Rich Caramel Cake
Indulge in the decadent delight of this Rich Caramel Cake, a show-stopping dessert that combines irresistible sweetness with a velvety texture. Crafted with a tender crumb from buttermilk and infused with gooey caramel sauce, this two-layer masterpiece is generously topped with a luscious caramel frosting made from melted butter, brown sugar, and heavy cream. Perfect for celebrations or a special treat, its golden caramel flavor shines through every bite, while an extra drizzle of caramel sauce adds a gourmet finish. With a prep time of just 30 minutes, this recipe is as approachable as it is impressive—ideal for caramel lovers seeking a jaw-dropping homemade creation.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar (packed)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 0.5 cup caramel sauce
- 1 cup unsalted butter (for frosting)
- 1 cup light brown sugar (for frosting)
- 0.5 cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together at medium-high speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the buttermilk in three additions, beginning and ending with the flour mixture. Do not overmix.
Gently fold the caramel sauce into the batter until fully incorporated.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into 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 frosting, melt 1 cup of butter in a medium saucepan over medium heat. Stir in 1 cup of light brown sugar and cook until the sugar dissolves (about 2 minutes).
Add the heavy cream to the saucepan, bring the mixture to a boil, and then remove it from heat. Allow it to cool slightly.
Transfer the caramel mixture to a large mixing bowl. Using a hand or stand mixer, gradually beat in the powdered sugar until smooth and spreadable. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top. Add the second layer and frost the top and sides of the cake.
Drizzle additional caramel sauce over the top and garnish as desired.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 82.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 128 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.
