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Runny salted butter caramel cake


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Rate this recipe 4.5/5 (12 Votes)


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly


Step 1

Heat the cream.
In a saucepan over high heat, heat the sugar, previously mixed with water, to obtain a caramel (do not stir once it has started to boil).

Step 2

Stir in the butter, in small pieces, while whisking, and then the hot cream. Reserve.

Step 3

Prepare the cake batter: Melt the butter with 10cl of caramel sauce.

Step 4

Mix thoroughly in a bowl the brown sugar, flour and eggs. Stir in the butter, caramel and Armagnac. Whisk thoroughly.

Step 5

Butter six silicone moulds. Fill with batter to 2/3 of the height of each mould. Bake at 220 degrees in a preheated oven for 10 minutes.

Step 6

Serve warm with the hot caramel sauce and ice cream of your choice.

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