Caramel Nougat Cake

This Caramel Nougat Cake is a masterclass in textures and flavors, featuring two tender cakes, a rich caramel layer, a creamy nougat filling, and a whipped cream topping, all finished with a sprinkle of dark chocolate.

It’s a show-stopping dessert that’s sure to impress any gathering.

Ready Time

2 hrs 45 mins

Yields

7 servings

Ingredients

For the cake:
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 3/4 cups whole milk
2 large eggs
1 teaspoon pure vanilla extract
For the caramel:
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
For the nougat:
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon cream of tartar
1/2 teaspoon unflavored gelatin
1/4 teaspoon salt
1/2 cup sweetened condensed milk
1/2 cup chopped almonds
For the whipped cream:
1 cup heavy cream
2 tablespoons granulated sugar
For the assembly:
1 cup chopped dark chocolate or chocolate shavings

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

Add the dry ingredients to the butter and alternate with milk, beginning and ending with the dry ingredients.

Beat just until combined.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

To make the caramel, combine the sugar, corn syrup, and water in a medium saucepan.

Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.

Remove the saucepan from the heat and let it cool slightly.

To make the nougat, combine the sugar, corn syrup, and water in a medium saucepan.

Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the nougat reaches 300°F on a candy thermometer.

Remove the saucepan from the heat and let it cool slightly.

In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.

Add the softened gelatin, cream of tartar, and salt to the nougat mixture.

Stir until the gelatin is fully dissolved.

Stir in the sweetened condensed milk and chopped almonds.

To assemble the cake, place one of the cooled cakes on a serving plate or cake stand.

Spread a layer of the caramel on top of the cake, leaving a 1/2-inch border around the edges.

Top the caramel with a layer of nougat, spreading it evenly.

Top the nougat with the second cake and drizzle with caramel.

In a medium bowl, whip the heavy cream and granulated sugar until stiff peaks form.

Top the cake with the whipped cream and decorate with chopped dark chocolate or chocolate shavings.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

Make sure to adjust your oven racks to accommodate the two cakes, leaving enough space for air to circulate around them.

For the caramel, don’t stir the mixture too much, as it can cause crystallization.

If you don’t have a candy thermometer, test the nougat by dropping a small amount of the mixture into cold water – if it forms a soft ball that flattens when removed from the water, it’s ready.

When beating the butter, make sure it’s at room temperature for the fluffiest results.

If you’re not using the cake immediately, you can store the components (cake, caramel, nougat) in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.

When assembling the cake, make sure the cakes are completely cooled to prevent the caramel and nougat from melting.