Description
This Decadent Caramel Cake is a rich and moist dessert featuring a luscious caramel-infused batter and a luscious caramel frosting. Perfect for special occasions or anytime you crave a sweet, buttery treat with the irresistible flavor of caramel.
Ingredients
Scale
Cake Batter
- 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
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which will help create a tender texture in the cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture to maintain a smooth batter.
- Incorporate Caramel Sauce: Fold in the half cup of caramel sauce gently until just combined to maintain the cake’s texture and enhance caramel flavor.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans.
- Make the Caramel Frosting: In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream. Bring the mixture to a boil, then remove from heat and let cool to room temperature. Once cooled, beat in the vanilla extract and powdered sugar until the frosting is smooth and creamy.
- Assemble the Cake: Frost the cooled cakes evenly with the caramel frosting. Optionally, drizzle extra caramel sauce on top of the frosted cake for an enhanced caramel presentation and flavor.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a homemade caramel sauce, cook sugar and cream slowly until golden; cool before adding to the batter and frosting.
- Use room temperature ingredients for better mixing and cake texture.
