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
Scale
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.
