Caramel Cake Recipe

Oh, you’re in for a treat with this Caramel Cake! Soft, moist layers of cake drenched in rich, golden caramel frosting—it’s a dessert that will have everyone begging for the recipe. This cake is the kind of indulgence that brings a smile to your face with every bite. It’s sweet, buttery, and melt-in-your-mouth delicious, with a deep caramel flavor that’s just out of this world. Whether you’re celebrating a special occasion or just satisfying that sweet tooth, this Caramel Cake will definitely be the star of the show!

Why You’ll Love Caramel Cake

This cake isn’t just any dessert; it’s the epitome of comfort and sweetness. Here’s why you’ll fall in love:

Rich Caramel Flavor: The homemade caramel frosting is the real showstopper here. It’s creamy, smooth, and the perfect balance of sweet and buttery.

Moist and Tender Cake: The cake itself is light, soft, and incredibly moist. When paired with that decadent caramel frosting, it’s a slice of heaven in every bite.

Impressive but Easy: While it may look like it came from a bakery, this Caramel Cake is surprisingly simple to make. With a few pantry staples and a little patience, you’ll have a stunning dessert to serve up.

Perfect for Any Occasion: From birthdays to holiday gatherings, or just because you’re craving something sweet, this cake is always a crowd-pleaser.

Ingredients

Here’s everything you’ll need to create this indulgent Caramel Cake:

For the Cake:

• All-purpose flour: This is the foundation for the cake’s soft and tender crumb.
• Baking powder: Helps the cake rise and gives it that light texture.
• Salt: Just a pinch, to balance out the sweetness and bring all the flavors together.
• Unsalted butter: Adds richness and moisture to the cake. Make sure it’s softened before you start!
• Granulated sugar: Sweetens the cake and contributes to its soft texture.
• Eggs: Bind the ingredients together and add richness. You’ll want them to be at room temperature for even mixing.
• Whole milk: Adds moisture and creates a soft texture.
• Vanilla extract: A must for that warm, aromatic flavor that pairs perfectly with caramel.
• Buttermilk: Gives the cake extra tenderness and a subtle tang that balances the sweetness of the frosting.

For the Caramel Frosting:

• Unsalted butter: This is the base for your caramel frosting. It’s the foundation of that luscious, smooth texture.
• Brown sugar (light or dark): Brown sugar gives the frosting a deep, rich caramel flavor.
• Heavy cream: Helps create a creamy, velvety frosting that will spread perfectly on the cake.
• Vanilla extract: For that added warm, sweet note in the frosting.
• Powdered sugar: To thicken the frosting and give it that perfect consistency for spreading.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive in and make this show-stopping cake:

Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Prepare the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Then, fold in the buttermilk until smooth.

Bake the Cake

Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Caramel Frosting

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir to combine. Bring the mixture to a gentle boil and cook for about 2 minutes, stirring constantly.

Reduce the heat and carefully add the heavy cream and vanilla extract. Stir until the caramel is smooth and combined, then remove from heat. Allow the caramel to cool slightly.

Once the caramel has cooled, gradually add powdered sugar, about 1 cup at a time, until the frosting reaches your desired consistency. It should be thick but spreadable.

Frost the Cake

Once your cakes are completely cooled, spread a layer of the caramel frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake. Don’t worry about being perfect—the more rustic, the better!

Serve and Enjoy

Let the frosting set for about 15-20 minutes, then slice and serve. You’ll want to enjoy this one fresh, but trust me, it’s so good, it won’t last long!

Nutrition Facts

Servings: 12
Calories per serving: 450
Total Fat: 24g
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 190mg
Total Carbohydrate: 58g
Dietary Fiber: 1g
Sugars: 47g
Protein: 3g
Vitamin A: 12%
Calcium: 4%
Iron: 6%

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Caramel Cake

This cake is a star on its own, but here are some ways to elevate the experience:

With a Scoop of Ice Cream: Serve a slice with a scoop of vanilla or cinnamon ice cream for a little extra indulgence.

Pair with Coffee or Tea: A slice of Caramel Cake with your afternoon coffee or tea makes for the perfect treat.

With Fresh Fruit: If you want to lighten things up, serve with a side of fresh berries or sliced fruit. The tartness balances the sweetness of the cake beautifully.

Additional Tips

• Cake Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you have extra frosting, keep it in the fridge and spread it on later.
• For a Deeper Caramel Flavor: Use dark brown sugar for a richer, deeper caramel taste.
• Make it into Cupcakes: You can bake this recipe as cupcakes! Just bake for 18-20 minutes and frost as usual.
• Can I Make This Ahead of Time? Yes! You can bake the cakes a day ahead and frost them the next day. Just be sure to keep the cakes tightly covered so they stay fresh.

FAQ Section

Q1: Can I use salted butter for the cake and frosting?
A1: It’s best to use unsalted butter for both the cake and frosting to control the salt content, but you can use salted butter if that’s what you have on hand—just reduce the added salt in the recipe.

Q2: Can I use a different frosting?
A2: Of course! While the caramel frosting is the star of this recipe, you could swap it for a classic buttercream frosting if you prefer something lighter.

Q3: How do I know when the cake is done baking?
A3: To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean (with a few crumbs attached), the cake is ready. Be careful not to overbake!

Q4: Can I freeze the Caramel Cake?
A4: Yes! You can freeze the cake layers before frosting them. Wrap each layer in plastic wrap and then foil, and store in the freezer for up to 3 months. Thaw them in the fridge overnight before frosting.

Q5: What’s the best way to slice the cake?
A5: To make slicing easier, run a serrated knife under hot water, dry it off, and then cut through the cake. The warm knife will glide through the layers more easily.

Q6: Can I use store-bought caramel sauce?
A6: You can, but homemade caramel frosting gives the cake an extra special touch with a deep, fresh flavor. However, if you’re in a pinch, store-bought caramel sauce will still work as a frosting.

Q7: Can I make this cake gluten-free?
A7: Yes! You can use a gluten-free all-purpose flour blend in place of the regular flour to make this cake gluten-free.

Q8: How do I make the frosting less runny?
A8: If the frosting is too thin, add more powdered sugar to thicken it up. If it’s too thick, you can add a little more cream to reach the desired consistency.

Q9: Can I make this cake without buttermilk?
A9: Yes! If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken before using.

Q10: Can I add nuts to the frosting?
A10: Absolutely! Chopped pecans or walnuts would make a lovely addition to the caramel frosting, giving it a little crunch and extra flavor.

Conclusion

This Caramel Cake is everything you want in a dessert: rich, decadent, and utterly irresistible. With soft, moist layers of cake and that silky, buttery caramel frosting, it’s the perfect treat for any occasion. Whether you’re celebrating something special or just in the mood for something sweet, this cake will definitely make your taste buds dance. Enjoy every bite of this sweet, caramel-y goodness!

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