Decadent Caramel Cake (Printable)
Rich buttery cake layers with silky caramel frosting and glossy drizzle topping.
# What You’ll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully after each addition. Stir in vanilla extract.
04 - Alternately add flour mixture and milk to the creamed mixture in three additions, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat. Swirl gently until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat; carefully whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, followed by caramel sauce, vanilla, and salt. Continue beating until light and fluffy, approximately 2-3 minutes.
08 - Position one cake layer on a serving platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides completely. Drizzle additional caramel sauce over the top for a glossy finish.
09 - Refrigerate the assembled cake for at least 30 minutes before serving to ensure cleaner slices.
# Expert Suggestions:
01 -
- The homemade caramel sauce tastes infinitely better than anything store bought and comes together in just 10 minutes
- This cake strikes that perfect balance between sweet and salty, making each bite feel like a special occasion
02 -
- Caramel can go from perfect to burnt in seconds, so have your cream and butter measured and ready before you start cooking the sugar
- If your caramel seizes when adding cream, dont panic, simply return it to low heat and stir until smooth again
03 -
- Make the caramel sauce a day ahead and store it in the refrigerator, then gently reheat before using to save time on assembly day
- Add a teaspoon of sea salt to your finished caramel if you love salted caramel, it cuts through the sweetness beautifully