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Caramel Cake Recipe

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This classic caramel cake recipe features a moist, tender cake layered with rich, homemade caramel frosting. Perfectly balanced between sweet and buttery, this cake is an indulgent treat for any special occasion or dessert craving.

Ingredients

Cake

  • 3 cups white all-purpose flour
  • ¼ cup all-purpose flour (for dusting the pans)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks, room temperature)
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar (packed)
  • 1 tablespoon vanilla extract
  • 4 eggs (room temperature)
  • 1 ¼ cup buttermilk (room temperature)

Caramel Frosting

  • 1 cup dark brown sugar (packed)
  • 1 cup light brown sugar (packed)
  • 1 cup unsalted butter (2 sticks, room temperature)
  • ½ teaspoon salt
  • 1/3 cup evaporated milk
  • 1/3 cup heavy cream
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by spraying them with nonstick spray and dusting the bottoms and sides evenly with ¼ cup flour. Discard any excess flour and set the pans aside.
  2. Mix dry ingredients: In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt until well combined.
  3. Cream butter: In a large mixing bowl, beat the softened butter until smooth and creamy using a mixer.
  4. Add sugars: Add the granulated sugar and 2/3 cup light brown sugar to the butter, then beat for 2-3 minutes until the mixture becomes light, fluffy, and creamy.
  5. Add vanilla: Mix in the tablespoon of vanilla extract thoroughly.
  6. Add eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
  7. Combine flour and buttermilk alternately: Add half of the flour mixture to the butter mixture and mix to combine, then add half of the buttermilk and mix. Repeat with the remaining flour and buttermilk, mixing after each addition until fully blended.
  8. Divide batter: Evenly divide the batter between the two prepared cake pans. Lightly tap the pans on the counter to level the batter. Use an offset spatula if needed to smooth the tops.
  9. Bake: Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool cakes: Remove the cakes from the oven and allow them to fully cool in the pans before frosting.
  11. Remove cakes from pans: Once cooled, run a knife around the edges of the pans. Gently remove the cakes and place one on a cake stand or plate.
  12. Level cake layers: Use a serrated knife to remove the domed top from the first cake, flattening the surface. Set aside.
  13. Prepare caramel frosting: In a medium saucepan over medium heat, combine the dark brown sugar, light brown sugar, butter, and salt. Stir continuously until the butter and sugars melt and blend smoothly.
  14. Add cream and milk: Whisk in the evaporated milk and heavy cream. Bring the mixture to a simmer and cook, whisking occasionally, for 4 minutes until thickened.
  15. Finish frosting: Remove the saucepan from heat and pour the caramel sauce into a heatproof bowl. Beat on medium-low speed while slowly adding the sifted powdered sugar to avoid splatters. Stir in the vanilla extract until well combined.
  16. Frost cake: Pour about one cup of the warm caramel frosting onto the first cake layer. Spread evenly using an offset spatula.
  17. Add second layer: Place the second cake layer on top of the frosted first layer.
  18. Top and side frosting: Gradually pour the remaining frosting over the top, letting it drip down the sides. Use a spatula or bench scraper to gently spread the frosting evenly on the top and sides of the cake.
  19. Set frosting: Allow the cake to cool and the frosting to set before serving for best texture and flavor.

Notes

  • Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature to achieve the best texture in the cake.
  • Be cautious while adding powdered sugar to hot caramel sauce to avoid splattering.
  • Use an offset spatula for easier spreading of the batter and frosting.
  • This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
  • If a darker caramel flavor is preferred, slightly increase the cooking time of the caramel sauce but avoid burning.

Find it online: https://simpleplatter.com/caramel-cake-recipe/