Amazing Caramel Cake (Bolo de Caramelo) Recipe
Ingredients
Directions
- On a small pan, add about 1/4 cup of water and the 3/4 cup of sugar.
- Stir and boil until it reaches the caramel point.
- When the caramel is very dark, turn off the heat.
- Carefully add the cream, stir and finally add the milk and let it cool for about 15 minutes.
- In a bowl, put the butter (chopped into pieces) and the 1 cup of sugar and beat until it becomes very creamy.
- While beating, seperate the egg yolks from the whites and add the egg yolks one by one to the cream.
- Gradually and alternately, add the caramel, grated coconut, flour and baking powder and beat until everything is well mixed.
- In another bowl, beat the egg whites and carefully add them to the cake dough and put the dough in the cake form.
- Preheat oven to 165ºC and bake for 1 hour.
For the topping:
- Put the condensed milk and coffee in a bowl and beat at full speed for 2 minutes.
- After that, add the 3 tablespoons of cream and beat a little more until the cream is homogeneous.
- Store the cream in the refrigerator.
- After 1 hour, make sure the cake is cooked with a toothpick and remove it.
- Unmold and allow it to cool.
- Once the cake is cold, cover it with the topping and decorate to taste with the coffee beans.
Adapted from a Recipe by: Neuza Costa, SaborIntenso.com
Frequently Asked Questions
What can I substitute for heavy cream in this recipe?
You can substitute heavy cream with a mixture of milk and butter. For each cup of heavy cream needed, use 3/4 cup of milk and 1/3 cup of melted butter. Alternatively, you can use half-and-half or a non-dairy creamer if you want a lighter option.
How should I store leftover Amazing Caramel Cake?
Store the leftover cake in an airtight container in the refrigerator for up to 3-5 days. If you need to keep it longer, you can freeze slices of the cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
What should I do if my caramel doesn't reach the dark stage before hardening?
If your caramel hardens before reaching the dark stage, you can add a small amount of water (1-2 tablespoons) and gently reheat the mixture over low heat until it becomes liquid again. Keep stirring to ensure it doesn’t burn and monitor closely as it darkens.
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