Go Back

Caramel Cake

A moist and tender cake draped in a luscious layer of gooey caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Sifted for a lighter cake.
  • 1.5 cups sugar Finer sugar yields a smoother batter.
  • 0.5 cups unsalted butter, softened At room temperature for easy creaming.
  • 1 cup milk Whole milk for richer cake.
  • 3.5 teaspoons baking powder Check the expiration date.
  • 1 teaspoon vanilla extract Real vanilla is recommended.
  • 0.5 teaspoon salt Balances the sweetness.
  • 4 large eggs Room temperature for easier mixing.
  • 2 cups caramel sauce (for frosting) Homemade or store-bought.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, cream together your sugar and softened butter until light and fluffy, about 3 to 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Once cooled, drizzle generously with caramel sauce.

Notes

Start with room temperature ingredients for better mixing. Use a quality caramel sauce for optimal flavor.