Gluten-Free Caramel Cake
Indulge in the rich, decadent flavors of this irresistible Gluten-Free Caramel Cake—perfect for satisfying your sweet tooth without compromising dietary needs! Featuring a moist and tender crumb made from gluten-free all-purpose flour and buttermilk, this cake is crowned with a luscious homemade caramel sauce that’s luxuriously smooth and packed with buttery, brown sugar notes. Whether you're baking for a special occasion or simply craving a gluten-free dessert, this recipe is easy to follow and ready in under an hour, making it ideal for busy bakers. Serve it as a show-stopping centerpiece at your next gathering, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 190 g Gluten-free all-purpose flour
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 115 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 75 g Brown sugar
- 2 whole Large eggs
- 1.5 tsp Vanilla extract
- 120 ml Buttermilk
- 60 ml Heavy cream
- 60 g Unsalted butter (for caramel)
- 100 g Brown sugar (for caramel)
- 60 ml Heavy cream (for caramel)
- 1 tsp Vanilla extract (for caramel)
- 0.5 tsp Salt (for caramel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan using gluten-free flour.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the room-temperature unsalted butter until creamy.
Gradually add the granulated sugar and brown sugar to the butter, beating until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the caramel topping, melt the butter in a small saucepan over medium heat.
Add the brown sugar and stir until dissolved. Add the heavy cream and bring the mixture to a simmer.
Reduce the heat to low and let it simmer gently for about 2 minutes, stirring frequently.
Remove from heat and stir in the vanilla extract and salt. Allow the caramel to cool slightly.
Pour the warm caramel over the cooled cake, allowing it to drip down the sides. Let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 503.0 g | 183% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 329.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 440 mg | 34% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 609 mg | 13% | |
*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.
