Best 5 Caramel Nougat Cake Recipes
Indulge your sweet tooth with the delectable caramel nougat cake, a symphony of flavors that will tantalize your taste buds. Picture layers of moist and fluffy cake, enveloped in a rich caramel sauce, and interlaced with layers of creamy nougat, creating a textural masterpiece that is both satisfying and indulgent. This delectable treat is perfect for any occasion, whether it's a special celebration or a cozy night in. With its combination of sweet, nutty, and gooey elements, the caramel nougat cake promises an unforgettable culinary experience that will leave you craving more.
Here are our top 5 tried and tested recipes!
CARAMEL NOUGAT CAKE II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
- Sift cake flour and combine with baking powder, and salt. Set mixture aside.
- With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g
CARAMEL NOUGAT CAKE
Very rich, moist cake. Eat sparingly. This recipe came from my cousin Marty.
Provided by J. Griffith
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
- In microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.
- In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until toothpick inserted in cake comes out dry.
- To make the glaze: Melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 90.3 g, Cholesterol 107.8 mg, Fat 34.6 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 20.2 g, Sodium 377.9 mg, Sugar 64.5 g
CARAMEL NOUGAT CAKE III
The nougat texture makes this cake perfect as a heavy, moist foundation for scoops of ice cream!
Provided by Stephanie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
- Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
- Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
- Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 69.8 g, Cholesterol 105.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 107.1 mg, Sugar 46.9 g
CARAMEL NOUGAT CAKE V
Made with eleven regular milk chocolate covered caramel and nougat bars, buttermilk and baking soda.
Provided by Ann
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking soda. Set aside.
- In a medium saucepan, melt 8 candy bars with 1/2 cup margarine, stirring until smooth. Remove from heat and set aside to cool.
- In a large bowl, cream together 1/2 cup margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in cooled chocolate mixture and chopped nuts.
- Pour batter into prepared 10 inch tube pan. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- To make the Frosting: In a medium saucepan melt remaining 3 candy bars with 1/2 cup margarine. Stir until smooth. Beat in confectioners' sugar to desired thickness.
Nutrition Facts : Calories 820.7 calories, Carbohydrate 114.6 g, Cholesterol 67.8 mg, Fat 37.4 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 11.6 g, Sodium 454.3 mg, Sugar 87.9 g
CARAMEL NOUGAT BAR CAKE
This easy bar-cake recipe uses devil's food cake mix and chocolate pudding mix for an easy cake topped with a chocolate cream cheese frosting.
Provided by KLLOYD
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
- Melt caramel candy in a small saucepan or a microwave oven.
- Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.
- Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.
- To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!
Nutrition Facts : Calories 587.8 calories, Carbohydrate 83 g, Cholesterol 76.9 mg, Fat 25.1 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 726.1 mg, Sugar 63.8 g
Tips:
- To make the perfect caramel, use a heavy-bottomed saucepan and cook the sugar over medium heat, stirring constantly. Be careful not to let the sugar burn, as this will give the caramel a bitter taste.
- If you don't have a candy thermometer, you can test the doneness of the caramel by dropping a small amount into a glass of cold water. If the caramel forms a hard ball, it is done.
- When making the nougat, be sure to use fresh egg whites. Old egg whites will not whip up as well and will result in a less fluffy nougat.
- To easily spread the nougat over the cake, wet your fingers with cold water.
- If you are short on time, you can use store-bought caramel and nougat. However, homemade caramel and nougat will give your cake a much richer flavor.
Conclusion:
Caramel nougat cake is a delicious and decadent dessert that is perfect for any special occasion. With its rich caramel flavor, fluffy nougat filling, and moist chocolate cake, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this caramel nougat cake a try. You won't be disappointed!
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