Caramel Cake

Caramel cake is a rich, sweet dessert made with a soft, moist cake base and often topped or layered with a luscious caramel frosting or glaze. It’s perfect for those who love a deep, buttery flavor with a caramelized sugar sweetness. Here’s a simple recipe to make caramel cake:

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the caramel frosting:

• 1 cup unsalted butter
• 1 cup brown sugar (packed)
• 1/4 cup milk (whole or heavy cream)
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar (adjust for desired consistency)

Instructions:

For the cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan if you prefer a sheet cake).
2. In a medium bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture in alternating batches with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the caramel frosting:

1. In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir until the sugar dissolves, and bring the mixture to a gentle boil. Allow it to boil for 2-3 minutes, stirring occasionally.
2. Carefully add the milk and stir to combine. Bring back to a simmer, and let it cook for another 2-3 minutes. Remove from heat.
3. Stir in the vanilla extract, then let the mixture cool for a few minutes.
4. Gradually add powdered sugar, one cup at a time, whisking until smooth and the frosting reaches a spreadable consistency.

Assembling the cake:

1. Once the cake layers are fully cooled, place the first layer on a serving plate.
2. Spread a generous amount of caramel frosting over the top.
3. Place the second layer of cake on top and frost the top and sides with the remaining caramel frosting.

Enjoy your delicious caramel cake!

Would you like tips on how to decorate or variations of this recipe?