Caramel Sauce Cake
Indulge in the irresistible decadence of this Caramel Sauce Cake, a luscious dessert that combines moist, buttery layers with the rich, golden sweetness of homemade caramel. Perfectly balanced with a hint of vanilla and a soft, tender crumb thanks to creamy buttermilk, this cake is elevated by a silky, hand-whisked caramel sauce, made with brown sugar, heavy cream, and a touch of sea salt for a sophisticated finish. With just 20 minutes of prep and straightforward instructions, this caramel cake recipe is ideal for celebrating special occasions or satisfying midweek dessert cravings. Top it off with an extra drizzle of caramel or a dollop of whipped cream for a show-stopping treat that will leave your guests coming back for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 cup brown sugar
- 0.5 cups heavy cream
- 4 tablespoons unsalted butter (for caramel sauce)
- 0.25 teaspoons sea salt (optional, for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, use a mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the caramel sauce. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter (4 tablespoons). Bring the mixture to a boil, whisking constantly.
Reduce the heat to low and simmer for 3-4 minutes, whisking until the sauce thickens. Remove from heat and stir in the optional sea salt if using.
Let the caramel sauce cool slightly before drizzling it over the cooled cake.
Slice and serve the cake, optionally garnished with extra caramel drizzle or whipped cream.
Nutrition Facts
Calories |
5058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 154.4 g | 772% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 643.7 g | 234% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 453.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 567 mg | 44% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1040 mg | 22% | |
*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.
