Description
This Decadent Caramel Cake is a rich and moist dessert featuring a tender buttermilk-infused batter swirled with luscious caramel sauce. Topped with a creamy caramel buttercream frosting and drizzled with extra caramel, this cake combines buttery sweetness and a hint of vanilla for an indulgent treat perfect for special occasions or any time you crave a classic caramel dessert.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup caramel sauce (store-bought or homemade)
Frosting Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents and seasoning evenly.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined. This helps create a tender crumb in the cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure even mixing. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Caramel: Gently fold in the caramel sauce until just incorporated, creating a rich, swirled effect within the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool completely in the pans before removing.
- Prepare the Frosting: In a saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and heavy cream, stirring constantly, and bring the mixture to a boil. Remove from heat and let it cool to room temperature.
- Finish Frosting: Once cooled, transfer the mixture to a bowl. Beat in the vanilla extract and powdered sugar until the frosting is smooth and spreadable.
- Assemble and Decorate: Frost the cooled cakes evenly, stacking them if desired. Drizzle extra caramel sauce over the top as a finishing garnish for extra decadence.
Notes
- Ensure cake pans are properly greased and floured to prevent sticking.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- The caramel sauce can be homemade or store-bought depending on your preference and time.
- Let the frosting cool before beating to prevent the powdered sugar from melting and becoming runny.
- For a more intense caramel flavor, use homemade salted caramel sauce.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
