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Caramel Cake

A delightful Caramel Cake featuring layers of fluffy cake with luscious caramel frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour, sifted Use the spoon and level method for best results.
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Ensure butter is softened for easy mixing.
  • 1 cup whole milk Use room temperature milk.
  • 3 large eggs Use room temperature eggs.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Caramel Frosting
  • 1 cup granulated sugar Heat carefully to avoid burning.
  • 6 tablespoons unsalted butter
  • 0.5 cups heavy cream Add slowly to avoid bubbling.
  • 1 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients.
Baking
  1. Pour the batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from oven and let the cakes cool for about 10 minutes, then flip onto a wire rack to cool completely.
Making the Caramel Frosting
  1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and reaches a deep amber color—about 10 minutes.
  2. Add the butter and stir until melted, then slowly pour in the heavy cream while stirring until smooth. Stir in the vanilla extract and salt.
Assembly
  1. Once both the cake and frosting are cool, place one cake layer on a serving plate, spread caramel frosting on top, and place the second layer on top. Frost the top and sides of the cake.

Notes

For a gluten-free option, use a 1-to-1 gluten-free flour blend. For a dairy-free option, substitute almond milk and coconut cream. You can decorate the cake with chopped nuts for extra flavor and texture.