Decadent Caramel Cake (Printer-friendly)
Rich, buttery cake with silky caramel frosting and glossy drizzle for special celebrations.
# What You'll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans, then line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - Beat butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully before each addition, then mix in vanilla extract.
04 - Alternate adding flour mixture and milk to creamed batter in three additions, beginning and ending with dry ingredients. Mix until just combined, taking care not to overmix.
05 - Divide batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then release onto wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling pan gently until sugar dissolves. Increase heat to medium-high and cook until mixture reaches golden amber color, 7-10 minutes. Remove from heat and carefully whisk in butter, followed by heavy cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, then add caramel sauce, vanilla extract, and salt. Continue beating until light and fluffy, approximately 2-3 minutes.
08 - Position first cake layer on serving platter. Spread a generous layer of caramel frosting over surface. Repeat with remaining layers. Apply frosting to top and sides of assembled cake. Drizzle additional caramel sauce over top for glossy finish.
09 - Refrigerate finished cake for at least 30 minutes to set frosting, ensuring cleaner slices when serving.
# Expert Tips:
01 -
- The tender butter cake balances perfectly with silky caramel frosting creating something that feels special without being overly sweet
- Once you master the caramel technique you will want to drizzle it on everything from ice cream to morning toast
02 -
- Sugar burns quickly once it starts caramelizing so have all your ingredients measured and ready before you begin
- Room temperature cream prevents the hot caramel from seizing into a hard lump
- The cake layers must be completely cool before frosting or the caramel will melt and slide right off
03 -
- Sprinkle a pinch of flaky sea salt over the finished caramel drizzle for a salted caramel variation
- Clear glass heavy-bottomed pans make it easier to monitor the caramel color change