How to Make Impossible Cake - A Step-by-Step Guide

The Impossible Cake is a delightful dessert that will leave your taste buds in awe. This moist and decadent cake is truly a showstopper, and the best part is that it's surprisingly easy to make. Despite its seemingly complex layers, this cake magically forms its own layers as it bakes, creating a deliciously unique texture that will have everyone asking for the recipe.

One of the most intriguing aspects of the Impossible Cake is the way it defies traditional baking methods. When you i...

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Ingredients

  • ¼ cup cajeta, sweetened caramelized goat's milk syrup
  • 1 ½ cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup butter, softened
  • 2 ½ tablespoons butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 tablespoons strong brewed coffee
  • 1 cup whole milk
  • 2 ½ cups evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 1 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 26 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
  • Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
  • Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
  • Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
  • Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
  • Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
  • Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
  • Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
  • Nutrition

    459 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 133mg
    • Sodium: 364mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Total Sugars: 41g
    • Protein: 12g
    • Vitamin C: 2mg
    • Calcium: 295mg
    • Iron: 2mg
    • Potassium: 400mg