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Caramel Cake

The simplest cakes bring the most wonderful moments of joy to those who love to eat them.

Everyone loves a classic loaf cake. Who can resist that light and airy cake with the crisp glaze? Our RUF Caramel Cake really hits the spot: this tasty loaf cake in trend flavour caramel is the ultimate in caramel indulgence. With our RUF Caramel Cake mix, it’s quick and easy to whip up a delicious loaf cake made from quality ingredients for the perfect result guaranteed. The melt-in-the-mouth caramel glaze creates a real taste sensation with an extra caramel kick. Extra moist and light, this tasty caramel cake is a mouth-watering delight fit to grace any cake table.


For the dough:

  • 150 g soft margarine or butter
  • 3 eggs (size M)
  • 60 ml (approx. 5 tablespoons) milk (1.5% fat)

For the dark dough:

  • 10 ml (approx. 1 tbsp.) milk (1.5% fat)
  • some margarine and wheat flour for the mold


Prepare the dough:

  1. Put the baking mix, soft margarine or butter, eggs and milk in a mixing bowl and mix with an electric hand mixer (whisk) first briefly on the lowest speed, then on the highest speed for about 3 minutes until creamy.


  1. Grease and flour a loaf pan (about 25 cm), pour in 2/3 of the batter. Stir the caramel mixture and 1 tablespoon of milk into the remaining batter. Spread the dark caramel batter over the light batter.
  2. Using a fork, spiral through both layers of batter to create a marbled texture. Bake the cake in the preheated oven on the middle rack. After about 15 minutes of baking time, cut the cake lengthwise in the middle about 1 cm deep.
  3. Before removing, use a wooden stick to check if the cake is done. Cool and glaze: After baking, remove the cake from the pan and place on a cooling rack to cool.
  4. Place the glaze bag in boiling hot water and let sit for 10-15 minutes. Cut open the glaze bag and spread the liquid glaze on the cooled cake with a knife.


Baking mix: wheat flour, sugar, starch, baking powder (acid diphosphates, raising agent sodium carbonates), emulsifiers (polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), caramel flavouring (contains milk), natural flavouring (contains milk), salt.

Caramel fat glaze (13 %): sugar, vegetable fats (palm, shea), 1,1 % caramel powder (sucrose, skimmed-milk powder), skimmed-milk powder, whey powder, cocoa mass, salt, natural flavouring, emulsifier soya lecithins.

Caramel mix (3 %): sugar, starch, 0,1 % caramel powder (caramel, maltodextrin), colour ammonia caramel.


The prepared product contains:

  100gPortion ( 54g )RAA *
Energy (kJ)1721 kJ929 kJ11 %
Energy (kcal)411 kcal222 kcal0 %
Fat21 g11 g16 %
of which saturates7.7 g4.2 g21 %
Carbohydrate50 g27 g10 %
of which sugar27 g15 g16 %
Protein5.8 g3.1 g6 %
Salt0.76 g0.41 g7 %

* Reference for an average adult (8400 kJ / 2000 kcal).


Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Soy
  • Milk
  • Gluten

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg and nuts.

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Caramel Cake