Description
Caramel cake is a timeless dessert that combines the rich flavors of buttery cake with smooth caramel frosting. Perfect for celebrations or a sweet treat anytime, this recipe is sure to impress family and friends. With its moist texture and delightful sweetness, each slice feels like a warm embrace. Get ready to create a show-stopping cake that will have everyone asking for seconds!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup brown sugar (for frosting)
- ½ cup heavy cream (for frosting)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition.
- Sift together the flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture while alternating with milk until just combined.
- Pour equal amounts of batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans before transferring to wire racks.
- For the caramel frosting, melt brown sugar and heavy cream in a saucepan over medium heat, stirring constantly until it reaches soft ball stage (around 235°F). Remove from heat and whisk in vanilla extract.
- Assemble by layering the cakes with frosting in between and generously frost the top and sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 360
- Sugar: 34g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating a pinch of sea salt into your caramel or substituting vanilla extract with almond extract. Store leftover cake in an airtight container at room temperature for up to three days.