Description
This Creamy Caramel Cake is a delightful dessert featuring moist, fluffy layers of vanilla cake enhanced with a rich and luscious homemade caramel sauce. Perfect for special occasions or any time you crave an indulgent treat, the cake combines classic baking techniques with a luscious caramel topping that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Caramel Sauce
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar on medium speed until the mixture is light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure proper emulsification.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract until fully mixed.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and finishing with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Divide Batter: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake Cakes: Place the pans in the oven and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare Caramel Sauce: While the cakes cool, combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Cook Caramel Mixture: Stir continuously until butter melts and sugar dissolves completely.
- Simmer Sauce: Bring the mixture to a simmer, then lower the heat and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Vanilla to Caramel: Remove from heat and stir in 1/2 teaspoon vanilla extract for flavor depth.
- Cool Caramel Sauce: Let the caramel sauce cool slightly before using to prevent it from running too much.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce on top.
- Add Top Layer and Drizzle: Place the second cake layer over the first, then drizzle remaining caramel sauce over the top and sides of the cake.
- Set and Serve: Allow the caramel to set for a few minutes so it firms up slightly before slicing and serving your delicious creamy caramel cake.
Notes
- Ensure the butter is softened (not melted) for best creaming results.
- Do not overmix the batter to keep the cake tender and fluffy.
- Allow the caramel sauce to cool slightly before spreading to avoid melting the cake layers.
- Use a toothpick test to check for cake doneness.
- You can add a pinch of salt to the caramel sauce for a salted caramel variation.
