If you are looking for a dessert that feels like a warm hug in cake form, this Creamy Caramel Cake Recipe is exactly what you need. It combines soft, buttery layers with the rich, velvety allure of homemade caramel sauce that seeps deliciously into every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake offers that perfect balance of sweetness and creaminess that will have everyone asking for seconds. The way the caramel sauce ties all the flavors together is pure magic, making it one of those unforgettable desserts that you will want to keep coming back to.
Ingredients You’ll Need
This Creamy Caramel Cake Recipe uses some simple, classic baking staples, but each ingredient plays a key role in building the texture and flavor. From the fluffy cake layers to the luscious caramel topping, every component counts for a flawless dessert experience.
- 2 cups all-purpose flour: The foundation that creates a tender and sturdy crumb to hold the luscious caramel.
- 1 1/2 teaspoons baking powder: Helps the cake rise perfectly fluffy without becoming dense.
- 1⁄2 teaspoon salt: Balances the sweetness, enhancing all the flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture for those melt-in-your-mouth layers.
- 1 1/2 cups granulated sugar: Sweetens the cake while contributing to a tender texture.
- 3 large eggs: Provide structure and that beautiful golden color.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic base note that complements the caramel.
- 1⁄2 cup milk: Keeps the batter smooth and moist without weighing the cake down.
- 1⁄2 cup heavy cream: Essential for the rich, creamy caramel sauce’s glossy finish.
- 1⁄2 cup brown sugar: Gives the caramel that deep, molasses flavor and irresistible caramelized character.
- 1⁄4 cup butter: Adds silkiness and richness to the caramel sauce’s texture.
- 1⁄2 teaspoon vanilla extract: Heightens the caramel’s sweetness with a lovely vanilla accent.
How to Make Creamy Caramel Cake Recipe
Step 1: Prepare and Preheat
Start by setting your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans so that the cakes release easily once baked. This simple prep step is crucial for flawless layers later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures that your leavening and seasoning will be distributed perfectly throughout the cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is pale, fluffy, and airy. This step builds the cake’s tender texture from the start.
Step 4: Add Eggs and Vanilla
One at a time, incorporate the eggs into the butter mixture. Be sure to beat well after each addition for even mixing. Follow with the vanilla extract to infuse a warm, nostalgic aroma.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the flour mixture alternating with milk. Start and end with the dry ingredients, mixing gently to keep the batter light and avoid overmixing which can toughen the cake.
Step 6: Bake the Cake Layers
Divide the batter evenly into the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Caramel Sauce
Combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir constantly until everything melts and combines smoothly. Bring to a simmer, then reduce the heat and cook for a few minutes until it thickens slightly. Remove from heat and stir in vanilla extract, then let cool just a bit.
Step 8: Assemble Your Creamy Caramel Cake Recipe
Place one cake layer on a serving plate and slather on a generous portion of the caramel sauce. Top with the second layer and drizzle the remaining caramel over the cake, letting it drip beautifully down the sides. Allow the caramel to set before slicing.
How to Serve Creamy Caramel Cake Recipe
Garnishes
Add a finishing touch with a sprinkle of flaky sea salt on the caramel for a gourmet contrast, or some toasted pecans for crunch and nutty flavor. Fresh whipped cream or even a scoop of vanilla ice cream turns this cake into an indulgent treat.
Side Dishes
This cake pairs perfectly with light accompaniments like a fresh fruit salad or a simple cup of coffee or tea. These help balance the richness and bring out the caramel notes, making every bite a harmonious experience.
Creative Ways to Present
For extra flair, serve this cake as mini layered cupcakes for parties or drizzle the caramel in artistic swirls on individual plates. A rustic wooden board presentation can add charm and invites guests to help themselves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Caramel Cake Recipe in an airtight container at room temperature for up to two days, or refrigerate to extend freshness for up to five days. This helps preserve the softness of the cake and the smoothness of the caramel.
Freezing
You can freeze the cake layers separately wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the refrigerator before assembling and adding the caramel sauce for best results.
Reheating
If you want to enjoy this cake warm, gently reheat slices in the microwave for 15-20 seconds. This wakes up the rich flavors and revives the luscious creamy texture of the caramel.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid the cake becoming too salty. Unsalted butter gives you more control over the flavor balance.
Is it necessary to cool the cake completely before adding the caramel?
Yes, cooling the cake prevents the caramel sauce from melting off and helps it set beautifully on the layers. Patience here makes for a much neater and tastier finish.
Can I substitute heavy cream with something else?
Heavy cream is best for the caramel’s texture and richness, but you could try full-fat coconut milk or evaporated milk for alternative creaminess, though the flavor and consistency may vary slightly.
How long will the caramel sauce last in the fridge?
Stored in an airtight container, the caramel sauce will keep well in the refrigerator for up to one week. Reheat gently before using to bring back its smooth texture.
What type of brown sugar works best for the caramel?
Light brown sugar is ideal for this Creamy Caramel Cake Recipe as it provides a mild molasses flavor and beautiful color without overpowering the other elements. Dark brown sugar can be used for a more intense caramel taste.
Final Thoughts
This Creamy Caramel Cake Recipe is truly a celebration of simple ingredients transformed into a luscious treat that feels both comforting and special. I encourage you to give it a try at home—whether it’s for a cozy family dinner or a festive get-together, this cake promises to bring smiles and satisfied hearts. Enjoy every bite of that silky caramel goodness!
Print
Creamy Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Caramel Cake is a luscious layered dessert featuring moist vanilla cake layers infused with a smooth and rich homemade caramel sauce. Baked to perfection and topped with decadent caramel, it’s an indulgent treat perfect for celebrations or any special occasion.
Ingredients
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 and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure a smooth batter.
- Add Vanilla: Stir in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the milk to the butter mixture, starting and finishing with the dry ingredients, mixing gently just until combined to avoid overmixing.
- Divide Batter: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Caramel Sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the butter melts and sugar dissolves.
- Simmer Sauce: Bring the mixture to a simmer, then reduce heat to low and let cook for 3 to 5 minutes while stirring occasionally, until the sauce thickens slightly.
- Finish Sauce: Remove from heat and stir in the vanilla extract, then set aside to cool slightly.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of the caramel sauce evenly over the top.
- Add Second Layer: Place the second cake layer on top and drizzle more caramel sauce over the top and around the edges for an elegant finish.
- Set and Serve: Allow the caramel to set for a few minutes before slicing and serving your delicious creamy caramel cake.
Notes
- For best results, bring all ingredients to room temperature before starting.
- Carefully monitor the caramel sauce to avoid burning; constant stirring is essential.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- To prevent the caramel from hardening too much in the fridge, gently warm it before serving.
- You can use cake flour instead of all-purpose flour for a lighter texture.
