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Dessert

Caramel Cake

A baked cake with a caramel topping made from brown sugar, chocolate, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Caramel Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. Cream together the butter and sugar.

  3. Add the milk, flour, corn starch, and baking powder to the mixture.

  4. In a separate bowl, beat the egg whites until stiff and fold them into the batter.

  5. Pour the batter into a long pan and bake until golden.

Make the caramel and finish

  1. For the caramel topping, combine brown sugar, chocolate, milk, and butter in a saucepan.

  2. Cook the mixture until it thickens enough to spread.

  3. Spread the caramel on the cake and return it to the oven to dry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped egg whites give the cake lightness and an airy, open structure as they set in the oven.
Flour
Provides the structure that holds the cake together as the batter sets while baking.
Butter
Adds richness and tenderness to the cake and helps build the caramel's smooth, spreadable body.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Brown sugar
Gives the caramel topping its deep sweetness and molasses flavor.
Chocolate
Adds bitter depth and color to the caramel topping.

The step that matters

Cook the caramel until it thickens enough to spread. Caramel thickens as its sugar concentrates and cools. Undercooked caramel stays runny and soaks into the cake, while overcooked caramel becomes hard and grainy once cool.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More caramel cake recipes

Chocolate 16Filling 11Potato 9Maple 4 See all 114 →

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