Individual Caramel Cakes Recipes

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

MINI CARAMEL CAKES

Steps:

• Preheat oven to 350°F. Grease pan with baking spray that includes flour and set aside.
• In a small bowl stir together flour, baking powder, baking soda, and salt until well combined, set aside.
• In a medium bowl add butter and sugar. With an electric hand mixer, blend on medium speed until fluffy. Add egg, blend until well combined.
• Add flour mixture, buttermilk, vanilla and banana extracts. Blend on low speed until well combined, for approximately 1 minute.
• Scoop batter into pan, filling each cavity about 2/3 full. Bake for 10 minutes and check on the cakes. Add 1-2 additional minutes if necessary. Cakes are done when edges are golden brown, center of cakes spring back, or when cake tester inserted comes out clean.
• Let the cakes cool in the pan for about 5 minutes. Remove cakes from pan, transfer to cooling rack, cover with cake dome lid, and allow cakes to cool completely before adding caramel glaze.
• In a medium saucepan, add water, sugar and corn syrup. Gently swirl saucepan to mix ingredients.
• On medium heat, allow sugar to dissolve and come to a gentle boil. Do not stir.
• After about 7 to 10 minutes, the sugar mixture will turn a light straw color. Reduce heat to low. Once caramel darkens to an amber color, remove from heat and carefully stir in cream and butter. Be very careful. Caramel will be extremely hot and will bubble up.
• Allow to cool completely before tasting. Caramel will thicken as it cools. Add salt to taste. Pour cooled caramel over cakes and enjoy!

INDIVIDUAL CARAMEL CAKES

Steps:

• Preheat the oven to 300ºF and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
• While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE

Steps:

• Butter six 8-ounce ramekins and dust with sugar; set aside.
• In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

CARAMEL APPLE MINI CAKES

Steps:

• Preheat oven to 350°.
• Grease the wells of a pop up pan or 12 muffin cups.
• Whisk together the flour, baking powder, salt and spices; set aside.
• Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
• Stir this mixture until evenly moistened and then fold in the apple and walnuts.
• Transfer the batter to prepared pan.
• Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
• Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
• To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
• Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
• Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
• Spread on the cakes while frosting is still a little warm.

LAYERED MINI CARAMEL CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
• Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
• Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
• Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
• Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
• Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.

MINI STRAWBERRY CARAMEL CAKES

Steps:

• Slice strawberries thinly (or in quarters) and soak in liquor for 10-15 minutes.
• Stack a few slices on top of each cake or brownie.
• Melt chocolate in microwave until pourable.
• Drizzle chocolate over strawberries, to taste.
• Sprinkle lightly with icing sugar.
• If the cakes you are using are a bit dry, add a dollop of whipped cream or dulce de leche on top or serve along side the cakes.