Pour. Cover. Wait. Caramel Cake

INGREDIENTS

Batter
• 2 eggs, room temperature
• 1/2 cup sugar (100 g)
• 1 tsp vanilla extract (5 ml)
• 1/2 cup milk (120 ml), room temperature
• 5 tbsp neutral oil (70 ml)
• 1 1/3–1 1/2 cups all-purpose flour (160–180 g)
• 1/3 cup shredded coconut (30 g) — optional
• 2 tsp baking powder (8 g)
• A pinch of salt

Milk soak
• 1/3 cup milk (80 ml)
• 1 tbsp sugar (13 g)

Caramel
• 1/2 cup sugar (100 g)
• 2 tbsp water (30 ml)
• 1/3 stick butter (about 2 1/2 tbsp / 38 g), room temperature
• 1/4 cup heavy cream (60 ml), room temperature

Whipped cream layer
• 1 1/4 cups cold heavy whipping cream, 33–35% (300 ml)

Cream for decorating
• 1/4 cup cold heavy whipping cream, 33–35% (60 ml)

For a 9–10 inch (24–26 cm) skillet.

A FEW THINGS THAT MATTER

• Low and slow. Cook on the lowest heat with the lid on. High heat burns the bottom before the center cooks through.
• Handle the lid right. Leave it undisturbed for the first 15 minutes so the cake can set, then wipe the condensation off a few times as it cooks — otherwise the water drips back onto the cake.
• Everything cold for the cream layer. Whipping cream only reaches stiff peaks, and holds them, when it's very cold. Warm cream won't set up.
• Cool the cake completely before the cream. Whipped cream slides right off a cake that's still warm.
• Let the cream layer set before the caramel. Chill it about 30 minutes first; caramel spread over soft cream just melts into it.
• Watch the caramel closely. Deep amber is where the flavor is, but the line between deep and burnt-bitter is thin — pull it the moment it's there.
• Room-temperature butter and cream for the caramel. Cold dairy makes hot caramel splatter and seize into lumps.
• Protect the nonstick. If you mix the batter right in the skillet, dissolve the sugar in the milk first so it can't scratch the coating — and only ever cut and lift with a non-metal spatula.
• Coconut is optional. Use 1–2 tbsp or leave it out; if you skip it, add a little extra flour to make up the difference.


STEP BY STEP

Note: these follow the order in the video, but the caramel (step 10) is easiest if you make it first — it needs time to cool and thicken while everything else comes together.

1. Whisk the dry ingredients — flour and baking powder — and set aside.
2. In a separate bowl, whisk the eggs, sugar, vanilla, milk, and oil until smooth.
3. Stir in the coconut and a pinch of salt.
4. Add the dry ingredients in a few additions, going by texture — the batter should flow slowly off the spatula, not too thick, not too runny. Don't overmix.
5. Grease the skillet well with butter or oil, line the bottom with parchment, pour in the batter, and spread it evenly.
6. Cover and cook on the lowest heat for about 30–40 minutes, wiping the lid now and then, until the cake rises, the edges set, and the center is just slightly moist.
7. Flip it: lay parchment and a plate on top, turn the skillet over, peel off the parchment, slide the cake back in, and cook about 10 minutes more. Take it off the heat and let it cool in the skillet.
8. Milk soak: bring the milk and sugar to a boil. Poke holes all over the warm cake with a fork, then spoon the soak over gradually so it absorbs evenly. Let the cake cool completely.
9. Whipped cream layer: whip the cold cream to stiff peaks, spread it over the cooled cake, and chill for at least 30 minutes.
10. Caramel: melt the sugar with the water and cook to a deep amber. Off the heat, stir in the room-temperature butter, then the room-temperature cream. Let it cool until spreadable, then spread it over the set cream layer.
11. Decorate: softly whip the remaining cream, pipe thin lines over the caramel, and finish the pattern with a toothpick.
12. For the cleanest slices, chill at least another hour — then cut and lift with a non-metal spatula.