Layered Caramel Custard Cake -

Layered Caramel Custard Cake

A beautiful two-in-one dessert featuring silky vanilla custard, soft cake, and a glossy homemade caramel topping. It’s rich, creamy, and perfect for holidays, family dinners, or special occasions.

Prep Time: 25 minutes

Cook Time: 50–70 minutes

Chill Time: 4 hours or overnight

Total Time: About 5 hours 15 minutes

Servings: 10–12

Category: Dessert

Method: Baking

Cuisine: Caramel Custard

Ingredients

For the Caramel

1 cup granulated sugar

¼ cup water

For the Custard

4 large eggs

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 teaspoon vanilla extract

For the Cake

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

½ cup milk

1 teaspoon vanilla extract

Instructions

1. Prepare the Caramel

Add the sugar and water to a saucepan over medium heat. Cook until the sugar dissolves and develops a deep golden-amber color. Avoid stirring excessively.

Carefully pour the hot caramel into your baking pan, tilting the pan to evenly coat the bottom. Set aside.

2. Make the Custard

In a large bowl, gently whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth.

For an extra-silky custard, strain the mixture through a fine-mesh sieve. Set aside.

3. Prepare the Cake Batter

Preheat your oven to 350°F (175°C).

Whisk together the flour, baking powder, and salt in a medium bowl.

In a separate bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, then mix in the vanilla.

Gradually add the dry ingredients, alternating with the milk. Mix just until everything is combined. Avoid overmixing.

4. Assemble the Cake

Pour the custard mixture over the caramel.

Carefully add the prepared cake batter, spreading it gently without disturbing the layers too much.

5. Prepare the Water Bath

Place the cake pan inside a larger roasting pan.

Carefully pour hot water into the roasting pan until it reaches about halfway up the outside of the cake pan.

6. Bake

Bake at 350°F (175°C) for 50–70 minutes, or until the cake is set and the custard is cooked through.

Carefully remove the cake pan from the water bath and allow it to cool.

7. Chill

Once cooled, cover and refrigerate for at least 4 hours, preferably overnight. This allows the custard to fully set and makes the cake easier to unmold.

8. Unmold and Serve

Run a thin knife carefully around the edges of the chilled cake.

Place a large serving plate upside down over the pan. Hold both firmly and flip them together in one smooth motion.

Slowly lift away the pan and allow the golden caramel sauce to flow over the custard cake.

Slice and serve chilled.

Tips for the Best Caramel Custard Cake

Watch the caramel carefully so it doesn't burn.

Mix the custard gently to prevent excessive air bubbles.

Strain the custard for an extra-smooth texture.

Don't overmix your cake batter.

Use a water bath for gentle, even baking.

Let the cake chill completely before flipping it.

For the cleanest slices, refrigerate the cake overnight.

Keep leftovers covered in the refrigerator.

Enjoy your Layered Caramel Custard Cake with its silky custard, tender vanilla cake, and irresistible golden caramel sauce!