Caramel cake is a timeless dessert that brings joy to any occasion. Its tender layers paired with a rich caramel sauce create the perfect balance of sweetness and indulgence. Whether for birthdays, holidays, or just because, this cake is sure to impress. Here’s a step-by-step guide to crafting this delicious masterpiece from scratch.
Preparation Time
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours, 10 minutes
- Servings: 12 slices
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
For the Caramel Sauce:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 2: Bake the Cake
- Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
Step 3: Make the Caramel Sauce
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, for 2-3 minutes until the sugar begins to dissolve.
- Slowly whisk in the heavy cream and bring the mixture to a gentle boil. Allow it to simmer for 2-3 minutes until thickened.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly before using.
Step 4: Assemble the Cake
- Once the cakes have completely cooled, place one layer on a serving plate or cake stand.
- Spread a generous amount of caramel sauce over the top of the first layer, allowing some to drip down the sides for a rustic look.
- Place the second layer on top and pour the remaining caramel sauce over the entire cake, spreading evenly with a spatula.
Serving Suggestions
This caramel cake is best enjoyed slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. To store, keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth and well-incorporated batter.
- Don’t Rush the Cooling: Let the cakes cool completely before assembling to avoid melting the caramel sauce.
- Caramel Thickness: If your caramel is too thick, reheat it gently and stir in a splash of cream to loosen it up.
With this recipe, you’ll create a classic caramel cake that’s rich, tender, and dripping with decadence. It’s a dessert that’s sure to become a family favorite, bringing smiles and sweet memories for years to come.