This is a very special cake to me as I made it with a lot of love and affection for some lovely & naughty kids. The moment I knew I was baking for kids I made a mental note of making something special but not with the usual artificial colors and sprinkles. Yeah, that’s something you will never see in my cakes.
Anyway, when I started with the preparations I didn’t know what the end result was going to be but had a vague idea about how to proceed. And the good thing is when you are making something for kids you don’t have to worry about cutting down on calories or fats. This is the time they should eat everything to their heart’s content without feeling guilty. So that thought actually put me at ease to use everything that tastes rich and healthy (for kids).
So coming to the cake, does the title sound fancy? Well, it is a little fancy cake although it looks like a pretty normal one that you can whip-up and put together on a lazy bake day afternoon. Now, what makes this cake fancy is the amount of work that goes into its preparation. Yes, it is a lengthy recipe but the effort is totally worth it. Also, you don’t have to do it all on the same day you can break the preparations into 2-3 days and bake it at your convenience. How? Read on to know that.
For Caramel Milk
Full Fat Milk – 1.5 cups
Water – ¾ cup
Ghee –1 tsp
Caramel Syrup – ¼ cup
For Caramel Syrup
Sugar – 3tbsp
Water – 1 tbsp
All purpose flour – 2 cups
Baking Powder – 1 tsp
Baking Soda – ¼ tsp
Salt – ¼ tsp
Butter – ½ cup
Coconut Oil – ¼ cup
Eggs – 3 + 1 yolk
Caramel Milk – ¾ cup
Vanilla – 1tsp
- Combine the sugar and water in a heavy bottomed pan and heat over medium flame.
- Let it keep bubbling till the colour changes to a golden brown but make sure it doesn’t get burnt.
- After switching off the flame add ¼th cup water to the crystallized caramel letting it dissolve in the water and keep aside.
- Melt ghee in a heavy bottomed saucepan over medium heat.
- Pour the milk & water, and bring it to a boil.
- Simmer the milk while stirring continuously till it is reduced to approximately 1.5 cups.
- Carefully spoon the caramel syrup into the simmering milk stirring it with a whisk.
- Simmer the milk for some more time till it is reduced to ¾ cup and keep aside to cool down.
- Preheat the oven to 200 degrees. Line two 9inch round cake tins with butter & parchment paper and keep aside.
- In a bowl whisk the flour, baking powder, baking soda, and salt together.
- In another bowl, cream butter, coconut oil and sugar until it’s pale and fluffy.
- Add the eggs and the yolk into the cream mixture one at a time and the vanilla essence and mix well.
- Alternate adding the flour mixture and the caramel milk ending with flour mixture and mix well until just combined.
- Pour the batter into the prepared baking tins dividing it equally and bake at 180 degrees till a wooden skewer comes out clean when inserted into the middle of the cake.
- Once the cakes cool down completely you can assemble them with some whipped cream and decorate with some caramel sauce if you like.
- Lining the tin with parchment paper is highly recommended as the caramel milk in the recipe could get the cake brown unevenly due to the direct heat from the tin.
- Make sure all the wet ingredients are at room temperature before using it.
- The caramel milk should be slightly golden brown in colour, so adjust the amount of caramel syrup while adding it into the milk.
- When adding the caramel syrup into the milk be very careful and add a little at a time as the milk tends to bubble and splash vigorously by the addition of caramel syrup.
- Caramel milk preparation needs continuous stirring to avoid any burning of the milk.
- You can prepare the caramel milk in advance and can keep it refrigerated for a day or so.