Ultimate Warm Vanilla Carmel Cake Recipe

Prep

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; lightly grease parchment.

Sift together the all-purpose flour, baking powder, and sea salt into a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with a large mixing bowl and hand mixer), cream the room-temperature unsalted butter and 1 3/4 cups granulated sugar on medium-high speed for 3–4 minutes until light and fluffy and slightly paler in color.

Beat in the eggs one at a time, mixing 30 seconds after each addition until incorporated. Add the 2 teaspoons vanilla extract and the optional vanilla bean seeds, scraping down the bowl as needed.

With the mixer on low, add one-third of the dry flour mixture, then half of the milk; mix until just combined. Add another third of the flour, then the sour cream; mix gently. Finish with the remaining flour and the last of the milk, mixing until the batter is smooth. Do not overmix.

Pour the batter into the prepared 9-inch pan and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Bake in the preheated oven for 32–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking for even browning if your oven has hot spots.

Remove the cake from the oven and let it rest in the pan for 10 minutes. Run a thin knife around the edge and invert onto a wire rack. Remove parchment and invert again to have the top side up. Let cool for another 10 minutes (serve warm) or cool completely if serving later.

While the cake bakes (or just after removing it), make the caramel. Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir only at the start to moisten the sugar; then stop stirring and let the sugar dissolve and caramelize.

Watch carefully as the sugar melts. Swirl the pan occasionally (no spoon) to encourage even coloring. After 6–10 minutes the sugar will turn a deep amber color — remove the pan from the heat immediately to prevent burning.

Carefully add the 4 tablespoons of unsalted butter (the mixture will bubble vigorously). Stir to combine until the butter is melted.

Slowly pour in the 3/4 cup heavy cream while stirring or whisking; the mixture will foam. Return to low heat for 30 seconds to 1 minute to smooth the sauce, stirring constantly.

Stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Taste and add the optional 1/4 tsp flaky salt for contrast if desired. If the sauce is too thick, stir in 1 tablespoon warm milk to reach pouring consistency.

Keep the caramel warm. If it cools and thickens before serving, rewarm gently over very low heat or in a warm water bath and whisk to loosen.

Place the warm or room-temperature cake on a serving plate. Spoon or pour the warm vanilla caramel sauce over the top, letting some run down the sides. Use as much as you like; reserve extra sauce in a warm container for passing at the table.

Dust lightly with the powdered sugar and sprinkle a tiny pinch of coarse sea salt or flakes over the sauce if desired to enhance flavor.

Serve slices with whipped cream or a scoop of vanilla ice cream. For optimal experience, serve the cake warm so the sauce soaks in slightly and flavors meld.

Leftovers: Store cooled cake and extra caramel separately in airtight containers in the refrigerator for up to 3–4 days. Rewarm cake slices briefly in a low oven (300°F / 150°C) or microwave individual slices for 10–20 seconds and reheat caramel gently before serving.