Description
Delight in every bite with these Caramel Cream Mini Cakes, featuring a soft sponge cake filled with whipped cream and topped with a luscious caramel glaze.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- 1 cup (240 ml) heavy cream (chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (200 g) soft caramels (or caramel candies)
- 2 tablespoons heavy cream
- ½ cup (115 g) buttercream frosting (for piping swirls)
- 8 caramel squares (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt or cupcake pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in dry ingredients alternately with milk until smooth.
- Fill molds ⅔ full and bake 18–20 minutes. Cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to piping bag.
- In a saucepan, melt caramels with cream over low heat, stirring until smooth. Let cool slightly until thick but pourable.
- Cut a small hole in the center of each mini cake and fill with whipped cream.
- Pour caramel glaze over cakes, letting it drip down the sides.
- Pipe buttercream swirls on top and garnish each with a caramel square.
Notes
- Ensure the heavy cream is well chilled for better whipping.
- Use a candy thermometer to check the temperature of the caramel if needed.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg