Caramel Cake
A warm, moist caramel cake with a luscious frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Be sure to spoon it into your measuring cup for accuracy!
- 2 cups granulated sugar Sweetness is key! Helps create that lovely caramel flavor.
- 1/2 cup unsalted butter, softened Creates a delightful creamy texture.
- 1 cup milk Any kind of milk will work.
- 3 1/2 teaspoons baking powder Ensures every slice is light and fluffy.
- 1 teaspoon vanilla extract Adds a warm, cozy note.
- 1/2 teaspoon salt Enhances the sweetness beautifully.
- 4 large eggs Room temperature eggs are best.
Frosting Ingredients
- 1 cup caramel sauce Store-bought or homemade.
- 1/2 cup heavy cream Will turn your frosting into a fluffy delight.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing until well combined.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
Frosting
- Beat the heavy cream until soft peaks form, then gently fold in the caramel sauce.
Serving
- Once the cakes are completely cooled, frost the tops of each layer and stack them.
Notes
Use room temperature ingredients for the best emulsion. Store any leftover cake slices wrapped in plastic wrap.