Description
Indulge in the rich, sweet flavors of this Creamy Caramel Cake. Featuring moist layers infused with caramel sauce and topped with a luscious homemade caramel frosting, this dessert is perfect for celebrations or whenever you crave a decadent treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/2 cup caramel sauce (plus more for drizzling)
Caramel Frosting
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 1/4 tsp salt
- 3–3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in three parts, alternating with milk, starting and finishing with the flour mixture. Mix gently and just until combined to avoid overworking the batter.
- Add Caramel Sauce: Fold in 1/2 cup caramel sauce evenly into the batter to distribute the rich caramel flavor.
- Bake Cake Layers: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely to room temperature before frosting.
- Make Caramel Frosting: Melt 1 cup unsalted butter in a saucepan over medium heat. Stir in brown sugar and salt, cooking for 2–3 minutes until bubbly. Add milk and bring to a gentle boil, then remove from heat and let cool for 10 minutes.
- Finish Frosting: Beat in powdered sugar (3 to 3 1/2 cups) and vanilla extract until the frosting is smooth and spreadable.
- Assemble Cake: Frost the cooled cake layers with the caramel frosting generously, then drizzle extra caramel sauce over the top for a beautiful and delicious finishing touch.
Notes
- Make the cake layers a day ahead and store wrapped at room temperature to save time and enhance flavors.
- You can use either store-bought or homemade caramel sauce depending on preference.
- This cake pairs beautifully with a scoop of vanilla bean ice cream for an extra indulgent experience.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 50g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
