Ingredients
Equipment
Method
Step 1 – Make the Caramel
- In a saucepan, heat 23 g sugar with 40 g water over medium heat.
- Cook until sugar turns golden amber.
- Immediately pour caramel into the bottom of a greased cake pan, tilting to coat evenly. Set aside.
Step 2 – Prepare the Pudding Mixture
- In a bowl, whisk 2 eggs, 1 egg yolk, 40 g sugar, and 1 tbsp lemon juice until smooth.
- Warm milk and heavy cream together until just steaming.
- Slowly whisk warm milk mixture into eggs (tempering to avoid scrambling).
- Stir in 1 tbsp vanilla extract.
- Strain through a sieve into the caramel-coated pan for extra smoothness.
Step 3 – Prepare the Cake Batter
- In another bowl, whisk 2 eggs with 45 g sugar until pale and fluffy.
- Add 1 tbsp vanilla extract and vegetable oil, mixing gently.
- Sift in cake flour and fold until combined.
Step 4 – Assemble & Bake
- Gently pour cake batter over pudding mixture in the pan.
- Place pan into a larger baking dish, then fill outer dish halfway with hot water (water bath).
- Bake at 325°F (160°C) for 45–55 minutes, until cake is set and springs back when touched.
Step 5 – Chill & Serve
- Cool at room temperature, then refrigerate at least 4 hours or overnight.
- To serve, run a knife around edges and invert onto a plate — caramel sauce will drizzle beautifully over the cake.
Notes
🧊 Storage & Reheating
Store in fridge up to 3 days, covered.
Best served cold.
Do not freeze — texture will change.
🥄 Variations
Coffee Version: Add 1 tsp espresso powder to caramel for depth.
Coconut Twist: Swap half the milk for coconut milk.
Chocolate Cake Layer: Mix 1 tbsp cocoa powder into cake flour.
Mini Portions: Bake in ramekins instead of a single pan.
❓ 10 FAQs
Why use a water bath?
It keeps pudding smooth and prevents cracks. Can I skip the lemon juice?
It balances sweetness, but you can omit if desired. What’s the difference between this and flan?
This has a sponge cake layer on top — flan is just custard. Can I make it ahead?
Yes, it’s best when chilled overnight. How do I know it’s done baking?
Cake should spring back, and pudding should be set but slightly jiggly. Why did my caramel harden too much?
That’s normal — it will liquify again when dessert is inverted. Can I use all milk instead of cream?
Yes, but cream gives a silkier pudding. Do I need cake flour?
It creates a lighter sponge — but all-purpose works if sifted. Can I double the recipe?
Yes, bake in a larger dish and extend bake time slightly. What if I don’t have a springform pan?
A regular cake pan works fine — just grease well. 🏁 Conclusion
This Caramel Pudding and Soft Cake is the perfect marriage of creamy custard and light sponge. With its gorgeous two-layer effect and caramel sauce drizzle, it’s an impressive yet approachable dessert that will wow guests and satisfy every sweet craving.
It keeps pudding smooth and prevents cracks. Can I skip the lemon juice?
It balances sweetness, but you can omit if desired. What’s the difference between this and flan?
This has a sponge cake layer on top — flan is just custard. Can I make it ahead?
Yes, it’s best when chilled overnight. How do I know it’s done baking?
Cake should spring back, and pudding should be set but slightly jiggly. Why did my caramel harden too much?
That’s normal — it will liquify again when dessert is inverted. Can I use all milk instead of cream?
Yes, but cream gives a silkier pudding. Do I need cake flour?
It creates a lighter sponge — but all-purpose works if sifted. Can I double the recipe?
Yes, bake in a larger dish and extend bake time slightly. What if I don’t have a springform pan?
A regular cake pan works fine — just grease well. 🏁 Conclusion
This Caramel Pudding and Soft Cake is the perfect marriage of creamy custard and light sponge. With its gorgeous two-layer effect and caramel sauce drizzle, it’s an impressive yet approachable dessert that will wow guests and satisfy every sweet craving.