Yummy Caramel Cake Bars
Indulge in the gooey, buttery decadence of Yummy Caramel Cake Bars—a perfect balance of rich caramel and soft, cake-like layers that will satisfy any sweet tooth. These irresistible dessert bars feature a dual-layer design: a tender vanilla cake base topped with a luscious caramel center, finished with dollops of golden batter that bake into a delightful, chewy crust. A sprinkle of sea salt adds a gourmet touch, creating a heavenly sweet-and-salty flavor profile. With just 20 minutes of prep time, this easy recipe comes together quickly yet results in bakery-quality treats ideal for parties, potlucks, or an afternoon indulgence. Serve these caramel cake bars warm for an extra gooey texture, or let them cool for easy slicing and sharing. Perfect as an ultimate dessert or mid-day snack, these bars promise to be a crowd favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Caramel sauce
- 0.25 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy.
Add the eggs one at a time, mixing between each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Spread half of the batter into the prepared baking pan, creating an even layer.
Bake the bottom layer in the preheated oven for 10 minutes, then remove it from the oven.
Pour the caramel sauce evenly over the partially baked layer. If desired, sprinkle a small amount of sea salt over the caramel for a sweet-salty twist.
Dollop the remaining batter over the caramel layer and gently spread it out to cover as much of the caramel as possible (it’s okay if some caramel peeks through).
Return the pan to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
Let the caramel cake bars cool completely in the pan before using the parchment overhang to lift them out.
Slice into bars and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 614.6 g | 223% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 427.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 726 mg | 15% | |
*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.
