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
Scale
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.
