Ultimate Warm Vanilla Caramel Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x2 inch springform with nonstick cooking spray or butter, then dust with 1 tablespoon flour, tapping out excess.

Combine dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.

Cream butter and sugars

In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat 1/2 cup room-temperature unsalted butter and 1.5 cups granulated sugar on medium speed for 2–3 minutes until light and fluffy. Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl.

Add wet ingredients

Mix in 1/4 cup vegetable oil, 2 teaspoons vanilla extract, and 3/4 cup light brown sugar (add with the oil) until combined. Alternate adding the dry ingredients and 1 cup room-temperature whole milk in three additions, beginning and ending with the dry mix (dry-wet-dry), mixing on low speed until just combined. Do not overmix.

Bake

Pour batter into prepared pan and smooth the top. Bake in preheated oven for 30–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden. Rotate the pan halfway through baking if your oven has hot spots.

Cool

Allow cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack if using a springform or release the cake to cool completely if desired. For serving warm, keep the cake in the pan and proceed once cake is slightly warm (5–10 minutes).

Make caramel

In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 1/4 cup water. Gently swirl the pan to wet all the sugar (do not stir). Place over medium-high heat and cook without stirring until the mixture turns a deep amber color, about 6–10 minutes. Watch carefully to prevent burning.

Finish caramel

When the sugar reaches deep amber, remove from heat and immediately add 6 tablespoons unsalted butter, whisking until melted and incorporated. Slowly pour in 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously). Whisk until smooth. Stir in 1/2 teaspoon sea salt and 1 teaspoon vanilla extract. If any hardened bits form, return to very low heat and whisk until smooth. Keep warm over the lowest heat or in a small thermos until serving.

Make vanilla sweet whipped cream

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the freezer if time allows. Pour 1 cup cold heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla bean paste or extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Refrigerate until ready to use.

Portion gelato

Scoop 4 scoops of vanilla gelato and keep them chilled until just before plating. For a warm contrast, remove gelato from freezer last so it softens slightly.

Warm the cake and caramel: If the cake has cooled completely, reheat individual slices in a microwave for 10–15 seconds to make them warm (or place the cake pan in a 300°F/150°C oven for 6–8 minutes). Warm the caramel sauce gently if it has thickened (microwave 10–15 seconds or warm on very low stove).

Plate each serving: Place a warm slice of cake on a dessert plate. Spoon 2–3 tablespoons warm vanilla caramel sauce over the top of the cake, allowing some to run onto the plate. Place a generous scoop of vanilla gelato adjacent to or on top of the cake slice.

Add whipped cream and finish: Add a dollop (about 2 tablespoons) of the vanilla sweet whipped cream on the plate or on top of the gelato. Sprinkle with 2 tablespoons toasted sliced almonds if using and a pinch (about 1/8–1/4 tsp) flaky sea salt over the caramel for contrast.

Serve immediately: Serve each plated dessert immediately so the gelato contrasts with the warm cake and caramel.