Description
This delicious homemade Caramel Cake features moist layers of buttery cake paired with a rich, creamy caramel frosting. Perfect for celebrations or any special occasion, this classic dessert combines the perfect balance of sweet and buttery flavors with a smooth caramel finish. Easy to prepare and sure to impress, this recipe yields 8 to 10 generous servings.
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 your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition to maintain the batter’s consistency. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Mixtures: Gradually add the sifted flour mixture into the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Fill Pans: Evenly pour the batter into the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Caramel Frosting: While the cakes are cooling, melt the butter in a saucepan over medium heat. Add the brown sugar, stirring constantly until the mixture comes to a boil.
- Add Cream and Vanilla to Caramel: Stir in the heavy cream and vanilla extract once boiling. Let the mixture simmer for 5 minutes, stirring occasionally, to thicken slightly.
- Complete Frosting: Remove the caramel mixture from heat and let it cool for about 10 minutes. Gradually whisk in the powdered sugar and a pinch of salt until the frosting is smooth and creamy.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of the caramel frosting between the two cake layers. Then use the remaining frosting to cover the top and the sides of the cake evenly.
- Set and Serve: Allow the frosted cake to set for approximately 30 minutes before slicing. This helps the frosting firm up slightly. Serve and enjoy this luscious caramel cake!
Notes
- For best results, measure flour properly by spooning it into the measuring cup and leveling it off.
- Ensure the butter and eggs are at room temperature for easier mixing and better texture.
- The cake layers must be completely cool before frosting to prevent the caramel from melting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
