Description
This Decadent Caramel Cake is a rich and moist layered dessert featuring fluffy vanilla cake layers, smooth cream cheese frosting, and luscious homemade caramel sauce. Topped with peanut butter cups and roasted peanuts, this indulgent treat is perfect for celebrations and special occasions.
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Caramel Sauce Ingredients
- ½ cup heavy cream
- 1 cup brown sugar
- ½ cup unsalted butter
- Pinch of salt
Frosting Ingredients
- 4 cups confectioners’ sugar
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Decoration Ingredients
- 10 peanut butter cups, chopped
- ½ cup chopped roasted peanuts (optional)
- 1 cup caramel sauce (homemade or high-quality store-bought)
Instructions
- Prepare Cake Pans and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to prevent sticking. In a bowl, sift together the all-purpose flour, baking powder, and salt; set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This adds air to your batter, ensuring a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain the batter’s smooth texture. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the sifted dry ingredients and whole milk to the butter mixture; begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on wire racks.
- Make Homemade Caramel Sauce: In a saucepan, melt ½ cup butter with 1 cup brown sugar over medium heat. Stir continuously for 2–3 minutes until smooth. Add ½ cup heavy cream and a pinch of salt, then simmer for 4–5 minutes. Remove from heat and let it cool.
- Prepare Cream Cheese Frosting: Beat together 1 cup softened butter and cream cheese until smooth and creamy. Gradually add confectioners’ sugar, beating continuously. Stir in 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top and drizzle with caramel sauce. Repeat with the remaining layers. Apply a thin crumb coat of frosting all over the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes.
- Final Frosting and Decoration: After chilling, apply the final layer of frosting smoothly over the cake. Drizzle more of the cooled caramel sauce on top. Pipe decorative frosting swirls around the edges. Garnish with chopped peanut butter cups and roasted peanuts for added crunch and flavor. Chill before serving to set the frosting.
Notes
- Ensure cake layers are completely cooled before frosting to prevent melting and sliding.
- Use room temperature ingredients for the best batter consistency and frosting texture.
- For a stronger peanut flavor, toast the peanuts lightly before chopping.
- Store the cake refrigerated and allow to come to room temperature before serving for best flavor.
- You can substitute store-bought caramel sauce if short on time, but homemade adds extra richness.
