Caramel Cake with Caramel Cream Cheese Frosting
Indulge your sweet tooth with this decadent Caramel Cake with Caramel Cream Cheese Frosting, the ultimate dessert for caramel lovers! Featuring moist, buttery layers infused with rich caramel sauce and a tangy-sweet cream cheese frosting, this cake is a showstopping treat perfect for special occasions. The frosting, enhanced with velvety caramel and a sprinkle of optional sea salt, adds a luxurious touch, while a caramel drizzle cascades elegantly over the sides for a stunning finish. With its harmonious blend of sweet and salty flavors, complemented by a soft, tender crumb, this cake guarantees to impress both your taste buds and your guests. Perfectly balanced and irresistibly indulgent, this caramel cake is the dessert you've been dreaming of!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.75 cup dark brown sugar (packed)
- 3 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 1.25 cups buttermilk
- 0.5 cup caramel sauce (store-bought or homemade)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar
- 0.5 cup caramel sauce (for frosting and drizzling)
- 0.5 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the batter in three additions, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the 1/2 cup of caramel sauce until the batter is uniform.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the caramel cream cheese frosting, beat the softened cream cheese and butter in a large bowl using an electric mixer until smooth and creamy.
Gradually add the powdered sugar and continue beating until well combined and fluffy.
Mix in 1/2 cup of caramel sauce until smooth. If desired, you can slightly warm the caramel sauce to make it easier to incorporate.
Once the cakes are completely cool, place one cake layer on a serving platter or cake stand. Spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Drizzle additional caramel sauce over the top of the cake, allowing it to drip down the sides. Sprinkle with sea salt, if desired, for a salted caramel finish.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Slice, serve, and enjoy this luxurious caramel cake!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 72.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 132 mg | 3% | |
*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.
