slice and serve. Drizzle with additional caramel sauce if desired.
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Fudge Creamy Cake
Ingredients
For the Caramel Layer
- 1/2 cup caramel sauce, store-bought or homemade
For the Cake Batter
- 1 can sweetened condensed milk, (14 ounce)
- 4 eggs, large
- 3 1/3 cups milk, (800 ml)
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste, or vanilla extract
- 2 cups all-purpose flour
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 10-cup bundt pan with butter or non-stick spray.
⏱️ 5 min•🌡️ 350 - 2
Pour the caramel sauce into the bottom of the prepared bundt pan, ensuring the entire base is evenly coated. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, combine the sweetened condensed milk, eggs, milk, granulated sugar, melted butter, and vanilla bean paste. Beat with an electric hand mixer on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
⏱️ 5 min - 4
Gradually add the all-purpose flour to the wet mixture, blending slowly with the electric hand mixer on low speed until the flour is just incorporated and the batter is smooth. Be careful not to overmix.
⏱️ 3 min - 5
Carefully pour the prepared cake batter into the bundt pan, on top of the caramel layer.
⏱️ 1 min - 6
Place the bundt pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the bundt pan. This creates a water bath, which helps the cake cook evenly and achieve its creamy texture.
⏱️ 2 min - 7
Carefully transfer the roasting pan with the bundt pan to the preheated oven. Bake for 60-70 minutes, or until a knife inserted into the center of the cake comes out clean.
⏱️ 60 min•🌡️ 350 - 8
Once baked, carefully remove the roasting pan from the oven. Remove the bundt pan from the water bath and let it cool on a wire rack for at least 1 hour.
⏱️ 60 min - 9
After cooling for an hour, refrigerate the cake in the bundt pan for at least 2 hours, or preferably overnight, to allow it to set completely.
⏱️ 120 min - 10
To unmold, run a thin knife around the edges of the bundt pan (if necessary). Place a serving plate upside down over the bundt pan and, holding both firmly, quickly invert the cake onto the plate. The caramel layer will now be on top.
⏱️ 2 min - 11
Slice and serve. Drizzle with additional caramel sauce if desired.