Amazing Spanish Caramel Cake Recipe

From classic flans to indulgent cakes, the best Spanish desserts capture the heart of Spain’s dessert traditions in every bite.

The Spanish caramel cake mixes the best of both worlds, delivering rich, caramel flavors without the slow, delicate preparation of a flan, making it quicker to bake while still delightfully indulgent.

Read this article and you will learn how to make Spanish caramel cake, with expert tips for storing, serving, and customizing the ingredients of this fantastic dish. 

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Pssst…!!?? You can’t get enough of Spanish dessert recipes? Have a look at my other posts: 

• Quesada Pasiega

• Dulce de Leche Cupcakes

• Crema catalana

Background of the Dish

The Spanish caramel cake has been a beloved dessert for decades, celebrated for its golden caramel topping and moist, tender crumb. 

Traditionally baked in Spanish homes, it showcases the perfect balance of a soft sponge and rich caramel, making it a timeless favorite for any occasion.

Today, it stands out among the best Spanish cake recipes because it combines a soft, flavorful sponge with a luscious caramel layer, creating a simple yet indulgent dessert that’s as visually appealing as it is delicious.

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Things You’ll Need for Spanish Caramel Cake

To make one of the best Spanish cake recipes you will need: flour, sugar, milk, eggs, baking powder, baking soda, vanilla extract, and vegetable oil as the main ingredients.

Ingredients

For the caramel:

• 1 cup (200 g) sugar
• 3 tablespoons water

For the cake:

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 3 large eggs
• 1 cup (200 g) sugar
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional, adds warmth)

For the topping (optional):

• Whipped cream
• 1/2 cup Toasted chopped nuts

How to Make Spanish Caramel Cake – Step by Step Guide

1. For the first step, grab a small saucepan and place it over medium heat. Combine sugar and water. Cook without stirring until the sugar melts and turns a deep amber color. Pour immediately into a greased 9-inch (23 cm) round cake pan, tilting to coat the bottom evenly. Let it cool and harden.

2. In the meantime, preheat the oven to 180°C (350°F) for about 10 minutes. This is key so that the classic Spanish caramel cake bakes evenly later on. 

3. After that, grab a bowl and mix the eggs and sugar until pale and fluffy. Add the milk, vanilla, and oil, then mix just until combined.

4. Now, using a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon if using. Add the dry mixture to the wet one, gently folding it in. Pour the cake batter over the set caramel in the pan.

5. Then, tap the pan lightly to remove air bubbles. Bake it at 180°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the authentic Spanish caramel cake cool for 10–15 minutes, then carefully invert onto a serving plate so the caramel layer is on top.

7. To finish the recipe, top the Spanish caramel cake with whipped cream and toasted nuts. Sprinkle a pinch of sea salt for a salted caramel twist and enjoy.

Substitution of Ingredients

The Spanish caramel cake only calls for a few main ingredients that everyone has at home, yet there are some changes that you can follow to customize the recipe.

First, you can prepare the homemade Spanish caramel cake with Gluten-Free flour, and make sure that the rest of the ingredients are in that category as well, and it will be a GF safe cake.

Apart from that, you can turn it into a layered Spanish caramel cake by cutting the cake in half and filling it with vanilla or cream cheese frosting.

The star of this easy Spanish caramel cake recipe is the caramel; however, you can include spices such as nutmeg and cinnamon for a more seasonal flavour.

Ready to try more caramel Spanish desserts? Then, you must check our delicious Spanish flan with other classics like the churros with caramel sauce and the fantastic Spanish custard tarts.

Tips on Serving Spanish Caramel Cake

The Spanish caramel cake is commonly served as a dessert or afternoon snack, with a nice and warm cup of coffee or hot chocolate, depending on how much you want to balance the sweetness of the cake.

If you don’t like whipped cream but you want a creamy Spanish caramel cake, then you can top it with vanilla or cookie dough ice cream, as they will also add a nice fresh contrast.

Apart from that, topping the Spanish dessert caramel cake with nuts is a great way to add more texture, but you could also go for a more North American version and top it with pieces of biscuits or Spanish chocolate chip cookies.

If you have guests coming over, then you can prepare this dessert with other traditional Spanish sweets to impress them, such as orange flan, Pionono, or Spanish cream puffs.

How to Store Spanish Caramel Cake

Similar to other best Spanish desserts, like the pumpkin flan cake and the chocoflan recipe, the caramel cake can be stored in the fridge, but not in the freezer.

If you freeze the cake, it will negatively affect the texture of the caramel and the overall cake, while also losing its fresh-baked flavor.

The best way to store the Spanish caramel cake is to place it in an airtight container and store it for 2 days at room temperature, or 5 days in the fridge, and reheat for around 5 minutes in the oven before serving.

You can reheat the Spanish caramel cake for a few seconds in the microwave, but this may slightly alter its texture, so it’s best to warm it gently in the oven instead.

Recipe Card: Spanish Caramel Cake

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