Creamy Caramel Cake
This Creamy Caramel Cake features soft, tender layers and rich, buttery caramel frosting, making it a delightful dessert for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the Caramel Frosting
- 1 cup butter, softened
- 2 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until smooth and combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Caramel Frosting
- In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and continue mixing until well combined.
- Pour in the caramel sauce and vanilla extract, then beat until the frosting is silky, fluffy, and spreadable.
Assembling the Cake
- Place one cake layer on a serving plate. Spread an even layer of caramel frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Smooth the frosting or create decorative swirls as desired.
Notes
Serve with a cup of coffee or tea, drizzle extra caramel sauce over each slice, or add a pinch of sea salt on top for a salted caramel twist. Store covered at room temperature for up to 2 days, and refrigerate for up to 5 days in an airtight container. Bring to room temperature before serving for best texture.