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Caramel cream cake slice with golden sponge and amber topping
Soft sponge cake with fudge-like caramel icing

Hungarian Caramel Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
This caramel slice is a beloved Hungarian comfort sweet. The sponge absorbs the rich, amber-colored caramel cream, which hardens slightly as it cools to a fudge-like consistency. The burnt sugar notes provide a sophisticated edge to this sweet treat.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking Pan (9x13 inch): For baking.
  • Heavy-bottomed Saucepan: For caramelizing sugar safely.
  • Whisk: For mixing the cream.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

For the cake: Whip eggs and sugar until pale yellow and creamy, then drizzle in the melted butter.

Tip: Whipping aerates the batter, while butter ensures a tender crumb.
2 ✓

Mix flour with baking powder and fold into the egg mixture. Pour into a greased pan and bake at 350°F (180°C) for 20-25 minutes. Test with a toothpick.

Tip: Baking powder releases gas when heated, giving the cake its lift.
3 ✓

While the cake bakes, make the cream: Melt the sugar in a heavy saucepan over medium heat until it turns a deep amber color.

Tip: Do not stir with a spoon; swirl the pan! Stirring causes sugar to crystallize.
4 ✓

Remove from heat and carefully pour in the WARM cream while stirring. Caution: It will bubble violently.

Tip: Using warm cream prevents the sugar from seizing into a hard rock instantly.
5 ✓

Return to low heat and stir until any hardened bits dissolve and the sauce thickens. Finish by whisking in the butter.

Tip: Butter adds gloss and richness to the sauce.
6 ✓

Pour the warm caramel over the cooled cake. Let it set in a cool place before slicing.

Tip: The frosting needs time for the fats to resolidify so it can be sliced cleanly.

Recipe FAQ

Why is the caramel hard?
You cooked it too long, evaporating too much liquid. Next time, add more cream.
Why did it seize?
Adding cold cream to hot sugar causes thermal shock. Always warm the cream first!

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar (for batter)
  • 10 tbsp Unsalted Butter (melted)
  • 3 large Eggs
  • 2.5 tsp Baking Powder
  • 3/4 cup Granulated Sugar (for caramel)
  • 1 cup Heavy Cream (warm)
  • 4 tbsp Butter (for caramel sauce)