Deborah Dana

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Recipe of Vanilla Cake with Caramel Bitumen

Vanilla Cake with Caramel Bitumen

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Rich vanilla cake with a filling and caramel bitumen. This rich and fluffy cake is perfect for celebrating a birthday or for a special occasion. It has an incredible presentation that will delight everyone. As well as an intense caramel flavor that they will not be able to resist.
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10 portions
  • 1 cup unsalted butter, at room temperature, for the cake
  • 2 cups sugar, for the cake
  • 4 eggs, for the cake
  • 3 cups flour, for the cake
  • 1 cup milk, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 1/2 cups unsalted butter, For the filling
  • 1/4 cups milk, For the filling
  • 1 cup brown sugar, For the filling
  • 1 teaspoon vanilla essence, For the filling
  • 1/2 cups unsalted butter, at room temperature, for bitumen
  • 1 cup brown sugar, for bitumen
  • 1/3 cups whipping cream, for bitumen
  • 450 grams powdered sugar, for bitumen
  • 1 teaspoon vanilla essence, for bitumen
  • enough taffy candies, to decorate, for bitumen


Preheat the oven to 180 degrees centigrade and grease and flour 3 circular molds to make cake.
With an electric mixer beat the butter until fluffy. Add the sugar and continue whisking for 5 more minutes.
Add the eggs and beat well, add the flour and milk from little to little and alternating and continue beating. Finish adding the vanilla and beat until it is incorporated.
Pour the mixture into the three containers and hit the containers a little to eliminate bubbles in the cake. Bake for 25 minutes or until a toothpick comes out clean. Remove from the oven.
While the cake is baked, make the filling. In a saucepan combine brown sugar, milk and butter, mix and cook over low heat for 5 minutes. Remove from heat and add vanilla.
Unmold the cakes and cover with the filling between the first and second and between the second and third.
Finally, make the bitumen. Melt the butter in a saucepan over low heat, add the brown sugar and the cream and mix well. Allow to boil and remove from heat. Pour into a mixing bowl.
Add the icing sugar and vanilla and beat for 5-6 minutes. Cover all the cake with the bitumen.


Before serving, decorate the cake with caramel taffy.


For the filling to be incorporated into the cake, make small holes in the cake with a toothpick before filling it with the filling.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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