Who doesn’t want a slice of something with the word “snack” in its name? This cake is delightfully moist with a delicate caramel flavor, and spread with a salty/sweet caramel glaze. Who knew you could make caramel sauce in the microwave!
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Caramel Snack Cake with Caramel Glaze.
1. Info for One-Bowl Caramel Snack Cake with Caramel Glaze
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 9
- Calories: 613.09 kcal
2. Ingredients for One-Bowl Caramel Snack Cake with Caramel Glaze
- Cooking oil spray (or softened butter)
- All-purpose flour (optional, for pan)
- 3/4 cup unsalted butter
- 1/3 cup heavy cream (for caramel)
- 1 cup dark brown sugar (packed, for caramel)
- 1 tsp. flaky sea salt (for caramel)
- 1 cup dark brown sugar (packed, for cake)
- 1 Tbsp. vanilla extract (for cake)
- 1 large egg
- 2 large egg yolks
- 1 cup heavy cream (for cake)
- 1 cup all-purpose flour (for cake)
- 3/4 cup cake flour (or all-purpose flour)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1/4 cup confectioners sugar
- 1 tsp. vanilla extract (for caramel)
- Flaky sea salt (for sprinkling)
Preheat the oven to 350°F.
Grease an 8-inch square pan with nonstick cooking spray. Line bottom with parchment paper or dust with flour, shaking out excess. Set aside.
Place the butter in a 1-qt. glass measuring cup and microwave on high until melted, about 1 minute. Transfer 1/2 cup to a large mixing bowl and set aside.
Add the cream and brown sugar to the remaining 1/4 cup of melted butter and whisk to combine. Microwave on high for 1 minute. Whisk well, then microwave again until caramel thickens slightly and is bubbly, 1-1 1/2 minutes.
Whisk in the salt, set sauce aside, and let cool to room temperature.
Add the sugar and vanilla to the mixing bowl with reserved melted butter and whisk until blended and smooth. Add the egg and yolks, whisking after each. Add the cream and 1/2 cup reserved caramel sauce and whisk until blended.
Set a sheet of parchment paper on a work surface and sift the flours, baking powder, soda, and salt onto it using a fine strainer. (If you don’t have parchment, sift dry ingredients directly into mixing bowl with the wet ingredients.)
Use the paper to pour dry ingredients into the wet in 3 installments, gently folding in after each addition. Thoroughly scrape batter into the prepared pan and smooth the top.
Bake the cake on middle rack of oven for 20 minutes.
Rotate the pan and continue baking until a toothpick inserted in the center of cake comes out with a moist crumb or two, about 25 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Let cake stand until cool enough to handle, then invert onto a cooling rack. Remove pan, and let cake cool completely.
Once cake has cooled completely, microwave remaining reserved caramel sauce on high until warm, 1-2 minutes.
Sift the confectioners sugar through a fine strainer over caramel sauce and add the vanilla. Whisk to combine.
Set the cooling rack with the cake on a baking sheet. Evenly pour glaze over cake. Sprinkle with the flaky sea salt. Let stand until glaze sets up, about 15 minutes.
Cut into slices and serve. Cover leftovers in a large airtight container and store at room temperature for up to 3 days.