There is something truly magical about a dessert that feels luxurious yet comforting, and this Creamy Caramel Cake Recipe absolutely nails that experience. Imagine soft, moist layers of buttery cake hugged by a rich, velvety caramel sauce that melts in your mouth with every bite. This cake isn’t just a treat; it’s a celebration of warmth and sweetness that can brighten any gathering or simply turn an ordinary day into a special one. Whether you’re a caramel lover or just looking for a dessert with a little extra soul, this recipe will quickly become your new favorite indulgence.
Ingredients You’ll Need
The ingredients for this Creamy Caramel Cake Recipe are straightforward but essential for getting that perfect balance of flavor, texture, and color. Each component plays a crucial role in delivering a tender cake base paired with that luscious caramel finish.
- 2 cups all-purpose flour: This forms the sturdy yet soft backbone of the cake layers, providing structure without heaviness.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully, making it light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture to keep the cake tender.
- 1 1/2 cups granulated sugar: Sweetens the batter perfectly without overpowering the caramel notes.
- 3 large eggs: Bind everything together while contributing to the cake’s fine crumb.
- 1 teaspoon vanilla extract: Brings a warm, fragrant depth that complements the caramel beautifully.
- 1/2 cup milk: Keeps the batter silky and smooth, ensuring moist cake layers.
- 1/2 cup heavy cream: Key for that creamy caramel sauce’s velvety texture.
- 1/2 cup brown sugar: Provides the caramel’s deep, molasses-like flavor and rich color.
- 1/4 cup butter: Melts into the caramel to give it that perfect creamy consistency.
- 1/2 teaspoon vanilla extract: Added a second time to elevate the caramel’s aroma and flavor notes.
How to Make Creamy Caramel Cake Recipe
Step 1: Prepping Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans thoroughly to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt so that all the dry ingredients get evenly distributed, setting a solid foundation for your cake batter.
Step 2: Creaming Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy. This step is essential because creaming incorporates air, which helps your cake rise and creates that tender texture we all adore.
Step 3: Combining Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure the mixture stays smooth and well emulsified. Next, stir in the vanilla extract to infuse the batter with warm, comforting notes that will perfectly complement the caramel topping.
Step 4: Mixing Dry Ingredients and Milk
Gradually add the flour mixture to the butter mixture in batches, alternating with the milk. This careful incorporation prevents the batter from becoming dense or overworked. Mix just until combined for a tender crumb that melts in your mouth.
Step 5: Baking the Cake Layers
Divide the batter evenly into your prepared pans, smoothing out the tops with a spatula for even baking. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cakes are perfectly baked—moist but holding their shape.
Step 6: Preparing the Caramel Sauce
While the cakes cool, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir continuously until butter melts and sugar dissolves, then let it simmer gently for 3 to 5 minutes to thicken. Off the heat, add vanilla extract to round out the flavor before letting it cool slightly so it thickens just right to coat the cake layers beautifully.
Step 7: Assembling the Creamy Caramel Cake Recipe
Place one cake layer on your serving plate and generously spread the luscious caramel sauce over the top. Carefully position the second cake layer and drizzle more caramel over the top and edges. Let the cake rest a bit so the caramel sets wonderfully, giving you those irresistible drips when sliced.
How to Serve Creamy Caramel Cake Recipe
Garnishes
Keep it simple with a sprinkle of flaky sea salt to highlight the caramel’s sweetness. A few toasted nuts also add a delightful crunch that contrasts beautifully with the creamy texture of the cake.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra dreamy experience. Fresh berries can provide a pop of color and a light tartness that balances the richness perfectly.
Creative Ways to Present
For an elegant touch, drizzle extra caramel in decorative swirls on each slice plate. You can also layer the cake in trifle glasses with whipped cream and caramel for an impressive dessert presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap to keep it moist and store at room temperature for up to two days. For longer freshness, refrigerate but bring back to room temperature before serving to enjoy the creamy caramel flavors at their best.
Freezing
This Creamy Caramel Cake Recipe freezes well. Wrap the cake layers separately in plastic wrap and then foil, freezing for up to three months. Thaw in the refrigerator overnight before adding the caramel sauce and assembling for optimal texture and flavor.
Reheating
To gently warm slices, microwave for 15 to 20 seconds or heat briefly in a low oven. This helps the caramel become gooey again without melting the cake layers, making each bite just as indulgent as freshly made.
FAQs
Can I use a different type of flour for this cake?
All-purpose flour works best for the right balance of structure and tenderness in this Creamy Caramel Cake Recipe. Using a different flour, like cake flour, could make the texture softer but might require recipe adjustments.
Is there an easy way to make the caramel sauce less sweet?
You can add a pinch of salt or reduce the brown sugar slightly, but be cautious; the caramel is a signature part of this cake’s charm. Balancing sweetness with a little salt can enhance the flavor beautifully though.
Can I make this cake dairy-free?
With some substitutions like plant-based butter and cream alternatives, you can create a dairy-free version. However, it might change the caramel’s texture, so ensure your substitutes work well in sauces.
What’s the best way to prevent the cake from drying out?
Don’t overbake the layers and be sure to store leftovers well wrapped. Incorporating the creamy caramel sauce also helps lock in moisture, keeping every bite moist and delicious.
Can I turn this into cupcakes?
Absolutely! Divide the batter into a muffin tin lined with cupcake papers and bake for about 18-22 minutes. Top each cupcake with the caramel sauce after they cool for an equally delightful treat.
Final Thoughts
There’s nothing quite like the cozy pleasure of this Creamy Caramel Cake Recipe to brighten your day or impress your guests. Once you try it, you’ll understand why it’s a beloved dessert that keeps folks coming back for more. Don’t hesitate to dive in and share this delicious moment of sweet, creamy happiness with someone you love.
Print
Creamy Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Caramel Cake recipe features a moist, fluffy vanilla cake layered and topped with a rich, homemade caramel sauce. Perfectly balanced with buttery sweetness and a smooth caramel finish, this dessert is ideal for celebrations or a special treat any time of the year.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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 well combined to ensure even rising.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air into the batter.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to maintain a smooth batter.
- Incorporate Vanilla: Stir in the vanilla extract and mix until fully incorporated for flavor.
- Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Divide and Smooth Batter: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are cooked through.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, preventing sogginess.
- Prepare Caramel Sauce: While the cakes cool, combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Melt and Combine Sauce Ingredients: Stir continuously until the butter has melted and the sugar has dissolved completely, ensuring a smooth sauce.
- Simmer Sauce: Bring the mixture to a simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly for a luscious texture.
- Finish Caramel Sauce: Remove from heat and stir in the vanilla extract, enhancing the flavor of the caramel.
- Cool Sauce: Allow the caramel sauce to cool slightly before use to thicken and prevent it from running excessively on the cake.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top.
- Add Second Layer: Place the second cake layer on top and drizzle additional caramel sauce over the top and around the edges for a beautiful finish.
- Set and Serve: Allow the caramel to set for a few minutes before slicing and serving to enjoy clean slices and rich flavor.
Notes
- Use room temperature ingredients for the best cake texture.
- Do not overmix the batter to keep the cake tender.
- Allow cakes to cool completely before adding the caramel sauce to prevent melting.
- The caramel sauce can be stored in the refrigerator and gently reheated before serving.
- For a more intense caramel flavor, use dark brown sugar instead of light brown sugar.
