If you have a sweet tooth and a soft spot for decadent desserts, you are going to fall head over heels for this Creamy Caramel Cake Recipe. Picture a tender, buttery cake layered generously with a rich, smooth caramel sauce that makes every bite melt in your mouth. This cake strikes the perfect balance between fluffy texture and luscious caramel creaminess, making it a standout treat for any celebration or a cozy night in. Once you try this Creamy Caramel Cake Recipe, it will surely become one of your go-to desserts when you want to impress with something simple yet undeniably special.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together to create a stunning dessert. Each one plays a crucial role in building the cake’s moist crumb and that irresistible caramel flavor that keeps everyone coming back for more.
- 2 cups all-purpose flour: The backbone of the cake, providing structure and softness.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully and remain light.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 cup unsalted butter, softened: Adds richness and tender texture to every bite.
- 1 1/2 cups granulated sugar: Sweetens the cake while contributing to that lovely golden crust.
- 3 large eggs: Bind the ingredients and add moisture and depth.
- 1 teaspoon vanilla extract: Infuses the cake with warm, comforting aroma and flavor.
- 1/2 cup milk: Keeps the batter smooth and tender, ensuring perfect crumb.
- 1/2 cup heavy cream: Essential for the creamy caramel sauce’s luscious texture.
- 1/2 cup brown sugar: Gives the caramel its rich, deep sweetness and that irresistible color.
- 1/4 cup butter: Melts into the caramel to create its velvety mouthfeel.
- 1/2 teaspoon vanilla extract: Adds an aromatic finish to the caramel sauce.
How to Make Creamy Caramel Cake Recipe
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes bake evenly and release effortlessly when baked. Getting this step right is key to beautiful, smooth cake layers.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This step ensures the leavening is evenly distributed and the salt enhances the cake’s delicate sweetness.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy. This aeration is what gives the cake its tender crumb and delightful rise.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, which brings all the flavors together with its sweet, warm scent.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the flour mixture to the butter mixture, alternating with the milk—start and end with the dry ingredients. Mix just until combined to keep your cake moist and tender without overworking the batter.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted comes out clean. Once baked, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the Caramel Sauce
While the cakes are cooling, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir constantly until everything melts and blends, then simmer for a few minutes until the sauce thickens. Finally, stir in the vanilla extract and let it cool slightly before using.
Step 8: Assemble the Cake
Place one cake layer on a serving plate, spread a generous layer of the caramel sauce on top, then add the second cake layer. Drizzle more caramel over the top and sides, allowing it to gently drip down for an irresistible look and flavor. Let the caramel set for a few minutes before slicing and serving.
How to Serve Creamy Caramel Cake Recipe
Garnishes
For a touch of flair, consider sprinkling chopped toasted pecans or a light dusting of sea salt on the caramel glaze. Fresh whipped cream or a few fresh berries are lovely too—they add both contrast and a pop of color to this creamy caramel delight.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a delicate cup of coffee or tea. The creamy sweetness of the caramel matches beautifully with a rich, warm beverage, making each bite feel like a celebration.
Creative Ways to Present
Try serving the cake in elegant slices on decorative plates, drizzled with a little extra caramel sauce and garnished with edible flowers to impress guests. You can also turn it into mini trifle-style desserts by cutting the cake into cubes and layering with caramel sauce and whipped cream in individual glasses.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. Refrigeration will help preserve the luscious caramel and cream flavors, but be sure to bring the cake back to room temperature before serving for the best taste.
Freezing
You can freeze the cake layers before assembling if you’d like to prepare ahead. Just cool completely, wrap them well in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before adding the caramel and assembling the cake.
Reheating
To enjoy leftovers warm, microwave individual slices on low power for 15 to 20 seconds or warm gently in the oven. This brings out the softness of the cake and revives that dreamy caramel sauce melt-in-your-mouth sensation.
FAQs
Can I make this cake without heavy cream?
Heavy cream is essential for the caramel sauce’s rich texture. If unavailable, you can try using half-and-half or whole milk, but the sauce may be less creamy and thick.
Is this caramel sauce overly sweet?
The brown sugar and butter create a nicely balanced caramel that’s sweet but not overpowering. Adding a pinch of salt can help cut through the sweetness if desired.
Can I use a different type of sugar for the caramel?
Brown sugar works best because it adds a deep molasses flavor. White sugar can be used but the caramel will be lighter in flavor and color.
How long does this cake stay fresh?
Stored properly in the fridge, the cake stays fresh and moist for 3 to 4 days. Beyond that, the texture and flavor start to decline.
Can I make this recipe gluten-free?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour. Be sure the blend includes xanthan gum or a binding agent to maintain texture.
Final Thoughts
This Creamy Caramel Cake Recipe is more than just a dessert; it’s a cozy hug in cake form. Whether you’re baking for a special occasion or simply because you deserve something sweet, this cake will bring smiles and warmth to your home. It’s simple enough for any baker and spectacular enough to make you feel like a kitchen superstar. Give it a try and watch your friends and family fall in love bite by bite!
Print
Creamy Caramel Cake Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Caramel Cake is a decadent dessert featuring soft, fluffy layers of vanilla cake generously coated and drizzled with a rich, buttery caramel sauce. Perfect for celebrations or any special occasion, the cake combines tender crumb with luscious caramel for an unforgettable treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Caramel Sauce:
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to evenly distribute the leavening agents.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to maintain smoothness and incorporate each egg fully.
- Mix in vanilla: Stir in the vanilla extract until fully incorporated to add flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the dry ingredients to ensure balanced moisture and proper batter consistency.
- Mix batter: Mix until just combined to avoid overmixing, which can make the cake dense.
- Divide batter: Evenly divide the cake batter between the two prepared pans and smooth the tops with a spatula for uniform baking.
- Bake the cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean, indicating doneness.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes; then, turn them out onto wire racks to cool completely before frosting.
- Prepare caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream for the caramel.
- Cook caramel base: Stir continuously until the butter melts and the sugar dissolves completely to prevent burning and clumping.
- Simmer sauce: Bring the mixture to a simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Add vanilla to caramel: Remove the caramel sauce from heat and stir in the vanilla extract for enhanced flavor.
- Cool caramel: Let the caramel sauce cool slightly to thicken further before using on the cake.
- Assemble cake – first layer: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top for a rich, moist layer.
- Add second layer: Place the second cake layer on top of the first and drizzle more caramel sauce over the top and around the edges to coat the cake beautifully.
- Set and serve: Allow the caramel to set for a few minutes to stabilize before slicing and serving the cake for best presentation and flavor.
Notes
- Ensure the butter is softened at room temperature for easier creaming.
- Do not overmix the batter to maintain a light, tender cake texture.
- You can use salted butter but reduce or omit additional salt accordingly.
- The caramel sauce thickens as it cools; if too thick, gently warm before spreading.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
