Caramel Butter Cake
Indulge in the decadent richness of this Caramel Butter Cake, a luscious fusion of buttery softness and golden caramel perfection. This moist, tender cake is crafted with a blend of granulated and brown sugar for a subtle molasses undertone, while a silky homemade caramel glaze takes center stage, cascading over the top to create a dreamy dessert that’s hard to resist. Perfect for gatherings or an elegant tea-time treat, this recipe combines classic techniques with irresistible flavors, and a sprinkle of sea salt flakes optionally adds a sophisticated salted caramel finish. Easy to follow yet delightfully impressive, this cake is your next bake-from-scratch masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 200 grams granulated sugar
- 50 grams brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 120 milliliters heavy cream
- 100 grams brown sugar, packed (for caramel)
- 57 grams unsalted butter (for caramel)
- 1 teaspoon vanilla extract (for caramel)
- 0.5 teaspoons sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard 23 cm (9-inch) round cake pan, then line the bottom with parchment paper for easy release.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed for 3-4 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this could make the cake dense.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools slightly in the pan (for about 10 minutes), prepare the caramel glaze. In a small saucepan, combine the heavy cream, brown sugar, and butter over medium heat. Stir constantly until the mixture comes to a gentle boil, then reduce the heat to low and simmer for 3-4 minutes. Remove from heat and stir in the vanilla extract.
Transfer the cake to a wire rack and place a sheet of parchment paper underneath to catch any drips. While the cake is still warm, slowly pour the caramel glaze over the top, allowing it to seep into the cake and drip down the sides.
Optional: Sprinkle sea salt flakes over the caramel glaze for a salted caramel twist.
Allow the cake to cool completely before slicing and serving. Enjoy your Caramel Butter Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
5010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.8 g | 374% | |
| Saturated Fat | 177.0 g | 885% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 353.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 458 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 944 mg | 20% | |
*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.
