Description
This Decadent Caramel Cake features moist layers infused with caramel sauce and a rich, creamy caramel frosting. Perfect for celebrations or any sweet craving, this cake combines the classic flavors of buttery cake and luscious caramel in every bite.
Ingredients
Scale
Cake:
- 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)
Caramel Frosting:
- 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 until thoroughly combined for even leavening.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the batter, alternating with the buttermilk. Start and end with the flour mixture, blending just until combined to avoid overmixing.
- Fold in Caramel: Gently fold the caramel sauce into the batter until evenly distributed without deflating the mix. Divide the batter evenly between the prepared cake pans.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in their pans before frosting.
- Prepare Caramel Frosting: Melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, bringing the mixture to a boil. Remove from heat and allow it to cool slightly before beating in vanilla extract and powdered sugar until smooth and spreadable.
- Frost and Garnish: Once the cakes are completely cool, frost each layer with the caramel frosting. Optionally, drizzle additional caramel sauce on top for an extra decadent touch.
Notes
- Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Use room temperature ingredients for better blending and smoother batter.
- If you prefer a stronger caramel flavor, increase the caramel sauce in the batter or drizzle more on top when serving.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Caramel sauce can be homemade or store-bought; homemade caramel adds a richer flavor.
