Triple Caramel Cake

Triple Caramel Cake
Photo by Mark Ferri


  • Pinch salt
  • 3 cups heavy cream
  • 6 oz. (12 Tbs.) unsalted butter, softened
  • 2 cups all-purpose flour
  • 4 large eggs, at room temperature
  • 2 ½ cups granulated sugar
  • 1 ½ tsp. baking powder

Pour 2 cups of the cream into a medium saucepan and slowly bring it to a boil. Lower the heat and keep at a bare simmer. Put 1 cup of the sugar in a heavy-based medium saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the s...

View full recipe at Fine Cooking


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