Caramel Cake Recipe

Step 1: Prepare the Cake Layers

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Caramel Icing

1. Cook the Sugar: In a heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly to prevent burning. The sugar will begin to melt and turn amber in color.
2. Add the Butter: Once the sugar is completely melted, carefully add the butter. The mixture will bubble up, so stir continuously.
3. Pour in the Cream: Slowly add the heavy cream while stirring. Continue to cook the caramel until it thickens slightly, about 2-3 minutes.
4. Add Salt and Vanilla: Remove the caramel from the heat and stir in the salt and vanilla extract. Allow it to cool slightly until it thickens to a spreadable consistency.

Step 3: Assemble the Cake

1. Level the Cakes: If necessary, trim the tops of the cake layers to make them even.
2. Spread the Caramel Icing: Place one cake layer on a serving plate. Spread a generous amount of caramel icing over the top. Place the second layer on top and cover the entire cake with caramel icing.
3. Garnish: For a finishing touch, sprinkle a pinch of sea salt over the icing or add chopped nuts for texture.

Tips for Success

• Watch the Caramel Closely: Caramel can burn quickly, so stir constantly and avoid turning up the heat.
• Use Room-Temperature Ingredients: Room-temperature eggs, butter, and buttermilk ensure a smoother batter and even baking.
• Chill the Cake for Clean Slices: If the caramel icing is too soft, chill the cake for 20-30 minutes before slicing.

How to Serve Caramel Cake

Caramel cake is delicious on its own, but you can pair it with other treats to elevate the experience:

• Serve with a scoop of vanilla ice cream for a creamy contrast.
• Add a dollop of whipped cream for a light, airy touch.
• Pair with a cup of strong coffee or tea to balance the sweetness.

Variations to Try

• Chocolate Caramel Cake: Add cocoa powder to the batter for a rich chocolate twist.
• Salted Caramel Cake: Sprinkle coarse sea salt over the icing for a sweet-salty flavor.
• Caramel Drizzle Cake: Make extra caramel sauce and drizzle it over the finished cake for added indulgence.

Final Thoughts

This classic caramel cake recipe is a timeless dessert that brings joy to any gathering. The rich, buttery caramel icing and soft, fluffy cake layers are a match made in heaven. Whether you’re baking for a special occasion or simply treating yourself, this recipe guarantees delicious results every time.

So, gather your ingredients, roll up your sleeves, and let the sweet aroma of caramel fill your kitchen. Happy baking!

Have you tried this caramel cake recipe? Share your experience in the comments and let us know your favorite way to enjoy caramel cake!