Caramel syrup for cake soaking – a recipe with step-by-step photos

Caramel is a versatile cake soaking solution. It pairs well with all classic sponge cakes, with the possible exception of some berry flavors. Moreover, preparing the soaking is not much more difficult than making a basic syrup.

Nutritional value per serving

312 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 78 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Time in the kitchen: 5 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

When cooking caramel, be extremely careful. There's a high risk of melted sugar splashing everywhere. Therefore, try to keep the heat low to better control the cooking process. This will also help prevent the sugar from overcooking and ruining its caramel flavor.

Recipe with step-by-step photos

Caramel cake icing

Ingredients

Servings

Sugar (or powdered sugar)

100 G
Water

100 ml
Lemon juice

1 tbsp

Preparation

Step 1

Measure out equal amounts of hot water and sugar. Squeeze in the lemon juice; it will add a citrusy flavor to the syrup and make the dessert more aromatic. Lemon juice is optional; you can omit it if desired.

Step 2

Pour the sugar into a thick-bottomed ladle or saucepan. We also add lemon juice.

Step 3

Place the ladle over low heat and warm it up. Don't stir the sugar at first, just gently lift the ladle and shake it from side to side.

Step 4

When the sugar begins to melt, quickly stir it along the bottom with a spatula. Be careful not to burn it. The color should remain a beautiful amber, but not brown, otherwise the caramel will taste bitter. As soon as the sugar turns a darker caramel color, remove the saucepan from the heat.

Step 5

Add hot water in small amounts, stirring well each time until the mixture is smooth. Work quickly to avoid scalding from the steam. The stain will darken further as it comes into contact with water. This is normal and nothing to worry about.

Step 6

Pour the syrup into a glass bowl and let it cool to room temperature.

Step 7

The caramel sauce is ready. Use it to moisten desserts. If it seems too runny, you can increase the sugar or decrease the water.

3 caramel additives

Caramel syrup, as a basic ingredient, is very easy to enhance in just a few minutes during cooking. For example, here are three ways to quickly change up a recipe.

No. 1 Milk and cream

Once you've prepared the syrup according to the recipe, simply dilute it with milk to create a classic caramel-like consistency. Just be sure to avoid using high-fat ingredients, as this will result in a sauce that's too thick and won't penetrate the dough as easily.

No. 2 Alcohol

Whiskey, cognac, rum, and liqueurs will easily transform the soak and deepen its aroma. If you add alcohol while the syrup is cooking, the alcohol will evaporate, leaving only a slight aroma. This soak is completely safe for children.

No. 3 Spices

Vanilla, cinnamon, and nutmeg pair beautifully with the caramel flavor. But you can also use other spices. Just try to use them whole and remove them at the end to prevent any ground spice grains from settling on the cake and crunching in your teeth.

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