Decadent Caramel Cake
Imagine cutting into a slice of cake that is rich, moist, and bursting with the sweet flavor of caramel. This Decadent Caramel Cake is the perfect treat for special occasions or just a cozy day at home. With layers of fluffy cake, smooth frosting, and a drizzle of homemade caramel sauce, it’s a dessert that will make anyone smile.
Why Make This Recipe
This cake is not just any dessert; it’s an experience. The combination of buttery cake, creamy frosting, and a luscious caramel drizzle creates a heavenly taste. Plus, making your own caramel adds a personal touch that store-bought options can’t match. Whether you’re celebrating a birthday, an anniversary, or just want to indulge yourself, this cake is sure to impress.
How to Make Decadent Caramel Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- 1 cup granulated sugar (for caramel sauce)
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tbsp unsalted butter (cubed)
- 1/2 tsp vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1/4 cup caramel sauce (for frosting)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the caramel sauce, combine the granulated sugar and water in a saucepan over medium heat. Stir until dissolved, then stop stirring and cook until it turns deep amber.
- Carefully add the heavy cream and stir until smooth. Add the cubed butter, vanilla extract, and salt. Let the sauce cool.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cooled caramel sauce until smooth.
- To assemble the cake, place one layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides. Finally, drizzle additional caramel sauce over the top.
How to Serve Decadent Caramel Cake
Slice the cake with a clean knife to show off the beautiful layers. Serve it at room temperature for the best flavor. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Decadent Caramel Cake
You can keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just be sure to allow it to come to room temperature before serving for the best taste.
Tips to Make Decadent Caramel Cake
- Make sure your butter and eggs are at room temperature for easier mixing.
- Use a candy thermometer when making your caramel sauce to achieve the perfect color and texture.
- If you find the frosting too thick, add a little milk to reach your desired consistency.
Variation
For a fun twist, try adding chopped nuts or chocolate chips to the cake batter. You could also substitute the caramel sauce with chocolate ganache for a different flavor experience.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the refrigerator. Just frost the cake before serving.
Can I freeze this cake?
Absolutely! Wrap the un-frosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before frosting.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is designed for baking for the best results.
