Caramel Cake Recipe
Caramel Cake Recipe
Table of Contents
Caramel Cake Recipe
This irresistible caramel cake recipe is perfect for any special occasion or everyday treat. With a moist and fluffy cake, complemented by a rich and buttery caramel frosting, this dessert is sure to become a family favorite. Learn how to make this decadent cake from scratch with simple ingredients and easy to follow instructions.
Description
Looking for a show stopping dessert that’s both delicious and visually stunning? This caramel cake recipe is just what you need; A delicate, light cake made from basic pantry ingredients gets transformed by a luscious, velvety caramel frosting. The contrast of the sweet, buttery frosting against the soft, spongy cake makes this dessert an unforgettable treat.
The key to a perfect caramel cake lies in creating a smooth caramel sauce for the frosting. Don’t be intimidated by the idea of making caramel it’s actually simpler than you might think;The trick is to carefully cook the sugar to a golden brown and then combine it with cream and butter to make a rich and creamy sauce. Once you pour the frosting over the cake, the combination of flavors and textures will surely impress everyone.
This homemade Caramel Cake Recipe is ideal for birthdays, celebrations, or even as a simple dessert after dinner. The balance of sweetness and the melt in your mouth texture makes this cake a winner. Plus, it pairs perfectly with a cup of coffee or a cold glass of milk. Whether you’re an experienced baker or a beginner, this caramel cake recipe will guide you through every step to ensure success.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup whole milk
For the Caramel Frosting:
- 1 ½ cups packed brown sugar (light or dark)
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups powdered sugar (confectioners’ sugar)
Instructions
- Preheat the 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 large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter using an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined be careful not to overmix.
- Add the milk and stir until the batter is smooth. Divide the batter evenly between the prepared cake pans.
- Bake the cake: Place the cake pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
- Make the caramel frosting: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a gentle boil. Allow it to boil for 3-4 minutes, stirring frequently.
- Remove the saucepan from heat and stir in the vanilla extract and salt. Gradually whisk in the powdered sugar until smooth and creamy.
- Assemble the cake: Place one layer of the cooled cake onto a serving plate or cake stand. Spread a generous amount of caramel frosting over the top. Add the second cake layer and cover the top and sides with the remaining caramel frosting.
- Let the cake set: Allow the frosting to firm up for about 10 minutes before slicing. The cake will be even better once the caramel frosting has fully set.
you may like : Basque Cheesecake Recipe
Caramel Cake Recipe
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- For the Caramel Frosting:
- 1 ½ cups packed brown sugar light or dark
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups powdered sugar confectioners’ sugar
Instructions
- Preheat the 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 large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter using an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined be careful not to overmix.
- Add the milk and stir until the batter is smooth. Divide the batter evenly between the prepared cake pans.
- Bake the cake: Place the cake pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
- Make the caramel frosting: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a gentle boil. Allow it to boil for 3-4 minutes, stirring frequently.
- Remove the saucepan from heat and stir in the vanilla extract and salt. Gradually whisk in the powdered sugar until smooth and creamy.
- Assemble the cake: Place one layer of the cooled cake onto a serving plate or cake stand. Spread a generous amount of caramel frosting over the top. Add the second cake layer and cover the top and sides with the remaining caramel frosting.
- Let the cake set: Allow the frosting to firm up for about 10 minutes before slicing. The cake will be even better once the caramel frosting has fully set.
Notes
- Storage: This caramel cake can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate the cake, though the frosting may harden a bit. Let it come to room temperature before serving for the best flavor and texture.
- Make Ahead Tip: You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. The caramel frosting can also be made ahead and refrigerated for up to 3 days just reheat gently before spreading.
- Customization: You can add toasted pecans or walnuts between the layers for added crunch and flavor. If you prefer a lighter frosting, you can use a cream cheese frosting in place of the caramel for a different twist.
- Tip for the Caramel Frosting: Be sure to monitor the caramel sauce closely while it boils, as it can burn quickly. Stir it constantly and remove it from the heat once it reaches a smooth consistency.
