Decadent Caramel Cake (Print Version)
Indulgent buttery cake with silky caramel frosting and glossy drizzle.
# Recipe Ingredients:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tbsp unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 tsp salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 tsp vanilla extract
18 - 1/4 tsp salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, then vanilla extract.
04 - Alternately add flour mixture and milk to the batter in three additions, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans, then turn out onto wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat and whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually add powdered sugar, then caramel sauce, vanilla, and salt. Beat until light and fluffy, 2-3 minutes.
08 - Place one cake layer on a platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides. Drizzle extra caramel sauce over top for a glossy finish.
09 - Chill for at least 30 minutes before serving for cleaner slices.
# Expert Advice:
01 -
- The homemade caramel sauce tastes infinitely better than anything store bought and keeps for weeks in the fridge
- This cake strikes that perfect balance between sweet and buttery richness without feeling overwhelming
02 -
- Caramel goes from perfect to burned in seconds, so have all your ingredients measured and ready before you start cooking the sugar
- If your caramel seizes into hard lumps when adding cream, gently reheat it while stirring until smooth again
03 -
- Brush warm cake layers with simple syrup if they seem dry before frosting
- Use an offset spatula heated under hot water for perfectly smooth frosting