Yellow Cake With Carmelicing Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line the bottom with parchment). Let butter and eggs come to room temperature before starting.

Dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2.5 tsp baking powder, and 3/4 tsp fine sea salt until evenly combined. Set aside.

Cream butter, oil, and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter, 1/4 cup vegetable oil and 1.75 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Beat in 2 tsp vanilla extract.

Combine wet and dry

With the mixer on low, add one-third of the dry ingredients, then half of the 1 cup whole milk, then another third of the dry, then the 3/4 cup buttermilk, then the remaining dry, mixing just until combined after each addition. Do not overmix; scrape the bowl and fold any streaks with a spatula if needed.

Bake

Pour the batter into the prepared 9-inch pan, smoothing the top. Bake in the preheated oven for 28–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan on a wire rack for 10–12 minutes. Run a thin knife around the edge, then invert the cake onto the rack to remove from the pan. Cool completely (about 1 hour) before applying the hot caramelizing topping.

Prepare caramel sauce

While the cake cools, make the caramel. In a medium, heavy-bottomed saucepan over medium heat, add 3/4 cup granulated sugar and stir constantly with a heatproof spatula or wooden spoon. The sugar will clump and then melt; continue stirring to an amber color, about 6–8 minutes. If using corn syrup, add 1 tsp at the beginning to help prevent crystallization.

Add butter carefully

When the sugar is fully melted and reaches a deep golden amber, remove the pan from heat and carefully stir in 3 tbsp unsalted butter (it will bubble vigorously). Stir until the butter is fully melted and incorporated.

Finish caramel

Slowly pour in 1/4 cup heavy cream while stirring (again expect bubbling). If any hardened sugar forms on the sides, return briefly to low heat and whisk until smooth. Stir in 1 tsp light corn syrup if not added earlier, and 1/4 tsp coarse sea salt if using. Allow the caramel to cool for 5–8 minutes until slightly thickened but still pourable.

Apply caramel to cake

Place the cooled cake on a wire rack over a sheet pan to catch drips. Pour the warm caramel evenly over the top, starting in the center and letting it run toward the edges to create a slightly pooled top and drips down the sides. Use an offset spatula to gently nudge caramel toward the edges if desired. Work quickly before the caramel sets.

Set

Let the caramel set at room temperature for 30–45 minutes. For a glossier, slightly firmer finish, chill the cake in the refrigerator for 10–15 minutes after the caramel firms at room temperature.

Dust the top lightly with 1 tbsp powdered sugar if desired and sprinkle a tiny pinch of coarse sea salt to heighten flavor. Serve slices with fresh berries or whipped cream (about 1 cup) on the side.