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Creamy Caramel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 64 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. 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.
  4. Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure a smooth batter.
  5. Add Vanilla: Stir in the vanilla extract thoroughly.
  6. 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.
  7. Divide Batter: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula for even baking.
  8. 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.
  9. Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. 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.
  11. 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.
  12. Finish Sauce: Remove from heat and stir in the vanilla extract, then set aside to cool slightly.
  13. Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of the caramel sauce evenly over the top.
  14. 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.
  15. 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.

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