This Caramel Cake recipe combines three ingredients into one cake; Popcorn, Erdnussbutter and Ahornsirup. You can bake the cake as high and narrow as I do, or larger and slightly flatter, however you like. Popcorn and chunky peanut butter add crunch, caramel sauce with maple syrup dripping for a special look.
Ingredients for Caramel Cake Recipe:
350 g sugar
170 ml maple syrup
1 tsp vanilla extract
100 g popcorn
250 g sunflower oil
250 ml buttermilk
500 g wheat flour
3 tsp baking powder
500 ml milk
160 g caramel sweets
50 g cornflour
410 g butter
180 g peanut butter
90 g whipped cream
50 g caramel popcorn
Preheat the oven to 340°F. Adjust 2 baking rings to 20 cm and place them on a perforated tray lined with baking foil – or use two springform tins 20 cm in diameter. Beat 4 eggs with 1 pinch of salt, 200 g sugar, 50 ml maple syrup and vanilla extract for 8-10 minutes until white and creamy. Meanwhile, roughly chop the popcorn. Add the oil and buttermilk to the eggs and gently stir in the ingredients. Mix the flour with the baking powder, sift it in and fold it in briefly. Add the popcorn and fold it in briefly with a spatula. Now pour the batter evenly into the two baking tins. Spread it and bake them in a preheated oven at 170°C for about 40-45 minutes, until they are cooked. Take the cake layers out and let them cool.
Put about half of the milk in a saucepan. Heat it and put in the caramels to melt them. Separate 2 eggs and use the whites elsewhere. Mix the remaining milk with the salt, starch and 2 egg yolks. Now add the mixture to the warm milk and let the pudding boil once while stirring. If necessary, pass it through a fine sieve to remove any lumps. Cover the pudding directly on the surface to prevent a skin from forming and let it cool to room temperature. It is now important that the pudding and the butter are at the same room temperature. Beat 350 g soft butter for about 5-10 minutes until white and creamy. Also stir the caramel pudding until smooth and then add it to the butter by the tablespoonful. The buttercream should now have a nice, even and spreadable consistency and be very fluffy.
Mix the peanut butter with 120 g maple syrup and cut each cake layer in half to make 6 layers. Place the first cake layer on a cake plate, spread some peanut butter on it and spread a thin layer of buttercream on top. Place the second cake layer on top and fill the entire cake. Put it in the fridge for 1 hour. Spread a thin layer of buttercream over the entire cake so that the cake crumbs can be bound. Refrigerate for 30 minutes.
Heat 150 g of sugar in a saucepan over medium-high heat and do not stir so that the sugar does not crystallise. The sugar should melt very slowly. Let it simmer until it is an amber colour. Now stir in 60 g of butter and pour in the cream. It may happen that a large lump of caramel forms at first, but this will dissolve again. Stir in the salt and let the sauce simmer for about 1-2 minutes. Pull it off the heat and decant it so that it can cool down. The caramel sauce should now be lukewarm so that it does not soften the buttercream.
Pour the caramel sauce with a spoon first along the edge of the cake and then pour some more sauce on the top of the cake. Decorate with popcorn and serve directly.
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