Description
A rich and moist Caramel Cake featuring tender layers of buttery vanilla cake topped and filled with a luscious homemade caramel frosting. Perfect for special occasions or any time you crave a classic, indulgent dessert with a smooth, creamy caramel finish.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel Frosting Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour mixture to the batter in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined without overmixing.
- Pour Batter into Pans: Evenly divide the cake batter between the prepared pans and smooth the tops with a spatula.
- Bake the Cakes: Place pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make Caramel Frosting – Melt Butter and Brown Sugar: While cakes cool, melt the butter in a saucepan over medium heat. Add the brown sugar and bring to a boil, stirring constantly to dissolve the sugar.
- Add Cream and Vanilla, Simmer: Stir in the heavy cream and vanilla extract, then let the mixture simmer for 5 minutes, stirring occasionally, until it thickens slightly.
- Finish Frosting: Remove from heat and let cool about 10 minutes. Gradually whisk in the powdered sugar and a pinch of salt until smooth and creamy.
- Assemble the Cake: Once the cake layers are completely cool, spread a generous layer of the caramel frosting between the two layers, then use the remaining frosting to cover the top and sides of the cake evenly.
- Set and Serve: Allow the frosted cake to set for about 30 minutes before slicing and serving to let the frosting firm up. Enjoy your decadent caramel cake!
Notes
- Ensure cakes are completely cool before frosting to prevent the frosting from melting.
- Use room temperature ingredients for best batter consistency.
- For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best taste and texture.
