Caramel Cake
Indulge in the decadence of homemade Caramel Cake, a layered masterpiece featuring moist vanilla buttermilk cake paired with a luscious caramel frosting. This recipe blends classic baking techniques with the rich sweetness of caramel, offering a perfect balance of textures and flavors. The caramel frosting, made with brown sugar, heavy cream, and a hint of sea salt, adds a luxurious finishing touch that elevates every bite. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. With easy-to-follow steps and ingredients you likely already have in your pantry, creating this show-stopping dessert is both approachable and rewarding. Serve slices with a dollop of whipped cream or a drizzle of extra caramel for a treat that's utterly irresistible!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, room temperature
- 1.5 cups granulated sugar
- 3 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup light brown sugar, packed
- 0.5 cup heavy cream
- 2 cups confectioners' sugar
- 0.25 teaspoons sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
To make the caramel frosting, melt the brown sugar and 1/2 cup butter in a saucepan over medium heat. Bring to a boil, stirring constantly.
Remove from heat and stir in the heavy cream and sea salt until smooth. Let the caramel cool to room temperature.
Once cooled, beat in confectioners' sugar until smooth and spreadable.
Place one layer of the cake on a serving platter and spread a third of the caramel frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting.
Allow the cake to settle for at least 30 minutes before serving to ensure the frosting sets.
Nutrition Facts
Calories |
6465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 155.1 g | 776% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 996.5 g | 362% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 756.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 624 mg | 48% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1183 mg | 25% | |
*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.
