Description
Delight in this luscious Creamy Caramel Cake featuring moist layers of tender cake paired with a rich, homemade caramel sauce. Perfectly balanced flavors and a smooth caramel drizzle make it an irresistible dessert for any occasion.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a mixer until light and fluffy. This step incorporates air, creating a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate and emulsify them into the batter. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the milk to the creamed butter and sugar mixture. Mix until just combined to avoid overmixing which can toughen the cake.
- Divide and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting or assembling.
- Prepare Caramel Sauce: In a saucepan over medium heat, melt together the brown sugar, butter, and heavy cream. Stir continuously until the mixture thickens into a smooth caramel sauce. Remove from heat and stir in the vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over it. Top with the second layer and drizzle the remaining caramel sauce over the top before serving to add luscious sweetness and moisture.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix batter to keep the cake tender and moist.
- Use a toothpick test to confirm the cake is baked through.
- Caramel sauce can be made ahead and reheated gently before assembling.
- Store cake in the refrigerator covered to keep the caramel sauce fresh and prevent it from drying out.
