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Caramel Cake

A rich and fluffy caramel cake topped with a creamy caramel frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sift for lighter texture.
  • 1.5 cups sugar Mix of white and brown sugar may be used.
  • 0.5 cups unsalted butter, softened Ensure it is softened for creaming.
  • 1 cup milk Whole milk or alternative can be used.
  • 3.5 teaspoons baking powder Leavening agent.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.5 teaspoon salt Balances sweetness.
  • 4 large eggs Room temperature preferred.
For the Frosting
  • 1 cup caramel sauce Homemade or store-bought.
  • 0.5 cups heavy cream For a luscious texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, beat the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
  7. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Frosting and Serving
  1. While the cakes are cooling, whip the heavy cream until soft peaks form, then fold in the caramel sauce.
  2. Frost the top of one cake layer, place the second layer on top, and frost the top and sides.
  3. Drizzle additional caramel sauce on top.
  4. Slice and serve.

Notes

Use fresh ingredients for the best flavor. Measure accurately, cool cakes completely before frosting, and experiment with different frosting techniques.