Description
This Decadent Caramel Cake combines moist layers of tender cake infused with rich caramel sauce and is topped with a luscious homemade caramel frosting. Perfect for special occasions, the cake is beautifully balanced with a buttery caramel flavor and a smooth, creamy texture.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cake Ingredients
- 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 Oven and Prepare Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes once baked.
- Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a uniform rise.
- Cream Butter and Sugars. In a large bowl, beat the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This aerates the batter, contributing to a tender cake texture.
- Add Eggs and Vanilla. Incorporate eggs one at a time, beating thoroughly after each addition to fully emulsify the batter. Stir in the vanilla extract for flavor.
- Alternate Dry Ingredients with Buttermilk. Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture to maintain batter consistency.
- Fold in Caramel Sauce. Gently fold in the caramel sauce just until combined, adding a rich, sweet depth to the cake batter without overmixing.
- Divide and Bake. Evenly distribute the batter between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
- Prepare Caramel Frosting. In a saucepan over medium heat, melt the butter then add brown sugar and heavy cream. Bring mixture to a boil, stirring continuously, then remove from heat and cool slightly. Beat in vanilla extract and powdered sugar until smooth and spreadable.
- Assemble and Frost Cake. Once the cakes are fully cooled, frost them generously with the prepared caramel frosting. Optionally, drizzle extra caramel sauce on top as a beautiful, flavorful garnish.
Notes
- Ensure cakes are completely cool before frosting to prevent the frosting from melting.
- You can use store-bought caramel sauce for convenience or make your own for a homemade touch.
- For a more intense caramel flavor, consider adding a pinch of sea salt to the caramel frosting.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
