Super Sweet Caramel Cake
Indulge your sweet tooth with this irresistibly decadent Super Sweet Caramel Cake, a show-stopping dessert that combines soft, fluffy layers of buttery vanilla cake with a velvety smooth caramel frosting. Perfectly balanced between rich brown sugar caramel and light, airy cake, this recipe is ideal for special occasions or whenever you're craving a luxurious treat. Made with simple pantry staples like flour, eggs, and sugar, the magic lies in the homemade caramel frosting, whipped to creamy perfection with heavy cream and powdered sugar. Ready in just an hour, this 12-serving masterpiece is a crowd-pleaser that can be garnished with an optional caramel drizzle for an elegant finish. Whether you're a seasoned baker or a novice, this caramel cake recipe is easy to follow and guarantees sweet success every time.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup brown sugar
- 1.5 cups heavy cream
- 2 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the eggs, 1 teaspoon of vanilla extract, and milk.
Gradually add the wet ingredients into the dry ingredients, mixing until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the caramel frosting, heat the brown sugar and 0.5 cups of heavy cream over medium heat in a small saucepan, whisking constantly until the sugar dissolves and the mixture begins to boil. Boil for 1 minute, then remove from heat and let cool slightly.
In a large mixing bowl, beat the powdered sugar, 0.5 cups of unsalted butter (softened), 1 teaspoon of vanilla extract, and the cooled brown sugar mixture together until light and fluffy. Add the remaining 1 cup of heavy cream gradually, beating until the frosting reaches your desired consistency.
Assemble the cake by spreading a layer of frosting over the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the cake generously with the caramel frosting.
Optional: Drizzle additional caramel sauce over the top for extra flair. Slice, serve, and enjoy!
Nutrition Facts
Calories |
5110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.8 g | 414% | |
| Saturated Fat | 198.5 g | 993% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 248.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 394 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 760 mg | 16% | |
*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.
