Caramel Cake
A classic, sticky, and creamy caramel cake featuring soft layers, smooth frosting, and topped with extra caramel sauce, perfect for gatherings or as a cozy dessert.
Ingredients
For the cake layers
- 2.5 cups 2 1/2 cups flour (315 g)
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon 1/2 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup unsalted butter, at room temperature (227 g)
- 1.5 cups 1 1/2 cups brown sugar (300 g)
- 0.5 cup 1/2 cup white sugar (100 g)
- 4 4 large eggs
- 1 tablespoon 1 tablespoon vanilla extract
- 1 cup 1 cup buttermilk or milk (240 ml)
For the caramel sauce
- 1 cup 1 cup sugar (200 g)
- 0.25 cup 1/4 cup water (60 ml)
- 0.5 cup 1/2 cup cream (120 ml)
- 3 tablespoons 3 tablespoons butter (40 g)
- 1 pinch A pinch of salt
For the caramel frosting
- 200 g 200 g butter, at room temperature
- 100 g 100 g cream cheese
- 0.5 cup 1/2 cup caramel sauce (prepared)
- 2-3 cups 2–3 cups powdered sugar (230–300 g, to taste)
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Cake Layers
- Preheat the oven to 175°C (350°F). Grease two 20 cm (8 inch) cake pans and line the bottoms with parchment paper.
- In a bowl, whisk the flour, baking powder, baking soda, and salt.
- In another large bowl, cream the butter, brown sugar, and white sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract.
- Add the dry mixture and milk in three parts, alternating and beginning and ending with the dry mix.
- Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
Caramel Sauce
- In a saucepan, bring the sugar and water to a boil over medium heat. Do not stir; you can gently swirl the pan.
- When the mixture turns a deep amber color, remove from heat and carefully add the butter (the caramel will foam).
- Slowly pour in the cream while stirring constantly.
- Add a pinch of salt, stir, and let the sauce cool.
Caramel Frosting
- In a bowl, whip the butter and cream cheese until smooth.
- Add the cooled caramel sauce and vanilla extract.
- Gradually add powdered sugar until you reach a smooth, spreadable consistency.
Assembly
- Place one cake layer on a serving plate. Spread a generous layer of caramel frosting on top.
- Place the second cake layer on top. Cover the whole cake with the remaining frosting.
- Drizzle extra caramel sauce over the top and let it drip down the sides.
Notes
Serve slices at room temperature so the frosting stays soft. A small scoop of vanilla ice cream or a dollop of lightly whipped cream makes it extra nice. Warm extra caramel and serve it on the side for drizzling. Room temperature ingredients mix more evenly; do not rush the caramel; and cool the caramel before adding it to the frosting.