caramel cake

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups brown sugar, packed (light or dark)
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar (confectioners’ sugar)

Instructions

1. Prepare the Cake Pans

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal after baking. You can also use 8-inch pans if you want slightly taller layers.

2. Make the Cake Batter

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, use an electric mixer to cream together the unsalted butter and granulated sugar. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry flour mixture to the butter mixture in batches, alternating with the milk and buttermilk. Begin and end with the flour mixture. Mix on low speed to combine, scraping down the sides of the bowl as needed.
• Once fully combined, divide the batter evenly between the two prepared cake pans.

3. Bake the Cake

• Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few crumbs. The cakes should be golden brown on top.
• Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

4. Make the Caramel Frosting

• While the cakes are cooling, prepare the caramel frosting.
• In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and milk. Bring the mixture to a boil, stirring constantly.
• Once it begins to boil, reduce the heat and let the mixture simmer for 3-5 minutes, stirring frequently. It should thicken slightly, but keep in mind it will thicken more as it cools.
• Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the caramel mixture cool for about 5-10 minutes.
• Gradually add the powdered sugar to the cooled caramel mixture, a little at a time, beating with a hand mixer or whisk until the frosting reaches a spreadable consistency. If the frosting is too thick, you can add a tablespoon of milk to thin it out to your desired consistency.

5. Assemble the Cake

• Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of the caramel frosting over the top of the first layer, smoothing it out evenly.
• Place the second cake layer on top and continue frosting the top and sides of the cake with the remaining caramel frosting.
• If desired, you can decorate the top with extra caramel drizzle, chopped pecans, or a pinch of sea salt for added flavor and texture.

6. Serve and Enjoy

• Slice the cake into generous portions and serve! This caramel cake is rich and indulgent, so a little goes a long way. Pair it with a cup of coffee or a cold glass of milk for the ultimate treat.

Tips for the Perfect Caramel Cake

1. Be Patient with the Caramel Frosting: Caramel frosting requires a bit of care while cooking. Make sure to constantly stir the brown sugar and milk to avoid burning. Allow the caramel to cool slightly before adding powdered sugar to ensure the frosting doesn’t become too runny.
2. Use Room Temperature Ingredients: For the best texture and consistency, make sure your butter, eggs, and milk are at room temperature before starting the cake batter. This ensures everything mixes evenly and results in a smooth, tender crumb.
3. Don’t Overmix the Batter: Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can result in a dense, tough cake.
4. Cool the Cakes Completely: Make sure the cakes are completely cool before frosting them, as warm cakes will cause the frosting to melt and slide off.
5. Storage: This cake keeps well for several days at room temperature, covered with a cake dome or plastic wrap. You can also refrigerate it for up to 5 days if you live in a particularly warm environment.

Variations and Customizations

• Salted Caramel Cake: Add a pinch of sea salt to the frosting or sprinkle it over the top for a delicious salted caramel twist. The salty-sweet contrast is irresistible!
• Caramel Filling: For an even more indulgent cake, you can add a layer of caramel sauce in between the cake layers. This makes the cake even more moist and adds a burst of caramel flavor.
• Nuts and Berries: Garnish the top of the cake with chopped pecans, walnuts, or even fresh berries like strawberries or raspberries to add a touch of texture and freshness.
• Cupcakes: You can also turn this recipe into cupcakes. Just divide the batter into a cupcake pan and bake for 18-20 minutes at the same temperature.

Why This Caramel Cake Is a Must-Try

There’s something magical about caramel cake — the rich, buttery sweetness of the caramel, the light and fluffy cake layers, and the smooth frosting that ties it all together. It’s a dessert that makes a statement, perfect for birthdays, holidays, or even as a treat for yourself. Plus, making your own caramel from scratch gives this cake a homemade, loving touch that you just can’t get from store-bought cakes.

Whether you’re celebrating a special occasion or simply want to enjoy a slice of something sweet, this Caramel Cake is sure to become a favorite in your baking repertoire. With its tender crumb, indulgent caramel flavor, and smooth frosting, it’s a dessert that’s as delicious as it is impressive.

Final Thoughts

Learning to make Caramel Cake is a rewarding experience, and with just a few simple ingredients, you can create a dessert that will wow friends and family alike. The combination of soft cake and rich caramel frosting is simply irresistible. Once you’ve tried this recipe, you’ll see why caramel cake is a timeless classic that everyone can enjoy. Happy baking!