Nut-Free Caramel Cake
Indulge in the sweet and buttery bliss of a homemade Nut-Free Caramel Cake, perfect for dessert enthusiasts with nut allergies. This recipe combines tender layers of vanilla cake, crafted with rich ingredients like whole milk and softened butter, and a luscious caramel sauce made from scratch with brown sugar, heavy cream, and a touch of vanilla. With its nut-free guarantee, this cake is a safe yet stylish choice for gatherings or celebrations. Easy to prepare in under an hour and with irresistible caramel draping every slice, it’s a decadent treat that’s sure to impress your guests. Ideal for nut-free dessert recipes or caramel cake lovers, this masterpiece serves up 12 slices of pure joy—no nuts required!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and 0.5 teaspoon of salt. Set aside.
In a large bowl, beat 1 cup of softened butter and 1.5 cups of granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in 2 teaspoons of vanilla extract.
Alternately add the dry ingredients and 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the caramel sauce, combine 1 cup of brown sugar, 0.5 cup of butter, and 0.5 cup of heavy cream in a small saucepan over medium heat.
Bring the mixture to a boil, stirring constantly, and let it simmer for about 5 minutes until it thickens slightly.
Remove from heat and stir in 1 teaspoon of vanilla extract and 0.25 teaspoon of salt. Set aside to cool for a few minutes.
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
Spread approximately a third of the cooled caramel sauce over the top of the first cake layer.
Place the second cake layer on top and spread another third of the caramel sauce over the top.
Drizzle or pipe the remaining caramel sauce decoratively over the top and sides of the cake.
Allow the cake to set for at least 30 minutes before slicing and serving to ensure the caramel is firm.
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.8 g | 392% | |
| Saturated Fat | 183.0 g | 915% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 691.3 g | 251% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 454.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 609 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1176 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.
