Imagine sinking your fork into layers of pillowy cake, each bite swirling with rich buttery flavor and a luxurious caramel essence — that’s what you get with this Creamy Caramel Cake. It’s a showstopper dessert that strikes the perfect balance of comforting sweetness and elegant presentation, making it a crowd favorite for celebrations or cozy evenings at home. Whether you’re a caramel fanatic or simply love a slice of something truly decadent, this cake brings together everything we love about baking: simple steps, classic ingredients, and a result that tastes as stunning as it looks.
Ingredients You’ll Need
The secret to a fantastic Creamy Caramel Cake lies in choosing the right ingredients and letting their natural flavors shine. Each component plays a special role, working in harmony to deliver that unforgettable taste and creamy texture.
- All-purpose flour: Creates the sturdy yet tender structure for those lofty cake layers.
- Granulated sugar: Ensures a delicate sweetness that forms the backbone of the cake.
- Light brown sugar: Adds subtle caramel undertones and a moist crumb you’ll swoon over.
- Baking powder: Gives the cake its beautiful lift and soft bite.
- Baking soda: Works with the buttermilk for extra tenderness.
- Salt: Balances flavors and brings out the rich caramel notes.
- Unsalted butter (softened): The hero of richness, ensuring a buttery melt-in-your-mouth texture.
- Large eggs: Bind everything together and add structure for that perfect slice.
- Buttermilk (room temperature): Gives the cake irresistible moisture and tang.
- Vanilla extract: Rounds out the flavors with a warm, comforting aroma.
- Caramel sauce (divided): The star ingredient, infusing both the batter and frosting with dreamy caramel flavor.
- Heavy cream: Whips up into a cloud-like frosting that perfectly complements the caramel.
- Powdered sugar: Sweetens and stabilizes the whipped cream for luscious, sliceable frosting.
How to Make Creamy Caramel Cake
Step 1: Prep Your Pans and Heat the Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray, then dust lightly with flour or line the bottoms with parchment for easy cake removal. This little bit of prep makes a world of difference for flawless layers.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This combines all the leaveners and sugar for an even crumb, and helps break up clumps so everything blends beautifully later on.
Step 3: Cream the Butter and Dry Mix
Add the softened butter right into your dry mix, then use a hand mixer or stand mixer to beat until the mixture looks crumbly and resembles moist sand. This reverse-creaming method ensures every bite of cake is tender and evenly flavored.
Step 4: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. This step is key for creating a smooth, thick batter, and it helps the cake rise evenly while baking. Don’t rush — give each egg its moment!
Step 5: Add Buttermilk, Vanilla, and Caramel
Pour in your buttermilk and vanilla extract and beat until the batter is silky smooth. Then, gently stir in half a cup of caramel sauce. This caramel swirl infuses the entire cake with its signature deep, buttery sweetness.
Step 6: Bake the Layers
Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely — patience here means no melted frosting later!
Step 7: Whip Up the Caramel Frosting
While the cakes cool, whip the heavy cream and powdered sugar together in a chilled bowl until you see stiff peaks. Then, fold in the remaining caramel sauce. This creates a light, billowy frosting that’s straight-up dreamy on top of your finished cake.
Step 8: Assemble Your Creamy Caramel Cake
Once the cakes are cool, spread a generous layer of caramel whipped cream between the layers. Smother the top and sides with even more frosting, swirling and swooping as you like. For best results, chill the cake before serving — this helps all the flavors meld and the frosting firm up to perfection.
How to Serve Creamy Caramel Cake
Garnishes
A Creamy Caramel Cake practically begs for a final flourish. Try a light drizzle of extra caramel sauce, a sprinkle of flaky sea salt for a grown-up touch, or delicate curls of chocolate for eye-catching contrast. Chopped toasted pecans or walnuts also add delightful crunch and flavor.
Side Dishes
Pair your slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-luxurious treat. For a refreshing contrast, serve the cake alongside a platter of fresh berries or a fruit salad. Even a simple cup of strong coffee can be the perfect companion to this caramel masterpiece.
Creative Ways to Present
If you want to go the extra mile, try building a mini trifle by layering cubes of Creamy Caramel Cake with caramel whipped cream and berries in parfait glasses. You can also slice the cake into thin wedges for a dessert tasting platter, or decorate each serving with edible flowers for wow factor at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Caramel Cake covered in the refrigerator. The whipped caramel frosting stays dreamy for up to 3 days, and the cake layers remain moist and flavorful. A cake dome or airtight container works best to lock in freshness.
Freezing
You can freeze the cake layers before frosting by tightly wrapping them in plastic wrap and foil. Store for up to 2 months, then thaw at room temperature before assembling. While the whipped cream frosting isn’t ideal for freezing, the cake itself thaws beautifully for make-ahead convenience.
Reheating
If you prefer your cake just slightly warm (especially if serving with ice cream!), let it sit at room temperature for a bit or give individual slices a quick 10-second zap in the microwave. Be cautious not to overheat, as you want to keep the caramel whipped cream light and fluffy.
FAQs
Can I make this Creamy Caramel Cake with store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works perfectly and saves time. If you’re feeling adventurous, making your own caramel sauce adds a special homemade touch, but both options result in a delicious cake.
What’s the best way to get evenly baked cake layers?
Divide your batter as evenly as possible and tap the pans gently on the counter to release any air bubbles. Using oven racks set in the center of your oven and rotating the pans halfway through baking also helps ensure equal heat distribution for uniform layers.
Can I make Creamy Caramel Cake ahead of time?
Definitely! The cake layers can be baked a day in advance, cooled, and wrapped tightly at room temperature. Assemble with the caramel whipped cream the day you plan to serve for best results — the finished cake benefits from a brief chill before slicing.
How do I prevent my whipped cream frosting from deflating?
Start with cold heavy cream and a chilled mixing bowl for extra stability. Beat just until stiff peaks form, then gently fold in the caramel. Take care not to overmix, and keep the frosting (and finished cake) refrigerated until ready to serve.
Can I add a salted caramel twist?
Yes! Stir a pinch or two of flaky sea salt into your caramel sauce before adding it to the batter or frosting. The touch of salt elevates the caramel flavor and adds a sophisticated note that’s hard to resist.
Final Thoughts
If you’re searching for a dessert that checks every box—luscious, comforting, and show-stopping—this Creamy Caramel Cake fits the bill. Whether you’re celebrating or simply craving something truly special, don’t be surprised if everyone asks for seconds (and the recipe)!
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Creamy Caramel Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Creamy Caramel Cake. Moist cake layers infused with caramel, sandwiched with a luscious caramel whipped cream frosting, this dessert is a true delight for caramel lovers.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk (room temperature)
- 2 tsp vanilla extract
- 1 cup caramel sauce (divided)
Frosting:
- ½ cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Prepare the cake batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add softened butter and mix until crumbly. Beat in eggs one at a time, then buttermilk and vanilla. Stir in ½ cup caramel sauce.
- Bake the cakes: Divide batter into pans and bake for 30–35 minutes. Cool in pans, then transfer to wire racks.
- Make the frosting: Beat heavy cream and powdered sugar until stiff peaks form. Fold in remaining ½ cup caramel sauce.
- Assemble the cake: Spread caramel whipped cream between layers and over the cake. Chill before serving.
Notes
- You can use store-bought or homemade caramel sauce.
- Add a pinch of sea salt for a salted caramel twist.
- Cake layers can be made a day ahead and stored wrapped at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
