If you are craving a dessert that feels like a warm hug in every bite, this Creamy Caramel Cake Recipe is exactly what you need. Imagine layers of tender, buttery cake soaked in a luscious, homemade caramel sauce that’s rich, velvety, and sweet without being overwhelming. This cake is the ultimate comfort dessert that brings together simple ingredients into an unforgettable treat that you’ll want to make again and again. Whether it’s a special occasion or just a cozy evening at home, this recipe will have you hooked from the first forkful.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of texture and flavor in this cake. Each component plays an important role, from the tender crumb of the flour and butter to the deep, sweet notes developed by the brown sugar caramel sauce.
- 2 cups all-purpose flour: Provides the perfect structure for a soft but sturdy cake.
- 1 1/2 teaspoons baking powder: Ensures your cake rises beautifully and stays light.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Gives a rich, creamy texture and delicate taste.
- 1 1/2 cups granulated sugar: Sweetens the cake batter for the right level of sweetness.
- 3 large eggs: Adds moisture, structure, and richness to the cake layers.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 1/2 cup heavy cream: The star ingredient for the luscious caramel sauce’s creaminess.
- 1/2 cup brown sugar: Creates that irresistibly rich and slightly molasses-y caramel flavor.
- 1/4 cup butter: Blends into the caramel sauce for smoothness and a silky finish.
- 1/2 teaspoon vanilla extract (for caramel): Adds a final aromatic boost to the caramel sauce.
How to Make Creamy Caramel Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes bake evenly and release easily. In a medium bowl, whisk together the flour, baking powder, and salt — this combo makes sure each bite is tender with just the right rise.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy. This process is crucial as it incorporates air, ensuring your cake layers will be delightfully soft and tender.
Step 3: Add Eggs and Vanilla
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for that beautiful aromatic base that ties the flavors together.
Step 4: Combine Dry Ingredients and Milk
Slowly add the flour mixture alternately with the milk, starting and ending with the dry ingredients. Gently mix until everything just comes together; overmixing can lead to a tougher texture, so keep it light.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Pop them into your oven and bake for 25 to 30 minutes. Test for doneness by inserting a toothpick into the center—if it comes out clean, your cakes are perfectly baked!
Step 6: Cool and Prepare Caramel Sauce
While the cakes cool in their pans for about 10 minutes, make your caramel. Combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir continuously until the butter melts and sugar dissolves, then simmer gently for 3 to 5 minutes until thickened slightly. Finish by stirring in the vanilla extract and let it cool just a little to thicken further.
Step 7: Assemble the Creamy Caramel Cake Recipe
Once the cakes have completely cooled on a wire rack, place one layer on your serving plate. Slather a generous amount of the homemade caramel sauce over the top. Carefully set the second layer on and drizzle even more of that gorgeous caramel over the top and sides. Set it aside for a few minutes so the caramel can set before slicing and serving.
How to Serve Creamy Caramel Cake Recipe
Garnishes
To really make your Creamy Caramel Cake Recipe shine, consider garnishing with a sprinkle of toasted chopped pecans or flaky sea salt. These add a delightful crunch and contrast to the silky caramel. Fresh whipped cream or a few edible flowers can also elevate the presentation beautifully.
Side Dishes
This cake pairs wonderfully with a simple cup of freshly brewed coffee or a scoop of vanilla bean ice cream. The cool creaminess of the ice cream balances the warm, sweet caramel, making every bite even more indulgent. Fresh berries on the side can add a touch of brightness and acidity.
Creative Ways to Present
For a fun twist, slice the cake into smaller squares and serve alongside a small ramekin of leftover caramel sauce for dipping. Alternatively, layer individual portions in clear glass cups showing off the caramel oozing through the cake for a visually stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Once your Creamy Caramel Cake Recipe is assembled, store any leftovers covered in the refrigerator. This keeps the cake moist and the caramel fresh for up to 3 days. Bring slices to room temperature before enjoying for the best flavor and texture.
Freezing
You can freeze unassembled cake layers wrapped well in plastic wrap and foil for up to 2 months. Defrost in the fridge overnight, then prepare the caramel and assemble fresh when ready to serve, so the sauce stays at its creamiest.
Reheating
If you want to enjoy this cake warm, gently reheat slices in the microwave for about 10-15 seconds. Warm caramel drizzled over a soft, tender cake is truly a treat that melts in your mouth.
FAQs
Can I use a different kind of sugar in the caramel sauce?
Brown sugar is preferred for its rich molasses flavor, but you can experiment with light or dark brown sugar to adjust the depth of flavor. White sugar won’t provide the same caramel richness.
Is it necessary to use heavy cream in the caramel sauce?
Yes, heavy cream is vital for that creamy texture and luxurious mouthfeel that defines this cake’s smooth caramel. Using milk or lighter cream will result in a thinner sauce.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder is gluten-free as well.
What is the best way to ensure the cake is moist?
Be careful not to overmix your batter and avoid overbaking. Follow the baking times closely and do the toothpick test. The caramel sauce also adds extra moistness, so don’t skip it!
Can I use a different type of pan for baking?
Two 9-inch round pans are ideal, but if you don’t have them, you can use one 9×13-inch pan and adjust baking time accordingly. Just watch the cake closely to avoid over or under-baking.
Final Thoughts
This Creamy Caramel Cake Recipe is a dream dessert that’s as comforting as it is impressive. It’s the kind of cake that invites smiles and seconds with its perfect balance of soft crumb and smooth, rich caramel. Don’t hesitate to bring this beauty to your dessert table — it’s sure to become a beloved favorite for anyone lucky enough to taste it.
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Creamy Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This creamy caramel cake recipe features moist, fluffy layers of vanilla cake paired with a rich, homemade caramel sauce. The cake layers are baked to perfection and generously topped with a buttery, sweet caramel glaze, creating an indulgent dessert that’s perfect for special occasions or anytime you crave a luscious treat.
Ingredients
Cake Ingredients
- 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 Ingredients
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to evenly distribute the leavening agents and seasoning.
- 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, fluffy, and pale in color, which will help create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and maintain the batter’s volume.
- Incorporate Vanilla: Stir in the vanilla extract and mix until fully incorporated for enhanced flavor.
- Add Dry Ingredients and Milk Alternately: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients to ensure smooth batter without overmixing.
- Mix Batter: Mix until just combined, being careful not to overmix as this can toughen the cake.
- Divide Batter: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula for an even rise.
- 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 doneness.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely, preventing sogginess.
- Prepare Caramel Sauce: While the cakes cool, combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Cook Sauce Mixture: Stir continuously until the butter has melted and the sugar dissolves completely, creating a smooth base.
- Simmer Sauce: Bring the mixture to a gentle simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly to a pourable consistency.
- Add Vanilla to Sauce: Remove from heat and stir in the vanilla extract to enhance the flavor of the caramel sauce.
- Cool Sauce: Allow the caramel sauce to cool slightly so it thickens further but remains pourable.
- Assemble Cake: Place one cooled cake layer on a serving plate and spread a generous amount of the caramel sauce over the top.
- Add Second Layer and Sauce: Place the second cake layer on top and drizzle more caramel sauce over the top and around the edges for an attractive finish.
- Set and Serve: Allow the caramel to set for a few minutes before slicing and serving to avoid dripping and to enhance flavor melding.
Notes
- Make sure the butter is softened at room temperature to properly cream with the sugar for best texture.
- Do not overmix the batter to keep the cake light and tender.
- The caramel sauce can be made ahead and gently reheated before using.
- Use fresh eggs and measure flour accurately for optimal cake rise.
- The cake is best served after the caramel sets slightly for easier slicing.
