Description
This caramel cake recipe features moist, tender layers of buttery vanilla cake baked to perfection and topped with a rich, homemade caramel sauce. The smooth caramel drizzle adds a luscious sweetness that makes this dessert perfect for special occasions or any time you crave a delicious, indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Caramel Sauce
- 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). Grease and flour 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 until evenly combined. This ensures proper leavening and seasoning.
- Cream butter and sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy, which adds air for a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition for smooth integration. Stir in the vanilla extract and mix until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Divide and bake batter: Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely before frosting to prevent melting the caramel sauce.
- Prepare caramel sauce: In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until butter melts and sugar dissolves. Bring mixture to a simmer, reduce heat to low, and cook for 3 to 5 minutes until the sauce thickens slightly.
- Finish caramel sauce: Remove from heat and stir in vanilla extract. Allow the sauce to cool slightly for better spreading consistency.
- Assemble cake: Place one cake layer on a serving plate and spread a generous amount of the caramel sauce over the top. Place the second cake layer on top and drizzle more caramel sauce over the top and edges for a beautiful finish.
- Set and serve: Let the caramel set for a few minutes before slicing the cake to ensure clean cuts and perfect portions. Serve and enjoy this luscious treat!
Notes
- Ensure butter is softened (not melted) for proper creaming with sugar.
- Do not overmix the batter to keep the cake tender and light.
- Allow cakes to cool completely before adding caramel to avoid melting or sliding.
- Caramel sauce thickens as it cools; if it becomes too thick, warm gently before spreading.
- Use fresh heavy cream for best caramel texture and flavor.
