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
Scale
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.
