Ultimate Warm Vanilla Caramel Cake Recipe

1. Prep and oven

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment; grease parchment.

2. Whisk dry ingredients together: in a medium bowl combine 2 cups flour, 1.5 cups sugar, 1 tbs baking powder and 0.5 tsp salt. Whisk until evenly distributed.

3. Cream butter and sugar: in a large bowl or stand mixer beat 0.5 cup room-temperature butter with 1/2 cup of the sugar mixture (from above sugar amount already included) until light and fluffy, about 2 minutes. Scrape sides.

4. Add eggs and vanilla: add 2 large eggs one at a time, mixing 20–30 seconds after each. Add 2 tsp vanilla extract and 0.5 cup sour cream; mix until combined.

5. Alternate dry and milk: with mixer on low, add dry ingredients in three additions alternating with 0.75 cup milk (start and end with dry). Mix just until combined; do not overmix.

6. Bake: pour batter into prepared pan, smooth top. Bake 30–35 minutes or until a toothpick inserted in center comes out with a few moist crumbs and top is golden. Let cool in pan 10 minutes, then invert onto a wire rack and leave warm.

7. Warm dairy: in a medium saucepan combine 1 cup whole milk, 1 cup heavy cream and 0.5 cup sugar. Scrape seeds from vanilla bean or stir in 1 tbs vanilla paste. Warm over medium until sugar dissolves and mixture is hot but not boiling.

8. Temper yolks: whisk 2 egg yolks in a bowl. Slowly whisk 1/3 cup of the hot milk mixture into yolks to temper, then pour tempered yolks back into saucepan, whisking constantly.

9. Cook custard: cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

10. Finish and chill: remove from heat, stir in 0.25 tsp salt. Strain into a bowl, cool to room temperature, then chill at least 2 hours. If you have an ice cream maker, churn according to manufacturer's instructions until soft-set and freeze briefly; otherwise place in shallow container and freeze, stirring every 30 minutes until scoopable.

11. Make caramel: in a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 0.25 cup water. Cook over medium heat without stirring; gently swirl pan occasionally until sugar dissolves and turns deep amber (watch closely to avoid burning), about 8–12 minutes.

12. Add butter and cream: remove pan from heat and carefully whisk in 0.5 cup butter (cut into pieces). The mixture will bubble vigorously. Gradually whisk in 0.5 cup heavy cream until smooth.

13. Finish sauce: stir in 1 tsp vanilla extract and 0.5 tsp fine sea salt. If sauce is too thick, warm gently and add up to 1–2 tbs hot water to reach pourable consistency. Keep warm over very low heat or transfer to a small pot set in warm water.

14. Toss pecans: preheat oven to 350°F (if not still warm from cake). In a bowl combine 1 cup pecan halves, 0.25 cup packed brown sugar, 0.5 tsp ground cinnamon, 1 tbs melted butter and 0.25 tsp salt. Toss until pecans are evenly coated.

15. Toast: spread pecans in a single layer on a parchment-lined baking sheet. Toast 8–10 minutes until fragrant and sugar has melted and glazed the nuts. Remove and cool completely; break any large clusters by hand.

16. Make whipped cream: chill a mixing bowl and whisk. Pour in 1 cup heavy cream with 1.5 tbs powdered sugar and 0.5 tsp vanilla extract. Whip to soft peaks. Taste and fold in a light pinch of flaky sea salt (0.25 tsp) to balance sweetness.

17. Warm the cake: if cake has cooled completely, warm single servings by cutting slices and heating gently in a 325°F oven for 8–10 minutes or microwave individual slices 12–20 seconds until warm but not hot.

18. Plate: place a warm slice of cake on a dessert plate. Add a generous scoop of the chilled vanilla gelato alongside or on top of the warm cake so it melts slightly.

19. Sauce and garnish: spoon warm vanilla caramel sauce over the cake and gelato, then add a dollop of salted whipped cream. Finish with a generous sprinkle of toasted brown sugar cinnamon pecans and a light flake of sea salt.

20. Serve immediately so contrast of warm cake/caramel and cold gelato is preserved.