Description
This Creamy Caramel Cake features a moist, buttery vanilla cake layered and generously topped with a luscious homemade caramel sauce. With a tender crumb and rich, creamy caramel frosting, it’s the perfect dessert for any occasion, combining classic flavors with a decadent finish.
Ingredients
Scale
Cake Ingredients
- 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
Caramel Sauce Ingredients
- 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 two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a light texture in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in 1 teaspoon of vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredient mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them and transfer to wire racks to cool completely for easier icing.
- Make Caramel Sauce: In a saucepan over medium heat, melt brown sugar, butter, and heavy cream together. Stir continuously until the sauce thickens and becomes creamy, then remove from heat and stir in 1/2 teaspoon vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of caramel sauce over it, then top with the second cake layer. Drizzle remaining caramel sauce over the top before serving for a creamy finish.
Notes
- Ensure butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- The caramel sauce thickens as it cools; you can gently rewarm it if needed before serving.
- For a deeper caramel flavor, you can toast the brown sugar lightly before melting.
- Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
