Caramel Cake is a luscious and rich dessert, perfect for those who adore sweet, buttery flavors. This cake stands out for its tender, moist texture and layers of caramel goodness.
The fusion of butter, sugar, and caramel frosting creates a melt-in-your-mouth experience that will leave you wanting more.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 ½ cups granulated sugar
- ½ cup heavy cream
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
Prepare the Cake Batter:
- Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lightly dusting them with flour, ensuring an even coat.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt, mixing them together with a whisk until well blended.
- In a separate large bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes pale and fluffy, which should take around 3-4 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
- Gradually incorporate the flour mixture into the wet ingredients, alternating with the milk. Gently fold in the flour mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Mix just until the batter comes together, being careful not to overmix, to keep the cake light and fluffy.
Bake the Cake:
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Once done, remove from the oven and allow the cakes to cool in their pans for around 10 minutes before transferring them to a wire rack to cool completely, then gently run around the edges and turn the cakes out onto a wire rack to cool completely before applying any frosting.
Make the Caramel Frosting:
- In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a deep amber color.
- Slowly and carefully pour in the heavy cream and butter, stirring until the mixture becomes smooth and combined.
- Remove from the heat and mix in the vanilla extract and a pinch of salt. Let the caramel cool for about 10 minutes.
- In a separate bowl, beat the remaining ½ cup sugar with the cooled caramel mixture until smooth and creamy.
Assemble the Cake:
- Once the cake layers have cooled completely, place one layer on a serving plate.
- Spread a generous amount of caramel frosting over the top of the first layer.
- Place the second cake layer on top, then frost the entire cake with the remaining caramel frosting.
- For an extra decorative touch, drizzle any extra caramel over the top and sides of the cake to create a lovely finishing effect.
Dear Lykkers, caramel cake is the ultimate indulgence, blending a soft, fluffy cake with smooth and buttery caramel frosting. Perfect for any celebration or just a cozy night in, it’s a treat that is sure to satisfy your sweet tooth. Enjoy it with family, friends, or as a solo dessert to brighten up your day!
