Description
This Creamy Caramel Cake is a decadent dessert featuring moist layers of buttery vanilla cake paired with a rich, homemade caramel sauce. Perfect for celebrations or a special treat, this cake combines classic baking techniques with a luscious caramel topping that balances sweetness and creaminess for an irresistible finish.
Ingredients
Scale
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 prep pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until these dry ingredients are evenly combined.
- Cream butter and sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, which incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Add vanilla: Stir in the teaspoon of vanilla extract to infuse the batter with flavor.
- Combine batter: Gradually add the dry ingredients alternated with the milk, beginning and ending with the dry mixture, mixing gently until just combined to avoid overmixing.
- Pour batter: Divide the batter evenly between the two prepared pans and smooth the tops using a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare caramel sauce: Meanwhile, combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Cook caramel base: Stir continuously until the butter melts and sugar dissolves completely for a smooth caramel foundation.
- Simmer caramel: Bring to a simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring occasionally until sauce thickens slightly.
- Add vanilla to caramel: Remove from heat and stir in the 1/2 teaspoon vanilla extract to enhance flavor.
- Cool caramel sauce: Allow the sauce to cool slightly so it thickens enough to spread without running.
- Assemble cake: Place one cake layer on a serving plate and spread a generous amount of the caramel sauce on top.
- Add second layer: Place the second cake layer over the first and drizzle more caramel sauce across the top and edges for a beautiful finish.
- Set and serve: Let the caramel set for a few minutes before slicing so the sauce slightly firms, then serve and enjoy.
Notes
- Ensure butter is softened for easier creaming and better cake texture.
- Do not overmix the batter to keep the cake light and tender.
- The caramel sauce can be made ahead and warmed gently before use.
- Use fresh eggs and sift flour for the best results.
- Allow cake layers to cool completely before adding caramel to prevent melting.
