Caramel Breakfast Cake
Start your morning on a sweet note with this indulgent Caramel Breakfast Cake—where tender, moist layers meet the rich, buttery goodness of caramel. Infused with a hint of vanilla and built on a fluffy buttermilk base, this cake strikes the perfect balance between light and decadent. A luscious drizzle of caramel sauce cascades over the top, while an optional sprinkle of chopped pecans adds a delightful crunch. Ready in just under an hour, this easy breakfast cake brings bakery-style goodness to your kitchen with minimal effort. Perfect for weekend brunch, holiday gatherings, or simply pairing with your morning coffee, this treat is as versatile as it is delicious. Try it once, and it’s sure to become your go-to breakfast bake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup caramel sauce (store-bought or homemade)
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Do not overmix; the batter should be slightly thick.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, drizzle the caramel sauce evenly over the top of the cake. If desired, sprinkle with chopped pecans for added texture and flavor.
Slice and serve the caramel breakfast cake at room temperature or slightly warmed. Perfect with a cup of coffee or tea!
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 578.0 g | 210% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 373.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
