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Caramel-Soaked Almond Cake: Irresistible Dessert

The Best Caramel-Soaked Almond Cake: Irresistible Dessert

A soft and tender almond cake soaked with luscious homemade caramel sauce. This indulgent dessert delivers buttery, nutty richness with every bite!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine European, Inspired
Servings 8
Calories 370 kcal

Ingredients
  

  • For the Almond Cake:
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter room temp
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/3 cup sliced almonds for topping
  • For the Caramel Sauce:
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1/2 tsp vanilla extract
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Instructions
 

  • Make the Cake:
  • Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
  • Dry Ingredients:
  • In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  • Cream Butter and Sugar:
  • In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
  • Add Eggs & Flavorings:
  • Add eggs one at a time, beating well after each. Mix in almond extract and vanilla.
  • Combine & Pour:
  • Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
  • Bake:
  • Pour batter into the prepared pan. Sprinkle sliced almonds on top. Bake for 30–35 minutes or until a toothpick comes out clean.
  • Cool Slightly:
  • Let the cake cool for 10 minutes before pouring caramel.
  • Make the Caramel Sauce:
  • Melt & Simmer:
  • In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a simmer and cook for 3–5 minutes, stirring constantly.
  • Add Vanilla & Salt:
  • Remove from heat and stir in vanilla and a pinch of salt.
  • Soak the Cake:
  • While the cake is still warm, poke small holes all over the top with a skewer or fork. Slowly pour the warm caramel sauce over the cake, letting it soak in.

Notes

  • For extra decadence, serve with whipped cream or vanilla ice cream.
  • Can be made a day ahead the flavor intensifies overnight!
  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Calories: 370kcalCarbohydrates: 38gProtein: 5gFat: 22gFiber: 2gSugar: 25g