One-Person Caramel Cake
One-Person Caramel Cake
Ingredients
For the Cake
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg yolk
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 4-inch round cake pan.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and 1/8 teaspoon salt.
⏱️ 2 min
- 3
In a separate small bowl, whisk together the egg yolk, milk, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
⏱️ 2 min
- 5
Pour the cake batter into the prepared 4-inch cake pan and spread evenly.
⏱️ 1 min
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 25 min•🌡️ 350
- 7
While the cake cools, prepare the caramel sauce. In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir gently to moisten all the sugar.
⏱️ 2 min
- 8
Cook over medium heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the syrup turns a deep amber color. This can happen quickly, so watch it closely.
⏱️ 8 min
- 9
Immediately and carefully remove the pan from the heat. Slowly and carefully pour the warm heavy cream into the hot caramel while whisking constantly. The mixture will bubble up vigorously. Be very careful as the steam is hot.
⏱️ 2 min
- 10
Add the butter pieces and 1/4 teaspoon salt to the caramel sauce. Whisk until the butter is fully melted and incorporated, and the sauce is smooth.
⏱️ 2 min
- 11
Pour the caramel sauce into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken as it cools. This will take at least 30 minutes.
⏱️ 30 min
- 12
Once the cake is completely cool, slice it into 4 equal wedges. Drizzle generously with the cooled caramel sauce. Dust with powdered sugar, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Person Caramel Cake
For the Cake
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg yolk
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 4-inch round cake pan.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and 1/8 teaspoon salt.
⏱️ 2 min - 3
In a separate small bowl, whisk together the egg yolk, milk, vegetable oil, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
⏱️ 2 min - 5
Pour the cake batter into the prepared 4-inch cake pan and spread evenly.
⏱️ 1 min - 6
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
⏱️ 25 min•🌡️ 350 - 7
While the cake cools, prepare the caramel sauce. In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir gently to moisten all the sugar.
⏱️ 2 min - 8
Cook over medium heat without stirring until the sugar dissolves and the syrup begins to boil. Continue to cook, swirling the pan occasionally, until the syrup turns a deep amber color. This can happen quickly, so watch it closely.
⏱️ 8 min - 9
Immediately and carefully remove the pan from the heat. Slowly and carefully pour the warm heavy cream into the hot caramel while whisking constantly. The mixture will bubble up vigorously. Be very careful as the steam is hot.
⏱️ 2 min - 10
Add the butter pieces and 1/4 teaspoon salt to the caramel sauce. Whisk until the butter is fully melted and incorporated, and the sauce is smooth.
⏱️ 2 min - 11
Pour the caramel sauce into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken as it cools. This will take at least 30 minutes.
⏱️ 30 min - 12
Once the cake is completely cool, slice it into 4 equal wedges. Drizzle generously with the cooled caramel sauce. Dust with powdered sugar, if desired, before serving.
⏱️ 3 min