Vintage Caramel Cream Cake Recipe

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🍰 Vintage Caramel Cream Cake

This Vintage Caramel Cream Cake is a timeless dessert that has been passed down through generations for over 100 years. It features a delicate baked choux-style dough, layered with two rich creams—silky caramel cream and light vanilla custard cream—then finished with a glossy caramel frosting. The result is an elegant cake that’s both nostalgic and irresistible.

Ingredients

For the Dough (Choux Pastry Base):

  • 200 ml (Âľ cup) water
  • 50 g (1Âľ oz) butter
  • 150 g (1ÂĽ cups) all-purpose flour
  • Pinch of salt
  • 4 eggs

For the Caramel Cream:

  • 4 tablespoons sugar
  • 150 ml (â…” cup) heavy cream (30%), for cooking
  • 300 ml (1ÂĽ cups) heavy cream (30%), for whipping

For the Vanilla Cream:

  • 400 ml (1â…” cups) milk
  • 50 g (â…“ cup) vanilla custard powder (or cornstarch)
  • 4 tablespoons sugar
  • 300 ml (1ÂĽ cups) heavy cream

For the Caramel Frosting:

  • 125 g (â…” cup) sugar
  • 45 g (1½ oz) butter
  • 75 ml (â…“ cup) heavy cream (30%)

Instructions

Step 1: Make the Dough

  1. Preheat your oven to 230°C (446°F), using top and bottom heat.
  2. In a medium saucepan, combine the water and butter, and bring them to a gentle boil. Stir in a pinch of salt.
  3. Remove the pan from the heat and immediately add the flour, stirring quickly until the mixture comes together into a smooth dough that pulls away from the sides of the pan.
  4. Let the dough cool slightly. Then, beat in the eggs, one at a time, mixing well after each addition. The dough should be glossy, smooth, and pipeable.
  5. Grease or line a rectangular baking pan and spread the dough evenly across the base.
  6. Bake for 10 minutes at 230°C (446°F), then lower the temperature to 200°C (392°F) and continue baking for another 10 minutes, or until the dough is puffed up and golden brown. Allow to cool completely.

Step 2: Make the Caramel Cream

  1. Place the sugar in a small saucepan and heat gently until it melts and turns a rich golden caramel.
  2. Carefully pour in the 150 ml cooking cream—it will bubble vigorously, so stir carefully until smooth. Remove from the heat and let cool.
  3. Meanwhile, whip the 300 ml heavy cream until stiff peaks form.
  4. Once the caramel mixture has cooled completely, fold it gently into the whipped cream to create a light caramel mousse.

Step 3: Make the Vanilla Cream

  1. In another saucepan, whisk together the milk, custard powder (or cornstarch), and sugar until smooth.
  2. Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from the heat and let cool fully.
  3. Whip the 300 ml heavy cream until stiff peaks form.
  4. Fold the cooled custard base into the whipped cream, creating a rich and fluffy vanilla cream.

Step 4: Make the Caramel Frosting

  1. In a saucepan, melt the sugar until it caramelizes into a golden-brown syrup.
  2. Remove from the heat and quickly whisk in the butter and cream until smooth and glossy.
  3. Allow to cool slightly, but do not let it harden—it should remain pourable.

Step 5: Assemble the Cake

  1. Slice the cooled pastry base horizontally into two equal layers.
  2. Spread the caramel cream evenly over the bottom layer, then place the second layer gently on top.
  3. Spread the vanilla cream evenly across the top of the cake.
  4. Pour the caramel frosting over the vanilla cream, allowing it to drip slightly over the edges for a rustic finish.
  5. Chill the cake in the refrigerator for at least 2–3 hours (or overnight) to allow the creams to firm up and the flavors to blend together.

Serving

Slice into squares or elegant wedges and serve chilled. Each bite gives you the light crunch of the pastry, the silkiness of two creams, and the sweetness of caramel.

This Vintage Caramel Cream Cake is more than just dessert—it’s a piece of culinary history that feels both indulgent and nostalgic. Perfect for family gatherings, Sunday dinners, or festive celebrations.

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