Description
This Creamy Caramel Cake is a luscious American dessert featuring moist buttermilk cake layers infused with rich caramel sauce and encased in a smooth caramel whipped cream frosting. Perfectly balanced with a hint of vanilla and a velvety texture, this layered cake is an indulgent treat for any special occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 cup caramel sauce, divided
Frosting
- ½ cup heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined and uniform.
- Incorporate Butter: Add the softened unsalted butter into the dry mixture and beat with an electric mixer until the mixture becomes crumbly in texture.
- Add Eggs: One at a time, add the eggs to the batter, mixing well after each addition to maintain a smooth consistency.
- Add Liquids: Pour in the room-temperature buttermilk and vanilla extract, then beat until the batter is smooth and homogenous.
- Fold in Caramel: Stir in ½ cup of the caramel sauce thoroughly to infuse the batter with rich caramel flavor.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely for the best texture and ease of frosting.
- Prepare Frosting: In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Gently fold in the remaining ½ cup of caramel sauce to create a creamy caramel whipped frosting.
- Assemble the Cake: Once cooled, spread the caramel whipped cream evenly between the cake layers and then over the top and sides of the cake for full coverage.
- Chill and Serve: Chill the assembled cake before serving to allow the frosting to set and enhance the flavors, delivering a deliciously creamy caramel dessert experience.
Notes
- You can use either store-bought or homemade caramel sauce depending on your preference and convenience.
- For a salted caramel variation, add a pinch of sea salt to the caramel sauce before incorporating it in the recipe.
- The cake layers can be baked a day ahead and stored wrapped at room temperature, making preparation easier for parties or gatherings.
